[Madmick]

Acetic Acid= Vinegar
Citric Acid= Lemon Juice Concentrate

Check out this study:
Acetic Acid Feeding Enhances Glycogen Repletion in Liver and Skeletal Muscle of Rats

Summary paragraph:

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.

Translation: storage of energy in the muscles & liver is optimized (in rats) by supplementing vinegar. This is useful for recovery PWO, or as they mention, on the morning of a day of competition or intense training.

Also, both acetic acid and citric acid promote the release of cAMP which translates to increased mobilization of adipose tissue (i.e. more efficient burning of fat).

[fat_wilhelm]

Interesting. There's nothing quite like a whey hydroslate and balsamic shake, I tell ya.

Deee-licious!

[Madmick]

Haha. Yikes.

Apple Cider is the vinegar of choice.

[Girljock]

Actually vinegar has been talked about for decades in aiding fat buring. I remember the craze when I was in the AF...a long...time ago.

[Madmick]

I didn't say it was new.

[MikeMartial]

In liver, acetic acid feeding enhances glycogen repletion by activation of gluconeogenesis and the preferential utilization of G-6-P for glycogenesis.

So the acetic acid stimulates gluconeogenesis (in the liver) even when glycogen is available---I'm assuming that also has to do with the cAMP. The article doesn't say exactly what sources were used for gluconeogenesis, or to what degree, but then again, that's not what they were testing. Interesting, nonetheless.

Because glycogen repletion of soleus muscle takes priority over that in gastrocnemius muscle and liver

So glycogen repletion happens in slow twitch muscle first. Huh. Didn't know that one.

Godamn! That has to be one of the coolest articles posted here yet. Fuckin-A work, Madmick!


So, what are YOU putting in your PWO shake today?

[MikeMartial]

Originally Posted by Madmick

Haha. Yikes.

Apple Cider is the vinegar of choice.

Chock up another win for the tree huggers. Chad is gonna be all over this like Oprah on a baked ham.

[Standard]

Good article, i was unaware that vinager had that much of an effect of glocogen supplies in the body.

*takes idea too far*

*pulls out shot glass and economy size jug of vinager*

[Madmick]

Originally Posted by MikeMartial

Chock up another win for the tree huggers. Chad is gonna be all over this like Oprah on a baked ham.

Hey man, I'm just sharing ideas. I was reading earlier today that Poliquin has recommended glutamine in PWO shakes in place of maltodextrin/dextrose for fat guys who have already developed insulin resistance because apparently glutamine has a favorable effect on glycogen repletion but without eliciting an insulin response or inflaming the GI tract (especially in the gut). I haven't been able to find the source of this information.

I'm just a sugar and protein guy.

[MikeMartial]

Originally Posted by Madmick

Hey man, I'm just sharing ideas. I was reading earlier today that Poliquin has recommended glutamine in PWO shakes in place of maltodextrin/dextrose for fat guys who have already developed insulin resistance because apparently glutamine has a favorable effect on glycogen repletion but without eliciting an insulin response or inflaming the GI tract (especially in the gut). I haven't been able to find the source of this information.

I'm just a sugar and protein guy.

It's all good; in fact, posting these types of articles is what draws me to D&S. I like to see the source of that glutamine-Poliquin story, if you can find it.

Back to the topic...who here is going to start adding vinegar PWO? And what type, how much?

BTW---you mentioned citric acid in the first post, yet I don't see a reference to it in the study?