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in this short presentation, i am going toshow some recent data of the benefit of consuming vinegar. there are six benefits. • increasing calcium absorption• controlling blood sugar levels • vinegar can replace fat and sodium• vinegar is an antioxidant

• vinegar as a sterilizer• vinegar is low in calories. let's get started with the first benefit:increasing calcium absorption vinegar is high in acetic acid. an acid that can increase the body's absorptionof minerals from food we eat.

it is a good idea to consume some apple cidervinegar before a meal. for instance, some people who are lactoseintolerant are unable to consume dairy product as a source of calcium. as a substitution, dark leafy greens mixedwith a few splashes of vinegar or tangy vinaigrette is a good source of calcium. the second benefit: controlling blood sugarlevels vinegar can help type 2 diabetes to controltheir blood sugar level. a diabetic patient's body is unable to controlblood sugar level because the body's cells fail to be controlled by the hormone insulin.

the blood sugar level goes above normal aftera meal as glucose is extracted from food and body cells are unable to absorb it. the use of vinegar slows down the conversionfrom food into sugar. thus prevents blood sugar level going toohigh. the third benefit: vinegar as a replacementof fat and sodium vinegar can be used to as a replacement ofsodium and any unhealthy ingredients. this helps cleaning up your die, and reducingthe chance of heart disease, high blood pressure or stroke. some examples include:1.

replacing mayonnaise and tartar sauce by vinegar. 2. use vinegar instead of salt when cooking beans. 3. choose meat that contains less marbling. use vinegar to tenderize meat so that themeat tastes just as tender as if it has all the unhealthy fats within the marbling. the forth benefit: vinegar is an antioxidant antioxidant can reduce the chance of cancerand slows down aging.

some of our strongest natural weapons againstcancer and aging are fruits and vegetables. the antioxidants and phytochemicals they containseem to hold real promise in lowering our risk of many types of cancer. their antioxidants also help to protect cellsfrom the free-radical damage that is thought to underlie many of the changes we associatewith aging. protected cells don't wear out and need replacingas often as cells that aren't bathed in antioxidants. scientists think this continual cell replacementmay be at the root of aging. the fifth benefit: vinegar as a sterilizer according to research -- vinegar can removebacteria and pesticides.

to help remove potentially harmful residues,mix a solution of 10 percent vinegar to 90 percent water (for example, mix one cup ofwhite vinegar in nine cups of water). then, place produce in the vinegar solution,let it soak briefly, and then swish it around in the solution. finally, rinse the produce thoroughly. do not use this process on tender, fragilefruits, such as berries, that might be damaged in the process or soak up too much vinegarthrough their porous skins. some pesticide residues are trapped beneaththe waxy coatings that are applied to certain vegetables to help them retain moisture.

the vinegar solution probably won't wash thosepesticides away, so peeling lightly may be the next best option. some research suggests that cooking furthereliminates some pesticide residue. the sixth benefit: vinegar is low in calories. only 25 calories in half a cup! vinegar can also help you have your dessertand cut calories. use a splash of balsamic vinegar to bringout the sweetness and flavor of strawberries without any added sugar. try it on other fruits that you might sprinklesugar on -- you'll be pleasantly surprised

at the difference a bit of balsamic vinegarcan make. and for a real unexpected treat on an hotsummer evening, drizzle balsamic vinegar instead of high-fat sugary caramel or chocolate sauceon a dish of reduced-fat vanilla ice cream. can't imagine that combination? just try it. thank you for watching this presentation.