Earlier this month, the Mizkan Group in Japan released the results of its latest research on vinegar. The results indicated that consuming vinegar (about 15 ml), either by drinking it or having “vinegared” food, can suppress a rise in the postprandial glucose level. According to Japanese Corporate News Network (JCCN), the Mizkan Group conducted experiments with 12 adult women and compared two groups: one group consuming vinegar with a meal and the other without vinegar. The JCCN indicated that the company has confirmed that acetic acid plays a role in this suppressive effect. It was noted that these findings may contribute to research on glycolipid metabolism-related diseases. To view the entire article, please use the following link: http://www.japancorp.net/Article.Asp?Art_ID=11637
