The Problem With Alpha-Saccharitase Chopping

The issue is when something called beta-saccharitase, a different enzyme rolls in hot and splices it with gamma. So instead of alpha-chopping and gamma-chopping, we've now got beta and gamma. Now this cleaving that beta does is happening way too high up, okay? It's chopping where it's not supposed to chop. And that chunk of protein that detaches because it's chopped it too high up is a different shape and it's now no longer soluble. Because it's a different shape, it behaves differently in the body. So it floats off, but it's not getting broken down like it's supposed to be getting broken down.