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I know a few people here have a problem with meat, and to be honest I always doubted that this was true because meat is supposed to be one of the few IBS-friendly foods there are. This is true, but the method of heating has a lot to do with how well it's digested. AGEs are Advanced Glycation End Products and these are basically compounds that join protein with sugar and this affects the digestibility of the protein. The worst sugar for AGEs is fructose. AGEs are the result of the Maillard reaction and these toxins are formed from frying or charring meat, so slow stewing is much better as the AGEs are much less reduced. Melanoidins are the final product of the Maillard reaction, and these can be probiotic. This is important for IBS because in the early stages when we're trying to reduce bacterial overgrowth we don't want to feed bacteria with probiotics, causing more gas.

Melanoidins are in bread crusts. I have always noticed that bread crusts, in comparison to the bread itself, caused a lot more gas and I always wondered why. The reason is that the melanoidins in bread crusts escape digestion in the small intestine and travel through the colon, feeding bacteria. Does this sound familiar? This is the same process as FODMAP intolerance. Both FODMAPs and melanoidins are probiotics.

Charred meat has the same effect. The outer, caramelised coating escapes digestion and is in a sense an antinutrient. Loren Cordain, the founder of the Paleo Autoimmune diet, slowly simmers his meats in stews, and I've started doing this as well. This makes our exclusion diet even tougher, because all of the flavour is in the caramelisation. All the delicious things in life are bad for us.

I have had a lot of success with my very tough diet that is just animal protein and mostly insoluble fibre but I still had some gas and broken stool. I always thought that meat didn't feed bacteria but this is obviously wrong. I have noticed over the last few months that I always do well on mostly raw salads, and wondered why this was. The AGEs theory explains this.

I'm hoping this is the final piece of the puzzle for me, but will update this post if I find more information on this.

Metabolism of Maillard reaction products by the human gut microbiota - implications for health

http://onlinelibrary.wiley.com/doi/10.1002/mnfr.200500126/abstract;jsessionid=88715B6A041C430DC2147B499B3F33EB.f02t01

Loren Cordain on AGEs

http://thepaleodiet.com/rage-of-ages-advanced-glycation-end-products/

Bread crust melanoidins as potential prebiotic ingredients.

https://www.ncbi.nlm.nih.gov/pubmed/15986388
 
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