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Vinegar – A Fat Burner

Vinegar – A Fat Burner

A recent research in Japan (published on the web on May 26, 2009 by the American Chemical Society) found that vinegar can help prevent accumulation of body fat and weight gain.

Tomoo Kondo and his colleagues found that laboratory mice fed a high fat diet and given acetic acid seemed to have up to 10% less body fat than other mice fed only a high fat diet, suggesting acetic acid suppresses accumulation of body fat and liver lipids. The results of this research also showed that acetic acid turns on genes for fat oxidation enzymes in the body to prevent the fat accumulation.

Acetic acid is one of the ingredients for vinegar, it gives vinegar its sour taste and pungent smell. The amount of acetic acid in vinegar varies from 4-5.5%. Although the results of these research may be good news for people wanting to lose weight, we don’t yet know how much acetic acid an individual needs to take on a daily basis to suppress fat accumulation in the body.

Even if you get excited about this study, please be warned:

  1. This is only an animal study to suggest the possible effectiveness of vinegar in weight loss. However human studies are needed to confirm the safety of ingesting vinegar regularly.
  2. Undiluted vingar may be irritating to your throat when consumed frequently in large quantities.

Regardless, if you are thinking of including vinegar in your daily diet, try to use different varieties in different dishes. For example, the ones that are great for salads include apple cider vinegar, balsamic vinger, and rice vinegar. For cooking, malt vinegar, wine vinegar and rice vinegar are great. For drinking, you can use diluted apple cider vinegar and fruit vinegar.

Nevertheless, when it comes to losing weight, your best bet is always a healthy, low calorie diet combined with regular exercise.

 

Reference:

  1. Kondo et al. Acetic Acid Upregulates the Expression of Genes for Fatty Acid Oxidation Enzymes in Liver To Suppress Body Fat Accumulation. Journal of Agricultural and Food Chemistry, 2009, 57 (13), pp 5982–5986.

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