Glycine
Betaine
Choline
Inositol
Osmolyte
Lipotropic
Plaque
Cholesterol
Phosphorus
Calcium

CH3
Methyl
Methane
Alkane
Hydrogen
Wax Paraffin

NH2
Glycine Synthesis
Oxoacetic Acid
Carboxylic Acid
Glyoxylic Acid
Glycin
Oxime
Vinegar Acetate

Emerging therapeutic potential of glycine in cardiometabolic diseases: dual benefits in lipid and glucose metabolism

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6198663/

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Glycine is both an Amino Acid & Osmolyte

Insulin & Glucagon Homeostasis

getting really good results with the honey & vinegar test, its making something like Glycine, or a proto-amino acid compound.

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Glycine, serine, glutamine, and asparagine were associated with improved insulin sensitivity, whereas all other AAs were associated with decreased insulin sensitivity.

Glutamate, tyrosine, isoleucine, and alanine had the largest effect on the reduction of insulin sensitivity.

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Prion
Amyloid
Type 3 Diabetes
Lipid Peroxidation
Lipotropic
Osmolyte
Methyl Doner

Choline
Betaine
Inositol

https://en.m.wikipedia.org/wiki/Type_3_diabetes

https://en.m.wikipedia.org/wiki/Lipid_peroxidation

https://en.m.wikipedia.org/wiki/Lipotropic

Lipotropic Agent

https://www.sciencedirect.com/topics/medicine-and-dentistry/lipotropic-agent

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the way Diabetes & Amyloid create a plaque barrer from dead cells, blocking nutrients.

thats what the vinegar & honey is supposed to break up, by permeating, softening and via enzyme reactions desolove it.

just fine tuning the raito, more like 50/50, the honey is the medicine, vinegar is the electricity.

apparently 90% of Covid "loss of taste & smell" returns in 4 weeks, and 10% its permanent.

the idea of vinegar & honey was to make Glycine & Betaine Osmolyte amino-acids, to help mitochondria heal & repair faster.

not sure if it helped, or your just getting better at normal speed.

covid appears connected to some kind of prion (spike) like HIV, triggering acceleration of amyloid plaque, causing neurodegeneration.

antimalarial anticancer drugs possibly are effective because of microtubule pathways used to replicate, lock or bind parasites.

my idea was some kind of mitochondria or DNA parasite called Plastid endosymbiont.

an exotic Corallicolid Plastid may have been modified & fused with mycoplasma fermentans to make it contagious.

this is unconfirmed, just my opinion.

one thing i did find works is sea salt (electrolyte) in the vinegar honey kills candida & foot fungus almost instantly.

nothing worked on my my one toe, for years, a couple drops of that stuff and it was gone.

similar to how people use baking soda & sugar cancer cure, but a well rounded mineral complex works better, honey or sugar should be fine, but the vinegar puts lightning bolts in it.

my problem with baking soda is the Sodium knocks out Potassium, causing Hypertension with me.

what ive noticed, dont need much minerals with vinegar & honey, the vinegar seems to make them supercharged or monoatomic ions, meaning they absorb really well, just a pinch.

apple cider vinegar is an acid, but acts like an alkaline, because the natural minerals from soil are supercharged.

baking soda alkali seems to just neutralize digestion & raise sodium levels.

Plastid is an algae cell that lives as an symbiont in other lifeforms, usually helping as a kind of extremophile metabolism function, but in the wrong species becomes parasitic living within mitochondria & bone marrow, making toxic acids.

operating very similar to Candida.

and the key element thatvis used to make toxic acids is Phosphorus, which is very important for biological functions, but if misfolded incorrectly makes amyloid plaque by prion proteins.

its strange that the right kind of sugars are so beneficial for lipid & carbohydrate metabolism, meaning plaque.

with the vinegar & minerals alone it was helping against Candida, but was too hot, but with the honey & less minerals seems the right balance, can drink it more often without the hot side effects.

testing oversaturated vinegar with too much honey & minerals does appear to kill fungus & parasites via microtubules, but seems to slow down metabolism, meaning the acetic or citric acids need to be higher or high enough for the body to metabolize easily.

suspension is Acetylation with Calcium Magnesium causes Dephosphorylation of Prion.

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Phosphorylation

Polymerization of Fabrinogen

Fibronectin
Phospholipid

Phosphorus
Sulphur
Sodum
Tin

https://en.m.wikipedia.org/wiki/Phosphorus_pentasulfide

https://en.m.wikipedia.org/wiki/Sodium_dithionite

https://en.m.wikipedia.org/wiki/Nickel_tetracarbonyl

Prebiotic chemistry: a review of nucleoside phosphorylation and polymerization

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9832566/

Sources, essentiality and toxicological profile of nickel

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8985085/

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GPI (Inositol)
Glycosylphosphatidylinositol

DSPC (Choline)
Distearoylphosphatidylcholine

PI
Phosphatidylinositol

PC
Phosphatidylcholine

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https://en.m.wikipedia.org/wiki/Distearoylphosphatidylcholine

https://en.m.wikipedia.org/wiki/Phosphatidylcholine

https://en.m.wikipedia.org/wiki/Lipotropic

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Lipotropic compounds are those that help catalyse the breakdown of fat during metabolism. Without lipotropics, such as choline and inositol, fats and bile can become trapped in the liver, causing severe problems such as cirrhosis and blocking fat metabolism.

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Anti – Prion Systems in Yeast and inositol polyphosphates

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7321833/

Kinetics of the glucose/glycine Maillard reaction pathways: influences of pH and reactant initial concentrations

https://www.sciencedirect.com/science/article/abs/pii/S0308814604006077