Re: More Crazy BG's

On Sun, 05 Aug 2007 12:14:31 -0400, Jefferson
<fwroy@xxxxxxxxxxxxxxxxxxxx> wrote:

johnniemccoy@ wrote:

I guess I should have Googled before posting. Seems like vinegar is an
issue.. lots of sites. Here's just one of them:
http://www.diabetesincontrol.com/modules.php?name=News&file=article&sid=2475

John

So by chance you fell into something.

Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in
Subjects With Insulin Resistance or Type 2 Diabetes -
http://care.diabetesjournals.org/cgi/content/full/27/1/281

First, Acetic acid is contained in vinegar.
Second, Acetic acid is produced when ethanol (as in wine, beer, etc.) is
metabolized. Alan will like this note. ;)

I came across the following in a google group search of blood+glucose+
acetic+acid, but did not verify the science involved:

"...acetic acid is the next oxidation product of ethanol, and these
things usually happen in sequence (actually, ethanAL, the aldehyde is
next, but no matter).
But the issue is not whether CV (cider vinegar) is a magical
cure-all. I believe the poster conceded that ALL vinegars have some
effect. And although it is true that acetic acid itself is essentially
a VERY short chain fatty acid, with no putative dietary requirements,
wierder things have happened. It is curious that a wretched molecule
like acetic acid should be the mainstay in salad dressings!
I maintain interest in this because of my own very wierd
cravings for vinegar (and heavy cream, by the pint!), which I do not
think occur in a vacuum. If I may speculate a little on acetic acid.
Acetic acid is the unactivated precursor to acetyl-CoA, which
is fed right into mitochondrial TCA cycle. Other posters have assured
me that acetic acid is in fact activated, like any other fatty acid, for
final entry into this TCA cycle. However, it may have an advantage of
not needing the transport machinery to get into the mitochondria (as do
regular activated FAs), or, it may be transportable elsewhere. It is
unusual, at the very least.
Next, acetic acid is definitely not absorbed in the same way as
free fatty acids or triglycerides, as it is NOT a lipid, yet it is
metabolized as a short chain fatty acid. But in the meantime, it is
floating around in the blood as acetic acid. What is interesting about
this is that the pK of acetic acid renders it essentially intact
(un-ionized, ie, a weak acid), which gives it a certain mobility across
cell membranes, and also means it probably contributes negligibly to pH
loading, or acidifying, of the blood. (This is no doubt going to cause
furor here!) Which means it could have some small-molecule regulatory
effects. It's also handy to have around if esters need to be made.
Nothing to write home about perhaps, but interesting nonetheless.
Regarding the acidifying of blood issue, it could be that some people
need whatever amount of pH loading it does provide, or for some reason
need it as part of the blood buffering system."

The hand is quicker than the eye. ;)

Frank


Thanks for the great post, Frank...

Will, T2
.

Relevant Pages

  • vinegar & glycogen stores
    ... One of the posts in another thread talked about vinegar having Acetic Acid ... Acetic Acid Feeding Enhances Glycogen Repletion in Liver and Skeletal Muscle ... the concentration of xylulose-5-phosphate in the control group was ...
    (alt.support.diabetes)
  • Re: More Crazy BGs
    ... Acetic acid is contained in vinegar. ... And although it is true that acetic acid itself is essentially a VERY short chain fatty acid, with no putative dietary requirements, wierder things have happened. ... floating around in the blood as acetic acid. ...
    (alt.support.diabetes)
  • Re: OT: getting limescale of a shower curtain
    ... If you mix vinegar (acetic acid) and baking soda (sodium bicarbonate, a base) you'll get water because the base and the acid will neutralize each other, CO2 - and off the top of my head, sodium acetate. ...
    (rec.crafts.textiles.quilting)
  • Re: how come you cant consume bread, mushrooms, vinegar, beer, etc. if you have yeast infection?
    ... Vinegar is no more acidifying than sugar or fat. ... Vinegar is nothing more than a dilute solution of acetic acid. ... use it in the film development process - the stop bath, ... is often nothing more than an acetic acid solution! ...
    (sci.med)
  • Re: how come you cant consume bread, mushrooms, vinegar, beer, etc. if you have yeast infection?
    ... Vinegar is no more acidifying than sugar or fat. ... Vinegar is nothing more than a dilute solution of acetic acid. ... use it in the film development process - the stop bath, ... is often nothing more than an acetic acid solution! ...
    (sci.med.nutrition)