Dr Oz: How Well Does Your Body Digest Carbs?
One of the biggest breakthroughs in medicine right now involves an unsalted cracker. If you have one at home, go grab one and get it ready for an east self-test. That one cracker can help determine whether you could be carb intolerant, and just how many carbs your body can handle before you start gaining weight. According to Dr Oz, each of us has a carb-type personalized for our body’s chemistry. All you need to figure out what that is, is the cracker.
Dr Oz: Are You Carb Intolerant?
Dr Sharon Moalem is a scientist and best-selling author, who claims that carb intolerance is similar to lactose intolerance. It has to do a lot with what our ancestors were eating and whether we have the genes to break down the carbs that are passed down from generation to generation.
Because blood testing can be hard to do, Dr Moalem came up with a simple way to learn your carb-type, in order to customize your way of eating in a way your genes are able to handle them. The test takes just 30 seconds and you only need a cracker.
Dr Oz: Cracker Self Test For Carb Intolerance
First, take your cracker and break it in half. Then move your tongue around and try to get as much saliva in your mouth as you can. Then, put one half of the cracker in your mouth, letting the cracker absorb the saliva as you chew. What you want to pay attention to is exactly when the flavor changes. Some may notice a sweeter flavor. As soon as you put the cracker in your mouth, start the timer, then stop it as soon as you notice the flavor change. Repeat the test three times to get the most accurate results.
Now what does your time say about your carb tolerance?
Dr Oz: High VS Low Carb Tolerance
If you notice a change in flavor between 0-14 seconds, you have a high-carb tolerance. If you notice a change in how the cracker tasted after 15-30 seconds, you have moderate-carb tolerance. Finally, if you didn’t notice a change or it took longer than 30 seconds, you have low-carb tolerance.
Dr Moalem explained that if you have a lot of amylase, an enzyme that helps chop up the cracker faster, you’ll notice a change in taste sooner. Dr Oz then explained that the saliva in your mouth is important because it helps to start breaking down food. The more amylase your saliva has, the faster and more easily you can break down carbs.