Just wonderful, I have been researching "my thyroid is not working" for a while now, and I think this has helped. Have you ever come across - Yannabarn Vanish Thyroid - (just google it ) ? Ive heard some interesting things about it and my brother in law got amazing results with it.
That's a great question. The normal range for urine amylase is 2.6 to 21.2 international units per hour (IU/h). The primary source of urine amylase is the pancreas. An increased amount of amylase in the urine is called amylasuria. Increased urine amylase levels may be a sign of: Acute pancreatitis, Alcohol consumption, and Cancer of the pancreas, ovaries, or lungs, as well as other variables/conditions. Salivary amylase is a glucose-polymer cleavage enzyme that is produced by the salivary glands. It comprises a small portion of the total amylase excreted, which is mostly made by the pancreas. Given that salivary amylase is such a small portion of total amylase, it is unclear why it exists and whether it conveys an evolutionary advantage when ingesting starch. I hope this helps. Kind regards, Dr. Miller
@@LanceMillerPhD www.urmc.rochester.edu/encyclopedia/content.aspx?ContentTypeID=167&ContentID=amylase_urine said "About 40% of the amylase in your body is made by your pancreas. The rest comes from your salivary glands. " and (near the boittom says "A urine sample that has other bodily fluids in it, especially saliva, can affect your test results. Saliva has a level of amylase 700 times higher than that of urine." pubmed.ncbi.nlm.nih.gov/303555/ says "Amylase activity can be defined in international (IUB) units of micromoles of product/min per liter of saliva. For 22 healthy subjects, the mean +/- SD of amylase activity in mixed saliva was 2.77 +/- 1.12 U/liter. Activity and instrumental response were linearly related over the entire range tested (0.224 to 11.90 U/liter)." I dont know how IU/h compares to U/liter and based on your reply above the amount in urine can fluctuate greatly which would include a spike in blood amylase levels in reaction to food we eat . I may be way out in left field, here but my own guess as to why we have amylase in our saliva is to test texture of the food we are chewing to see if it breaks down any if not if our pancreas needs to get into high gear . For example pancreatic amylase levels can soar when eating a boiled sweet potato( reommeded for patients suffering from cancer of the pancreas) and no matter how much chewing goes on the mouth seems a little dry but amazingly a tiny sip of urine while chewing the sweet potato completely over comes this but only after the saliva had been challenged and failed also urine has other enzymes in it . I may be completely wrong but that is my guess .
Interesting. Not sure what to make of the rochester.edu explanation. It seems to contradict the following paper, Salivary Amylase: Digestion and Metabolic Syndrome; Curr Diab Rep. 2016 Oct; 16(10): 102. Catherine Peyrot des Gachons and Paul A. S. Breslin. This paper suggests that salivary amylase plays a significant role in the digestion of starches. Are you suggesting to sip urine to augment salivary amylase? Interesting thought. I wonder if the enzyme is still functional when in the urine. However, it might be easier to take an enzyme supplement as do a patients with cystic fibrosis.
@@LanceMillerPhD I am a sweet potato farmer working assisted by the Food Science Department at NCSU to develop teh healthiest most digestible way to prepare sweet potato's by stabilization of the amylase enzymes by adding calcium and the heating them in water to 45C for 30 minutes > 29C for 30 minutes > 55C for 60 minutes > 92C to gelatinize .I will soon do a video on this . This method yields a very sweet taste with a decidedly orange candy taste and delivers all the amino acids , sugars , phytonutrients, anti oxidants intact The urine sipping was done by me on a hunch ( I had been doing urine therapy since 1995 ) It very effectively disintegrated the bolus in my mouth .I have no idea why . It may have broken some bond that has nothing to do with amylose Was searching the internet for an explanation and acme across your superb video . My Brother is Dr Harold August Franch MD nephologist ( Harvard>University of Pennsylvania) I had grown despondent in reading that saliva has 700X the amylase of urine but with your direction I will come closer to the truth . There is no substitute for a live PhD . You time is greatly appreciated
NOTE : I will not include urine sipping in my public presentation more likely it will include ceylon cinnamon in water . A sweet potato cooked at no more than 91-92C has tacky unhydrolyzed starch residues that seem to coat the mouth lining perhaps blocking saliva flow . Salting the potato cook is known by researcher to dissolve these extremely beneficial amino acids but sodium would create more health problems . My research is on going and I dont feel competent to say more at this point
