Re: veggies & polysaccharides

[Guest guest]

At 10:05 PM 9/18/2008, you wrote:

Is it true that we are indeed

eating some polysaccharides? If so, what makes some of them okay? ie. If

not mono vs di or polysaccharide, what is the determining factor in a

food's legality?

I've always said " only monosaccharides, " also, though it isn't

strictly true. We also eat fats and proteins. The trick, if I have

understood things correctly, is that all whole plant-based foods may have

polysaccharides in them. But legality depends on both the amount of

polysaccharide, AND on the structure of the polysaccharide.

Take a look at Chapter 5 of BTVC, Carbohydrate Digestion. In my copy, the

pertinent information is on pages 27-30, where she discusses the types of

carbohydrates found in food.

It's the old amylose vs amylopectin issue again.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

This doesn't answer you specific question but maybe it will help. I found this on www.breakingtheviciouscycle.info Katy

Sucrose does occur naturally in some of our foods, but that is not the same thing as eating, for example, table sugar. Likewise, there are polysaccharides (starches) on the SCD™ that have been shown to be tolerated by folks like us with these types of problems - nuts, for example, or squash. XXXX *does* have sucrose intolerance - as I said, just like the rest of us (I always get a kick out of it when someone writes to the list saying they have "lactose intolerance." As Elaine says, that's just the tip of the iceberg.) - but all sucrose is not the same, just as all polysaccharides are not the same.

A lot of our legal foods contain di- and poly- saccharides. Squash and nuts, for example, contain starches. But there are some things which have been shown to be tolerated; and other things which are sometimes legal and sometimes not. Pectin, for example, which is present in foods like apples but not okay to consume in concentrated forms.

Elaine writes: The SCD™iet First, I'll tell you something about the different types of food we humans eat. Our meals primarily contain proteins, fats and carbohydrates. Fats and proteins cause no problems. The problem is caused by some carbohydrates. More specifically, the di-saccharides and the poly-saccharides are causing the problems. Mono-Saccharides Monosaccharides are single sugar molecules inclduing glucose, fructose and galactose which require no further digestion in order to be transported across the intestinal barrier and into the bloodstream. They can be considered "predigested" carbohydrates.Monosaccharides are found in ripe fruit, honey, some in vegetables, nuts, and tiny amounts in meat.Disaccharides and polysaccharides Disaccharides consist of two sugar molecules. Disaccharides are too big to pass the filter in the intestines (only monsaccharides can pass). The body has special enzymes in the first part of the small intestines, the duodenum, where these enzymes are produced. For example, lactose is a disaccharide. The body produces lactase to digest/split the lactose into two monosaccharides. These monosaccharides can then pass the filter. Disaccharides can be found in table sugar, brown sugar and milk (lactose). Polysaccharides are even bigger molecules. These consist of many sugar molecules. These molecules are even more difficult for the digestive system to handle. First, the pancreas releases a fluid, which contains for an enzyme that can split the polysaccharides (starches) into disaccharides (maltose). Next, the enzymes (maltase), which are produced in the duodenum, must break down the disaccharides (maltose) into monosaccharides, before the body can utilize this kind of carbohydrates. Starches mainly contain polysaccharides. The problem In a healthy person all these processes work perfectly. However, in a small group of people, the duodenum can't produce enough enzymes to digest all the carbohydrates (di- and polysaccharides). This is what happens next: Large amounts of undigested carbohydrates remain in the intestines. This would normally be no problem, because whatever the body doesn't utilize will end up in the toilet. However, the intestines also have natural inhabitants: Bacteria. The bacteria have been waiting for a long time for such a feast ! Lots and lots of disaccharides, their favorite meal! To thank you for the meal, they start to produce large amounts of gas (they fart) and they start to produce acids. As a result, the gas pressure in the intestines gets higher and higher. The body wants to relieve itself of the overpressure, and the host (you) starts to burp and fart. Also, the gas is giving the stomach some false signals. The stomach replies by producing more digestive acids. The result for the host: heartburn and throwing up and nausea. I almost forgot: The bacteria are also producing acids. The acids start to degenerate the intestines lining, its absorptive cells and its enzyme producing cells.

____________________________________________________________

Click to become an artist and quit your boring job.

[Guest guest]

katy - I've never seen this on the website - and I've been scd for

nearly 2 years!. This is an awesome help. Thank you.

>

> This doesn't answer you specific question but maybe it will help.

I found this on www.breakingtheviciouscycle.info Katy

> Sucrose does occur naturally in some of our foods, but that is not

the same thing as eating, for example, table sugar. Likewise, there

are polysaccharides (starches) on the SCD™ that have been shown to be

tolerated by folks like us with these types of problems - nuts, for

example, or squash. XXXX *does* have sucrose intolerance - as I said,

just like the rest of us (I always get a kick out of it when someone

writes to the list saying they have " lactose intolerance. " As Elaine

says, that's just the tip of the iceberg.) - but all sucrose is not

the same, just as all polysaccharides are not the same.

> A lot of our legal foods contain di- and poly- saccharides. Squash

and nuts, for example, contain starches. But there are some things

which have been shown to be tolerated; and other things which are

sometimes legal and sometimes not. Pectin, for example, which is

present in foods like apples but not okay to consume in concentrated

forms.

> Elaine writes:

> The SCD™iet

> First, I'll tell you something about the different types of food we

humans eat. Our meals primarily contain proteins, fats and

carbohydrates. Fats and proteins cause no problems. The problem is

caused by some carbohydrates. More specifically, the di-saccharides

and the poly-saccharides are causing the problems.

>

> Mono-Saccharides

> Monosaccharides are single sugar molecules inclduing glucose,

fructose and galactose which require no further digestion in order to

be transported across the intestinal barrier and into the

bloodstream. They can be considered " predigested " carbohydrates.

> Monosaccharides are found in ripe fruit, honey, some in vegetables,

nuts, and tiny amounts in meat.

>

> Disaccharides and polysaccharides

> Disaccharides consist of two sugar molecules. Disaccharides are too

big to pass the filter in the intestines (only monsaccharides can

pass). The body has special enzymes in the first part of the small

intestines, the duodenum, where these enzymes are produced. For

example, lactose is a disaccharide. The body produces lactase to

digest/split the lactose into two monosaccharides. These

monosaccharides can then pass the filter. Disaccharides can be found

in table sugar, brown sugar and milk (lactose).

>

> Polysaccharides are even bigger molecules. These consist of many

sugar molecules. These molecules are even more difficult for the

digestive system to handle. First, the pancreas releases a fluid,

which contains for an enzyme that can split the polysaccharides

(starches) into disaccharides (maltose). Next, the enzymes (maltase),

which are produced in the duodenum, must break down the disaccharides

(maltose) into monosaccharides, before the body can utilize this kind

of carbohydrates.

> Starches mainly contain polysaccharides. The problem In a healthy

person all these processes work perfectly. However, in a small group

of people, the duodenum can't produce enough enzymes to digest all

the carbohydrates (di- and polysaccharides). This is what happens

next: Large amounts of undigested carbohydrates remain in the

intestines. This would normally be no problem, because whatever the

body doesn't

> utilize will end up in the toilet. However, the intestines also

have natural inhabitants: Bacteria. The bacteria have been waiting

for a long time for such a feast ! Lots and lots of disaccharides,

their favorite meal! To thank you for the meal, they start to produce

large amounts of gas (they fart) and they start to produce acids. As

a result, the gas pressure in the intestines gets higher and higher.

The body wants to relieve itself of the overpressure, and the host

(you) starts to burp and fart. Also, the

> gas is giving the stomach some false signals. The stomach replies

by producing more digestive acids. The result for the host: heartburn

and throwing up and nausea.

> I almost forgot: The bacteria are also producing acids. The acids

start to

> degenerate the intestines lining, its absorptive cells and its

enzyme producing cells.

> ____________________________________________________________

> Click to become an artist and quit your boring job.

>

http://thirdpartyoffers.juno.com/TGL2141/fc/Ioyw6i3mzjruxB3n5yhF86gqWw

fRMsR2qKAed4l2ZqulvymNDrJGra/

>

[Guest guest]

Many many thanks, Katy and Marilyn.It is exciting for me to learn more! I will re-read your posts and the section in BTVC a few times and ponder this nuance. Neat.Baden_

[Guest guest]

Marilyn, for some reason this line struck me funny:

" It's the old amylose vs amylopectin issue again. "

Such conversations! We sound like a bunch of chemistry geeks. How

many people in the world would even know what these are?

laughing,

> >Is it true that we are indeed eating some

> >polysaccharides? If so, what makes some of them

> >okay? ie. If not mono vs di or polysaccharide,

> >what is the determining factor in a food's legality?

>

> I've always said " only monosaccharides, " also,

> though it isn't strictly true. We also eat fats

> and proteins. The trick, if I have understood

> things correctly, is that all whole plant-based

> foods may have polysaccharides in them. But

> legality depends on both the amount of

> polysaccharide, AND on the structure of the polysaccharide.

>

> Take a look at Chapter 5 of BTVC, Carbohydrate

> Digestion. In my copy, the pertinent information

> is on pages 27-30, where she discusses the types

> of carbohydrates found in food.

>

> It's the old amylose vs amylopectin issue again.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

At 11:19 AM 9/19/2008, you wrote:

Marilyn, for some reason this

line struck me funny: " It's the old amylose vs amylopectin issue

again. "

Such conversations! We sound like a bunch of chemistry geeks. How many

people in the world would even know what these are?

,

Though none of us (at least, no one has recent identified themselves as

one) are doctors, and would not presume to prescribe for anyone else, the

probability is that each of us knows more about the functioning of our

particular guts and our particular system's functioning than any of the

medical practitioners.

They, of course, know structure and function, and how the medications

ought to work. Regrettably, few doctors are well-educated in nutrition

these days.

One of the things I love the best about the SCD lists is the level of

dedication to taking control of one's own health instead of waiting

passively for a doctor to " do something. " And that includes the

willingness to learn all that chemistry and biology and nutrition

" stuff " ... we follow in Elaine's foot steps. SHE refused to

accept that her child's normal life was doomed. She found an answer --

and then found out WHY, and passed it on to us.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Hi Marilyn,

Can you explain a little bit about this " issue " heh?

Thanks,

Jodi

SCD 11 months

Crohn's/Colitis

> It's the old amylose vs amylopectin issue again.

>

[Guest guest]

At 07:06 AM 9/20/2008, you wrote:

Can you explain a little bit

about this " issue " heh?

The amylose vs amylopectin issue is explained in BTVC. <g>

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

LOL!

I'll look it up!

That went right over my head- my goodness.

Jodi

SCD 11 months

Crohn's/Colitis

> >Can you explain a little bit about this " issue " heh?

>

> The amylose vs amylopectin issue is explained in BTVC. <g>

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>