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Yes. In fact, human saliva contains amylase. Also, coke is way less calory-dense than regular milk.
I keep getting surprised that people seem to think that adding amylase to oat water suddenly adds calories. You merely increase the amount of simple sugars. On the whole, the calory total is stil much lower than regular milk.
Nice strawman you got going there, but I never said anything about calories. It's about sugar.
Your uptake of sugar is not equal across all forms, but varies by the underlying sugar. The rate of uptake is measured with the glycemic index, the higher, the faster the uptake. Lactose has a GI of around 45, sucrose of 65 and maltose of 105. Maltose lets your blood sugar level spike significantly more than the others which leads to a more significant crash which induces hunger, irritability, fatigue, and overeating.
Coke is a lot more sugar-dense than milk (more than double the density) and coupled with the presence of a higher GI sugar, it's more of a snack than a refreshing drink.
Additionally, the controlled enzymatic conversion by adding amylase breaks down a lot more of the oat starch than what would normally happen while eating and digesting, so my point still stands.
I see where you're coming from and I didn't mean to misrepresent your argument.
I am wondering about the following though:
On what basis do you say this? Do you know literature that shows this? Are blood sugar levels clearly impacted differently by oat-water starches with and without amylase treatment?
From the quick googling I did at work, it seems that there are different types of starches that digest at different rates. Whole grain cereals are in the slower-to-digest category *and might not get digested fully.
I personally suspect that the process of making oat milk - blending and straining the oats - makes them easier to digest and probably has an impact on GI. So it's probably a wash.