FOS (Fructo-Oligo-Saccharides)

FOS (fructo-oligo-saccharides) is a new sweetener which reportedly nourishes the "good guys" of the gut selectively - but cannot be utilized by the Candida and other yeast; or by salmonella and certain other harmful bacteria.

FOS occurs in small amounts in nature - in onion, garlic, burdock and other vegetables, in bananas and a few other fruits and in wheat, rye, barley, and oats.  FOS consists of natural sugar to which an additional molecule has been attached.  The resulting molecule is too large for humans to digest.  Therefore, our tastebuds get the message, "SUGAR", yet it is essentially non-caloric because of not being broken down.

Since it is not digested, our blood sugar remains stable with no sugar spike.  It appears to be excreted rapidly in the urine, intact.  What happens in the gut when FOS is ingested daily is phenomenal.  Sugar-hungry yeast, and fungi (including Candida and others) just cannot utilize this form of sugar.  In fact, as the "good guys" that can benefit from it begin to thrive, the yeast start getting squeezed out.

Within a few weeks, the population of bifidobacteria in feces increased about 10 times in an experiment with 23 patients.  Bifidobacteria, lactobacilli, and other acid producing organisms flourish, and soon dominate the gut microflora.

To summarize, FOS taken daily for two weeks have been found to:

• Selectively nourish beneficial organisms in the intestinal tract.

• Induce reduction in Candida population of gut

• Reduce fasting blood sugar levels

• Reduce serum levels of cholesterol.

• Reduce susceptibility to salmonella infections.

• Not cause cavities in teeth.

Apparently FOS is safe.  Japan has been using it for nearly a decade with no adverse reactions or effects to date.  No amount of FOS appears to cause toxicity and no hint of carcinogenicity has appeared, at any level of consumption, either in animals or in humans.

The downside is cost.  With supplies in the United States still limited, supplement companies are selling 60-100 grams (100 grams = half cup) for $10 - $12.  To use 1-2 teaspoons a day therapeutically is affordable, but to us in baking, the cost is very prohibitive - $20-$40 for a batch of cookies.  Hopefully, as demand increases, cost will go down.

Excerpted, with permission, from Mastering Your Food Allergies Vol. V11, No. 10 Issue #70.  To obtain a subscription to this newsletter contact Mast Enterprises, Inc,., 2615 N. Fourth St, #616, Couer d'Alene, ID 83814