Postprandial glycemia refers to the rise in blood sugar that occurs after eating. This response is especially important for people with insulin resistance.
A small study published in the Journal of the American Dietetic Association (2005;105(12):1939–1942) examined post-meal blood sugar responses in 11 healthy adults. Participants consumed two different meals:
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High–glycemic load meal (glycemic load 81): bagel, butter, and juice (87 g carbohydrate)
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Low–glycemic load meal: chicken, instant rice, vegetables, butter, and teriyaki sauce (52 g carbohydrate)
Each meal was tested under three conditions:
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No changes (control)
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Addition of 20 g apple cider vinegar
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Replacement of butter with peanut butter (high-GI meal) or roasted peanuts (low-GI meal)
Adding vinegar or peanuts reduced the one-hour post-meal glucose response by about 55%. Vinegar lowered blood sugar responses for both meals, while peanuts were effective only with the low–glycemic meal.
An additional finding was reduced daily caloric intake. When vinegar or peanuts were added, participants consumed 200–275 fewer calories over the rest of the day. The authors noted that most earlier studies (16 of 20 published between 1977 and 1999) found that lower–glycemic foods increase satiety and reduce hunger.
