19,90 د.ت

  • 250 ml  

For centuries, vinegar has been used for various household and cooking purposes. It is also an ancient folk remedy, claimed to help with all sorts of health problems. The most popular vinegar in the natural health community is Organic prickly pear Vinegar.
It is claimed to lead to all sorts of benefits, some of which are supported by science. This includes weight loss, lower blood sugar levels and improved symptoms of diabetes. Here are 5 health benefits of Organic prickly pear Vinegar that are supported by scientific research.

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1. High in acetic acid, which has potent biological effects:
Vinegar is made in a two-step process, related to how alcohol is made: The first step exposes crushed prickly pear to yeast, which ferment the sugars and turn them into alcohol.
In the second step, bacteria are added to the alcohol solution, which further ferment the alcohol and turn it into acetic acid… the main active compound in vinegar.
2. Can kill many types of bacteria:
Vinegar can help kill pathogens, including bacteria .It has traditionally been used for cleaning and disinfecting, treating nail fungus, lice, warts and ear infections.
3. Lowers blood sugar levels and fights diabetes
By far the most successful application of vinegar to date is in patients with type 2 diabetes.
4. Helps you lose weight by making you feel full:
Given that vinegar lowers blood sugar and insulin levels, it makes sense that it could help you lose weight. Several human studies suggest that vinegar can increase satiety, help you eat fewer calories and even lead to actual pounds lost on the scale.
A study in obese individuals showed that daily vinegar consumption led to reduced belly fat, waist circumference, lower blood triglycerides and weight loss:
– 5 mL (1 tablespoon): Lost 2.6 pounds, or 1.2 kilograms.
– 30 mL (2 tablespoons): Lost 3.7 pounds, or 1.7 kilograms
5. Lowers cholesterol and reduces your risk of heart disease:
Cardiovascular disease (heart disease and stroke) is currently the world’s biggest cause of death. It is known that several measurable biological factors are linked to either a decreased or increased risk of cardiovascular disease.


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