Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; Some Newbye Questions.

You are right, i've made a mistake during translation:

1. glucose, fructose and galactose are simple sugars - they are metabolised inside the small intestine - so using them willl not allow bacterial flora from inside the colon to benefit/use from them.

2. disaccharides are: lactose (diary mostly), sucrose (table sugar, some fruits), maltose and isomaltose (candies, or found mostly togheter within starch food ).

Those disaccharides also require spliting by the intestinal cell enzimes.
I believe the intolerance over lactose some people have has already been discussed.
Gottschall says the problem is that the other disaccharies get unpunnished for the same crime...

So we definately ignore some foods that harm us... (Like ppl who have celiac disease and tell that is gluten based, and never thing about the fact that gluten is only one polisaccharide among many...)


3. Polisaccharides or generaly speaking... Starches - we find them in most vegetables - long chains of glucuse molecules. (non-linear - very hard to break) - so most of it will pas undigested into the colon and became food for bacterial flora available there.

Starches are divided into Amylose - linear molecules, and Amylopectin (this one is the real trouble).

We (those with problems...) are able to digest (due to our salive and pancreas enzymes) most of the amylose - so this is why we are tolerant to most vegetables.


But we fail in spliting the chains of Amylopectins (wich it seems is verry verry "branced"). Some small proportion will be digested inside the colon by those bacterias and we will benefict from it (arount 3-5 % if i remember wel). The other will pas through us either undigested or will be used as food base by those bacterias we've already discussed.



So, if all this is true (and i am not discussing that some people are able to digest starches better than the others, some are not able to do it at all, some not even with disaccharies):the bottom line is finding out wich producs have more amylose and wich more amylopectin.

Which ones can we use (because it's improbable that someone can live a lifetime today with the cave-men high protein diet i've heard about - not only that it's hard to do it all the time inside a city, but also because there are some health risks this diet involves)?

Does that book (McCance&Widdowson) contains such data? Anyone who has it can check on it...


PS. Writing it down i found out that i define as starch all polysaccharides, but most of you use a smaller definition.