According to Carol Johnson, Ph.D. and the director of the Arizona State University’s nutrition program, apple cider vinegar prevents digestion of starch to a degree: “It doesn’t block the starch 100%, but it definitely prevents at least some of that starch from being digested and raising your blood sugar.” Like smoothies or lemonade, apple cider vinegar is best when prepared at home.
Homemade apple cider vinegar
● 3 teaspoons of raw sugar
● 3 smaller apples
● Filtered water
Rinse and cut the apples into medium pieces, then put them in a clean glass jar. Mix the sugar and water together, then pour the solution over the apples. Add more water if needed – it should cover the apples. Close the jar with a towel and secure it with a strap, then leave it on room temperature for 2-3 weeks.
After 2-3 weeks, strain the liquid and throw away the apples, then return the liquid into the jar and close the jar tight again. Put the jar in a dark place on room temperature for another 4-6 weeks, but remember to stir the contents well every few days.
After 4 weeks, your vinegar should be ready – the longer you let it ferment, the more acidic it will become. You can start using it when it’s adjusted to your taste.