The Large Intestine (aka the colon) and The Importance of Probiotics

The last internal stop of our process is the large intestine or colon.  The small intestines pass the remaining undigested material to the large intestine.  Here it is stored and concentrated by absorbing water.  The majority of our micro flora are also here – both beneficial and detrimental.  Micro flora is also found in the small intestines and stomach.

Once again the internal environment changes as the colon is slightly acidic at 6.8. The large intestine is where sodium, potassium, other vitamins and minerals, and water are absorbed.  Of that original seven liters of enzymes the remaining 1.5 liters is absorbed in the colon.  Feces made here which are one third matter and two thirds water.  A major part of the feces is dead bacteria.  There are several pounds of flora in the bowel.  The beneficial flora produce B Vitamins, Vitamin K, and will digest proteins.

We have 400 to 500 types of bacteria in our digestive system.  This is often simplified as the “good” and the “bad” bacteria.  To keep it simple the “good” bacteria are those that live on some of the undigested material and their waste products are vitamins that we can use.  The “good” bacteria are called probiotics.  The most prominent are: Lactobacilli (Lactobacillus acidophilus, Lactobacillus bulgaricus), Bifidobacterium, and Saccharomyces boulardi.

On the other hand the “bad” bacteria are those who live on other undigested material, mostly the sugar and other carbohydrates, and produce waste that is toxic to our system causing bloating, gas, and many of the other digestive disorders that we previously spoke of.

When we discuss our micro flora or bacteria think of it as continuous war with many battles.  All the varieties are battling to survive.  When you take an antibiotic (anti-life) it kills all the bacteria – both the good and the bad, but not yeast such as candida which takes over.  This is why often have yeast infection after round of antibiotics.  

There are a variety of food sources for the good bacteria.  These include the cultured or fermented foods such as: yogurt, kefir, raw sauerkraut, kimchi, miso, tamari, and tempeh.  Another source is probiotic supplements.  

Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He has offices in Thiensville and Glendale, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.

The Liver, Gall Bladder, and Pancreas – Behind the Scenes Helpers of Digestion

When we think of digestion we usually think of the stomach, small intestines, and large intestines – often collectively referred to as “the gut.” Playing a key role behind the scenes are the liver, gall bladder, and pancreas. 

The liver is one of the most critical organs in the body.  Once the liver shuts down the body is pretty much finished.  Among its hundreds or perhaps thousands of jobs are: cleaning/purifying the blood and removing toxins, fat metabolism, building proteins/amino acid synthesis, and for purposes of digestion – manufacturing bile.  After being made in the liver bile is stored and concentrated in the gall bladder. 

The acidic food passing from the stomach to the small intestine stimulates the pancreas and gall bladder.  Foods high in fat have to be emulsified.  This is what bile does.  It is a “degreaser”.  If the oil is not degreased, the enzymes cannot get to the food.

The body makes 1-6 cups of bile per day. Bile has pH of 7.8 which is slightly alkaline.  Gall bladder contractions send bile into the small intestines.  Bile that stays in the gall bladder gets reconstituted and thickens and can eventually form stones. This thickening is referred to as biliary stasis which 

prevents the bile from flowing to the small intestines.  One of the problems in eating a low fat diet is by consuming less fat there is less need for bile.  This increases the likelihood of biliary stasis. 

Bile influences the color of stools.  Light colored stools indicate liver and gall bladder need help.  Stools should be brown.  Any other color is suspect.  

The pancreas secretes hormones (insulin and glucagon) and enzymes thus it is often overworked. We have previously discussed the key role that pancreatic enzymes play in the small intestines.  We will later discuss the importance of insulin and glucagon.  

Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He has offices in Thiensville and Glendale, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.

The Small Intestines

Our trip through the digestive system continues:

The action now moves into the small intestines.  Since digestion is a north to south process whatever happened in the stomach will impact the small intestines.  Did we digest our food or did it ferment?  Are we taking antacids for acid reflux?

As the food or “chyme” as it is now technically called moves into the small intestines the stomach sends a signal to the pancreas informing it of the amount of carbohydrate, fat, and protein coming its way.  The pancreas then prepares the required enzymes.  Not to overstate the obvious, but the more work the stomach has done, the less the pancreas and the small intestines will have to do. 

As you remember, the pH environment of the stomach is supposed to be acidic.  However, the pancreatic enzymes only work in an alkaline environment.  Secretions from the pancreas and bile from the gall bladder alkalinize the small intestine.  The pH of small intestine should be 8.3. Without sufficient bile, the small intestines do not reach this pH. 

Normally, food stays in the small intestine for 3-10 hours.  During that time approximately seven liters of enzymes are produced – amylase, protease, and lipase. Ninety five percent of all digestion and absorption occurs in the small intestines.  If the pH is not correct this will be compromised and transit time may be shorter (diarrhea) or longer (constipation).  During this process 5.5 liters of the fluid is reabsorbed.

When working properly the digested molecules from the food we ate will be absorbed into the blood stream in the small intestines.  Once in the blood it will fuel the body.  The undigested material is passed on to the large intestine – our next stop. 

What happens when food is not adequately digested and absorbed in the small intestines?  There are two scenarios.  First, food particles not digested well enough to pass across the gut wall pass down the alimentary canal, where they putrefy and form toxins that will be absorbed into the blood.  Undigested carbohydrates feed the “bad” bacteria that we will meet later in the large intestines.

Or, the food particles are digested well enough to pass through the gut wall and into the blood, but are not reduced to particles small enough to be utilized by the body.  This causes the intestinal mucosa to become inflamed which makes it more permeable. These are typically proteins.  If you look at the major food sensitivities, intolerances, allergies, or whatever you want to call them, they are generally related to proteins: gluten from grains; casein from dairy, soy, and eggs.

What else contributes to an inflamed mucosal barrier?  Studies show three major factors: therapy with prostaglandin inhibitors (NSAIDs, steroids, prednisone, and cortisone); antacids that decrease the acidity of the stomach, limiting the ability to digest proteins which leads to particles that get into blood leading to immune system reaction; and antibiotics that disrupt the normal balance of bacterial micro flora in the gut as well as the mouth, skin, and vagina leading to an overgrowth of bad bacteria and yeasts.  NSAIDs are non steroidal anti-inflammatory drugs including ibuprofen, aspirin, and naproxen.

As poor digestion (dysbiosis) becomes your “normal” your intestinal permeability continues to increase and is then referred to as “leaky gut syndrome.”  Healthy intestinal lining only allows properly digested foods to pass through into the bloodstream and be assimilated.  It also keeps out bacteria and other foreign substances. 

If the gut leaks these “things” get into the body a wide variety of symptoms and health problems are associated, including: abdominal pain, gas, indigestion, bloating, constipation, diarrhea, asthma, chronic joint pain, chronic muscle pain, confusion, fuzzy thinking, poor memory, mood swings, nervousness, aggressive behavior, anxiety, poor exercise tolerance, poor immunity, recurrent vaginal infections, skin rashes,  bed wetting, recurrent bladder infections, fevers of unknown origin, shortness of breath, primary biliary cirrhosis, and general fatigue and malaise.