Fresh research out of Japan is highlighting the potential fat-fighting effects of an unexpected food ingredient: vinegar. Although a common staple in foods like salad dressings and pickles, vinegar has been used in folk medicine for centuries.
Recent scientific research suggests that the main component of vinegar, acetic acid, can control blood pressure, blood sugar levels, and fat accumulation. In a new study, laboratory mice that were fed a high-fat diet and given acetic acid experienced up to 10% less body fat compared to other mice. This research suggests that acetic acid may fight fat by activating genes for fatty acid oxidation enzymes, which produce specific proteins involved in breaking down fats and suppressing body fat accumulation.
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Lunston Bryan
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