Amazoniac
Member
Guru, the thought of seasoned vinegar occurred to me as well, and it got me wondering how traditional it is.Yes I'm curious, for sure. Why would the japanese mix sugar with vinegar so ignorantly, it's so unlike them. Interesting you mention that, I do wonder if propionate is not overproduced in my body. It could help explain why carnitines seem to help (besides stuff regarding astrocytes). Its metabolism is problematic.
Then again:
Effects of SCFA on the DNA methylation pattern of adiponectin and resistin in high-fat-diet-induced obese male mice. - PubMed - NCBI
- Rice - Wikipedia
- History of sugar - Wikipedia
If I come across something relevant to the enzymes, I'll post.
For now, what could also be concerning is the possibility of enhancement of iron adsorqtion (as it happens with other acids), although the effect might differ when it's neutralized.
- Effect of Vinegar on Absorption of Iron in Rats (日本語)