Adrienne Smith wrote:

>Vinegar improves insulin sensitivity to a high-carbohydrate meal in
>subjects with insulin resistance or type 2 diabetes - Observations
>Diabetes Care,  Jan, 2004  by Carol S. Johnston,  Cindy M. Kim,  Amanda J.
>Buller
>http://www.findarticles.com/p/articles/mi_m0CUH/is_1_27/ai_112312372
>
>
Been a long time since my last math class, but I think the 20g vinegar
and 40g water works
out to 4 teaspoons vinegar and 8 teaspoons water, or 1/4 cup of the
mixture.  Not really
very much.  The saccharine would make the whole mixture taste AWFUL  in
my opinion.
One good dill pickle would probably be an adequate substitute.

I've read that fermented pickles (including such delicacies as
sauerkraut and kim chee) are
very good for the digestion.  This could be one reason why.

    Lynnet