What Are the Benefits of Apple Cider Vinegar?

Most studies that support ACV for health effects have been small, and the results haven’t been decisive. We need more and bigger investigations into its benefits. So far, here’s what research has found:

It may help with weight loss.¬†One study showed that taking apple cider vinegar twice a day helped people following a reduced-calorie diet lose a few extra pounds. But the study was small and short-term, following 39 people for 12 weeks. Some researchers thought the vinegar’s acetic acid might speed up¬†metabolism, but the data didn’t bear this out. It may be that people lost more weight because of the placebo effect. Or perhaps the acetic acid made them nauseated, which caused them to eat less.

It may lower¬†blood sugar.¬†Several smaller studies have reported that taking a tablespoon or two of apple cider vinegar could lower your blood sugar after meals. The effect was moderate, and we need more research to know exactly how it works. Keep in mind that vinegar can’t replace diabetes medications and a¬†healthy lifestyle, but it should be safe to add to your treatment plan.

It may lower cholesterol.¬†The same small study that reported ACV boosted weight loss also found that it lowered the total cholesterol levels of study subjects who took it. It also increased their “good” cholesterol and lowered levels of¬†triglycerides¬†(fats in the¬†blood). Other studies have had similar findings. Experts caution that we need more research to fully understand this link.

Lower blood pressure. One study in rats suggests that ACV could help with high blood pressure, but no studies donein humans back this up. High blood pressure can be a serious condition, so medical treatment and a healthy lifestyle are essential.

Ease acid reflux.¬†Many people swear by ACV as a remedy for heartburn and acid reflux. But there’s no research to prove it’s effectiveness. Ask your doctor if you could try itto ease your discomfort. Start with small amounts, diluted in water.

Pork Fried Rice Recipe

A quick skillet of pork fried rice is one of the easiest, most satisfying ways to transform leftover rice into a complete meal. Here, we’ve added crumbles of ground pork, a couple of eggs, and whatever vegetable you’ve got in the freezer to create a winning dinner.

Ingredients you will need :

  • Ground pork:¬†Ground pork is what makes this recipe so quick. Most fried pork recipes call for pork cutlets, which take much longer to cook.
  • Leftover rice:¬†Freshly cooked rice isn‚Äôt as dry and therefore not as sticky.
  • Frozen veggies:¬†Peas and carrots are typically what‚Äôs included, but feel free to add your favorites to give the dish some color and snap.
  • Soy sauce or tamari:¬†Adds a salty flavor to complement the crumbly pork.
  • Sesame oil: This is added at the end to give the dish an extra bit of nuttiness.
  • 2 large eggs:¬†Though there‚Äôs no rule that you have to include scrambled eggs to fried rice, it adds protein, color, and that wonderful egg-y flavor.
  • Small yellow onion:¬†A small onion is saut√©ed at the beginning of this recipe for added depth and flavor of this basic dish.


  • 1 small yellow onion
  • 3¬†tablespoons vegetable oil, divided
  • 2 large eggs
  • 8¬†ounces ground pork
  • 1¬†teaspoon kosher salt
  • 1/4¬†teaspoon freshly ground black pepper
  • 2¬†cups cold cooked white or brown rice
  • 1/2¬†cup frozen peas and carrots
  • 2¬†tablespoons soy sauce or tamari
  • 1¬†teaspoon toasted sesame oil


  1. Dice 1 small yellow onion.

  2. Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering. Add 2 large eggs and gently scramble with a rubber spatula until just softly set, 1 to 2 minutes. Transfer to a bowl or plate and set aside.

  3. Add the onion, 8 ounces ground pork, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan. Cook, breaking up the meat with a wooden spoon into small pieces, until the pork is cooked through and the onion is tender, about 5 minutes.

  4. Add the remaining 2 tablespoons vegetable oil and let heat for a few seconds. Add 2 cups cold cooked rice, 1/2 cup frozen peas and carrots, and 2 tablespoons soy sauce or tamari, and stir-fry until the rice is heated through, 2 to 3 minutes. Return the eggs to the pan. Remove from the heat and stir in 1 teaspoon toasted sesame oil.