How Well Does Your Body Handle Carbs?
We all know carbs can make us fat.
What’s less clear is why your friend can eat pasta every day and never gain an ounce, while you only have to glance at a slice of toast to shoot up a dress size.
Finally, science has caught up – it’s all in your genes. In a brilliant new book, geneticist Dr Sharon Moalem explains why we all process food differently – and reveals exactly how many carbs you should be eating…
Most people who have lost weight by dieting struggle to keep the pounds off in the long term.
Until now, there has never been a bespoke diet created and tailored for only your unique genetic needs. But once you start eating for your genes, you’ll never want to go back to eating genetically blind again.Some of us have supercharged saliva that is packed full of amylase (up to 50 times more), while some people have none, making the task of breaking down carbohydrates metabolically daunting.
The more starch your ancestors ate in their daily diet over generations, the more copies of the AMY1 genes you will have inherited. It’s as simple as that.
If you come from ancestors who relied heavily on starches, such as farmers growing and consuming cereal grains, you are more likely to have been gifted with multiple copies of AMY1 which can make lots of amylase.
On the other hand, if your recent genetic ancestors were rather more into meat than potatoes, then you will have inherited fewer amylase genes.
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