 Vinegar in the everyday diabetic ration actually does help diabetics reduce blood sugars successfully lowering the glycemic index of foods (delaying the rate at which carbohydrates are converted to glucose). All this happens on the following scheme:
Lots of diabetics know the glycemic index as a reason of high blood sugar spikes. The matter is the higher the glycemic index, the quicker the glucose released by digestion is absorbed.
Vinegar basically abolishes the glycemic index. Vinegar, or a vinegar and oil salad dressing, soaks up bicarbonate in the lower digestive tract. Without this bicarbonate, the sugars released by digestion are absorbed much more slowly.
If sugars are absorbed slower, blood glucose levels move up less. In case with patients with type II diabetes, sometimes the pancreas is just not able to create sufficient amount of insulin for a rapid "dump" of glucose into the bloodstream, but it can keep up with slowly released sugars.
In fact, vinegar reduces the glycemic index of food. Vinegar won't have an effect on your blood sugars if you aren't consuming carbohydrates, but if you aren't eating carbohydrates, your blood sugars are going more slowly, anyway. In addition, eating starchy foods and vinegar together lowers the release of insulin, and indirectly slows the storage of fat. (The less insulin there is in circulation, the less insulin there is to move fatty acids into fat cells.)
Sourdough breads possess a similar benefit, as does yogurt. They decrease both blood sugar levels and insulin release. There's one more potential profit from vinegar for type II diabetic patients. As the glycemic index of food moves up, appetite and drive to eat go down. Eating vinegar at every meal, whatever other effects it may have, reduces appetite and makes it easier to eat less.
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