Greetings once again:

Durk Person and Sandy Shaw have the Life Extension News as I am sure
you know and I found an interesting article on vinegar use.

http://www.life-enhancement.com/article_template.asp?id=1711

Seems that your adding of Vinegar to your powders for taste has many
benefits.

Warmly,
Erich Brueschke

[Yes. Taste (making the powder drink more palatable) was not the only reason for
our addition of the cider vinegar. My PubMed searches had already shown me its
benefits, some of which are described by Durk and Sandy in the article that you
indicate above. Kitty points out that we did not emphasize this and that perhaps
we should have. --Paul]

[Thanks Erich, I was aware of the glucose lowering effect of vinegar but not
it's effect on ACE. It's ACE lowering effect makes it a good candidate to lower
blood pressure. In support of this, in the study below a beverage composed of
red wine, vinegar and grape juice lowered the increase in blood pressure in
response to angiotensin I in rats. Unfortunately I don't have access to the full
text article so I don't know how much vinegar was in the beverage.

Biol Pharm Bull. 2005 Jul;28(7):1208-10.
A red wine vinegar beverage can inhibit the renin-angiotensin system:
experimental evidence in vivo.
Honsho S, Sugiyama A, Takahara A, Satoh Y, Nakamura Y, Hashimoto K.
Department of Pharmacology, Interdisciplinary Graduate School of Medicine and
Engineering, University of Yamanashi, Japan.

A new beverage made of red wine vinegar and grape juice (Budo-no-megumi) was
developed for people who wish to take effective amount of both polyphenols and
vinegar. Since the beverage was recently demonstrated to exert hypotensive
effect in rats, we analyzed its underlying mechanisms in this study.
Sprague-Dawley rats were anesthetized with pentobarbital, and the blood pressure
and lead II ECG were continuously monitored (n=6). The effects of recommended
volume of the beverage (3 ml/kg, p.o.) on the renin-angiotensin system were
assessed in vivo. At the basal control state, the increase in the mean blood
pressure induced by the angiotensin I (1 microg/kg, i.v.) and norepinephrine
(0.3-3 microg/kg, i.v.) were +57+/-2 and +36+/-8 mmHg, respectively. Sixty
minutes after the administration of the beverage, the angiotensin I-induced
pressor response decreased to +45+/-7 mmHg at 60 min (p<0.05), whereas no
significant change was detected in the norepinephrine-induced pressor response.
In another parallel series of the experiment using Sprague-Dawley rats (n=6),
the serum angiotensin-converting enzyme activity was 39.4+/-1.2 IU/l at basal
control state, which was slightly but significantly decreased to 37.0+/-1.4 IU/l
at 60 min after the administration of the beverage (p<0.01). These results
suggest that previously described hypotensive action of the beverage may be
partly induced by the inhibition of angiotensin-converting enzyme.

PMID: 15997099

-°Olafur]

[Technically, the beverage appears to have been composed of only red wine
vinegar and grape juice. Red wine vinegar is made from continuing to ferment red
wine until it turns to vinegar (as will all wines if allowed to continue
fermenting). The result would not be equivalent to mixing vinegar and red wine
because it would have no alcohol (which will have been converted to vinegar).
--Paul]