Vinegar soaked raisins to lose weight, is it reliable?

About candied fruit, dried fruit and dried fruit, many partners are always dumbfounded, every day eat the gum and dates expecting to replenish blood, eat sweet and sour plums to help digestion, the results did not achieve the desired effect, but eat a fat. It is also said that vinegar soaked raisins can help to lose weight, is it reliable? Candied fruit, dried fruit and dried fruit, in the end how to distinguish?

Vinegar soaked raisins to lose weight, reliable or not

Recently, there is a legend that eating vinegar-soaked raisins can help you lose weight. My friend asked me, "Is it really worth eating raisins with so much sugar? They are sweet and sour, won't they spoil your stomach? This is not necessarily the case, the effect varies from person to person, I said. However, vinegar and raisins are both good things in themselves, and their combination together should not be bad as long as you limit the amount. My friend also asked: You said, the raisins are air-dried like that, aren't all the vitamins lost? How much nutrition can there be? Why not just eat the grapes? I said: That's debatable. It is true that a lot of vitamin C is lost during the drying process. However, don't think that the loss of vitamin C makes dried fruit worthless, just carbohydrates. Many of the benefits of fruit remain in dried fruit, and there are some advantages that people tend to overlook. Let's talk about them one by one.

One of the benefits: the ability to get all the fiber from the peel.

When eating fruit, people often have to spit out the skin, peel, or find it difficult to swallow. In fact, the skin is the highest content of dietary fiber in the fruit, and after drying, the dietary fiber is retained completely unaffected. Because raisins can only be eaten with their skins, the fiber is not wasted at all.

Benefit number two: there is no risk of damage to the digestive tract from proteases and unpolymerized tannins.

Fresh fruit often contains more active proteases and also tannins. Don't think that enzymes (enzymes) are only good for you. Tannins are strong antioxidants, and for people with indigestion, they can be quite aggressive in damaging the mucous membranes of the digestive tract. Traditional health care often advises people with indigestion not to eat fruits on an empty stomach, in fact, a large part of it is the fear of them. Once they become dried, the proteases are inactivated, the tannins are polymerized, and the stimulation of the digestive tract is greatly reduced. For elderly people with indigestion and fear of cold, dried fruit can be used as a supplemental source of fruit nutrition. Otherwise, it is really troublesome to have to put the oranges on the heater or warm the grapes with warm water before eating them because of the fear of cold.

Benefit No. 3: It retains all the mineral components and is also concentrated.

Although vitamin C is lost, minerals such as potassium, magnesium and iron are not lost, but also concentrated because of water dissipation, and the content is higher than fresh fruit. Therefore, dried fruits of all kinds are a good source of potassium. Raisins are richer in potassium and iron than white sugar or even brown sugar.

Benefit #4: Retains most of the antioxidant content.

Anthocyanin-based antioxidants are particularly rich for red, blue, and purple-black fruits, and they are concentrated after drying. Especially those dried red raisins and blackcurrants, which have thicker skins and are also darker in color, have better health benefits when eaten with their skins.

Benefit No. 5: Easy to carry and preserve, a quality snack.

Although the sugar content of dried fruit and rice starch content is about the same, belong to the higher calorie food, but can be made into small bags, each time only a small handful or a small bag, easier to control the number, not like fresh fruit as a meal can not stop, but also always afraid to eat put bad.

Benefit six: easy to work with a variety of other foods.

Dried fruit can replace sugar to sweeten many foods, and can also be added to various foods to enhance the sense of food. For example, adding raisins, dates, cinnamon, etc. to porridge, rice or soy milk makes it taste lightly sweet and delicious. For breakfast, throw away the bread and butter combination and grab some raisins and walnuts to eat with whole wheat buns for a gourmet surprise. The most important thing is that the nutritional value is much higher with dried fruits instead of artificially added sugar. Many people think that the high sugar content of dried fruit must make blood sugar rise faster than rice, but it may not. The latest research from our lab found that dried fruit is not the fastest rising food in terms of blood sugar when it is not heated and cooked soft. Among them, dried apples are also quite low, and it is possible for diabetics to eat small amounts as snacks between meals. Even high-sugar foods like dates and raisins are slower to raise blood sugar than rice. It is also very wise for diabetics to replace cookies and candy with small amounts of dried fruit to raise blood sugar in the event of hypoglycemic symptoms, as they can supply more potassium, dietary fiber and antioxidants. A foreign study found that replacing snacks like cookies with raisins can help control blood pressure and have a good effect on blood glucose and cardiovascular indicators (Anderson J W 2014; Bays H, 2015). Going back to the question of raisins in vinegar, this is actually a good pairing. Compared to date meat and dried apples, raisins have a slightly lower ability to control blood glucose later in the day, which means that although they do not raise blood glucose too much at the time, they tend to be hungry some time after eating them. Vinegar can be a good solution to this problem, as studies 10 years ago proved that adding vinegar to carbohydrate foods had the effect of delaying gastric emptying and slowing the rate of blood sugar rise. Adding some acetic acid can also balance the sweetness of the raisins. I don't think this recipe will solve the obesity problem, and I don't see a significant cosmetic effect, but it is a healthy alternative to snacking on cookies, snacks and cakes, and eating a little every morning and afternoon. However, before eating dried fruit, you should learn to distinguish between "dried fruit" and "dried fruit" and "preserves". Dried dates, raisins, dried cinnamon, persimmon cake, orange cake, dried apricots, figs, dried apples, etc., are all dried fruits. These products are readily available in online stores. Their common feature is that they are completely free of sugar, salt and oil, no additives, and are completely natural after drying and concentrating the fruits. Their taste has its own characteristics, such as dried apples are very tough and chewy, dried figs are slightly coarse and hard, persimmon cake is elastic and delicate, and so on. That toughness and pulling feeling is the result of a large amount of sugar and pectin working closely together. This is not the case with dried fruit and preserves, which have a lot of sugar added to them, or sugar and oil added, sugar and salt added, and so on. And many of these varieties contain a variety of food additives, which are meant to add flavor or help preserve. However, because of the addition of these things, their nutritional and health value is greatly reduced. Even the imported products are the same, those dried blueberries with a lot of sugar and dried fruits and vegetables with a lot of oil are not much health significance. Of course, eating dried fruit is good for your health, but it also depends on how much you eat. Because dried fruits are, after all, foods that contain about 70% sugar, they are high in calories, so they should be strictly limited. Just eat 1-2 times a day, 1 small handful (15g) each time, and eat it to cut out a few bites of your main meal to avoid over-eating carbohydrates during the day. If you really want to make something sweet to eat, use a small amount of dried fruit to sweeten instead of white sugar. For example, it is wise to add some raisins instead of sugar when making homemade yogurt; to eat eight porridge without sugar, with some raisins; to make snacks without sugar, directly add some red dates, and so on. Finally, my friend asked me about the different varieties of raisins, such as green, yellow, brown and black, and some of them have seeds and some do not. How should I choose? If you want more polyphenolic antioxidants and more dietary fiber, choose brown or even black varieties, those with thick skin, they are good for people with high blood pressure and high blood lipids. For relatively easy digestion, choose yellow and green varieties with thinner skin and lower tannin content. Want to promote colon motility? Choose varieties with thick skins and large seeds, and chew and swallow them with the seeds.