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Dealing with Slow/Poor Digestion

This article is designed to highlight the health dangers associated with poor digestion and reveal some of the common causes in the modern western diet, and importantly, look at how it can be rectified with an effective Probiotic, and a product called Caprylic Acid. 

Healthy gut Covered with Lactobacilli Unhealthy gut Microbiological dysbiosis = unbalanced flora overgrowth or “leaky gut”

Living with an unhealthy gut can have significant negative consequences. The debate continues as to whether we are designed to eat meat, and the truth is, we can tolerate meat but we are not particularly well-suited to consuming it. A carnivore has a short gut, and will eliminate waste quickly and efficiently, otherwise it would poison itself. In contrast a herbivore has a very long intestine, designed to extract as much nutrition as possible from plants during a lengthy digestive process. As humans, we also have a long intestine which is why we are not particularly well suited to eating meat. However, it cannot be denied that lean meat has its health benefits and can be considered a part of a balanced diet, although emphasis should be put on the words “lean” and “healthy”. Irrespective of that, meat should not remain in the gut longer than necessary, and as such there are inherent health concerns for people with a slow digestion.

Probiotic E500 £26.50

Caprylic Acid £15.85

A special formulation of 9 strains of friendly beneficial gut bacteria

E 500 is a significantly improved formula, designed to help balance the intestinal flora of both adults and children. It contains 9 different probiotic strains plus a small amount of the prebiotic FOS.

Why the 9 special strains of bacteria?

The more complementary active strains which are present, the greater the beneficial activity in the intestine. However, there are many more environmental factors prevalent today which adversely affect the balance of probiotic bacteria in our intestine, making it ideal to have more of the naturally-occurring strains available in probiotic supplements. Our New, 9-strain product has been developed with this in mind.

E 500 contains a small amount of FOS plus the following strains of probiotic bacteria:

R Lactobacillus acidophilus                                           R Bifidobacterium Breve         R Streptococcus thermophilus

R Lactobacillus rhamnosus R Bifidobacterium Bifidum   R Lactobacillus casei

R Lactococcus lactis           R Bifidobacterium longum   R Lactobacillus plantarum


Why the Jersey Foodstate Formulation?

The blend of lactobacilli, lactococci, streptococci and bifidobacteria together allows for the probiotic effects together to be exerted in both the distal end of the small intestine and throughout the colon, thus balancing the whole intestinal flora. Moreover, since the probiotic effect is strain-dependent, with each strain serving a specific inhibition purpose, these 9 probiotic strains combined act synergistically to combat intestinal infections and to stimulate the body's natural defences.

There were found to be 109active probiotic bacteria per grm, which are stable at room temperature for a year.

Benefits of the Probiotic E 500

  • Contains 9 probiotic strains with wide ranging activity
  • Acid and bile-resistant strains used
  • Stable at room temperature - no need to refrigerate
  • Ideal for maintenance for both children and adults
  • Suitable for vegetarians and vegans
  • Dairy free
  • Ideal for travel

E 500 may be used to support the following:

  • Intestinal upsets for adults and children including diarrhoea and constipation
  • Foreign travel
  • IBS-type symptoms
  • Lactose intolerance
  • Immune system
  • Ongoing bowel support, especially if the diet contains high amounts of processed foods

Recommended Intake

Take as directed on the label daily (or as recommended by a practitioner) before retiring.


A formula containing eleven beneficial active substances known to help reduce and inhibit the growth of detrimental bacteria known as candida albicans and other detrimental micro-organisms within the digestive system, helping to improve its function, and reduce infections.

Candida albicans can facilitate the increase in the body of undesirable allergens. This process can result in a reduction of proper nervous system function. Mood swings, headaches and irritability are a few symptoms that can be experienced. A lack of energy and fatigue are also associated with the overgrowth of candida albicans.

Caprylic Acid, Slippery Elm 50mg,Garlic, Aloe Vera, Pau d?arco, Glutamine, Cinnamon, Lemon Grass, Grapefruit seed, Peppermint, Coenzyme Q10.

Aloe Vera can inhibit detrimental bacteria in the gut.

Coenzyme Q10 may facilitate the elimination of candida albicans


  1. 1.       The modern meat industry
  2. 2.       The significant dangers of consuming sucrose (sugar), and its health implications on:
  • Growth factors
  • Hormones
  • Vitamin & Mineral depletion
  • Ageing
  • Cardiovacular and Digestive systems
  • Excretory system
  • Eyes & vision
  • Immune system
  • Metabolism
  • Nervous system
  • Oral health
  • Skin

Modern food production is all about yield, and the meat industry is no different. The natural growth cycle of a chick from hatched egg to adult size is about 60 days, yet battery chickens will now achieve this is 39 days. They are fed growth hormones and antibiotics, and those will pass on to humans who eat them. You are wise to choose free-range farm-reared poultry.

Of all the popular meats, the one most worthy of avoiding is pork – it is not a healthy meat for humans, especially in processed form (ham/pate/bacon). Here is a list of pork’s adverse effects:

  • High in acid and not a good meat all round
  • Chemicals in the meat react badly in the body
  • Dietary fats create environment for unwelcome parasites in the gut
  • Dietary fats are bad for the human liver and the colon
  • Sodium nitrate in bacon is a listed cause of cancer
  • Pork fat causes hypertension
  • Causes endometriosis in women and increases risk of ovarian cancer by 2.9 times
  • Bacon increases risk of bladder cancer by 51%

Animal fats are also well known for causing stiff joints and a loss in bone mass density. The balance of fats and oils in the diet is critical to calcium balance.  Essential fatty acids are needed to absorb calcium and build bone, however high fat diets (especially saturated fats) interfere with calcium absorption and contribute to bone loss.  Ensure the diet is rich therefore in essential oils from nuts, seeds and oily fish; but low in saturates such as animal fat, processed fats (especially highly hydrogenated ones).  Two oils to be wary of are coconut and palm oil.  Although these are vegetable oils they still interfere with the digestibility and utilisation of calcium and other minerals.

Other dietary factors to consider are sugar, salt, caffeine and alcohol.  Any of these taken in excess will exacerbate bone loss so each should be tempered to protect bones.  As always, emphasis on a whole-food diet, rich in fresh plant based foods is the key to naturally avoiding all these exacerbating factors.

The average meat-eating adult can have as much as 6lb of putrefactic meat lining the lower gut. Most nutrition passes in to the bloodstream through the lower gut/colon, and compacted food will inhibit that process. Someone adopting a healthy diet will struggle to achieve optimum nutrition levels if the gut is blocked. Preservatives in tinned and bottled foods further restrict the gut’s elimination process, because compacted waste is effectively “preserved” by these chemicals, which is exactly what they are designed to do.


Refined sugar exists within the Western diet to an alarming degree, often hidden in foods, in particular those enjoyed by our children. We would all be very wise indeed to eliminate as much refined sugar (often described as sucrose) as possible from our and our childrens’ diets as because it interrupts so many of the body’s important functions. We tend to focus on the dangers of drinking alcohol and smoking, yet not enough emphasis is placed on the dangers of sugar abuse. As a result we have a desperate increase in obesity and diabetes, which, like so many of today’s diseases, are lifestyle associated. The list of dangers attributed to sugar is extensive, as the following reading indicates.

Sucrose interferes with the following factors:


A high consumption of sucrose may lower the production of BDNF (brain derived neurotrophic factor). BDNF fundamentally enhances learning ability and is involved in the survival of neurons.

BDNF is under investigation as a treatment for Alzheimers disease. It is thought that BDNF may stimulate the re-growth of damaged neurons in areas of the nervous system.


Sucrose may inhibit the production and release of Human Growth Hormone (Hgh), which is essential to the body’s ability to offset the progression of the ageing process. In addition, the body’s tissues become more resistant to the actions of the reduced Hgh secretion that occurs with ageing, giving more potential for ill health.

  • Sucrose may increase the body's excretion of Calcium.
  • Sucrose may increase urinary Chromium excretion. 
  • Sucrose may cause the depletion of Copper. 
  • Sucrose may interfere with the absorption of Magnesium. 
  • Sucrose may cause depletion of the body's Phosphorus.
  • Sucrose may deplete the body's supply of Biotin, Choline and Vitamin B1.
  • Sucrose may cause the depletion of Vitamin B6. 
  • Sucrose may interfere with the transport of Vitamin C through the body.
  • Sucrose may cause the depletion of Vitamin E. 

Toxic Effects of Sucrose

Aging Process

Sucrose is considered to contribute and indeed accelerate the aging process (the fructose component of the sucrose molecule appears to play a larger role in accelerated aging than does the glucose component of sucrose): 

When sucrose is removed from the diets of rats they live for twice as long as when their diets contain sucrose. 

Cardiovascular System

  • A high consumption of sucrose is known to increase the risk of Atherosclerosis. 
  • A high consumption of sucrose can increase the risk of Abnormal Blood Clotting. 
  • Sucrose is considered to contribute to an increase blood pressure - and may therefore contribute to the development of Hypertension
  • A high consumption of Sucrose may increase the risk of Preeclampsia. Preeclampsia is a form of Hypertension that develops (in conjunction with albuminuria or oedema) between the 20th week of pregnancy and the end of the first week postpartum
  • A high consumption of sucrose may cause Ischemic Heart Disease: 
  • A high consumption of sucrose may cause Heart Attack. 

Digestive System

  • A high consumption of sucrose may cause Appendicitis. 
  • A high consumption of sucrose (as refined Sugar) may be implicated as a possible cause of Crohn’s Disease and 80% of Crohn’s Disease patients who adopt a sucrose-free diet achieve an improvement in symptoms after eighteen months. 
  • A high consumption of sucrose may increase the risk of Gallstones. 
  • A high consumption of sucrose may irritate the Stomach.
  • A high consumption of sucrose may increase the risk of Ulcerative Colitis. 

Excretory System

Sucrose may increase the risk of Kidney Stones. 

A high consumption of sucrose may damage the Kidneys. 


A high consumption of sucrose may cause Cataracts. 

Immune System

  • A high consumption of sucrose may suppress the Immune System: 
  • Sucrose may reduce the body’s production of Antibodies.
  • A high consumption of sucrose may interfere with the function of Neutrophils. 
  • A high consumption of sucrose may interfere with the function of Phagocytes. 
  • Sucrose may increase the risk of Breast Cancer. 
  • Sucrose may increase the risk of Colon Cancer: 

One teaspoon of additional sucrose sugar per day may increase Colon Cancer risk by 40% and an additional three teaspoons or more may increase the risk of Colon Cancer by 100%.


  • Sucrose may cause a temporary rise in Blood Sugar:
  • The rise in Blood Sugar caused by sucrose increases the body's production of Insulin and can therefore contribute to Insulin Resistance.
  • Sucrose may increase the production of endogenous Cholesterol: 
  • A high consumption of sucrose may lower HDL Cholesterol levels-undesirable
  • A high consumption of sucrose may increase LDL Cholesterol levels-undesirable
  • Sucrose may initiate Cross-Linking (glycosylation) of the body's skin and tissues (via glucose and Free Radicals).
  • Sucrose may generate the production of Free Radicals within the body. 
  • A high consumption of sucrose may cause Hypoglycemia. 
  • A high consumption of sucrose may cause Insulin Resistance. 
  • A high consumption of sucrose may exacerbate Obesity by increasing the formation of Adipose Tissue (body fat) - sucrose substitutes for dietary Fats and Adipose Tissues in the body's production of Energy: 
  • A high consumption of sucrose may induce the accumulation of Visceral Fat.
  • Sucrose may increase the production of Triglycerides (the body converts excess sucrose into Triglycerides to protect itself from the toxic effects of excess sucrose). 

Nervous System

  • A high consumption of sucrose may cause or exacerbate Attention Deficit/Hyperactivity Disorder (ADHD). 
  • A high consumption of sucrose may exacerbate the symptoms of Autism. 
  • A high consumption of sucrose may cause Depression. 
  • A high consumption of sucrose can cause Drowsiness. 
  • A high consumption of sucrose may impair Spatial Memory (due to sucrose causing the depletion of Brain-Derived Neurotrophic Factor (BDNF) in the Hippocampus). 

Oral Health

Sucrose may cause Tooth Decay by converting the Detrimental Bacteria (Streptococcus mutans and Streptococcus sobrinus) that naturally reside on the teeth to the cariogenic Lactic Acid - the resulting compound - Plaque - is integral to the development of Tooth Decay. 


A high intake of sucrose can accelerate the development of Wrinkles (due to Fructose and Glucose in Sucrose stimulating Inflammation and the process of Cross-Linking). 


It is abundantly clear that refined sugar is one of the most harmful foods that we consume, and we are well advised only to eat sugar the way nature has created it in fruits and other natural food sources. We need to remember that this refined sugar is not in a form that nature intended us to receive it. So many pre-packed and processed foods contain sugar. Children are most at risk from inadvertently consuming sugar, and please be under no illusion: sugar is highly addictive.

I hope this article helps you to understand the dangers of refined sugars. I have provided a list of descriptions of different forms of sugar below:

Raw Cane Sugar: Sugar crystals derived from sugarcane that are coated with a thin film of molasses.

Note: Organic molasses is the preferred option as many informed nutritionists recommend against molasses consumption as they often contain excessive residues of pesticides.

Granulated White Sugar: Raw cane Sugar (i.e. from sugarcane) that has been washed to remove its film of molasses or raw beet sugar; that have been dissolved into a water syrup and then crystallized.

Granulated white beet sugar is indistinguishable from granulated white cane sugar as both varieties are almost 100% sucrose. Granulated white sugar is further classified according to the size of its crystals, but all grades are identical in terms of sucrose content.

Brown Sugar

(also known as soft sugar) the extraction from the syrup remaining after granulated white sugar has been removed - brown sugar is only manufactured from sugarcane and not sugar beets.

Table Sugar, Table sugar consists almost exclusively of concentrated sucrose.

Most table sugar (60% of the world's table sugar production) is produced by pressing the juice out of sugarcane, boiling it down and drying (crystallizing) it - table sugar derived from sugarcane is sometimes known as cane sugar.

A simple trawl on the internet will advise the reader of further information regarding sucrose and good health.

Probiotic E500 £24.10

Caprylic Acid £14.40