No Fear, Acetic Acid is Here
Zi Wei Li
Sir Winston Churchill
Floor Location : M 205 H

Many recent and past studies showed how acetic acid plays a role in the lowering of the blood sugar. Thus, I wanted to find out if acetic acid lowers more blood sugar when high Glycemic Index (GI) foods are consumed compared to low GI foods. The Glycemic Index is a ranking of foods, or more specifically carbohydrates, on a scale from 0 to 100 based on how they affect one's blood sugar level after consumption. I predicted that the higher the GI (with a higher carbohydrate content), the greater the blood sugar decrement. n To figure out my problem, I used 10 different foods that represented every 10 increments of the GI ranking to see how GI and acetic acid were related. My 5 test subjects did not eat anything 3 hours before the experiments. They got their blood sugar tested before eating 200g of the food that represents the 10 GI range, and got another blood sugar reading 30 minutes after to see how this food usually affects the blood. The same thing was done except 30mL of apple cider vinegar, that provided 1.5g of acetic acid, was consumed before eating the food to see the affects of the acetic acid. My test subjects did the same procedure described above 9 times , but each time with a different food representing a different GI range. To make my results valid and reliable, a trial was performed. n As a result, I found that the a higher percentage of blood sugar decrement is seen with the low GI foods but a higher unit (mmol) of blood sugar decrement is seen with the high GI foods. This seemed contradicting at first, but is actually very logical. The acetic acid could only prevent a fixed amount of carbohydrates from being absorbed by the body, so a decrease in percentage of blood sugar decrement is seen as the GI level (carbohydrates) of the food increased. The lower GI foods did not raise the blood sugar high enough for the units of the decrement to be a large number, which resulted in the higher units of the high GI foods. n In conclusion, my hypothesis was neither rejected nor accepted. The logic behind my hypothesis was rejected because the acetic acid could only prevent a fixed amount of carbohydrates, as opposed to my predicted theory of acetic acid acting as a semi-permeable coating over the stomach and intestines. My hypothesis was somewhat accepted because I predicted that there will be a greater blood sugar drop with the higher GI foods, which was proved true. n