Re: a good explanation of scd

[Guest guest]

,

Would taking Houstons enzymes split the sugars and starches into

forms the gut can handle, without having to eliminate them from your

regular diet?

Thanks,

.

> this is the essence of it.

>

> "

> Defining Specific Carbohydrates

> Elaine defines and describes 3 types of carbohydrates and how they

> affect the gut wall. Carbohydrates are various types of sugars and

> starches.

>

> One, are single sugars called monosaccharides. The bloodstream

> absorbs glucose, fructose and galactose directly without needing

> further breakdown or digestion. Honey, fruits, and some vegetables

> contain glucose and fructose. Homemade yogurt contains galactose.

All

> are safe and acceptable sugars for the gut. Monosaccharides are

> considered 'predigested carbohydrates.'

>

> Two, are double sugars or disaccharides. The double sugars " require

> splitting by intestinal cell enzymes. " The disaccharides are

lactose

> and sucrose from milk and refined sugar. The other two, maltose and

> isomaltose, are from the breakdown of starches by enzymes of the

> saliva and pancreas. Enzymes at the tips of small intestinal

> microvilli break them down into single sugars.

>

> Three, are the multiple sugars, starches or polysaccharides that

are

> of 2 types, amylose and amylopectin. Potatoes, yams and grains are

> polysaccharides. The derivatives of grain, such as pasta, bagels,

> cereals, popcorn and bread are on this list. The intestinal enzymes

> required for this digestion are in the shortest supply even in a

> healthy gut.

>

> Starches that contain more amylose that amylopectin starch are

> simpler to digest because the glucose units which make them up are

> arranged in a linear fashion and are readily exposed to digestive

> enzymes from saliva and the pancreas.

>

> By comparison, amylopectin molecules contain glucose units that

form

> branches. The interior branches appear less exposed than the

exterior

> branches. Therefore, it is possible that pancreatic digestive

enzymes

> cannot reach the interior links and that parts of the amylopectin

> starch molecules escape digestion, remain in the intestines, and

> increase microbial fermentation.

>

> The amount of amylopectin starch is very high in grain - some corn

> contains only amylopectin. Rice and sweet potatoes are other

examples.

>

> Remember, digestion splits every one of the sugar glucose molecules

> from each other and only then can the glucose pass through the

> intestinal cell and be picked up by the capillaries of the

> bloodstream to give us caloric energy within each individual cell.

> The final step in the digestion of starch (after pancreas and

saliva

> have separated attached groups of glucose sugars) is to break down

> the remaining disaccharides that must be processed by the enzymes

of

> the intestinal cells - they reside on the microvilli.

>

> In most sick people and especially in people with IBD, the enzymes

> are very low or absent and therefore the isomaltose mainly, but

> lactose, sucrose and maltose cannot be broken from one two-sugar

> molecule to two one-sugar molecules. They therefore go down to the

> lower part of the gut and are attacked by critters.

>

> The isomaltose is even hard for healthy people to split and,

> therefore, as people increase their ingestion of starch, it is most

> probable that most of the isomaltose is undigested and used as food

> by bacteria and yeast.

>

> In some cases, the " proteins of certain plants may prevent the

starch

> from being completely split. " That's the gluten story. "

>

> more at

> IntestinalNewsletter/message/24

[Guest guest]

well i don't exclude dairy products at all and now have a bit of whey

each day which is high lactose .................

but bascially i found it necessary to remove corn potatoes soy rice

and grains ...........already removed additives and colours........

so i use less enzymes and some modifactions of scd and really its no

big deal...........

the problem is that the modern diet is becoming anti-nutritional so

everybody is faced with this problem of working through the

misinformation coming through public information machinery and

getting a handle on it.

> > this is the essence of it.

> >

> > "

> > Defining Specific Carbohydrates

> > Elaine defines and describes 3 types of carbohydrates and how

they

> > affect the gut wall. Carbohydrates are various types of sugars

and

> > starches.

> >

> > One, are single sugars called monosaccharides. The bloodstream

> > absorbs glucose, fructose and galactose directly without needing

> > further breakdown or digestion. Honey, fruits, and some

vegetables

> > contain glucose and fructose. Homemade yogurt contains galactose.

> All

> > are safe and acceptable sugars for the gut. Monosaccharides are

> > considered 'predigested carbohydrates.'

> >

> > Two, are double sugars or disaccharides. The double

sugars " require

> > splitting by intestinal cell enzymes. " The disaccharides are

> lactose

> > and sucrose from milk and refined sugar. The other two, maltose

and

> > isomaltose, are from the breakdown of starches by enzymes of the

> > saliva and pancreas. Enzymes at the tips of small intestinal

> > microvilli break them down into single sugars.

> >

> > Three, are the multiple sugars, starches or polysaccharides that

> are

> > of 2 types, amylose and amylopectin. Potatoes, yams and grains

are

> > polysaccharides. The derivatives of grain, such as pasta, bagels,

> > cereals, popcorn and bread are on this list. The intestinal

enzymes

> > required for this digestion are in the shortest supply even in a

> > healthy gut.

> >

> > Starches that contain more amylose that amylopectin starch are

> > simpler to digest because the glucose units which make them up

are

> > arranged in a linear fashion and are readily exposed to digestive

> > enzymes from saliva and the pancreas.

> >

> > By comparison, amylopectin molecules contain glucose units that

> form

> > branches. The interior branches appear less exposed than the

> exterior

> > branches. Therefore, it is possible that pancreatic digestive

> enzymes

> > cannot reach the interior links and that parts of the amylopectin

> > starch molecules escape digestion, remain in the intestines, and

> > increase microbial fermentation.

> >

> > The amount of amylopectin starch is very high in grain - some

corn

> > contains only amylopectin. Rice and sweet potatoes are other

> examples.

> >

> > Remember, digestion splits every one of the sugar glucose

molecules

> > from each other and only then can the glucose pass through the

> > intestinal cell and be picked up by the capillaries of the

> > bloodstream to give us caloric energy within each individual

cell.

> > The final step in the digestion of starch (after pancreas and

> saliva

> > have separated attached groups of glucose sugars) is to break

down

> > the remaining disaccharides that must be processed by the enzymes

> of

> > the intestinal cells - they reside on the microvilli.

> >

> > In most sick people and especially in people with IBD, the

enzymes

> > are very low or absent and therefore the isomaltose mainly, but

> > lactose, sucrose and maltose cannot be broken from one two-sugar

> > molecule to two one-sugar molecules. They therefore go down to

the

> > lower part of the gut and are attacked by critters.

> >

> > The isomaltose is even hard for healthy people to split and,

> > therefore, as people increase their ingestion of starch, it is

most

> > probable that most of the isomaltose is undigested and used as

food

> > by bacteria and yeast.

> >

> > In some cases, the " proteins of certain plants may prevent the

> starch

> > from being completely split. " That's the gluten story. "

> >

> > more at

> >

IntestinalNewsletter/message/24

[Guest guest]

Then how do you know if you need SCD? Will enzymes do the job 100%?

What type of child does it work best for? Are there those for whom

it would be a detriment or dangerous? We don't have a lot of time

for trial and error. All of these choices can become quite

overwhelmimg!!

> > > this is the essence of it.

> > >

> > > "

> > > Defining Specific Carbohydrates

> > > Elaine defines and describes 3 types of carbohydrates and how

> they

> > > affect the gut wall. Carbohydrates are various types of sugars

> and

> > > starches.

> > >

> > > One, are single sugars called monosaccharides. The bloodstream

> > > absorbs glucose, fructose and galactose directly without

needing

> > > further breakdown or digestion. Honey, fruits, and some

> vegetables

> > > contain glucose and fructose. Homemade yogurt contains

galactose.

> > All

> > > are safe and acceptable sugars for the gut. Monosaccharides

are

> > > considered 'predigested carbohydrates.'

> > >

> > > Two, are double sugars or disaccharides. The double

> sugars " require

> > > splitting by intestinal cell enzymes. " The disaccharides are

> > lactose

> > > and sucrose from milk and refined sugar. The other two,

maltose

> and

> > > isomaltose, are from the breakdown of starches by enzymes of

the

> > > saliva and pancreas. Enzymes at the tips of small intestinal

> > > microvilli break them down into single sugars.

> > >

> > > Three, are the multiple sugars, starches or polysaccharides

that

> > are

> > > of 2 types, amylose and amylopectin. Potatoes, yams and grains

> are

> > > polysaccharides. The derivatives of grain, such as pasta,

bagels,

> > > cereals, popcorn and bread are on this list. The intestinal

> enzymes

> > > required for this digestion are in the shortest supply even in

a

> > > healthy gut.

> > >

> > > Starches that contain more amylose that amylopectin starch are

> > > simpler to digest because the glucose units which make them up

> are

> > > arranged in a linear fashion and are readily exposed to

digestive

> > > enzymes from saliva and the pancreas.

> > >

> > > By comparison, amylopectin molecules contain glucose units

that

> > form

> > > branches. The interior branches appear less exposed than the

> > exterior

> > > branches. Therefore, it is possible that pancreatic digestive

> > enzymes

> > > cannot reach the interior links and that parts of the

amylopectin

> > > starch molecules escape digestion, remain in the intestines,

and

> > > increase microbial fermentation.

> > >

> > > The amount of amylopectin starch is very high in grain - some

> corn

> > > contains only amylopectin. Rice and sweet potatoes are other

> > examples.

> > >

> > > Remember, digestion splits every one of the sugar glucose

> molecules

> > > from each other and only then can the glucose pass through the

> > > intestinal cell and be picked up by the capillaries of the

> > > bloodstream to give us caloric energy within each individual

> cell.

> > > The final step in the digestion of starch (after pancreas and

> > saliva

> > > have separated attached groups of glucose sugars) is to break

> down

> > > the remaining disaccharides that must be processed by the

enzymes

> > of

> > > the intestinal cells - they reside on the microvilli.

> > >

> > > In most sick people and especially in people with IBD, the

> enzymes

> > > are very low or absent and therefore the isomaltose mainly,

but

> > > lactose, sucrose and maltose cannot be broken from one two-

sugar

> > > molecule to two one-sugar molecules. They therefore go down to

> the

> > > lower part of the gut and are attacked by critters.

> > >

> > > The isomaltose is even hard for healthy people to split and,

> > > therefore, as people increase their ingestion of starch, it is

> most

> > > probable that most of the isomaltose is undigested and used as

> food

> > > by bacteria and yeast.

> > >

> > > In some cases, the " proteins of certain plants may prevent the

> > starch

> > > from being completely split. " That's the gluten story. "

> > >

> > > more at

> > >

>

IntestinalNewsletter/message/24

[Guest guest]

a lot of children will need that larger metabolic gain scd emphasis

and enzymes will give.

you just want to make small changes and keep going that way

you might like to search back on my posts about scd............its

just not possible to get away from putting a few hours in on this.

though many try i notice. ketosis and blood sugar are issues with scd

but in reality you are orienting to a more healthy way of eating.

> > > > this is the essence of it.

> > > >

> > > > "

> > > > Defining Specific Carbohydrates

> > > > Elaine defines and describes 3 types of carbohydrates and how

> > they

> > > > affect the gut wall. Carbohydrates are various types of

sugars

> > and

> > > > starches.

> > > >

> > > > One, are single sugars called monosaccharides. The

bloodstream

> > > > absorbs glucose, fructose and galactose directly without

> needing

> > > > further breakdown or digestion. Honey, fruits, and some

> > vegetables

> > > > contain glucose and fructose. Homemade yogurt contains

> galactose.

> > > All

> > > > are safe and acceptable sugars for the gut. Monosaccharides

> are

> > > > considered 'predigested carbohydrates.'

> > > >

> > > > Two, are double sugars or disaccharides. The double

> > sugars " require

> > > > splitting by intestinal cell enzymes. " The disaccharides are

> > > lactose

> > > > and sucrose from milk and refined sugar. The other two,

> maltose

> > and

> > > > isomaltose, are from the breakdown of starches by enzymes of

> the

> > > > saliva and pancreas. Enzymes at the tips of small intestinal

> > > > microvilli break them down into single sugars.

> > > >

> > > > Three, are the multiple sugars, starches or polysaccharides

> that

> > > are

> > > > of 2 types, amylose and amylopectin. Potatoes, yams and

grains

> > are

> > > > polysaccharides. The derivatives of grain, such as pasta,

> bagels,

> > > > cereals, popcorn and bread are on this list. The intestinal

> > enzymes

> > > > required for this digestion are in the shortest supply even

in

> a

> > > > healthy gut.

> > > >

> > > > Starches that contain more amylose that amylopectin starch

are

> > > > simpler to digest because the glucose units which make them

up

> > are

> > > > arranged in a linear fashion and are readily exposed to

> digestive

> > > > enzymes from saliva and the pancreas.

> > > >

> > > > By comparison, amylopectin molecules contain glucose units

> that

> > > form

> > > > branches. The interior branches appear less exposed than the

> > > exterior

> > > > branches. Therefore, it is possible that pancreatic digestive

> > > enzymes

> > > > cannot reach the interior links and that parts of the

> amylopectin

> > > > starch molecules escape digestion, remain in the intestines,

> and

> > > > increase microbial fermentation.

> > > >

> > > > The amount of amylopectin starch is very high in grain - some

> > corn

> > > > contains only amylopectin. Rice and sweet potatoes are other

> > > examples.

> > > >

> > > > Remember, digestion splits every one of the sugar glucose

> > molecules

> > > > from each other and only then can the glucose pass through

the

> > > > intestinal cell and be picked up by the capillaries of the

> > > > bloodstream to give us caloric energy within each individual

> > cell.

> > > > The final step in the digestion of starch (after pancreas and

> > > saliva

> > > > have separated attached groups of glucose sugars) is to break

> > down

> > > > the remaining disaccharides that must be processed by the

> enzymes

> > > of

> > > > the intestinal cells - they reside on the microvilli.

> > > >

> > > > In most sick people and especially in people with IBD, the

> > enzymes

> > > > are very low or absent and therefore the isomaltose mainly,

> but

> > > > lactose, sucrose and maltose cannot be broken from one two-

> sugar

> > > > molecule to two one-sugar molecules. They therefore go down

to

> > the

> > > > lower part of the gut and are attacked by critters.

> > > >

> > > > The isomaltose is even hard for healthy people to split and,

> > > > therefore, as people increase their ingestion of starch, it

is

> > most

> > > > probable that most of the isomaltose is undigested and used

as

> > food

> > > > by bacteria and yeast.

> > > >

> > > > In some cases, the " proteins of certain plants may prevent

the

> > > starch

> > > > from being completely split. " That's the gluten story. "

> > > >

> > > > more at

> > > >

> >

> IntestinalNewsletter/message/24