The SCD™ Knowledge Base

FOS - Fructooligosaccharides

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. Seth writes:
Inulin is an FOS.
We have a good page on FOS/inulin:
It is on the bottom of this page:
http://www.healingcrow.com/ferfun/conspiracy/conspiracy.html
Making a Case Against FOS and Inulin
Have you heard about Fructo-oligosaccharides (FOS) or Inulin yet? If not,
you will. These are the latest and greatest refined chemicals that
probiotic and yoghurt manufacturers are adding to their products for "your
health". It seems that only a few probiotic manufacturers are against
using them, with Natren leading the charge. But we like to ask, why is
this? Why would Natren be against using FOS in yoghurt and probiotic
supplements? What kind of financial gain is involved in not using the
latest and greatest chemicals in your products? None that we could think
of. So we decided to investigate this matter further.
1. What is FOS and Inulin?
Fructo-oligosaccharides (FOS) and inulin are types of
fructo-polysaccharides, comprised of -(glucose-fructose)- subunits. The
only difference between FOS and inulin is polymer chain length. Inulin/FOS
also goes by the name of Neosugar, Alant Starch, Atlanta Starch, Alantin,
Dahlin, Helenin, and Diabetic Sugar. Inulin tastes sweet, cannot be
digested by humans, and is soluble (unlike cellulose).
2. What does Inulin/FOS do?
Since Inulin/FOS is indigestible by our bodies, it gets transported to the
large intestine where it feeds microbes and promotes fermentation.
Inulin/FOS has been dubbed a "prebiotic", essentially serving as
fertilizer for the bacteria in your colon. Certain lactobacillus species
of bacteria have been shown to preferentially ferment Inulin/FOS. For this
reason, it is being promoted as a supplement to feed the good bacteria in
our guts.
3. Inulin/FOS feeds only good bacteria, right?
Wrong. Manufacturers claim that Inulin/FOS specifically feeds only good
bacteria. The reality of the situation is much different. If you examine
the scientific literature about Inulin/FOS, you will find that this is
untrue. The best example is concerning Klebsiella. Recent studies have
shown that Inulin/FOS encourages the growth of Klebsiella, a bacterium
implicated in Ankylosing Spondylitis and increased intestinal
permeability. Inulin/FOS may indeed promote the growth of lactobacillus
bacteria, but what other potentially harmful bacteria are we feeding as
well? Furthermore, we have not even addressed the issue of yeast. Many
different species of yeast are able to utilize Inulin/FOS for energy.
Historically, microbes have demonstrated the innate ability to adapt to
almost any condition and fuel source. If bacteria can adapt to break down
industrial solvents in our soil and use them for energy, it would be
irresponible to think that they will not adapt to utilize Inulin/FOS, a
high energy carbohydrate. There are hundreds of different species of
bacteria and several yeast strains living in our GI tracts. Studies have
only looked at the effects of Inulin/FOS on a handful of these microbes.
4. Why is Inulin/FOS being added to probiotic supplements and yoghurt?
A key principle in today's marketplace is product differentiation. If a
manufacturer can sell many different kinds of "specialty" products, that
are in essence the same thing, it can make a larger profit. Think about it
for a moment. We no longer have plain old toothpaste, instead we have such
items as tartar control, sensitive, baking soda, peroxide, whitening, gum
care, and many others. Adding a new claim to an old product adds to
consumer excitement: "Brand X yoghurt - now with Inulin/FOS for your
health" & "We now offer lactobacillus capsules with Inulin/FOS." These new
claims will help fight market stagnation and lead to greater profits for
the manufacturer. But will FOS lead to greater health for the consumer?
5. Is Inulin/FOS found naturally anywhere?
Yes. It is found naturally in asparagus, garlic, Jerusalem Artichokes,
chicory root, and others.
6. Since Inulin/FOS is found in natural foods it must be okay, right?
Wrong. Sucrose (table sugar) is naturally found in beets, sugar cane,
oranges, and other plants. Humans have perverted this naturally occurring
substance into a refined chemical. Sucrose is arguably one of the most
unhealthy food additives in human history. We should learn from our
experiences with sucrose and apply them to Inulin/FOS. Instead of adding
refined, super concentrated Inulin/FOS to your food, eat the foods that
naturally contain Inulin/FOS.
The body is genetically adapted to certain foods and if we continue to
mess with our food chain then our health will suffer the consequences. Of
the nutritional fibers, cellulose was the most likely to be included in a
traditional hunter-gatherer diet. Cellulose is an insoluble fiber that is
slowly fermented by the microbial population in the human colon.
Inulin/FOS is a soluble fiber that is quickly and easily fermented. The
difference between cellulose (a food we are adapted to) and Inulin/FOS (a
food we are not adapted to) is like the difference between a slow burning
ember and a raging fire. Who likes playing with fire?
7. Is it possible to be allergic to Inulin/FOS?
Yes. In one documented case, inulin caused an anaphylactic reaction. As
the use of Inulin/FOS as an additive in the food industry increases,
reports of allergic responses will probably increase. "Inulin may be the
culprit behind more food allergies than is currently recognized."
8. What are the recognized side effects of ingesting Inulin/FOS?
Assuming one is not allergic to Inulin/FOS, the typical side effects will
vary depending on one's level of tolerance. The list of known side effects
include: flatulence, bloating, cramps, abdominal pain, and diarrhea. As
Inluin/FOS permeates our food supply, the list of side effects is expected
to grow.
Conclusion -
In theory, a food additive that could specifically feed good bacteria
might prove useful for intestinal health. Given the nature of the microbes
and their ability to quickly adapt to various carbohydrate foods sources,
it seems highly unlikely that such a chemical will be developed.
Inlulin/FOS has been touted as such a molecule, but seems to fail the test
as you examine it further. Even if Inluin/FOS did display specifity for
beneficial bacteria, do we know enough about the complex microbial ecology
of the human GI tract to deem a species of bacteria better than the
others? The GI tract is much like a rain forest with a very complex web of
life. What would happen to a rain forest if, in our arrogance, we decided
to spread a chemical that fertilized one specific type of tree? Would the
overgrowth of one species be beneficial? Our GI tracts have adapted to
house a variety of microbes and to disrupt this balance might be
detrimental to our health. With these concerns, we recommend staying far
away from any product with Inulin/FOS.
References:
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Vol 13 No 4
Nutritional and health benefits of inulin and oligofructose: proceedings
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1999;129:Suppl:1395S-1502S.
Coussement PAA. Inulin and Oligofructose: Safe Intakes and Legal Status J.
Nutr. 1999 129: 1412
Gibson GR; Beatty ER; Wang X; Cummings JH. Selective stimulation of
bifidobacteria in the human colon by oligofructose and inulin.
Gastroenterology, 1995 Apr, 108:4, 975-82
Ingeborg M. Bovee-Oudenhoven, Mischa L. Wissink, Jan T. Wouters, and
Roelof Van der Meer Dietary Calcium Phosphate Stimulates Intestinal
Lactobacilli and Decreases the Severity of a Salmonella Infection in Rats
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Lin Meei-yn and Chung-ming Young. Biosynthesis of Folates by Streptococcus
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Marshall VM & Cole WM (1985): Methods for making kefir and fermented milks
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Mitsuoka T, Hidaka H, Eida T. Effect of fructo-oligosaccharides on
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Roberfroid M. Dietary fiber, inulin, and oligofructose: a review comparing
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Valyshev AV, Kirillov VA, Kirillov DA, Bukharin OV. The effect of inulin
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Van de Water J., Carl L. Keen, and M. Eric Gershwin The Influence of
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Wang X, Gibson GR. Effects of the in vitro fermentation of oligofructose
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