Up for today, part III of the series, ‘What are disaccharides?’
In case you’re just joining for this little series this week, please see:
Today it’s all about the disaccharides, which is one most of you will gravitate towards. Why? Because it’s the day we address “lactose.”
What are Disaccharides
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Three common disaccharides include lactose, sucrose, and maltose.
Lactose is a milk sugar. It is glucose + galactose. In order to break this lactose down, our bodies need the lactase enzyme to digest it. Digesting it would mean that we could properly break down the lactose into its two smaller “rings;” glucose and lactose. The problem is that, as humans, we don’t have the lactase enzyme.
Milk and whey have your stomach grumpy? Now you know why.
Disaccharides are simply too big to pass through the intestines.Whatever is not broken down in the small intestine via an enzyme (i.e. lactase) struggles through for the rest of digestion.
What else other than lactose?
Disaccharides can be found in things which include table sugar and brown sugar. Furthermore, and more specifically, disaccharides are present in molasses, baked goods, processed foods, beer, breads, shrimp, sunflower seeds, shiitake mushrooms, and legumes (like peanuts, peas, and lentils).
When the gut is damaged in any way, shape or form, making it work hard to break down molecules is a task it simply is not fully capable of doing.
Tomorrow things become even more complex when we investigate oligosaccharides.
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You will heal. I will help.