#Hunde sind ebenso an stärkehaltige Nahrung angepasst wie der Mensch
In einer Studie wurde der Zusammenhang zwischen den Nahrungsgewohnheiten verschiedener Tierarten und den Kopien des #Amylase-Gens untersucht.

Dabei zeigen die Ergebnisse deutlich: Je höher der Stärkeanteil in der Nahrung einer Tierart ist, desto mehr Amylase-Genkopien sind im Genom enthalten. Tatsächlich haben nicht verwandte #Säugetiere, die in verschiedenen Lebensräumen leben und verschiedene Arten von Nahrungsmitteln essen, eine ähnliche Anzahl von Amylase-Genkopien, wenn ihre Nahrung einen ähnlichen Stärkegehalt aufweist. Auffällig ist dabei, dass Tiere wie #Mäuse, #Ratten, #Schweine und #Hunde, die seit Tausenden von Jahren in engem Kontakt mit Menschen leben, sich schnell an die große Menge an Stärke in der menschlichen #Nahrung angepasst haben. Sie haben vergleichbar hohe Anzahl an Amylase-Genkopien wie der Mensch
https://elifesciences.org/articles/44628
#Ernährung #artgerecht #Fleisch #Hund #Hunde #Wissenschaft #Hundewissen
Please
@altbot

Was bedeutet eine #artgerechte #Hundeernährung?
#Hunde sind ebenso an stärkehaltige Nahrung angepasst wie der #Mensch.
Die Forscher:innen stellen fest, dass bei Hunden aufgrund des nahen Zusammenlebens mit dem Menschen und dem damit verbundenem Verzehr stärkehaltiger Nahrung sowohl die Anzahl der #Amylase-Genkopien auch als die Amylaseaktivität im Speichel im Vergleich zum #Wolf stark zugenommen hat.Damit sollte auch endgültig klar sein: Der Hund kann nicht als reiner #Fleischfresser bezeichnet werden und die Ernährungsweise des Wolfes lässt sich nicht auf den Hund übertragen.

Aufgrund der massivst verschiedenen Lebensräumen und den sich daraus ergebenden unterschiedlichen Ernährungsgewohnheiten, haben sich die Hunde physiologisch an eine stärkehaltige Nahrung angepasst. Damit sollten sie, ebenso wie Menschen, Schweine oder Ratten, ganz klar als #Allesfresser betrachtet werden.
https://hundeprofil.de/hunde-an-starkehaltige-nahrung-angepasst/
#Hundewissen #BARF #Wissen statt #Glauben

Craving carbs? Blame an ancient [#amylase, #AMY1] gene: We, Neanderthals, and Denisovans all have extra copies of a starch-digesting enzyme, 20241227,
by Elizabeth R,
https://arstechnica.com/science/2024/12/craving-carbs-blame-an-ancient-gene/

#carbohydrate #evolution #biology #food

How Early Humans Evolved to Eat Starch

Two new studies found that ancient human ancestors carried a surprising diversity of genes for amylase, an enzyme that breaks down starch.

As soon as you put starch in your mouth
— whether in the form of a dumpling, a forkful of mashed potatoes or a saltine
— you start breaking it down with an enzyme in your saliva.

That enzyme, known as #amylase, was critically important for the evolution of our species as we adapted to a changing food supply.

Two new studies revealed that our ancestors began carrying more amylase genes in two major waves:

🔸the first one several hundred thousand years ago, possibly in response to the human adoption of #fire,

🔸and the second after the #agricultural #revolution 12,000 years ago.

“This combination of adapting to diverse environments and modifying our diets is a core tenet of what makes us human,”
said Omer Gokcumen, a geneticist at the University at Buffalo who led one of the studies, which published on Thursday in Science.

As ancient societies developed different diets, the new research suggests, they evolved to have different numbers of amylase genes.

Dr. Gokcumen speculated that people today who have fewer amylase genes may be more vulnerable to diseases like diabetes that are fueled by a starch-heavy modern diet.

Down the line, the findings could point to potential amylase-based treatments for these diseases.

“This is obviously in the future, but I think our studies are really setting the stage for doing this,” Dr. Gokcumen said.

The first clues to the extraordinary history lurking in our mouths emerged in the 1960s,
when scientists discovered that some people made extra amylase in their saliva.

But only in the last few years has DNA-sequencing technology become accurate enough to decipher the amylase genes people carry in their cells.

“We’ve been looking at a shadow, and now we’re looking at the real thing,” said Peter Sudmant, a geneticist at the University of California, Berkeley,
who led the second new study, which was published last month in Nature.

Both Dr. Sudmant and Dr. Gokcumen’s teams cataloged a wide range of amylase copies in people’s DNA.

Some had a single amylase gene on each copy of chromosome 1,
whereas most people had many more
— in some cases, as many as 11 copies.

These larger numbers put humans in stark contrast to other species.

Chimpanzees and other apes also make amylase in their saliva, but they carry only a single gene for the enzyme

https://www.nytimes.com/2024/10/17/science/neanderthals-starch-amylase-genes.html?unlocked_article_code=1.TE4.6xcf.FFgPFoGeGo1T

After a month of a new diet and all kinds of supplements, including red rice yeast for cholesterol, my #Cholesterol, #Amylase, and #Lipase levels are still way too high.

I'm going to try to get an insurance "volante" for an abdominal TAC exam on Monday, and I scheduled an appointment for December 1 with a local digestive specialist about whom I know nothing except that he takes my insurance.

As of this year I have a lot of trouble assimilating the nutrients in what I eat, along with a sudden rise last year in total #Cholesterol, #Amylase, and #Lipase in the blood.

No medical professional seems to be able to give me a definitive answer, although the doctor I saw last night observed my (chronically) low side of normal thyroid blood levels. Low #thyroid can slow down #Digestive processing and do a lot else into the bargain.

Based on science (see above toot), I concluded that you can make #oat milk using diastatic #malt (aka. active baker's malt), since malt naturally contains the enzyme #amylase, which breaks down starches into sugars. While #sprouting, the berries produce this enzyme to digest the starches.

Producing malt from cereal berries is easy and doesn't require special equipment, but it takes some time. However, you don't need a lot of malt, so you don't need to do this often.

- Sprout some cereal berries. You don't need one of these fancy sprouting glasses -- a nutbag or muslin cloth (which you need to make plant milks anyway) is all you need; you'll find instructions online. Sprouting takes a few (3-5) days, so plan ahead.
- Spread the sprouts on a baking tray and bake them at 50-60 °C (= 122-140 °F) until the grains are completely dry.
- Pour the flour into a box and keep it in a fridge.

Traditionally, malt is made using #barley (which contains a lot of amylase), but you can also make it with other grains. For #oats, however, you need to use "naked oats".

#DIY #oatMilk #oatDrink #recipe