Kreon 25000 N20

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#kreon #pancreatin #amylase

Kreon 10000 N20

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#kreon #pancreatin #amylase

After a month of a new diet and all kinds of supplements, including red rice yeast for cholesterol, my #Cholesterol, #Amylase, and #Lipase levels are still way too high.

I'm going to try to get an insurance "volante" for an abdominal TAC exam on Monday, and I scheduled an appointment for December 1 with a local digestive specialist about whom I know nothing except that he takes my insurance.

As of this year I have a lot of trouble assimilating the nutrients in what I eat, along with a sudden rise last year in total #Cholesterol, #Amylase, and #Lipase in the blood.

No medical professional seems to be able to give me a definitive answer, although the doctor I saw last night observed my (chronically) low side of normal thyroid blood levels. Low #thyroid can slow down #Digestive processing and do a lot else into the bargain.

Based on science (see above toot), I concluded that you can make #oat milk using diastatic #malt (aka. active baker's malt), since malt naturally contains the enzyme #amylase, which breaks down starches into sugars. While #sprouting, the berries produce this enzyme to digest the starches.

Producing malt from cereal berries is easy and doesn't require special equipment, but it takes some time. However, you don't need a lot of malt, so you don't need to do this often.

- Sprout some cereal berries. You don't need one of these fancy sprouting glasses -- a nutbag or muslin cloth (which you need to make plant milks anyway) is all you need; you'll find instructions online. Sprouting takes a few (3-5) days, so plan ahead.
- Spread the sprouts on a baking tray and bake them at 50-60 °C (= 122-140 °F) until the grains are completely dry.
- Pour the flour into a box and keep it in a fridge.

Traditionally, malt is made using #barley (which contains a lot of amylase), but you can also make it with other grains. For #oats, however, you need to use "naked oats".

#DIY #oatMilk #oatDrink #recipe

Note that the method of sprouting and drying is similar to the traditional technique of malting, which is used for #beer production. (Has any home brewer on here ever tried to make #malt out of oats?)

I think sprouted oats can also be ground right away and left for amylase/phytase fermentation. Alternatively, the flour-water mixture could be heated to 60-70 °C, which is the preferred temperature of the amylases. This would also gelatinize the starches, which eases the break down of the starches. The hydrolized mixture could be e.g. used as the basis for oat drinks.

Another paper / PhD thesis focuses on sprouting different kinds of oats:

🔓 https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=8438&context=etd

#homeBrewing #science #oats #sprouting #fermentation #amylase