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EL GAUCHO
New member
Anyone used vinager for glucose disposal?
Check this out:
http://forum.avantlabs.com/?act=ST&f=12&t=2120&hl=
Check this out:
http://forum.avantlabs.com/?act=ST&f=12&t=2120&hl=
Vinager: Glucose Disposal Agent
- Thread starter EL GAUCHO
- Start date
CKDisforme
New member
wtf is up with all of the chemistry? I think there is some serious relevence that I never knew about. Especially in those who have higher levels of bf% - they only mentioned type-ii diabetes in a few replys but I would be willing to bet that it might be a very beneficial agent for correcting blood sugar levels of those who are the hyper-end of type-ii diabetes - after all of those pgs on that one thread I am still not clear if it will be beneficial on a CKD DURING the week but I have a good idea that it will be beneficial during the weekend carb-ups I do. I am currently using 30ml-60ml (depends on amount of carbs) on the weekends (just started) and since I am doing a CKD-type diet on the weekdays I am going to experiment with 15ml in the morning and 15ml post-worout- I dont know if that helps - I post later to let you know...
ProtienFiend
New member
ive been doing it for the last couple weeks on and off.... mainly just PW....
does it work? who knows....
does it work? who knows....
CKDisforme
New member
I have been doing it now for a week - I gotta be honest I think there is something to it, while I am by no means vascular (287lb at I am going to say 18% - yes I know I am cutting) but I can see a difference in the subcutano fat veins - I think however I am going to switch it up and really use more during my carb ups on the weekend - I will use a formula like 10-15ml of V per 100gms are eat. During my keto week I will do 60ml of V after my workout (this is when I take in my days worth of carbs - 40-50 carbs) - I keep posting....
CKDisforme
New member
I am using normal cider vinager... I think the highest acetic acid level is 5% you can get in stores ....
ProtienFiend
New member
before a high to medium sized carbohydrate meal/shake 
