Vinegar, The Mysteries of…
Vinegar is water and acetic acid. The main part of acetic acid is the acetyl molecule.
Acetobacter is the bacteria that converts alcohol into acetic acid(vinegar) and it is ubiquitous. Just leave an open bottle of wine lying around for a couple of weeks and acetobacter will find it quickly and convert it into wine vinegar. Acetobacter is also found in your intestines where the alcohol produced by the yeast in your gut is converted into vinegar. Your liver also produces vinegar when it metabolizes alcohol. When a molecule takes on an acetyl(from vinegar) it is said to be acetylated and this distinction is quite significant as I will argue in this post!
Acetylation is currently at the forefront of research because it greatly enhances the adsorption and bio-availability of molecules once in the body. So any drug or nutrient( like an amino acid) once acetylated is much more effective and can be taken at significantly lower doses than it would take without it to achieve the same results. Apparently this is largely achieved because the acetyl acts like a negative charge patch although the exact mechanisms are still being studied.
Two major pathologies seems to be triggered by the over-expression of certain deacetylating molecules, Alzheimer’s Disease and the over-expression of the deacetylating molecule for the neurotransmitter acetylcholine, and cancer seems to involve the over expression of the deacetylating enzyme of histones, histone deacetylaze.
Cellular energy production from food is also dependant on acetylation, The Citric Acid Cycle itself begins with the acetyl-CoA molecule and any shortage of vinegar in the system will impede respiration and energy production…are you feeling old and/or tired?
Recent research is also indicating that acetylated polymers( proteins and enzymes) denature at a fraction of the rate of polymers that aren’t. This means that protein turnover will be sharply curtailed with a cellular abundance of vinegar. If you are getting older than your proteins are not being replaced as fast as they are breaking down, this is aging at the molecular level. Drink more vinegar and you should be able to restore more youthful protein levels in the cell and throughout the body!
Athletes and physical exertion from working or a workout deletes glycogen reserves and new research is indicating that glycogen repletion is hugely accelerated by the consumption of vinegar water, so watch out Gatorade!
Vinegar is also one of the few substances that can penetrate the wall of the stomach and when it does so it causes the cells in the wall to release calcium bicarbonate into the blood stream lowering the acidity of the blood. This is called the Alkaline Tide and also happens when the stomach produces HCL inside to digest proteins. The alkaline tide allows the blood to cleanse harmful acids from tissues because the higher ph of the blood has afforded the room. The blood carries these acids to the kidneys for excretion from the body. Gout is a disease that responds to vinegar treatments like this as do chronic muscle pain and ache.
Vinegar may not be expensive or trendy but without doubt it plays an important and undervalued role in our ongoing health, life itself as we know it would be impossible without it. And yet, maybe if you are not feeling just quite right, maybe your body is crying for vinegar?
Robert
19 Responses to “Vinegar, The Mysteries of…”
vinegar was also good for health even to the needs in protein and body:)
Do you have any thoughts on benefits of different types of vinegers ( apple cider vineger vs other types)?
Any type of alcoholic beverage can and is converted into vinegar. The list is long and the nutrient profiles of most have not been studied enough to provide a good comparison of the different types. My instinct is that any natural sample is going to contain more phytonutrients than white vinegar and that a darker vinegar is going to contain the most.
From where I sit the biggest health advantage by far in consuming vinegar is that the citric acid cycle does not work without it!
Hi Robert!
I just happened to find your site due to you “liking” one of my posts at Evolution Made Easier and I’m glad I did. I found this article on vinegar fascinating as it filled in some of the missing pieces from research I’ve done in the past. I read the book about vinegar by Bragg and also other information, and have even written articles myself about the many benefits of vinegar. And I mention it on my To Your Health page of my website because I love that it is such a simple and inexpensive thing to use. You may have mentioned it elsewhere on your site, and you sort of allude to it in your comment of 11/26, but I think it’s important that people realize much of what passes as vinegar is not the “real thing” (I think I read somewhere that white “vinegar” is actually petroleum based) or in a state with all its natural healing properties intact. In my opinion, people should look for raw, unfiltered apple cider vinegar w/ the “mother” for best results.
Acetic acid can be produced by artificial means but this form is not allowed for human consumption. White vinegar is created naturally using acetobacter bacteria that convert the alcohol into acetic acid. The particular source of the malt does not influence the health benefits of the vinegar produced in the end, but it is only supplemental to it.
I believe you can consume white vinegar produced by acetobacter converting pure alcohol into acetic acid, and still get the full benefit of vinegar without confusing the particular ancillary phyto-chemicals associated with grape vinegar, or apple cider vinegar, or barley malt vinegar or any other type of vinegar. This direction merely confuses the discussion. It’s the vinegar that I was talking about and not any of the other phyto-nutrients from the malt source.
What every type of vinegar has in common is vinegar! Drink apple juice and white vinegar may be equivalent to drinking just apple cider vinegar, these are two different issues.
All I can really say is eat pickles! Pickles have next to zero nutritional value according to the data, but what the data doesn’t realize is the importance of acetic acid. If pickles taste good, then you have good instincts apart from the current convention and nutritional profiles. Current convention is also toxic, so listen to your instincts and understand them.
Great information! Love the info on the Citric Acid Cycle
Thanks Debi!
I’ll likely do a piece on Kreb’s over the holidays. I’ve recently suggested a new model for the electron transport chain to Pollack, based on his research. He hasn’t gotten back yet on that. It involves a brand new take on how ATP-Synthase actually operates. I really like it!
Hi Robert,thank you for your “like” and thank you for this incredibly informative post. The acetylation breakdown is really helpful. I’m looking forward to the Kreb’s post!
Heya Bewell,
I just posted something interresting on the Thunderbolts forum that you might like.
http://thunderbolts.info/forum/phpBB3/viewtopic.php?f=3&t=5514
This was such an insightful post. You really broke it down. I had minimal knowledge of vinegar and its benefits to our body, but I had no idea how it participated in the Kreb’s cycle or that alcohol was metabolized into vinegar. Thanks so much for all the great information…
Happy Holidays!!!
Raj H.
[...] Vinegar [...]
Ken,
If your liver is functioning well, then if I were you I would become a moderate drinker. If not, the yeast in your gut will produce the alcohol for the the liver to convert to it all on it’s own. It is all about balance. Too much yeast is unhealthy also, but coconut oil helps greatly to maintain this balance.
Reblogged this on The GOLDEN RULE and commented:
Very interesting information. I would be keen to receive suggestions as to how best to drink vinegar – water diluted, mixed with something else, white, brown, cider vinegar, how much daily, etc, etc??
Reblogged this on fiftyonefiftyRN and commented:
Is there any possibility that the pharmaceutical industry knew that coconut oil and vinegar might turn out to be the treatment (and preventative treatment) for Alzheimer’s? If so, what would that mean?
The best vinegar is organic, such as braggs. And make sure it has the “mother” in it. The regular stuff you get at the store is sorta…well…crap!? If you ever drink it, you will notice a HUGE difference between the two. I also condition my hair with organic vinegar. Thanks for posting this Robert. Way to spread the word :-}
I use apple cider vinegar regularly and am rarely sick. I’m also 49 and don’t have any gray hair. I think it’s the vinegar because a few years ago I interviewed Patricia Bragg and while she doesn’t share her age she appears very youthful. Sometimes I just crave the vinegar and I’ll put a few table spoons in a dish and just drink it. I love it so much.
Everyone should read and know about the Bragg Vinegar and your column is a great help! I love the way it feels in my body after I drink a small glass of it. I can feel the way it goes down into my lungs cleaning out all the debri and harmful bacteria. I feel the liquid healing everything inside the organs and cels. As it works its way I think of a picture of the insides of the human body. I picture the flow as cleansing everything it covers.
I am wondering if the Bragg Vinegar has to be refrigerated? Thanks for your column!
Mary Ann Herzog
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