QUOTE from Dr Fung (emphasis mine):
“Vinegar is also a protective factor. Used in many traditional foods, it may help reduce insulin spikes. Italians often eat bread dipped in oil and vinegar—a prime example of eating a high-carb food with protective factors. Vinegar is added to sushi rice, which reduces its glycemic index by 20 percent to 40 percent. Fish and chips are often eaten with malt vinegar. Apple cider vinegar may be taken diluted in some water.” 
NOTE (my commentary):
Vinegar is also a protective factor.
Vinegar is added to sushi rice, which reduces its glycemic index by 20 percent to 40 percent.
Vinegar is a protective factor to lower blood sugar. Why? How?
Internet sources suggest the best way to consume vinegar is with meals or just before bed. Many recommend apple cider vinegar with mother. (Unfiltered and unpasteurized apple cider vinegar has a dark, cloudy sediment at the bottom of the bottle. Known as “mother of vinegar” or simply “the mother,” this sediment consists mainly of acetic acid bacteria.) 
STRATEGY: How can I add more vinegar, a protective factor, to my diet?
What gets my attention?
Do I understand the need or problem?
Do I understand the potential solution?
Do I understand how to apply that strategy?
What questions do I have for the experts? What might be the answers?
Who needs to hear this?
What do I do next?
SOURCE – Footnotes:
 “The Obesity Code: Unlocking the Secrets of Weight Loss” by Dr. Jason Fung, Timothy Noakes, page 233.
 The Health Benefits of Apple Cider Vinegar by Cathy Wong, https://www.verywellhealth.com/apple-cider-vinegar-88768
Image: On-Off Switch.jpg From Wikimedia Commons
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Key: Fung-10-30.58 Last Revision: 02/02/2021