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Joined 11 months ago
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Cake day: December 27th, 2023

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  • Worked in a little delicatessen shop for a couple of years. The local drunkard got banned because they got cross with the owner of the neighboring tobacco shop (this was back when those were still common) and did a protest pee inside that shop.
    Word spread fast among the shop owners in that area and the drunkard was banned from all of them.
    Once, they wouldn’t leave when I asked so I went up to them and showed them out. On the doorstep they turned around, looked me in the eyes and pleaded that it was their birthday. Pretty sad. Probably a lie but pretty sad nonetheless.




  • Lol no :p I’m not disagreeing with you, I’m saying that you haven’t convincingly substantiated your claims.
    I was mostly hoping to find direct evidence to support the claim that amylase pre-treated oat-water is more destabilizing to blood sugar levels than non pre-treated. I’m getting the impression that you don’t know of any.
    That is not to say that your claim is wrong, just that it is, at best, merely supported by indirect evidence.
    Edit: typo




  • I see where you’re coming from and I didn’t mean to misrepresent your argument.
    I am wondering about the following though:

    the controlled enzymatic conversion by adding amylase breaks down a lot more of the oat starch than what would normally happen while eating and digesting

    On what basis do you say this? Do you know literature that shows this? Are blood sugar levels clearly impacted differently by oat-water starches with and without amylase treatment?