The SCD™ Knowledge Base

Gums

Elaine writes:
To XXXX and anyone else interested in why gums can cause problems.
The very chemistry of what constitutes a gum is because the structure of the carbohydrates is such that it forms a latticework that confers on it a sticky-like, glue-like consistency. The diagram of the amylopectin molecule on page 30 of my book demonstrates this latticework. It is my hypothesis that at the point of the branches in the molecule is a chemical link called alpha 1-6 isomaltose which we cannot digest (cannot break two glucose molecules attached with that link). I believe that because we cannot digest it, it naturally moves down to the lower small intestine and colon as isomaltose and that a certain type of microorganism thrives on just that very disaccharide. This part of the hypothesis is very exciting to me as most corn products, all potatoes, and FOS have links similar to the isomaltose which remains undigested and goodness knows what is being nourished down there.