Just by getting the polysaccharide calories processed by bacteria first, where some of it presumably feeds the bacteria rather than human
https://www.researchgate.net/publication/6424963_Low-dose_acarbose_does_not_delay_digestion_of_starch_but_reduces_its_bioavailability => this uses a freakishly weak dose of 12.5mg. If 12.5mg can do it, imagine what 50/100 mg could do
, it is of interest to know whether addition of a small dose of acarbose to rapidly digestible starch can change the digestive profile to that of a slowly digestible starch. If this is achieved, one would expect with acarbose a lower influx rate of starch-derived glucose in the early postprandial period and a higher influx rate in the late postprandial period, resulting in approximately the same bioavailability of glucose as without acarbose. However, in our study we found that a low dose of
12.5 mg of acarbose added to rapidly digestible corn pasta significantly reduced the rate of appearance of exogenous glucose in the first 4 h after ingestion, whereas in the postprandial period between 4 and 6 h the RaEx was the same. Consequently, the bioavailability of starch during the 6-h test period was reduced by 22%. In addition, the percentage of the ingested dose that was excreted as 13CO2 during the study period was significantly reduced by acarbose (CP 37.5 ± 2.8 %dose; CPac 27.2 ± 2.2 %dose; P = 0.004). Similar data were found by Achour et al. [21] comparing digestible and partially indigestible cornstarch: the percentage of the ingested dose excreted after ingestion of digestible starch was 35.3 ± 3.0 and that after partially indigestible starch 28.2 ± 1.8 over a period of 8 h.