New research may demonstrate that your lack of ability to burn off carbs or intolerance to digest and process them as efficientlyas others MAY not be your fault! A new study shows that our DNA literally dictates how our body responds to carbohydrates.

For some, high carb foods might literally start to “burn off” the second they hit your mouth!

For others… not so much!

You see, recently, a correlation was found between obesity and a person’s ability to make amylase, an enzyme that helps to break down starch (aka carbs) in your mouth.

The reason this happens is something called “genetic polymorphism.” Polymorphisms are natural variations and differences in our DNA sequence or chromosome, that show up in one’s behavior or in our physiology (phenotype).

So, for example, people who live in various parts of the world will have different DNA or genetic polymorphisms that present differently. Researchers found that people living in historically agricultural societies like Japan had, on average, seven copies of the digestive enzyme that breaks down starches (AMY1) while people near the arctic circle in places like Yakut, Russia (who historically eat less starch and more fat) on average have less of this enzyme, more like four copies of AMY1.

How does this affect YOU?

Researchers determined that if you have more than nine copies of AMY1 in your DNA, then you are eight times less likely to be obese compared to someone who has fewer than four copies of AMY1.

How fair is that?!

Different amylase concentrations among different people essentially results in different rates of carbohydrate absorption of the same food (don’t we all have that friend who can eat a box of doughnuts and seems to LOSE weight, ha ha). This could be the explanation we’ve all been looking for!

So if you happen to be one of the individuals with LESS of this magical enzyme, here’s what researches say that you can do:

  1. Eat slowly and chew your food thoroughly. It may sound simple. (And this strategy is far too often overlooked). But by eating slowly, you give whatever amylase you do have more time to break down the carbohydrates you just eat. This puts you in the same position as someone with more amylase who eats faster. Ha ha! Now the game changes, Mr. Bond!
  2. Use probiotics. Studies on mice suggest that lower amylase (and associated obesity) might be related to negative changes in gut microbiota. Probiotics can’t hurt, and might help, so even if you’re not a mouse, they’re worth a try.
  3. Keep eating healthy carbs. This means high-fiber, nutrient-rich foods like beans and legumes, minimally processed whole grains, and colorful fruits and vegetables. People with lower amylase may benefit from eating slightly fewer carbs than people with high amylase, but going super low carb probably isn’t the answer.

For full article, go to https://www.precisionnutrition.com/carbohydrate-tolerance-genes?fbclid=IwAR1sKaGih4jccJbbBIxxt5pYOA7oCnSJ7ZMeSCXr4-3dx6TF6KKNJ6nGBuY