Cider vinegar

Two tablespoons of vinegar cider before every high risk meal

On 4 continents, cider vinegar is acknowledged as being slimming. Dr Jarvis in Vermont in the USA, the Appelford study, a Japanese team, the CITAB in France, a team in Morocco and age-old tradition prove, generation after generation, that vinegar is a traditional adjuvant for weight control. Looking at the studies and observations the consensus on the amount is 2 tablespoons.
Taken at the start of a meal, vinegar has a lysis action on proteins and fats. A natural product par excellence, its only drawback is it acidity which limits how much you can take, and if people with a sensitive stomach or past history of ulcers can use it at all. If cider vinegar has an effect on proteins and fats, on our rich and fatty dishes, it has no effect at all on carbohydrates, starchy foods, flours, patisseries, sugar and sweet things. Only chocolate, because of its high fat content, benefits from its detergent action.