Neutralizing Protein-Derived Toxins With Soluble Fiber and Resistant Starch
In the previous Integrated Supplements Blog post, we looked at some of the protein–derived toxins which can be formed during the production of some protein powders commonly used as ingredients in nutritional supplements.
We saw how the harsh alkali chemicals, used in the production of protein powders such as soy protein and calcium caseinate, lead to the formation of various denatured, cross linked, and structurally altered protein–toxins like lysinoalanine.
And, we also saw how these toxic protein structures are able to “feed” the bad bacteria in our gastrointestinal tracts leading to the subsequent production of yet more protein–toxins such as phenols, cresols, indoles, amines, and ammonia – all of which are implicated in the development of colon cancer and various gastrointestinal disorders.
So, the existing research makes it clear that we should take every step possible to avoid consuming products made with overly–processed and denatured protein ingredients like soy protein, whey protein concentrate, and calcium caseinate.
And similarly, because of the high–heat processing (pasteurization) they must undergo, we should also take steps to eliminate prepared drinks (like ready–to–drink protein shakes, and soymilks) which are formulated using these same protein ingredients. High–heat processing has been shown to cause the production of shockingly high amounts of such protein–toxins, and, as evidence of their toxicity, these drinks have been shown to dramatically elevate cholesterol levels.
(Please see: Protein-Derived Toxins in Foods and Nutritional Supplements for more information, and for links to the relevant studies.)
But while these protein powders and drinks are probably the “worst–of–the–worst” in regard to the toxic byproducts they produce in our bodies, protein–derived toxins can also form from the ingestion of “ordinary” protein–containing foods as well.
In fact, one of the strongest scientific cases for vegetarianism is the fact that meat (especially red meats), can lead to the production of the very same protein–derived toxins within the gastrointestinal tract.
But, rather than needing to adhere to a strict vegetarian regime, recent research indicates, that if we consume certain protective nutritional elements, we may be able to largely eliminate the formation of protein–derived toxins from a high–protein diet.
To boot, such protective elements, namely, soluble fiber and resistant starch, not only eliminate protein–derived toxins – they can actually lead to the production of several protective elements by selectively feeding the “good” bacteria in our gastrointestinal tracts.
Soluble Fiber and Resistant Starch
As recently as several decades ago, scientists still thought of dietary fiber (and resistant starch – a unique type of dietary fiber) merely as the “inert” indigestible portions of plant–based foods. Even by the 1960’s when British surgeon, Denis Burkitt and colleagues coined the “fiber hypothesis” – the idea that high fiber foods may help to prevent colon cancer and other diseases of modern civilization – the beneficial effects of fiber were still simplistically assumed to involve fiber’s well–known effect of improving regularity.
But, while recent studies have failed to show a clear link between overall fiber intake and risk of gastrointestinal cancer. . .
. . .other studies have shown that certain types of fiber may be particularly protective in this regard:
So, rather than lumping all types of dietary fiber under one umbrella, some thinking scientists have begun to explore the varied effects of different types of fiber. As a result, the dietary fibers now suspected to be the most protective against protein–toxins, and the cancerous changes they cause, are the select few dietary fibers which are able to support the production of beneficial colonic flora (i.e. our “good” intestinal bacteria) – soluble fiber and resistant starch.
As we wrote about in the above–linked blog article, fermentable fibers feed beneficial bacteria whi