MCS Consensus III Postscript Splash: Macronutrients - Starch Preferred Energy (a)

[michael edward badolato jr]

Cilantro (Ci)                   4      4     5      3     5     4       5      5     5      1          3

                                      Ca    So   Po   C    B2   Fo    A       E     K   N-3  Digestive  

Parsley (P)                     5      5     5      5     5     5      4       2      5      1         2

Head lettuce (HL)          1      1     1      1     1     2      1       1      1      2         2

Leaf lettuce (LL)            2      3     3      2     4     3      4       1      4      2         3

Mustard greens (Mg)    5      3     1      3     2     5      4       4      5      1         1

Fruit - excessive fructose and low in nutrients, juices result in osmotic load and wash out, and bananas have most fiber and digestion resistant starch (RS) - but suboptimal.  

Banana (Ba)                  1      1     4      1     3      1     1       1        1      1         5

Cantaloupe (Ca)           1      2     4      4     1       2     3      1        1       2       8,5

Apple sauce (As)         1      1     2      1     1       1     1      1         1      1        8,5

Grape juice (Gj)            1      1    2       1     2       1     1      1         1      1        8

Apple juice (Aj)             1     1     2      1     1       1     1      1         1      1         8

Orange juice (Oj)          1     1     3      4     1       4     1      1         1      1        8,3

I. Baseline GSAA, ACA, SRPE 1-8

II. Diagnosis, Patient Rights, Etiology 9-14

III. Baseline: Nutrition and Exercise 15-31

A. SJF, LE 15-20

B. Whole Food Nutrition 21-31 

IV. Baseline: Nutrition and Exercise 32-38

C. Suboptimal Actors 32

D. Maintaining Bone Density 33-37

E. Preventing Atherosclerosis 38

Appendix: Added Splash I-VI

Index: MCS, Nutrition, Top Article

MCS Etiology CAR References

MCS 2021: CAR Nutrition References

MCS Consensus I Postscript Splash: Ambient Combustion Aerosol (ACA) Composition

MCS Consensus II Postscript Splash: ME/CFS - MCS Cousin, ACA PM Lineage

MCS Consensus III Postscript Splash: Macronutrients - Starch Preferred Energy

MCS Consensus IV Postscript Splash: ACA PM Gastro-Inflammation, Vagal Circuitry

MCS Consensus III Postscript Splash: Macronutrients - Starch Preferred Energy

Dietary fiber consists of polysaccharides (usually non starch), oligosaccharides, and lignin - which is not classified as a carbohydrate - all resist digestion and absorption in the small intestine - instead relying on bacterial fermentation in the large intestine. There is also digestion resistant starch (RS) - especially in wheat.

Insoluble, often hydrating, slowly or nonfermenting fiber includes

cellulose: 30-50% fermented, approx 17% of grain fiber, 31% of vegetable;

hemicellulose: 50-80% fermented predominating in whole grain rice and wheat;

and lignin: very resistant to fermentation and present in whole grain

Soluble viscous fiber is gel forming, adhering, or gummy:

pectin - most common - is predominant in vegetables and fruit; 

gums found in leguminous seed plants (guar, locust bean), seaweed extract, and microbrial (xanthan, gellan);

and mucilages from plant extracts such as gum acacia, gum karaya, gum tragacanth (Dhingra 2012)

Excessive pectin has been shown to adversely affect the small intestinal villi contrasting with beneficial cellulose. It is important to balance soluble vegetable fiber with the insoluble hydrating fiber of whole grain. Hydrating fiber contributes more to fecal bulk than does soluble fiber (Priebe 2010, Cummings 1987, Paulini I. 1987, Tasman-Jones 1986, 1978, Schwartz 1982, Owen 1977, Chako 1969, Cook 1969).

Data of Dhingra 2012 illustrates the excessive bulk experienced with whole wheat compared to brown rice. 

fiber per 100 gram dry (uncooked)

rice: 1.0 gram insoluble, .3 soluble

wheat: 12.6 and 2.3, ten-fold difference

MCS Consensus III Postscript Splash: Macronutrients - Starch Preferred Energy

(Carb/Fat/Protein usually 80/8/12 % of calories)

Carbohydrate

monosaccharide (one sugar): galactose, glucose, fructose;

    sorbitol and mannitol are alcohol forms of glucose and fructose

disaccharides (2 sugars): lactose, maltose, sucrose, trehalose

oligosaccharides (medium chain) 3-10 sugars: raffinose, stachyose

polysaccharides (more than 10 to over 1000 linked glucose units): amylose and amylopectin starches

Added sugars (specified junk food [SJF]) are usually mono or disaccharides: 

    white, brown, and raw sugar; corn syrup solids;

    corn, high fructose corn, malt, maple, and pancake syrups;

    fructose sweetener, liquid fructose, honey, molasses;

    anhydrous and crystal dextrose

Fiber consists of non starch polysaccharides not digested by small intestinal enzymes, but in varying degree subject to bacterial enzymes in the large intestine. Soluble viscous fibers are rapidly fermented - and consumed in excess may flatten the small intestinal villi. Hydrating fibers are slowly or non fermenting. There is also digestion resistant starch (RS).

Fat

saturated fatty acids (SFA): non essential (synthesized by the body), confer no benefits, impair circulation, cause disease, are specified junk food (SJF); sources: whole milk, cream, butter, cheese, fatty meats; coconut, palm, and palm kernel oils

monounsaturated fatty acids (MUFA): non essential, confer no benefits, impair circulation, contribute to disease, are specified junk food (SJF); sources: animal products primarily meat fat; canola, olive, high-oleic safflower and high-oleic sunflower oils

polyunsaturated fatty acids (PUFA) include essential fatty acids (EFA) N-6 18:2 linoleic and N-3 18:3 alpha linolenic. Omega 3 (EPA and DHA) are formed from N-3 or obtained preformed in seafood. The RDA is met small quantity spread out in protective whole food antioxidant matrix, for N-6 less than a teaspoon mostly in whole grain and N-3 a few drops found in select vegetables - especially the brassica family (see vegigram). Concentrated oils impair circulation - are specified junk food (SJF): flaxseed, canola, and soybean oils; fatty fish

trans fatty acids: non essential, impair circulation, cause disease, are specified junk food (SJF); sources: stick margarine and vegetable shortenings subject to partial hydrogenation, milk, butter, meats, pastries, fried food, doughnuts, french fries

DRI 2006:

"...There is a positive linear trend between both trans and saturated fatty acid intake and LDL cholesterol levels, and thus increased risk of CHD [coronary heart disease]..."

Protein

Making up the structural and functional composition of every cell - protein is usually less than 15% of calories - highest concentration in the meat factor group - building blocks of 20 amino acids: 9 indispensable diet essential (Ind), 6 conditionally indispensable (Cind), 5 dispensable - body can synthesize. Of total dietary protein - 60% or more from vegetables and grain - sufficient whole food carbohydrate calories are protein sparing - too much protein results in excessive amino nitrogen (about 16% of protein weight [DRI 2006]) not efficient as an energy source.

The FNBIOM (Food and Nutrition Board, Institute of Medicine; DRI 2006) scoring pattern for all age groups 1 year and older in mg/g of protein: isoleucine 25, leucine 55, lysine 51, methionine + cysteine (SAA) 25, phenylalanine + tyrosine 47, threonine 27, tryptophan 7, valine 32, and histidine 18.

There is additional calculation detailed in publication long title: Dietary Reference Intakes 2005 for Energy, Carbohydrates, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids.

Once acknowledging facts of overall dietary context - it is generally not necessary to make protein and amino acid calculations because inclusion of the meat factor group (fish or meat) ensures amino acid adequacy and is necessary for iron absorption enhancement, muscle carnitine transport capacity, and B12. And as mentioned above - whole grain and vegetables provide additional protein.

The 5 dispensable amino acids alanine, aspartic acid, asparagine, glutamic acid, and serine can be synthesized in the body. The 9 IND (as mentioned above) must be obtained from the diet: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. The 6 CIND require a dietary source under some circumstances such as shortage of CIND precursor. The 6 CIND are: arginine (precursor [PR] glutamate/glutamate aspartate); cysteine (PR methionine, serine); glutamine (PR glutamic acid/ammonia); glycine (PR serine, choline); proline (PR glutamate); and tyrosine (PR phenylalanine). Again, it is generally not necessary to calculate amino acids when the diet includes meat factor (fish or meat) and whole nutritious plant foods.