Raisins soaked in vinegar are more nutritious than eating them directly! Clearing intestines and detoxifying, blood pressure has also dropped.

Rumors:

There have been many health rumors on the Internet. For example, recently I saw a rumor that "vinegar soaked raisins can lose weight quickly", and it is even more difficult to read the content carefully. "Soaking raisins in vinegar is more nourishing than eating them directly, clearing the intestines and detoxifying, and even lowering blood pressure!" If I am a "struggling household" to lose weight, such a title and content are absolutely false. We all hope to have a simple trick to lose weight easily, not to mention raisins and vinegar are not rare and precious ingredients. After reading the title and the first sentence, I really want to try soaking raisins in vinegar.

But as a nutritionist, professional knowledge and rational thinking always make me feel that something is wrong with this matter. So I went to find some information to prove it.

Nutritional components of raisins

First of all, we can learn some basic nutritional information about raisins. Raisins are a kind of food made from fresh grapes by air drying. The difference between raisins and grapes mainly lies in the difference in water content. In addition, the content of some water-soluble vitamins may change slightly. In order to facilitate your understanding, the following table is a comparison of the main nutritional components of raisins, grapes and apples:

From the above table, we can easily see that compared with apples, grapes and raisins are not particularly prominent in vitamins and dietary fiber. The sugar content of raisins is greatly increased after air-drying, and most of them, such as sucrose, fructose and glucose, can have a great impact on blood sugar, which is a food that diabetic patients need to strictly control. Even for ordinary people without diabetes, the rich sugar in raisins can stimulate a large amount of insulin secretion, and one of the functions of insulin is to mobilize blood sugar into fat cells to synthesize fat, which obviously runs counter to the original intention of losing weight.

So could it be that other substances in grapes are at work?

Speaking of this rumor, this essay does mention two special substances: anthocyanins and resveratrol. It is claimed that grapes are rich in anthocyanins and resveratrol, which can soften blood vessels and reduce fat and weight. However, after reading the food composition table, it can be found that many grape samples did not get anthocyanins that could reach the detection value. Only one piece of data shows that the total amount of anthocyanins is less than 100 mg/ 100 g, which is really pitiful compared with the following mulberries. Mulberries often remove anthocyanins at 100mg/ 100g, and the content of resveratrol in grape skins is relatively rich, but It ranges from 2μg/ 100g to 20,000 μ g/6,500g, and there is great controversy about the health care function of resveratrol in academic circles, so there is no strong evidence to support its role in many health care functions. The actual effect of its health care proposition really needs to be questioned.

What about vinegar?

As a condiment, vinegar has very simple nutrients. In addition to water and acetic acid, there are only minerals and a small amount of vitamins from brewing water and grains. Compared with grains, vegetables and fruits, the contents of minerals and vitamins are not outstanding, not to mention what special health care functions it can have.

Therefore, these rumors actually only take advantage of the public's loopholes in nutrition and health knowledge, use novel food combinations to attract attention, and at the same time make unrealistic promises that meet the needs of the public, so as to achieve the purpose of increasing attention or selling related products. When you see similar news, you must keep your eyes open, carefully verify it, and don't be led by a willing heart.

References:

1. China Food Composition Table (Standard Edition) 6th Edition 1 Volume 20 18.

2. China Food Composition Table, 2nd Edition, Volume 1, 2009.

3. Zhang Jianwei, Wang Junbo, Wang Mengyuan, et al. Central regulation of insulin on metabolism [J]. Progress in Physiological Science, 2018,49 (6): 401-410. DOI: 10.3969/J。

Expert: Liu Yiqun, Associate Research Fellow, Institute of Nutrition and Health, China Center for Disease Control and Prevention.

Expert: Researcher of han hongwei National Food Safety Risk Assessment Center.