Vinegar (acetic acid) alleviates depression in humans by increasing niacinamide
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A very interesting study, which suggests niacinamide may be a treatment for depression. Strikingly, the almost 50% reduction in depressive symptoms occurred after just 4 weeks of consuming vinegar – a feat that almost no pharma antidepressant drug can currently match. I just hope the takeway from the blog post -is to use niacinamide for depression, instead of vinegar, since high levels of acetic acid promote fat synthesis and tumor growth and as such chronically elevated vinegar intake is probably not safe. The mechanism of action is mostly likely linked to the role of niacinamide as an NAD+ precursor, resulting in improved metabolism/OXPHOS. Of course, that strongly suggests (yet again) that depression is a metabolic disease:-)
https://www.mdpi.com/2072-6643/16/14/2305
https://www.phillyvoice.com/vinegar-depression-mood-mental-health/
“…A few tablespoons of vinegar a day may help keep depression away, research shows. Consuming two tablespoons of red wine vinegar twice a day for four weeks significantly improved self-reported depression scores in a group of 28 overweight adults who were otherwise healthy, a new study found. Enhancements in niacin metabolism may contribute to the improvement in mood, the researchers concluded.”
“…Vinegar, a combination of acetic acid and water made through fermentation, previously has been linked to positive outcomes for heart disease and weight loss. For the latest study, published in the journal Nutrients, researchers from the University of Arizona looked at how daily vinegar consumption affected mood and metabolism. They compared one group of people who took diluted vinegar daily to a second group that ingested a pill containing very little vinegar. By the fourth week, the group taking the diluted vinegar showed a 42% reduction in depression scores compared to an 18% reduction in the group taking pills. The group that drank the vinegar daily also experienced an 86% increase in levels of nicotinamide, a form of vitamin B that has been linked to anti-inflammatory effects.”
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There's this study which says vinegar consumption (15 or 30 ml per day) reduced fat:
https://pubmed.ncbi.nlm.nih.gov/19661687/
What kind of intake would result in increased visceral fat?
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Would that much vinegar have the same 'flushing' effect of taking niacin?
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If you neutralize the vinegar with, say, magnesium carbonate or baking soda, does it still work the same way?
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I take a glass of a solution of water with 2 tsp sugar and 2 top apple cider vinegar everyday.
I think it does me good. One is acetic acid is antimicrobial, and now ai find it to be antidepressive. Maybe so, but I don't get depressed easily, and maybe my routine has something to do with it. But I'll never know.
And lastly, I prefer intake of vinegar to niacinamide as my experience with megadosing niacinamide is thst it makes me gain weight. I don't know how much niacinamide is the cutoff point before its lipolysis inhibiting effect makes it hard to shed the fat off fat stores because of the lipolysis inhibiting effect of niacinamide.
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@yerrag I doubt it does your teeth much good.
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We use a lot of vinegar in the Philippines. In dishes and sauces. Even without using apple cider vinegar, which is imported and costly. The daily 2 tsp of ACV I take is just a fraction of my daily intake of vinegar.
I had plenty of cavities before, but I think it was from eating plenty of fibrous fruits that I thought was needed to have good bowel movement, but probably created a huge endotoxin load, which would travel up into the mouth and cause plenty of dental plaque to form. Cavities resulted and if no regular dental cleaning were done, it would also result in periodontal issues and eventual lost extracted teeth.
But acetic acid does the gut a lot of good. It is an antimicrobial. Once, when I used spice rub instead of a vinegar-based marinade for my pork chop, I developed a stomach/gut a he that lasted 3 days. It was when I used copper acetate and the ache and constipation disappeared. I suspect it was trichinosis, which was the result of pork not well cooked enough. I like my pork chop to be tender and juicy, and sometimes risk not cooling it well enough. Using vinegar helps keep the trichinosis bug away was my conclusion, and I don't use spice rubs anymore for pork.
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@yerrag ahh, gotcha. I have been using about 35mL of ACV daily, with magnesium carbonate, just enough to neutralize 1300mg of Mg Carbonate. So I’m getting the acetate without the acid, which I think is better for teeth. I think there is a difference between a dish with vinegar in the sauce, and straight vinegar.
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Right. No straight vinegar for me either.
In sauce, it is mixed with soy sauce, sugar, cayenne pepper.
In a morning wakeup drink, 2 tsp of acv with 2 tsp sugar in a cup of cold water.
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@yerrag makes sense. Thank you!
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