recently i was on digestive enzymes (enzymedica digest gold atpro) for 4months to help my stomach digestive issues regarding indigestion and night shift work, i took around 3 or 2pills main meal and morning lacto digest to help with lactose, so recently did random blood test as a normal check up and got amylase 132.2, lipase 88.6. So am wondering does these digestive enzymes affect these serum levels especially the enzymedica ones are strong blend so basically maybe i have higher concentration of them ?

thanks community <3

Hi!

would amylase work with a dough mainly made out of lupin flour + almond flour + vital wheat gluten to turn any starch there (is there any?) to sugar to feed the yeast and create a bigger rise in the dough? is there anyway to make that work? can I maybe add a legit starch to the dough like a mashed potatoe hoping that the amylase will turn it all to sugar and the yeast will eat it all before i'm done cooking it? that way it doesn't bring any carbs into the macros.

lol you can tell im confused! help me!

Thank you!

I have an enlarged pancreas, and some kind of edema in the portal triad of my liver (CT scan), but totally normal enzyme levels for both organs. I have a lot of symptoms of pancreatitis, and possibly something with my gallbladder. I've lost 10lbs in a week due to inability to eat. Really didn't have much weight to spare in the first place so I've been very weak and dizzy. Can't see a GI doc until late January. Has anyone on here had anything like this before? Is it possible to have pancreatitis with normal lipase levels?

Hello, I have been reading vodka recipes. For those that use potatoes, they either add amylase powder, or malted grains. Purpose is to convert starch in potatoes to sugar, to ferment.

Sprouted potatoes have amylase, is that right? If I wanted to create a mash using sprouted potatoes, how might I do that? Just crush the sprouted potatoes, add water and yeast?

Or do I have to boil them first? Would I need to peel them and then re-add the peels after boiling b/c the heating can destroy the amylase?

(Can anyone direct me to a recipe for potato-only mash using sprouted potatoes?)

It sucks that the most fun way to train agility is not nearly as efficient on irons as doing boring rooftops because of the lack of amylase. It was only voted no because of rooftop botters that didn't want the prices of amylase to go down as a result.

Edit: Some people in reddit are a special breed or something, tough to find a way into their heads. First of all, keep in mind that it's not even my idea, I'm just asking for a repoll for christs sake. And no, rooftops will still have a purpose, because they will barely be affected by this, they will remain superior by far for amylase per hour, I'm just saying give us an ALTERNATIVE way to get amylase, be slower or not I don't care, I just think sepulchre should give you an option to buy some so as an iron you don't have to force yourself to do some boring rooftops for staminas when such great content as hallowed sepulchre exists. Jesus this community is rough.

As an ironman, what can i do with them other than just save them for stamina pots? is there anywhere to sell where i can get good money?

So I've spent the past several hours carefully heating several kilo's of corn and rye to the point it's now like concrete even after adding more amylase than needed but it hasn't worked, that's ok I thought, I've got some malted barley somewhere, yeah it turns out I don't have any malted barley. So now I have about 20lt of corn concrete, what can I do now or is this going in the bin

looking to try my hand at a Brut IPA tomorrow. i couldnt get a hold of any glucoamylase at morebeer, but i do have amylase enzyme on hand. are they inter-changeable? Anyone have suggestions? might just turn it all into an WC IPA if what i have wont work. thanks.

https://youtu.be/O_eXDo8oXfQ?t=4270

Interesting claim about the DNA data -

Author Mike Rodelli spoke to Alan Keel(?), lab director at SAPD in 2007, says the lab director was expecting much higher levels of Amylase and the amount present was probably more consistent with tap water and a sponge used. Also Mike makes point about PCR and that the evidence should have been recovered if it was there.

https://youtu.be/O_eXDo8oXfQ?t=4718

< This is another interesting point about potential lab contamination and the potential pressure this lab was apparently under to produce something for a TV show, which paid for the research. Did the DNA really only get developed from the front of the stamp?!!

It seems that the lab researcher was not following good lab processes to prevent DNA transfer either.

The series of interviews is really good to listen to and I recommend if you have some spare time

Hey guys,

Im doing a project where I will be trying to test how much different tea preparations inhibit the activity of Amylase. We will be using black/green tea aswell as green tea extract. We've already got access to high quality Amylase, because one grad student at my uni is working with it atm. Sadly they are still working on an own Amylase Essay kit and its uncertain if they'll be finished when we are starting our project and its also not sure if theyll be able to provide us with a bought Assay kit yet.

We are additionally/alternatively planning to use a refractometer to measure the brix/sugar content in our different tea preparations before and after adding Amylase and starch and waiting a while. Does anyone know if the starch itself interferes with the refractometers measurements and if its a problem that the water isnt clear after adding the tea?

Another Idea would be a Iodine–starch test, so we take probes of the tea every minute or add it to the main solution. What do you all think about the feasibility of this idea?

I'd be grateful and open for any other ideas, thanks in advance to anyone who is able me any way :)

a-amylase is a glucosidase that hydrolyzes a1,-4 glyosidic bonds between monosaccharides. Maltose and Sucrose are also linked by a1,4 linkages but during digestion, they are hydrolyzed by brush border disaccharidases. Why is this so? Why can't a-amylase do the job?

Thank you.

So, i'm wondering if this piece of alchemy actually works! I have waaay to much rice, and of coure myfirst instinct is to brew it! But i know i have to do the conversion, but the temperature of the stove is so inconsistent that holding the optimal temperature to use powdered amylase is kind of out of the question...

So, would it work to boil the bejesus out of the rice, and put a bundle of overripe bananas into the mix, because they contain natural amylase....would that work?

I am a 37 year old Man. My routine blood test showed an elevated Amylase level of 105 ( Lab range is 28-100) and my Lipase level is 27 (Lab range is 0-60)

My Ultrasound and Non-Contrast CT show normal pancreas, liver, kidney and spleen.

My cholesterol level has been elevated since the last 5-8 years with triglycerides generally between 240-350, LDL generally at 150-170 and HDL between 38-48.

I am a non diabetic with HB1AC of 5.4

My Height is 178 cms and weight is 95 kgs

Is the elevated Amylase anything to be worried ?

I had a flare-up 2 months ago after some alcohol (stupid I know, it was one drink). Since then I've been on low fat (under 10g per meal) and taking creon (as recommended by my GP who said it should reduce load on my pancreas making it settle faster).

However, I'm concern that my Amylase is almost double the range still.

I know 170 isn't high and isn't indicative of pancreatitis, but that means it's still inflamed right? And that's not good.

The pain has gradually reduced (though some days last week were pretty bad), the last 4 days have been the best. Most times the pain is unnoticable.

It now feels just like a sensation of pressure or light burning near my upper back (left and right, it moves around).

But I'm so happy the pain has gone, it was so distracting.

However, I want my pancreas to settle fully and I don't believe it has.

What should I do? Anyone have any tips?

Should I try a 48 hour liquids only fast?

Need it for a baking recipe but not sure where I can find it

Going for 90 herblore for solo raids. Currently at 86 with 3k super energy’s. Would it be worth to grind out the amylase crystals? Fuck agility btw.

Amylase-117 (norm 18-103) Lipase - 287 (norm 5-82) Uric acid- 4.2 (norm 4.4-7.6)

No pain in stomach. Just massive anxiety and depression for over 2.5 months have had multiple blood tests. HAve had a crazy scan and mri of abdomen in august and it showed two liver hemangiomas on liver but other than that nothing cancerous. What is this? Can anyone help?

I got my amylase tested recently for something unrelated to diabetes. Ive read that t1 diabetics could also have low amylase. Im wondering if anyone here knows their value and if its low too?

Hi is anybody here low level of amylase for long term lowcarb?

I wae diagnose prediabetes My lab is always 5.4 while doing lowcarb But i have low triglycired and amylase

Lab result Triglyrice 32 ( ref 42-168) Amylase 29,32( ref 42- 120)

Thank you for your answer

here is my lab report

Very Low-Calorie Ketogenic Diet Modulates the Autonomic Nervous System Activity through Salivary Amylase in Obese Population Subjects by Rita Polito 1,2, Anna Valenzano 2, Alessia Scarinci 3, Ines Villano 4, Marcellino Monda 4OrcID, Antonietta Messina 4, Giuseppe Cibelli 2, Chiara Porro 2OrcID, Ester La Torre 2, Daniela Pisanelli 2, Fiorenzo Moscatelli 2, Giovanni Messina 2,*OrcID and Vincenzo Monda 4OrcID 1 Department of Advanced Medical and Surgical Sciences, Università degli Studi della Campania “Luigi Vanvitelli”, 80138 Naples, Italy 2 Department of Clinical and Experimental Medicine, University of Foggia, Viale Pinto, 71100 Foggia, Italy 3 Department of Education, Psychology, Communication, University of Bari, 70121 Bari, Italy 4 Section of Human Physiology and Unit of Dietetics and Sports Medicine, Department of Experimental Medicine, Università degli Studi della Campania “Luigi Vanvitelli”, 80138 Naples, Italy * Author to whom correspondence should be addressed. Academic Editor: Paul B. Tchounwou Int. J. Environ. Res. Public Health 2021, 18(16), 8475; https://doi.org/10.3390/ijerph18168475 Received: 16 July 2021 / Revised: 5 August 2021 / Accepted: 7 August 2021 / Published: 11 August 2021 (This article belongs to the Section Health Behavior, Chronic Disease and Health Promotion) Download PDF Browse Figures Citation Export Abstract In obesity, to reduce visceral adipose tissue (VAT), caloric restriction is a valid strategy. Salivary amylase is an enzyme that cleaves large starch carbohydrates molecules and its production is modulated by the central nervous system. In addition, heart rate variability (HRV) is simply a measure of the variation in time between each heartbeat. This variation is controlled by the autonomic nervous system. In the light of this evidence, the aim of this study is to characterize the effect of a very low-calorie ketogenic diet (VLCKD) on the autonomic nervous system in obese patients. Twenty subjects affected by obesity were recruited before and after 8 weeks of VLCKD intervention to evaluate salivary amylase by the ELISA test and HRV analysis. These parameters significantly increased after dietary treatment, and positively correlate to each other. VLCKD exerts a positive effect on salivary amylase and HRV, ameliorating body composition and biochemical features. In brief, this dietary intervention improves the autonomic nervous system activity. This is the first study about the effects of VLCKD upon the autonomic nervous sy

I’ve recently read with keen interest about the usage of enzymes in brewing industry and also Trizyme which helps in “reducing wort viscosity, also improving subsequent beer fineability and filterability”. But Trizyme doesn’t seem to be available for homebrewing.

I wonder if anyone has experience using all three enzymes in their brews and whether it’s possible to make our own enzyme cocktail, and if so what would be an optimal ratio for the mixture.

Btw, I have the individual enzymes packs ready. Just not sure what to do with them yet, as I don’t yet have enough research done.

I'm confused to whether amylase catalyses the breakdown of starch or whether it actually breaks down starch, and I don't wanna ask my teacher because she's super judgemental :)

I don't believe my lipase or amylase rose far above normal ranges. If they did, they came down within range rather quickly.

The last time I had a CT and MRI (after my second and last pancreatitis attack) they said they saw no scarring and that other than my pseudocysts, my pancreas looks perfectly healthy.

For the last few months, I was able to eat anything without much issue. Until I had a beer 2.5 weeks ago which trigger some pain.

My pancreatitis is idiopathic, and my last GI did a range of tests and told me it's either:

1. Ambien (since AP cases are 7 times more likely)
2. Steroids (I was on a bulk, where I was also eating more food). Though he said, it's far less likely the steroids and more to do with the fact that I was eating more
3. Gluten intolerance - he said it's a new discovery but pretty rare, that person with minor gluten intolerance can lead to Acute Pancreatitis.

So fine, no more alcohol for me, I'm totally fine with that.

But, given that everything looks fine with my blood tests, why am I still in minor pain?

It doesn't hurt more after I eat either, it's just this dull sensation in my upper right mid-back (mostly, but it moves around). It started hurting right after I had that beer (the first beer in 12 months after my last AP).

I haven't seen my GI, but my GP said it's possibly some minor inflammation that occurred after the beer and it resulted in pain from the cysts,

I honestly have seen almost no reports of cysts hurting here on this forum or elsewhere.

I will ask my GI next week. But is that likely? Or is it my pancreas? What would that pain mean if my pancreas appears to be functioning normally?

My cysts is between 0.5 and 1cm, tiny but still big enough I guess.

I forgot the source for these claims. It is interesting because it seems both proteases and amylazes optimally work at much higher temperatures than the ones koji lives in.

Also, at what temp. does koji die?

I'm toying with the idea of making a 3 rice beer (I'm in India, there's plenty of varieties!) with only a limited amount of (~50%) malted barley in the mash, and am looking for a way around the starch problem. I have been informed by some of my brewer friends that that solution is the alpha amylase enzyme added prior to/during the mash.

That was what I was thinking too, until I came across this article on byo that talks about the brewer's window, and how all malted barley has alpha and beta amylase enzymes anyway. I figured a controlled 3 step mash with the following steps should help break down all the starch from the rice to sugars.

Step 1: 10 mins at 45 °C / 113 °F for activation of Beta Glucanase
Step 2: 20 mins at 55 °C /131 °F for activation of Beta Amylase (before denatures at 149 °F/65 °C),
Step 3: 40 mins at 63 °C / 145 °F for activation of Alpha Amylase (which activates at 145 °F/63 °C)

Has anyone tried this? Are the rests sufficient? I'm eager to know!

https://doi.org/10.3390/ijerph18168475

https://pubmed.ncbi.nlm.nih.gov/34444230

Abstract

In obesity, to reduce visceral adipose tissue (VAT), caloric restriction is a valid strategy. Salivary amylase is an enzyme that cleaves large starch carbohydrates molecules and its production is modulated by the central nervous system. In addition, heart rate variability (HRV) is simply a measure of the variation in time between each heartbeat. This variation is controlled by the autonomic nervous system. In the light of this evidence, the aim of this study is to characterize the effect of a very low-calorie ketogenic diet (VLCKD) on the autonomic nervous system in obese patients. Twenty subjects affected by obesity were recruited before and after 8 weeks of VLCKD intervention to evaluate salivary amylase by the ELISA test and HRV analysis. These parameters significantly increased after dietary treatment, and positively correlate to each other. VLCKD exerts a positive effect on salivary amylase and HRV, ameliorating body composition and biochemical features. In brief, this dietary intervention improves the autonomic nervous system activity. This is the first study about the effects of VLCKD upon the autonomic nervous system, but further studies are needed to elucidate the mechanism undergone VLCKD effects.

------------------------------------------ Info ------------------------------------------

Open Access: True

Authors: Rita Polito - Anna Valenzano - Alessia Scarinci - Ines Villano - Marcellino Monda - Antonietta Messina - Giuseppe Cibelli - Chiara Porro - Ester La Torre - Daniela Pisanelli - Fiorenzo Moscatelli - Giovanni Messina - Vincenzo Monda -

Additional links:

https://www.mdpi.com/1660-4601/18/16/8475/pdf

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393849