Re: Short Chain Fatty Acids-Question for the pro's

[Guest guest]

>

> In the knowledge base of Elaine's website it has a passage about short

> chain fatty acids. In it it says that Elaine was doing nobel worthy

> research on fermentation and the production of short chain fatty

> acids. It goes on to say that the fermentation process would yield a

> greater amount of calories than the initial carbohydrate source. Does

> anyone know, or know anyone that could tell me where I can find more

> information on this. I am very curious about this, especially as it

> relates to weight gain. Does that mean that when we make yogurt that

> we are increasing the calories? Would this apply to the fermentation

> of fiber?

>

Try a search on Google Scholar. I'll also ask tamaro who is a great

researcher.

Carol F.

SCD 7 years, celiac

[Guest guest]

>

> In the knowledge base of Elaine's website it has a passage about short

> chain fatty acids. In it it says that Elaine was doing nobel worthy

> research on fermentation and the production of short chain fatty

> acids. It goes on to say that the fermentation process would yield a

> greater amount of calories than the initial carbohydrate source. Does

> anyone know, or know anyone that could tell me where I can find more

> information on this. I am very curious about this, especially as it

> relates to weight gain. Does that mean that when we make yogurt that

> we are increasing the calories? Would this apply to the fermentation

> of fiber?

>

I have some additional thoughts on this. Why the concern about weight gain and

maybe a

very few extra calories from the changes made by fermentation?

a. SCD is not a weight loss diet.

b. A few of DO have concerns about genuine obesity. I fall into that category as

I lost 86

pounds BEFORE starting SCD and I needed to. Since then I have maintained an

excellent

appropriate weight with occasional spikes when I overindulge in dried fruit and

baked

goods with nut flour.

Carol Frilegh

SCD 7 years, celiac

maintained good weight seven years after always having weight issues for 70

years

[Guest guest]

>

> In the knowledge base of Elaine's website it has a passage about short

> chain fatty acids. In it it says that Elaine was doing nobel worthy

> research on fermentation and the production of short chain fatty

> acids. It goes on to say that the fermentation process would yield a

> greater amount of calories than the initial carbohydrate source. Does

> anyone know, or know anyone that could tell me where I can find more

> information on this. I am very curious about this, especially as it

> relates to weight gain. Does that mean that when we make yogurt that

> we are increasing the calories? Would this apply to the fermentation

> of fiber?

>

This is about Essential Fatty Acids but does not mention " short chain. "

Essential fatty acids (EFAs) exercise a powerful influence on overall health

because of their

pivotal role in how cell membranes function. EFAs are transformed by the body

into critical

local hormones, called " eicosanoids, " that completely regulate all stages of the

process of

inflammation, controlling initiation, propagation, and termination of this

process that is so

vital to the body's ability to repair and to protect itself immunologically.

EFAs are not only

safe for pregnant and lactating women, but, supplementation of EFAs may reduce

the

occurrence of many serious complications of pregnancy such as pre-eclampsia,

gestational diabetes, and post-partum depression.

Many of the chronic inflammatory conditions that accompany an EFA imbalance are

currently treated with symptom-specific pharmaceutical drugs such as steroids,

Prednisone, aspirin and other NSAIDs, sulfasalazine, and colchicine. The problem

with

such drug therapies is that they prevent the formation of " good "

anti-inflammatory

eicosanoids as well as the " bad " pro-inflammatory eicosanoids, or they shift

production of

one type of eicosanoid to another. For effective, long-term management,

eicosanoid

production should be modified through dietary changes (balancing dietary intake

of

specific fats, as indicated by testing) and by controlling insulin levels in the

circulation.

http://www.gdx.net/home/assessments/fattyacids/appguide/

Carol F.

SCD 7 years, celaiac

[Guest guest]

> >

> > In the knowledge base of Elaine's website it has a passage about

short

> > chain fatty acids. In it it says that Elaine was doing nobel worthy

> > research on fermentation and the production of short chain fatty

> > acids. It goes on to say that the fermentation process would yield a

> > greater amount of calories than the initial carbohydrate source.

Does

> > anyone know, or know anyone that could tell me where I can find more

> > information on this. I am very curious about this, especially as it

> > relates to weight gain. Does that mean that when we make yogurt that

> > we are increasing the calories? Would this apply to the fermentation

> > of fiber?

> >

> I have some additional thoughts on this. Why the concern about weight

gain and maybe a

> very few extra calories from the changes made by fermentation?

I'm curious because I seem to find a problem getting enough calories.

The calorie calculators say I need approx. 2700 calories to maintain the

weight I want to be at. I know I can do it, it's just a lot of work and

discipline. (I'm not much of a baker) However, if Elaine is right,

then I wouldnt worry as much about getting exactly 2700 calories. If

I'm eating lots of (low calorie) fruits, vegetables, and fiber, and

these are all fermented by the right bacteria, then according to the

theory I will end up digesting more calories than I originally ate. Do

I have this right?

[Guest guest]

> > >

> > > In the knowledge base of Elaine's website it has a passage about

> short

> > > chain fatty acids. In it it says that Elaine was doing nobel worthy

> > > research on fermentation and the production of short chain fatty

> > > acids. It goes on to say that the fermentation process would yield a

> > > greater amount of calories than the initial carbohydrate source.

> Does

> > > anyone know, or know anyone that could tell me where I can find more

> > > information on this. I am very curious about this, especially as it

> > > relates to weight gain. Does that mean that when we make yogurt that

> > > we are increasing the calories? Would this apply to the fermentation

> > > of fiber?

> > >

> > I have some additional thoughts on this. Why the concern about weight

> gain and maybe a

> > very few extra calories from the changes made by fermentation?

>

>

> I'm curious because I seem to find a problem getting enough calories.

> The calorie calculators say I need approx. 2700 calories to maintain the

> weight I want to be at. I know I can do it, it's just a lot of work and

> discipline. (I'm not much of a baker) However, if Elaine is right,

> then I wouldnt worry as much about getting exactly 2700 calories. If

> I'm eating lots of (low calorie) fruits, vegetables, and fiber, and

> these are all fermented by the right bacteria, then according to the

> theory I will end up digesting more calories than I originally ate. Do

> I have this right?

>

Extra calories come from avocados, bananas,, nut butters, SCD mayonnaise, honey,

SCD

baked goods, butter and oil, yogurt made with cream or I could just send you all

of mine.

I must restrict myself to 1200-1400 a day because of age and shrinking height.as

I enter them at:

www.fitday.com

If in your shoes, I would eat heartily in additon to the good fruits and

vegetables you

already have. I would also probaly eat more steak. It's calorie dense but on the

other hand

aren't we always told to go easy with red meat? I don't think you'll get

sufficient extra

calories using the fermented food premise and you'll have a lot of gas. Example,

Sauerkraut, while fermented is very low in calories.

Carol F.

SCD 7 years, celiac