The SCD™ Knowledge Base

Corn Products

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.