Vinegar (acetic acid) alleviates depression in humans by increasing niacinamide
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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 Iām 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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