The SCD™ Knowledge Base

Short Chain Fatty Acids

Deborah Writes:
This is one of Elaine's Nobel Prize winning theories. Bacterial
fermentation produces SCFAs (Short Chain Fatty Acids) which are then
(sometimes - or by some people, or maybe depending on which bacteria one
harbors) absorbed, so a 4 calorie g of carb becomes a 9 calorie g of fat,
which leads one to have absorbed more than twice as many calories as one
actually consumed. I have a feeling that this can happen even when protein
isn't being absorbed properly, and of course, with legal carbs one can't
yet tolerate.