Too difficult to swallow? ‘Drinking’ vinegars that cut blood sugars

Too difficult to swallow? ‘Drinking’ vinegars that cut blood sugars

Would you try it? Drinking vinegars are the new health trend, according to experts

Traditionally a preservative, sometimes used for household cleaning, and considered the perfect accompaniment to fish and chips, which commonplace kitchen item is the latest to fall victim to the surge of the superfoods?

Yes, it’s vinegar but not as most of us know it. ‘Drinking’ vinegars, are apparently flying off health food shop shelves — thanks to the benefits claimed, including weight loss, lower blood sugar levels and a healthy gut.

Drinking vinegars — which come in different flavours, including raspberry and kiwi — look like any other fruity drink; but the liquid, usually sold in on-the-go glass bottles (250ml, from £2.99), is made up of about 5 per cent vinegar (mostly apple cider vinegar or coconut vinegar) diluted with cold pressed juice.

All vinegars are made by fermenting fruits or grains and this process creates bacteria, both good and bad.

But unlike their more humble cousins in the kitchen cupboard, these drinking vinegars have one main distinguishing feature: the ‘mother’.

This live component of the drink, packed with beneficial proteins, enzymes and gut-friendly bacteria (called probiotics) is filtered out of everyday vinegar. It is assumed this colony of beneficial bacteria in drinking vinegars helps boost the microbiome (the

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