In both a recent A Dietitian’s Journey entry (Food as Medicine – dramatically lower blood sugar) and an academic article (Food as Medicine to Lower Blood Glucose – scientific support), I discussed the use of- and scientific basis for consuming beverages containing apple cider vinegar, ginger, turmeric root, and kombucha in lowering blood sugar levels. In this post, I provide the recipe for “ACV Gingeraid” along with the different variations mentioned in the above-mentioned articles.
These beverages are most effective in lowering blood glucose when drunk immediately after a meal containing carbohydrates and nightly, before bed.
NOTE: Given the possibility of these ordinary foods resulting in a dramatic drop in blood sugar, if you are taking any medication, especially for controlling high blood sugar, check with your doctor before adding any of these foods to your diet.
ACV Gingeraid – basic recipe
In a 1 litre of carbonated water (Club Soda/Seltzer), add 2 tsp of unpasteurized, unfiltered apple cider vinegar such as Braggs®. Allen’s® also makes one, but read the labels carefully, as their regular apple cider vinegar is pasteurized and hence does not contain the “mother”, or culture. Using a very fine grater, grate a 1″ x 1″ knob of washed and peeled ginger root and add it to the acidulated water. Cover tightly and chill if desired, before drinking or drink at room temperature.
Turmeric ACV Gingeraid
In a 1 litre of carbonated water (Club Soda/Seltzer), add 2 tsp of unpasteurized, unfiltered apple cider vinegar such as Braggs® or Allen’s® unpasteurized. Using a very fine grater, grate a 1″ x 1″ knob of washed and peeled ginger root and add it to the acidulated water. Using a polyethylene kitchen glove or plastic sandwich bag on the hand holding the turmeric root, on the same grater, grate a 1/2″ by 1/2″ piece of turmeric root and add it to the Gingeraid. Add a few grindings of freshly ground black pepper (increases bioavailability of turmeric, due to it containing piperine). Cover tightly and chill if desired, before drinking or drink at room temperature.
Kombucha – ACV Gingeraid
By changing the fruit that the second fermentation of Kombucha is made with, the flavour changes substantially. The fructose in the fruit is largely consumed by the acetic acid bacteria during the second fermentation.
Turmeric Kombucha – ACV Gingeraid
Copyright ©2017 The LCHF-Dietitian (a division of BetterByDesign Nutrition Ltd.)
LEGAL NOTICE: The contents of this blog, including text, images and cited statistics as well as all other material contained here (the “content”) are for information purposes only. The content is not intended to be a substitute for professional advice, medical diagnosis and/or treatment and is not suitable for self-administration without the knowledge of your physician and regular monitoring by your physician. Do not disregard medical advice and always consult your physician with any questions you may have regarding a medical condition or before implementing anything you have read or heard in our content.