Vinegar Enhamces Glycogen Repletion

[MikeMartial]

Vinegar Enhances Glycogen Repletion

Well, in rats. But the study is highly interesting.

Acetic Acid Feeding Enhances Glycogen Repletion in Liver and Skeletal Muscle of Rats

Discuss.

Two concerns I have:

1) The study is from 2000 (2001, 2002 reprinted in some other journals), and I have yet to find another study, or even stranger, a money-hungry supplement company hasn't jumped all over this like Oprah on a baked ham, and tried to market acetic acid in a PWO forumula.

2) They only used 5 groups of 5 rats. Very controlled, but small.

 

[MR. BMJ]

Am J Clin Nutr. 2001 Jul;74(1):96-100. Related Articles, Links

"Inconsistency between glycemic and insulinemic responses to regular and fermented milk products."

BACKGROUND: Foods with a low glycemic index are increasingly being acknowledged as beneficial in relation to the insulin resistance syndrome. Certain organic acids can lower the glycemic index of bread products. However, the possible effect of acids in fermented milk products on the glycemic index and on insulinemic characteristics has not been addressed. The metabolic effects of fermented milk or pickled products used as additives to mixed meals have also not been addressed. OBJECTIVES: One objective was to characterize the glycemic and insulinemic responses after intake of regular or fermented milk products (study 1). In addition, the acute metabolic effect of fermented milk (yogurt) and pickled cucumber as supplements to a traditional breakfast based on a high-glycemic index bread was evaluated (study 2). DESIGN: Ten healthy volunteers were served different breakfast meals after an overnight fast. Capillary blood samples were collected before and during 2 (study 1) or 3 (study 2) h after the meal. White-wheat bread was used as a reference meal in both studies. RESULTS: The lactic acid in the fermented milk products did not lower the glycemic and insulinemic indexes. Despite low glycemic indexes of 15-30, all of the milk products produced high insulinemic indexes of 90-98, which were not significantly different from the insulinemic index of the reference bread. Addition of fermented milk (yogurt) and pickled cucumber to a breakfast with a high-glycemic index bread significantly lowered postprandial glycemia and insulinemia compared with the reference meal. In contrast, addition of regular milk and fresh cucumber had no favorable effect on the metabolic responses. CONCLUSIONS: Milk products appear insulinotropic as judged from 3-fold to 6-fold higher insulinemic indexes than expected from the corresponding glycemic indexes. The presence of organic acids may counteract the insulinotropic effect of milk in mixed meals.

BMJ

 

[MR. BMJ]

Eur J Clin Nutr. 1998 May;52(5):368-71. Related Articles, Links

"Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar."

OBJECTIVES: The aim of the study was to evaluate the possible influence of acetic acid (administered as vinegar) on the postprandial glucose and insulin responses, and the potential involvement of a modified gastric emptying rate was studied by use of paracetamol as a marker. DESIGN: The white bread reference meal as well as the corresponding meal supplemented with vinegar had the same content of starch, protein and fat. The meals were served in the morning after an over-night fast and in random order. Capillary blood samples for analysis of glucose, insulin and paracetamol were collected postprandially. SETTING: The study was performed at the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden. SUBJECTS: Ten healthy volunteers, seven women and three men, aged 22-51 y, with normal body mass indices were recruited. RESULTS: The presence of acetic acid, given as vinegar, significantly reduced the postprandial glucose (GI=64) and insulin responses (II=65) to a starchy meal. As judged from lowered paracetamol levels after the test meal with vinegar, the mechanism is probably a delayed gastric emptying rate. CONCLUSIONS: Fermented foods or food products with added organic acids should preferably be included in the diet in order to reduce glycaemia and insulin demand.

BMJ

 

[MR. BMJ]

Int J Sports Med 2002 Apr;23(3):218-22

"The efficacy of acetic acid for glycogen repletion in rat skeletal muscle after exercise."

Fushimi T, Tayama K, Fukaya M, Kitakoshi K, Nakai N, Tsukamoto Y, Sato Y.

Central Research Institute, Mitsukan Group Co. Ltd., Handa, Japan. [email protected]

We examined the effect of acetic acid, the main component of vinegar, on glycogen repletion by using swimming-exercised rats. Rats were trained for 7 days by swimming. After an overnight fast, they were subjected to a 2-hr swimming exercise. Immediately afterward, they were given by gavage 2 ml of one of the following solutions: 30 % glucose only or 30 % glucose with 0.4 % acetic acid. Rats were sacrificed by decapitation before, immediately after exercise and 2 hours after the feeding. Exercise significantly decreased soleus and gastrocnemius glycogen content, and feeding significantly increased liver, soleus and gastrocnemius glycogen content. In soleus muscle, acetate feeding significantly increased glycogen content and the ratio of glycogen synthase in the I form (means +/- SEM: 4.04 +/- 0.41 mg/g-tissue and 47.0 +/- 0.7 %, respectively) in contrast to no acetate feeding (3.04 +/- 0.29 mg/g-tissue and 38.1 +/- 3.4 %, respectively). Thus, these findings suggest that the feeding of glucose with acetic acid can more speedily accelerate glycogen repletion in skeletal muscle than can glucose only.

BMJ

 

[MR. BMJ]

Posted by Nandi:

"I've grown fond of the taste already, but have not chugged any down and gone for a sprint immediately afterward I confess."

"I swear it is making me leaner. If you look at the study the mechanism whereby the vinegar increases glycogen storage in muscle is by retarding glycolysis. So when you eat a carb meal, more of the carbs are being stored as glycogen and fewer are being burned as fuel. The logical corollary is that fat is being burned as fuel instead."

"Actually this is how carbs make a person fat. There is almost no "de novo" fat production from carbohydrates in humans. When you eat carb calories over and above an isocaloric amount, the carbs are preferentially used as fuel instead of fat. So fat that would be otherwise lost to fuel isn't. The acetic acid is blocking this effect to some extent."

"So it really is true that "carbs don't make a person fat; fat makes a person fat". Excess carbs keep you fat, allowing any other dietary fats to be stored rather than burned."

"The concentration of acetic acid was 0.2 gm per 100 gm of food ingested. Regular household vinegar is about 5% acetic acid. To get 0.2 gm of acetic acid you would need to drink 4.0 grams of vinegar. Vinegar's density (1.0056 g/cm3) is about like that of water, so drink 4 cc per 100 grams of food."

"If you are carb loading before an event, you could take in 4cc for each 100 grams of carbs you eat."

The authors concluded that:

"Here we have confirmed that a diet containing acetic acid at concentrations similar to those consumed in a normal meal enhances glycogen repletion in the liver and skeletal muscles of rats (Fig. 1A , B , C ). The effect in liver and gastrocnemius muscle appeared to be linear up to 0.2 g acetic acid/100 g diet."

"Our results show that dietary acetic acid can enhance glycogen repletion in both liver and skeletal muscle. The mechanism of this effect is different in liver and skeletal muscle. In liver, acetic acid feeding enhances glycogen repletion by activation of gluconeogenesis and the preferential utilization of G-6-P for glycogenesis. In skeletal muscle, the enhancement of glycogen repletion by acetic acid feeding results from the accumulation of G-6-P due to suppression of glycolysis. We used acetic acid at concentrations comparable to those found in a normal diet. Therefore, we conclude that supplementing meals with vinegar may be beneficial in the recovery of liver and skeletal muscle glycogen, for example, upon fatigue, after skipping meals, postexercise or as part of an athlete’s breakfast on the day of competition."

BMJ

 

[MR. BMJ]

Eur J Clin Nutr. 2003 Jun;57(6):743-52. Related Articles, Links

"Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food."

Sugiyama M, Tang AC, Wakaki Y, Koyama W.

OBJECTIVE: The objectives were to examine the feasibility of using white rice as a reference food in the study of glycemic index (GI) and to examine the GI values of both single and mixed meal foods among rice species, processed rice products, beans, and dairy products. DESIGN: Subjects were served with 50 g carbohydrate content of white rice at least two times (maximum three times) and test food once after separate overnight fasts. Capillary blood glucose measurements were carried out before and during 120 min after each food load. SETTING: The study was carried out in an outpatient setting. SUBJECTS: A total of 58 (38 females and 20 males) nondiseased subjects, mean aged 37 y and mean BMI 22 kg/m(2) were included. RESULT: The correlation between incremental area under curve of white rice and glucose was r=0.853 (n=10, P <0.0001) and white rice was considered suitable to be used as a reference food. Among mixed meal foods, the combination of carbohydrate foods with vinegar, dairy products, and bean products significantly decreased the GI value of white rice of 20-40%. The reduction of GI occurred whether the foods were taken together, before or after rice intake. GI of noodles such as udon, soba, and spaghetti showed low GI values. CONCLUSION: White rice could be used as a reference food in determining GI values of foods. A total of 32 single and mixed meal Japanese common food products were examined for their GI values.

BMJ

 

[MikeMartial]

Excellent, excellent posts, Mr. BMJ. I was begining to worry since this wasn't about the latest candy-coated multi-colored hot-off-the-press, people were reading it with a stunned look. At least the right person noticed.

The last post, from 2003, is the most recent I've seen; I'm still surprised more studies with athletes haven't surfaced, considering the proven efficacy.

I have to ask, who is "Nandi"? Is that a user from this board? If not, can you let me know which forum he/she posts on?

As for the vinegar, I have started adding approx 10mL to my PWO shake. Now see, if there was study on glutamine that had tehse kind of results...

 

[MR. BMJ]

Unfortunately, Nandi passed away a year ago this month. He was a giant among most of us here on these boards with the amount of knowledge he possessed and shared. He posted over at Cutting Edge Muscle mostly as well as here and Avant Labs. He went under the name Nandi12.

Him, macro, cockdezl, MS, Wilson6, PA, Par Deus, fukkenshredded, Spook, Bill Roberts, and some others are/were in a league all to their own here on these boards.

btw...I have yet to try the vinegar idea. I'm gonna give it a try here soon though, especially when I drink milk. I totally forgot about this until you just mentioned it. A combo of this and r-ALA should be an awesome stack to toy around with.

BMJ