Diet and GI diseases.

Research has shown a definite connection between the nature of the diet and type of flora in the intestines. A diet high in protein results in predominately proteolytic putrefactive bacteria which produce toxic compounds., some of which are absorbed. Alteration of the physiologic flora (balanced) can be predisposed to the development of bacterial toxins. The physiologic (normal) flora is speculated to consist of 30-40% negative bacillus and 30% acidophilus. The pathogenic flora consists of streptococcus, staphylococcus, E. coli, bacillus welchi, etc……, which is present normally in small number. Where conditions exist that alter this proposed balance, the pathogenic flora can flourish and be a potential source of disease.

Small amounts of proteins, fats, and carbohydrates escaping digestion in the small intestine may be digested by bacterial enzymes which are capable of breaking down cellulose and synthesize certain vitamins of the B-complex family and vitamin K. The E. Coli bacteria is able to split triglycerides (fatty acids). The products of putrefaction may be absorbed in small quantities by the mucosa and transported to the liver, via the portal system, where they are detoxified and altered in preparation for excretion by the eliminative organs. The material which remains in the colon and is eliminated in the feces contains indole, skatole, mercaptant hydrogen sulfie and bacterial end products of cystine. These give the feces and unpleasant odor. The color of the feces is due to bacterial action on the bile pigment.

Some ammonia is formed by bacteria in the intestine, mainly from digestive products of proteins and converted to urea in the liver. In liver disease such as cirrhosis, increased levels of ammonia in the vascular system causes severe neurological symptoms resembling hepatic coma. A low protein diet may ameliorate these symptoms. Cleansing the colon serves to dilute and remove the concentrated toxins in the large intestine and respective blood supply.

Observations have been made that a change in diet from high protein to high carbohydrate results in a dominance of a non-putrefactive flora. Other evidence has shown that ingestion of fermentable carbohydrates (glucose, fructose, lactose) results in delay of or complete inhibition of the putrefactive process.

 

 

 

 

 

 

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