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According to geneticist Sharon Moalem, "the cracker test" can help you to discover how well your body digests carbs and therefore give an indication of your carb tolerance.
The cracker test, or amylase test, is a quick way to see how your body handles carbs. Just chew a plain, unsalted cracker and note how long it takes to taste sweet. The sweetness is from the enzyme amylase in your saliva which breaks down the starches into sugars.
The Cracker Test As genetics-revealing procedures go, the cracker test is disarmingly dull. Grab an unsalted cracker, set a timer for 30 seconds, take a bite of said cracker and chew.
Dr. Sharon Moalem developed the DNA Reset Cracker Self-Test as a simple method to determine an individual’s carbohydrate tolerance. The test is performed by chewing an unsalted cracker for 30 seconds and noting when the taste changes. A quick change in taste indicates a high tolerance for carbs.
To carry out the test, use a plain unsalted cracker, or a 10p-sized piece of raw peeled potato if you are gluten intolerant. Break off a piece of cracker - ensuring it is...
15-30 seconds = moderate-carb tolerance, 35% carbs/35% fats/30% protein. More than 30 seconds = low-carb tolerance, 25% carbs/30% fats/35% protein. I have not tested this myself, since I don't have any unsalted saltines. But, as soon as I get to the store, I will be testing this.
The Saltine Cracker Test. Get your stopwatch ready! It’s essential to have as much saliva in your mouth as possible when beginning this test. Then, you’ll take a bite of the cracker and chew it slowly without immediately swallowing.
Chewing a cracker for 30 seconds could reveal how well you tolerate foods like rice, pasta and bread.
In a nutshell, different people have different amounts of the starch-digesting enzyme amylase in their saliva. In order to test how much you have, you chew the cracker until it begins to taste sweet and write down the time. You do it three times, then you average it out.
If you are intrigued as well, watch this video, learn the mechanism behind the experiment, try it at home, and let me know your results and your thoughts. And if you are skeptical of this method ...