What Causes Gut Fermentation Syndrome?
First discovered in the 1940s, gut fermentation syndrome is a rare disorder that is also referred to as auto-brewery syndrome or intestinal candida infection. The condition is caused by the buildup of certain yeast (candida) bacteria in the body. The illness can affect anyone of any age, including children, and cases have been reported in countries throughout the world. Essentially, the condition makes patients feel as though they are permanently hungover. Typical symptoms include a cough, stomach pain, bloating, dizziness, fatigue, and problems with memory and concentration. Patients can also experience cravings for sugar as well as sinusitis. One of the major complications of gut fermentation syndrome is it increases the permeability of the intestines, and this frequently leads to vitamin and mineral deficiencies and can progress to malnutrition. In particular, those with the syndrome often become deficient in vitamin B, zinc, and magnesium. Let's investigate some of the major causes of gut fermentation syndrome now.
Liver Abnormalities
While no one has been able to definitively prove there is a connection between the liver and gut fermentation syndrome, it is theorized liver abnormalities exacerbate the symptoms of gut fermentation syndrome. Some examples of typical liver abnormalities include infections, scarring of the liver, fatty liver, hepatitis, and elevated liver enzymes. As an organ, the liver helps rid the body of waste products and also helps in the digestion of food. Normally, the liver helps with getting rid of alcohol from the body. In individuals with gut fermentation syndrome, any existing problems with liver function mean the liver is not able to clear even small amounts of alcohol (caused in this case by the excess yeast buildup) from the body, leading to a worsening of the illness.
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Abnormal Quantity Of Enzymes In The Liver
In a Japanese study of gut fermentation syndrome, it was found individuals with the condition had an abnormal quantity of enzymes in the liver, and this was believed to be a contributing factor in the development of the disorder. It is believed certain enzymes that assist the liver in metabolizing and removing alcohol, including the enzymes alcohol dehydrogenases (ADH) and acetaldehyde dehydrogenases (ALDH), are less active than normal in individuals with gut fermentation syndrome. Indeed, the disorder is slightly more prevalent in Japan than in the rest of the world. Scientists think this may be due to a genetic predisposition that causes approximately thirty-six percent of individuals living in East Asian nations to have damaged ADH and ALDH enzymes that do not work properly.
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Overindulgence In Sugar And Carbohydrates
Overindulgence in sugar and carbohydrates can trigger severe symptoms in individuals with gut fermentation syndrome. However, for patients with the condition, 'overindulgences' can be very small. Simply eating what most would consider a normal amount of rice or bread, or even just drinking a soda or some juice can have dramatic effects. Patients can literally become 'drunk' from carbohydrates, as the overgrowth of yeast in their bodies upsets the normal balance of bacteria in their system, meaning they can no longer process carbohydrates and simple sugars effectively. Instead, their bodies ferment any carbohydrates they consume into ethanol, a type of alcohol. Treatment includes a low carbohydrate and low sugar diet that eliminates any source of yeast or alcohol. Patients are advised to continue these dietary modifications until their stool sample shows no yeast. The majority of patients choose to continue this diet as a long-term lifestyle to prevent a relapse.
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Overabundance Of Yeast In The Digestive System
An overabundance of yeast in the digestive system is considered to be one of the main culprits of the disease. Two types of yeast known to be involved in the condition are candida and Saccharomyces cerevisiae. In addition to the excessive amounts of yeast seen in gut fermentation syndrome, the condition adversely affects the normal process of digestion itself. Fermentation is a normal part of the digestive process for everyone and takes place when bacteria break down food. In healthy individuals, it occurs in the colon; however, in those with gut fermentation syndrome, fermentation takes place in the small intestine, an area located higher up in the digestive tract. This digestive error may be one of the reasons why the amount of yeast overgrows so much with this particular syndrome.
Now that we've looked at some of the major causes of gut fermentation syndrome, let's look into some of the affected populations.
Affected Populations
Gut fermentation syndrome has been seen in all genders and age groups and in many industrialized countries, including the United States, Canada, and Japan. The disease is very rare, and while reported cases have been slightly higher in Japan, in general, the condition does not show strong patterns of favoring one country over another. Affected populations do often include those who have taken antibiotics for another health problem. Antibiotics destroy some of the healthy bacteria normally found in the gut, and this is believed to create an environment that allows yeast overgrowth to start. Combined with the high carbohydrate, sugar, or alcohol consumption typically seen in industrialized nations, this creates a breeding ground for the development of gut fermentation syndrome. Cases of this condition have occurred in a three-year-old girl, young individuals in their twenties and thirties, and those in their sixties. It is theorized individuals with a genetic predisposition to having faulty liver enzymes may be likely to be affected.