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Meanwhile, the surface of the small intestine absorbs anything that our enzymes have broken down into sufficiently small components—usually individual amino acids, simple sugars, and free fatty acids.

Hindgut fermenters, like horses, have an extra-long gut.In other words, meat is digested by enzymes produced by our own bodies.The primary reason we need our gut bacteria is to digest the sugars, starches, and fiber—found in grains, beans, and vegetables—that our digestive enzymes can’t break down.(Keep in mind that we have not absorbed any nutrients yet: we’re still breaking everything down.) Eventually our pyloric valve opens, and our stomach releases the chyme, bit by bit, into our small intestine—where a collection of salts and enzymes goes to work.Bile emulsifies fats and helps neutralize stomach acid; lipase breaks down fats; trypsin and chymotrypsin break down proteins; and enzymes like amylase, maltase, sucrase, and (in the lactose-tolerant) lactase break down starches and some sugars.

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