This type of vinegar naturally balances the good and bad bacteria in men’s bodies, and kills any yeast overgrowths. Plus, it’s delicious!
The secret cause of low T, belly fat, high blood pressure, and heart disease – VERY easy to fix this way
Diabetes, high blood pressure, low testosterone, belly fat, erectile dysfunction, even cancer – all start from uncontrolled inflammation.
And you know what causes this widespread inflammation in the body?
High estrogen levels.
Estrogen is like poison for men. It lowers your natural testosterone and inflames the cells.
(Women have higher estrogen because they need rapid proliferation of cells if they are going to produce children. But they have high levels of protection AGAINST estrogen that men do NOT have.)
So if we can lower estrogen, we can lower inflammation and start to see positive health effects, almost instantaneously.
Because when inflammation is lowered, our natural testosterone starts pouring out of the Leydig cells in our testicles.
Our liver is happy. And we feel decades younger.
So how do you lower estrogen and lower widespread inflammation in the body?
The only probiotic I recommend – and it’s dirt cheap
Most people know by now that antibiotics can lead to yeast overgrowth by destroying bacteria that normally keep yeast in check.
And fewer people (but probably most) also know that consuming natural probiotics can help fight Candida in the opposite way…
They help by (re)introducing the bacteria that compete with yeast for glucose and space…
And some natural probiotics also synthesize antifungal molecules that inhibit yeast even further.
Of the thousands of species of bacteria, only a small handful are both suitable for use and freely available.
The first prerequisites are, of course, safety and efficacy…
But, to be effective, a probiotic would also need to be able to survive the stomach.
Of this small handful of natural probiotics, only one of them stands out as more effective than most.
The most effective candidacidal bacteria fall under the genus Acetobacter…
Individual species of those (e.g. A. aceti, A. pasteurianus, A. oboediens) can be found in a few types of vinegar.
These are the main bacterial species in Balsamic vinegar, rice vinegar, apple cider vinegar, and most other fruit vinegars…
But they are not in distilled white vinegar, which is mostly just acetic acid and water.
Of course, any vinegar also needs to be unpasteurized for the probiotics to be viable – and being unfiltered is an additional plus.
These criteria effectively limit the choices that are easily available to Americans to mainly Balsamic vinegars and organic apple cider vinegars.
Acetobacter species are unique in a few ways that serve to combat Candida albicans.
The first reason is Acetobacter’s defining trait, its eponymous production of acetic acid:
Many studies show how acetic acid inhibits yeast growth.
And at least three of these studies show that this effect is not pH-dependent as was originally thought.
This (below) is one of those studies…
Not only did they confirm that C. albicans is inhibited by acetic acid, but they also showed this to occur at pH 6.7.
So the popular “weak acid theory” is entirely without a leg to stand on.
At pH 6.7, acetic acid loses its acidity (H⁺) and technically becomes acetate… this is still inhibitory.
So vinegar-derived acetate would be inhibitory everywhere, even in the bloodstream – where the pH can be as high as 7.4.
(At pH 6.7 there is 100× more acetate.)
Although not usually considered such on account of its length, acetic acid (2∶0) is actually a short-chain fatty acid.
Of this group, acetate turns out to be the second most powerful at inhibiting C. albicans, right behind palmitate (Juang, 2011):
As can be seen above, yeasts are far more susceptible to acetic acid than they are to bacteria.
Unsaturated fatty acids cannot do this.
Not only do they lack these inhibitory properties, but arachidonic acid (a polyunsaturated fatty acid) is also actually Candida-promoting.
So acetic acid and acetate are legitimate antifungals on par with palmitic acid, the fatty acid most responsible for the antifungal activity of coconut oil.
It is true that about nine other genera of bacteria produce acetic acid – and even distilled white vinegar has this…
But the anti-Candida power of Acetobacter doesn’t end with that.
It only begins with acetic acid…
Its ability to produce its namesake product is just one of its many functions.
Acetobacter is unique in other ways that contribute to make it the best anti-Candida probiotic:
Acetobacter species have two alcohol dehydrogenase enzymes, both inside the cell on the membrane.
This gives it the ability to transform ethanol into acetic acid, taking away Candida’s main product and transforming it into acetic acid – which destroys it.
Alcohol dehydrogenase of Acetobacter also transforms tryptophol into indole acetic acid, another product of C. albicans that acts to lower host immunity.
Tryptophol becomes 5-methoxytryptophol within the body.
That’s a pineal hormone that shifts the immune system towards a resting state.
Tryptophol also works directly on the cell to lower its inherent fighting ability.
It probably does this through the CRTH2 receptor (prostaglandin D2 receptor 2), rendering natural killer cells largely ineffective.
And even though many other acetic-acid-producing bacteria have one alcohol dehydrogenase, Acetobacter actually has two of them…
But there are a few completely unique things that also differentiate Acetobacter from the other genera:
Acetobacter species secrete a unique polysaccharide to help modify its local environment…
It may also do that to store energy for later, in a form that’s less available to other bacteria and other yeast.
This unique polysaccharide doesn’t have a formal name because it’s too complex.
So most people simply notate it as Acetobacter β(1➝4)-glucan to highlight its main backbone of connectivity.
[β(1➝4) glucose bond.]
Researchers have discovered that this β(1➝4)-glucan stimulates human immune cells to produce tumor necrosis factor alpha (TNFα) and interleukin-12, two cytokines we need to fight Candida.
Candida normally secretes products that lower these cytokines (such as tryptophol and prostaglandin E2), thereby lowering immunity.
Neutrophils always increase in Candida-killing potential after being given TNFα.
That’s probably on account of this cytokine’s ability to induce synthesis of beta-defensin (antimicrobial peptides) and transcription of inducible nitric oxide synthase (iNOS).
Our immune cells need iNOS to destroy invaders.
And we use this enzyme to produce nitric oxide from arginine in macrophages and neutrophils.
(Macrophages and neutrophils are white blood cells that work for the immune system.)
Candida albicans can actually escape from macrophages if not killed.
And neutropenia (lowered neutrophil counts) is one of the main predisposing factors for Candidiasis.
This is how important these immune cells are in fighting Candida, and nitric oxide is a big part of this:
Beta-defensin is also induced by TNFα. This protein is very effective against Candida albicans in low concentrations.
Beta-defensin is a short balled-up peptide that permeates the yeast membrane and springs open after entering.
Then it strongly and selectively binds and disables key cellular components.
For these reasons, the Acetobacter β(1➝4)-glucan polysaccharide has been proposed as an “immunomodulant,” “immunostimulant,” and “immunoprotectant.”
It has been shown to protect mice against infection.
Acetobacter also synthesizes cellulose, lowering free glucose and putting it in a form Candida can’t so easily use.
So traditional vinegar has many characteristics that make it a good probiotic against Candida species.
The advice you may have heard to use apple cider vinegar isn’t just “woo” as some other recommendations are…
It’s good for real.
Although they never seem to mention that traditional Balsamic vinegar is equivalent in this regard.
And I think most people would agree that Balsamic vinegar tastes fantastic.
White vinegar is used in many condiments – but this just represents low-dose acetic acid without the good bacteria…
Live vinegar in higher doses is much more effective.
If you regularly consume balsamic or apple cider vinegar, your body will produce acetic acid in your intestines around the clock.
And that’s good!
You can make your own salad dressing with balsamic:
Half and half (balsamic and olive oil) is a good starting point, though I prefer much more vinegar and much less olive oil for my ratio.
Throw any or all of these things in with the balsamic vinegar and extra virgin olive oil.
- Dijon mustard
- Sea salt
- Garlic, diced
- A big squirt of lemon juice
- A dab of the other beneficial vinegars (rice vinegar, apple cider vinegar)
Use your common sense for the amounts you add of the extra ingredients.
And use your imagination for what else you could add to that dressing – or other ways to use balsamic in your food.
—-Important Message for Men Who Want MORE Penis Sensitivity—-
This discovery increases penis sensitivity by 80% – so sex feels AMAZING…
What man wouldn’t want to feel MORE pleasure and MORE sensation in his penis?
It’s like a river of pleasure flowing from the tip of your shaft down to your testicles…
And it makes sex feel sensational, every single time you do it. Almost like it’s your first time all over again…
(Except this time, you’re lasting longer than 2 minutes LOL)
I call this discovery the Neurotrophic Factor because it’s based on a scientific breakthrough of the same name.
And it amps up your penile sensitivity by more than 80% right away.
- Huang, C. "Short-and medium-chain fatty acids exhibit antimicrobial activity for oral microorganisms." Archives of oral biology (2011) https://www.ncbi.nlm.nih.gov/pubmed/21333271
- Shimokawa, O. "Acetate-mediated growth inhibition in sterol 14α-demethylation-deficient cells of Candida albicans." Antimicrobial agents and chemotherapy (1999) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC89028/
- Chinnari Otpisan, P. "Quinoprotein alcohol dehydrogenase is involved in catabolic acetate production, while NAD-dependent alcohol dehydrogenase in ethanol assimilation in Acetobacter pasteurianus." Journal of bioscience and bioengineering (2003) https://www.ncbi.nlm.nih.gov/pubmed/16233574
- Saito, K. "Soluble branched β-(1,4) glucans from Acetobacter species show strong activities to induce interleukin-12 in vitro and inhibit T-helper 2 cellular response with immunoglobulin E production in vivo." Journal of Biological Chemistry (2003) http://www.jbc.org/content/278/40/38571.full
- Li, W. "Immunostimulating properties of intragastrically administered Acetobacter-derived soluble branched (1, 4)-β-d-glucans decrease murine susceptibility to Listeria monocytogenes." Infection and immunity (2004) https://iai.asm.org/content/72/12/7005.full
- Feng, Z. "Human beta-defensins: differential activity against candidal species and regulation by Candida albicans." Journal of dental research (2005) https://www.ncbi.nlm.nih.gov/pubmed/15840781
- Vinegar: Medicinal Uses and Antiglycemic Effect - NCBI https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1785201/
- Vinegar Fermentation - UC Food Safety http://ucfoodsafety.ucdavis.edu/files/192137.pdf