A study that appeared in 2004, in Diabetes Care, measured the effects of vinegar on postprandial blood glucose levels. "Postprandial" means "after a meal". A postprandial blood glucose level is one taken 1-2 hours after a meal.
The participants in the vinegar study were either insulin sensitive (normal response), insulin resistant (pre-diabetic) or type 2 diabetics. Before a meal of a bagel with butter and orange juice, they were required to either drink apple cider vinegar mixed with water and a sugar substitute, or a placebo drink.
The insulin resistant people who had the vinegar drink before their meal had increased insulin sensitivity for an hour after the meal. People with type 2 also saw slight improvement. The most effect was seen in people whose insulin response was normal and those who were insulin resistant.
The authors of the study state that vinegar seems to significantly improve postprandial insulin sensitivity in people who are insulin-resistant, which leads to the conclusion that vinegar may work in a similar way to acarbose or metformin. They feel that further testing of vinegar as an antidiabetic agent may be worthwhile.Read about this study here...