We know that Amylase production is
strongly correlated with our body’s ability
to metabolise the starch component of
carbohydrate foods. Therefore, the health
benefits of knowing this gene variation
begin to unfold. The statistics are pretty
remarkable, with low copy numbers (i.e. low
Amylase) associated with:
• an 800 per cent increased risk of being
overweight
• significantly increased risk of type 2
diabetes
• poorer glycaemic control
• a lower lactate threshold
• increased sensitivity to gluten.
The last point, once again, is an important
one. The rise of gluten free and people’s gluten
intolerances could actually be a genuine cry for
help by clients who know something is just not
right within their bodies. However, in this case,
changing from flour to rice or corn products
will not help them, as it isn’t gluten that they
aren’t tolerating, it is starch. Gluten free
products are just as high in starch as gluten-
containing products. Thus the introduction
of genetic testing and individualised nutrition
plans allows us to recommend specific
foods, fruits and vegetables for a client, in
combination with specific training programs
that will help them get results.
Working with, not against, our genes
The great thing about genetics is that you
cannot change them, but you can decide to
work with them or against them. Once you
present a patient with the facts about what
The 30-second article
• Genetic testing has become less
invasive and cheap enough to be
accessible by the masses
• It has accumulated the evidence to
support nutrition and lifestyle
interventions around specific genes
• One of the simplest, and most useful,
available tests is for Amy-1 CN, or
Amylase – 1, which is strongly
correlated with the body’s ability to
metabolise the starch component of
carbohydrate foods
• Once a test has scientifically shown
what works best, in terms of nutrition
and exercise, for a specific genetic
profile, clients can feel a far greater
sense of buy-in and