Here is my Lemon Ginger Zinger Solution To Drink Before Meals:
- The juice of half a lemon (I prefer Meyer’s Lemons for juices)
- As much sliced ginger root as you like
- As much organic apple cider vinegar as you like
- Pinch cayenne pepper (optional)
- Reverse osmosis water – boiled
From the journal Food & Function (October, 2018) it’s referred to as “the salivary ?-amylase inhibition hypothesis”, which occurs when the glycemic response to starch-rich foods like breads, pastas, etc. is reduced due to the presence of an acid. Amylase is the enzyme that breaks down starches, so it if is blocked, less starch will be converted into sugar and absorbed into the blood stream following the meal.
The lucky participants in the study got to eat plenty of pasta, bread or gluten free pasta and down water or lemon juice after they cleaned their plates. In the presence of water, most of the starch (25-85%) and oligosaccharides (15-50% and a type of carbohydrate that has three to 10 simple sugars bound together) were released within the first hour of digestion. In the presence of lemon juice, however, starch release was about twice as low, and the conversion of starch into oligosaccharides was completely interrupted.
Another study from Food Chemistry (November, 2019) compared the impact of different beverages and condiments on ?-amylase including coffees, teas, wines, vinegars and lemon juice. They found inhibition ranged from 10% to 100%. Black tea had only a limited effect at 20% reduction as compared to water. Lemon juice had a remarkable effect, as they found it completely interrupted digestion of the starch into sugars by salivary amylase via a preliminary acidification of gastric contents. Preliminary means they drank the lemon juice first if I interpret this correctly. Either way, lemon before or after is a good thing. The studies are conclusive according to The European Journal of Nutrition (March, 2020): lowering the pH of a meal slows down starch digestion through inhibition of salivary ?-amylase, and this happens with both lemon juice, vinegars and other acidic foods. According to a 2005 study in the European Journal of Clinical Nutrition vinegar blunts blood sugar and insulin increases and increase the sensation of fullness after a high-carbohydrate meal. The study, conducted at the Department of Nutrition at Arizona State University, found improved glucose and insulin profiles following meals that started with a vinegar drink. Yet another benefit of ACV reported in Natural Product Research (March, 2019) proved the unequivocal antimicrobial activity of ACV to be true at full strength concentrations.