SCD™ Knowledge Base
the LI listserve
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.