Invertase is a carbohydrate-digesting enzyme that splits sucrose (common table sugar) into its component parts, glucose and fructose. It is generally derived from a beneficial strain of Saccharomyces cerevisiae and then purified to be used either by itself or as a part of a multi-enzyme formula. Combined with other carbohydrates, it enhances the overall digestion of starch, sugar and other carbohydrates. (more…)
Have you ever heard of a rectal catheter? It's exactly what you imagine it to be. Did you know that several years ago, researchers at the Royal Hallamshire Hospital in Sheffield England used rectal catheters to measure and evaluate the flatulence released by ten volunteers? (I appreciate the thrill of discovery but I'm not sure I'd want to be a technician for that program.) Over a 24-hour period of observation, several facts about flatulence were determined. [1] (more…)
Digestive complaints are a common concern among adults. Gas, bloating, and indigestion: we've all experienced all of them and most of the time their presence is temporary. Flatulence, which is perhaps the most popular of gastrointestinal struggles, may occasionally be the result of a serious health concern but is often simply the result of diet or other benign situation. Although you should always be courteous and mindful of those nearby, here are three occasions when you definitely do not need to worry about being flatulent. (more…)
People experience varying levels of flatulence for varying reasons. Although most flatulence is a normal part of digestion, sometimes flatulence can indicate the presence of health concerns. Everyone's body is unique and only a visit with your healthcare provider should be used to identify health concerns. However, for the sake of discussion, let's take a look at a few examples of when flatulence may be related to more serious health concerns. (more…)
Maltase is a carbohydrate-digesting enzyme that cleaves the bond linking the two parts of the maltose sugar molecule. Maltose is a naturally-occurring sugar that is produced as the body breaks down starches from long chains into shorter molecules using the amylase enzyme and also in germinating seeds as preparation for sprouting. It is also a by-product of heating sugar during various cooking processes, specifically during caramelization at higher temperatures in which the the sugar present in food turns brown. (more…)
