Undigested meat in the colon

When you have undigested meat proteins in your colon, they will basically do what they do when thery are outside the colon: they rot. The rotting, or decay, is characterized by a release of foul-smelling chemicals.

One such chemical is cadaverine–the same that gave “cadavers” their name because of the smell they emit–which is the result of protein hydrolysis or the decarboxylation product of lysine. It’s similar in structure to putrescine, putrescine itself produced from rotting activity.

Rotting flesh in the colon gives off a horrible odor and the smelly chemicals can become apparent in a person’s breath, feces or urine. The person may suffer from the foul odors for a good while as the long process digestion or elimination of the meat continues.

To help speed things along, it’s important to maintain a diet high in dietary fiber, specifically insoluble fiber, which helps increase rate of transit in the colon. Insoluble fiber comes from the “woody” parts of plants such as wheat bran and vegetable skins.

No one should have to put up with “the smell of death” after a meal. To avoid offensive gas and bad breath, just eat smaller portions of meat and be sure to also include some salad and extra vegetables.

Reference
Lecture notes by Albert Grazia, M.S.

Published by David Despain, MS, CFS

David is a science and health writer living on Long Island, New York. He's written for a variety of publications including Scientific American, Outside Online, the American Society for Nutrition's (ASN) Nutrition Notes Daily, and Institute of Food Technologists' (IFT) Food Technology magazine and Live! blog. He's also covered new findings reported at scientific meetings including Experimental Biology, AAAS, AOCS, CASW, Sigma Xi, IFT, and others on his personal blog "Evolving Health." David is also an active member of organizations including the National Association of Science Writers (NASW), the American Association for the Advancement of Science (AAAS), the American Society for Nutrition, the Institute of Food Technologists, and the National Audubon Society. David has a master's degree in human nutrition from the University of Bridgeport, and a bachelor's degree in English from University of Illinois at Springfield. He also earned his Certified Food Scientist credential from the Institute of Food Technologists.

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