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Due to the potential for high levels of acetic acid production during the fermentation process, regular monitoring of the pH level is crucial, and it is recommended to halt fermentation when the pH reaches 4.2 [30]
New York: 2022
72-75 Importantly, they impact not only the gut, where they serve as substrates for microbes and human cells, but also influence distant systems via the many gut-organ axes
Whereas if you do something orally, youre lucky if you get even 35% to 50% because it has to go through your gut and everybody has gut issues
10.1016/j.bcp.2017.11.007 97 NeelakantanH.WangH.-Y.VanceV.HommelJ
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