We all know some people can tolerate carbs better than others. Is salivary amylase the dominant factor in that?
Plasma insulin concentrations in the High Amylose group were significantly higher than baseline early in the testing session, whereas insulin concentrations in the Low Amylose group did not increase at this time. Following ingestion of the glucose solution, however, blood glucose and insulin concentrations did not differ between the groups. These observations are interpreted to suggest that HA individuals may be better adapted to ingest starches, whereas LA individuals may be at greater risk for insulin resistance and diabetes if chronically ingesting starch-rich diets.
asked byJeff__1 (15236)
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on September 13, 2012
at 04:40 PM
I think it could. Contrary to the popular belief in the paleo community human evolution did not stop 10,000 years ago. Although I do think that there is a strong case to be made that newer adaptations have not yet globalized.
The best example is lactose tolerance. This adaptation has evolved fairly recently. lactase intolerance ranges from 5% in northern Europe through 71% for Sicily to more than 90% in some African and Asian countries.
In other words, not all human populations are equal.
On the side of common paleo wisdom, recommending only foods that ALL humans have evolved to eat, is a good plan. I for one still eat dairy, as per the above.
Here are some relevant links: A full lecture on human evoulton including the lactose tolerance http://media.hhmi.org/hl/11Lect2.html
A nice demo of how lactose tolerance evolution worked http://www.hhmi.org/biointeractive/media/lactose_tolerance_selection-sm.wmv
on September 23, 2012
at 11:07 PM
Insulin resistance isn't caused by inability to digest starches. Best explanation so far involves cellular energy excess as primary cause.
on June 27, 2012
at 12:22 PM
It seems to me that if a population was in an area with a fair amount of starch available for gathering (This enzyme is really more about breaking down starch than carbs in general) that, over time, natural-selection would increase their amylose producing machinery. So yes, I think folks with higher amounts of it are likely more adapted to high-starch intake.