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Medical Forum / General / Nutrition / May 2005Digesting Food too quickly?
My wife has been having stomach problems for months now. She claims that when she eats supper at 7:00-7:30. By 9:00-9:30, she has to run to the bathroom and she swears that she just "pooped" out the meal that she just ate. Is that even possible and what could the problem be? We ate Chicken and vegetables tonight? and the vegetables came out. Sorry for being so descriptive. I had a similar problem when I ate food like falafel, cooked with a lot of unsaturated oil, such as corn or "vegetable." The gut gets irritated from so much oxidative stress that it just eliminates everything quickly, which is actually good. Now I cook with butter or coconut oil at low temperatures (no meat, just things like cheese or yogurt). With meat, you can boil it, then warm up the other stuff (like sauce) and then mix them together. Here is a study that I just read a few minutes ago that points out how bad these oils can be: Source: University Of Minnesota Date: 2005-05-02 Food Fried In Vegetable Oil May Contain Toxic Compound MINNEAPOLIS / ST. PAUL -- University of Minnesota researchers A. Saari Csallany, a professor of food chemistry and nutritional biochemistry, and graduate student Christine Seppanen have shown that when highly unsaturated vegetable oils are heated at frying temperature (365 F) for extended periods--or even for half an hour--a highly toxic compound, HNE (4-hydroxy-trans-2-nonenal) forms in the oil. Previously, vegetable oils such as soybean, sunflower and corn were regarded as heart-healthy because of their high levels of linoleic acid, a polyunsaturated fatty acid. HNE is incorporated into fried food in the same concentration as it forms in the heated oil. Also, Csallany and her colleagues have found three toxic HNE-related compounds (known as HHE, HOE and HDE) in heated soybean oil. They will present their work at a poster session from 9 a.m. to 2 p.m. Wednesday, May 4, at the 96th annual meeting of the American Oil Chemists Society in the Salt Lake City Convention Center. "HNE is a well known, highly toxic compound that is easily absorbed from the diet," said Csallany. "The toxicity arises because the compound is highly reactive with proteins, nucleic acids--DNA and RNA--and other biomolecules. HNE is formed from the oxidation of linoleic acid, and reports have related it to several diseases, including atherosclerosis, stroke, Parkinson's, Alzheimer's, Huntington's and liver diseases." Csallany's work underscores the risk of repeated heating, or reusing, highly unsaturated oils for frying because HNE accumulates with each heating cycle. In future studies, Csallany and her colleagues plan to determine how long polyunsaturated oil must be heated at lower temperatures in order to form HNE and its related compounds. The study was funded by the University of Minnesota. http://www.sciencedaily.com/releases/2005/05/050502190054.htm >I had a similar problem when I ate food like falafel, cooked with a lot > of unsaturated oil, such as corn or "vegetable." The gut gets > irritated from so much oxidative stress that it just eliminates > everything quickly, which is actually good. "[...]We ate chicken and vegetables tonight[...]" Where exactly did you read "we fried chicken in oil high in polyunsaturated fatty acids for prolonged times" there? 2) please point me to a study where it says that oil rich in polyunsaturated fatty acids leads to these described effects. 3) please point me to a study where it says that the described problem is a typical effect of high oxidative stress. > Now I cook with butter or > coconut oil at low temperatures (no meat, just things like cheese or [quoted text clipped - 43 lines] > > http://www.sciencedaily.com/releases/2005/05/050502190054.htm > >I had a similar problem when I ate food like falafel, cooked with a lot > > of unsaturated oil, such as corn or "vegetable." The gut gets [quoted text clipped - 15 lines] > > coconut oil at low temperatures (no meat, just things like cheese or > > yogurt). 4) Why are you cooking yoghurt? MattLB > My wife has been having stomach problems for months now. > She claims that when she eats supper at 7:00-7:30. By 9:00-9:30, she [quoted text clipped - 3 lines] > We ate Chicken and vegetables tonight? and the vegetables came out. > Sorry for being so descriptive. I think your wife needs to talk with her doctor. The fastest food that you eat should be pooped out should be about 4 or 5 hours. And, then only in a normally formed stool. Pooping out what she ate 2 hours later indicates and infection or problem with absorbing the food she ate. She should talk with her doctor. Jeff MMU: You will have to buy my book if you want to know the value of using yogurt in low heat cooking. If they do not eat food fried in a great deal of unsaturated fatty acids, then they are free to ignore the post if they wish, but there is plenty of evidence of oxidative stress in gastrointestinal disorders. I'm not going to do more research for you, but I have copied and pasted one study below which was recently published. Just go to pubmed.com Don't be lazy - you had enough energy to write your post. If you want to play ostrich and ignore the evidence, your body will have to deal with the consequences. World J Gastroenterol. 2005 Jan 21;11(3):403-6. Related Articles,Links Lipid peroxidation and antioxidant status in colorectal cancer. Skrzydlewska E, Sulkowski S, Koda M, Zalewski B, Kanczuga-Koda L, Sulkowska M. Department of Analytical Chemistry, Medical University of Bialystok, Mickiewicza 2, 15-230 Bialystok, Poland. skrzydle@amb.edu.pl AIM: Reactive oxygen species (ROS) can induce carcinogenesis via DNA injury. Both enzymatic and non-enzymatic parameters participate in cell protection against harmful influence of oxidative stress. The aim of the present study was to assess the levels of final lipid peroxidation products like malondialdehyde (MDA) and 4-hydroxy-2-nonenal (4-HNE) in primary colorectal cancer. Moreover, we analysed the activity of main antioxidative enzymes, superoxide dismutase (Cu, Zn-SOD), catalase (CAT), glutathione peroxidase (GSH-Px) and glutathione reductase (GSSRG-R) and the level of non-enzymatic antioxidants (glutathione, vitamins C and E). METHODS: Investigations were conducted in 81 primary colorectal cancers. As a control, the same amount of sample was collected from macroscopically unchanged colon regions of the most distant location to the cancer. Homogenisation of specimens provided 10% homogenates for our evaluations. Activity of antioxidant enzymes and level of glutathione were determined by spectrophotometry. HPLC revealed levels of vitamins C and E and served as a method to detect terminal products of lipid peroxidation in colorectal cancer. RESULTS: Our studies demonstrated a statistically significant increase in the level of lipid peroxidation products (MDA-Adc.muc.-2.65+/-0.48 nmol/g, Adc.G3-2.15+/-0.44 nmol/g, clinical IV stage 4.04+/-0.47 nmol/g, P<0.001 and 4-HNE-Adc.muc. -0.44+/-0.07 nmol/g, Adc.G3-0.44+/-0.10 nmol/g, clinical IV stage 0.52+/-0.11 nmol/g, P<0.001) as well as increase of Cu,Zn-SOD (Adc.muc.-363+/-72 U/g, Adc.G3-318+/-48 U/g, clinical IV stage 421+/-58 U/g, P<0.001), GSH-Px (Adc.muc. -2143+/-623 U/g, Adc.G3-2005+/-591 U/g, clinical IV stage 2467+/-368 U/g, P<0.001) and GSSG-R (Adc.muc.-880+/-194 U/g, Adc.G3-795+/-228 U/g, clinical IV stage 951+/-243 U/g, P<0.001) in primary tumour comparison with normal colon (MDA-1.39+/-0.15 nmol/g, HNE-0.29+/-0.03 nmol/g, Cu, Zn-SOD-117+/-25 U/g, GSH-Px-1723+/-189 U/g, GSSG-R-625+/-112 U/g) especially in mucinous and G3-grade adenocarcinomas as well as clinical IV stage of colorectal cancer. We also observed a decrease of CAT activity (Adc.muc. -40+/-14 U/g, clinical IV stage 33+/-18 U/g vs 84+/-17 U/g, P<0.001) as well as a decreased level of reduced glutathione (clinical IV stage 150+/-48 nmol/g vs 167+/-15 nmol/g, P<0.05) and vitamins C and E (vit. C-clinical IV stage 325+/-92 nmol/g vs 513+/-64 nmol/g, P<0.001; vit. E-clinical IV stage 13.3+/-10.3 nmol/g vs 37.5+/-5.2 nmol/g). CONCLUSION: Colorectal carcinogenesis is associated with serious oxidative stress and confirms that gradual advancement of oxidative-antioxidative disorders is followed by progression of colorectal cancer. > MMU: > > You will have to buy my book if you want to know the value of using > yogurt in low heat cooking. I did not ask about cooking yoghurt. Read again. I do have no interest in your book or any other book written with a heavily biased viewpoint from someone without practical experience in the field in question. > If they do not eat food fried in a great deal of unsaturated fatty > acids, then they are free to ignore the post if they wish, but there is > plenty of evidence of oxidative stress in gastrointestinal disorders. > I'm not going to do more research for you, but I have copied and pasted > one study below which was recently published. Just go to pubmed.com > World J Gastroenterol. 2005 Jan 21;11(3):403-6. Related Articles,Links > Lipid peroxidation and antioxidant status in colorectal cancer. [...] If you cite a study be sure it is one that has something to do with the point you want to proove- this one is totally off topic. The person in question does not have colorectal cancer; at least not from what we know. The study prooves or even mentions none of your claims which were: 1) described symptoms are caused by too much polyunsaturated fatty acid ingestion 2) oxidative stress caused described symptoms. > Don't be lazy - you had enough energy to write your post. If you want > to play ostrich and ignore the evidence, your body will have to deal > with the consequences. Polemics. If you want to be taken seriously you back up what you claim with literature and do not ask others to try to make any sense of what you say. > Skrzydlewska E, Sulkowski S, Koda M, Zalewski B, Kanczuga-Koda L, > Sulkowska M. [quoted text clipped - 41 lines] > advancement of oxidative-antioxidative disorders is followed by > progression of colorectal cancer. > > MMU: > > > > You will have to buy my book if you want to know the value of using > > yogurt in low heat cooking. > > I did not ask about cooking yoghurt. Read again. More evidence of how meticulous he is in his reading. > I do have no interest in your book or any other book written with a heavily > biased viewpoint from someone without practical experience in the field in [quoted text clipped - 19 lines] > ingestion > 2) oxidative stress caused described symptoms. Exactly. It's the classic misunderstanding of cause and effect. All that abstract says is that cancer cells have less antioxidant protection and (as a result) more free radical damage, than healthy colon cells. Just because lipid peroxidation is in the title doesn't mean it caused the cancer. MattLB |
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