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Low carb - but high sugars - advice please!
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<blockquote data-quote="Odin004" data-source="post: 1542906" data-attributes="member: 406622"><p>Hi [USER=421443]@Eldra[/USER] - that is absolutely my pleasure - and I'm really thrilled to hear that this solution has worked for you! I quite agree with you - it's very strange that the insulin resistance can be rectified so quickly. This suggests to me that insulin doesn't actually lose it's "potency" on a low carb diet - because if that were the case, one would expect a longer "re-adjustment" period, when normal carb intake is resumed.</p><p></p><p>I suspect that what's happening on a prolonged low carb diet is that the body (as you say) is manufacturing sugar from proteins and fats (including those stored already in the body) - causing higher levels of sugar in the blood - in a "normal" person, the pancreas would simply increase insulin production to account for this new sugar, and therefore maintain blood sugar levels in a tight range - however, with us diabetics, we'd need to actually inject more insulin - but at the same time, have no way of qualifying or quantifying the extra requirement; so it might not be "insulin resistance" at all - although it acts as such. When normal carbs are resumed, conversion from proteins and fats to sugars reduces accordingly - leading to an almost instant normalisation of dosages, as we've both observed. That's my theory at least - and keep up the excellent work!</p></blockquote><p></p>
[QUOTE="Odin004, post: 1542906, member: 406622"] Hi [USER=421443]@Eldra[/USER] - that is absolutely my pleasure - and I'm really thrilled to hear that this solution has worked for you! I quite agree with you - it's very strange that the insulin resistance can be rectified so quickly. This suggests to me that insulin doesn't actually lose it's "potency" on a low carb diet - because if that were the case, one would expect a longer "re-adjustment" period, when normal carb intake is resumed. I suspect that what's happening on a prolonged low carb diet is that the body (as you say) is manufacturing sugar from proteins and fats (including those stored already in the body) - causing higher levels of sugar in the blood - in a "normal" person, the pancreas would simply increase insulin production to account for this new sugar, and therefore maintain blood sugar levels in a tight range - however, with us diabetics, we'd need to actually inject more insulin - but at the same time, have no way of qualifying or quantifying the extra requirement; so it might not be "insulin resistance" at all - although it acts as such. When normal carbs are resumed, conversion from proteins and fats to sugars reduces accordingly - leading to an almost instant normalisation of dosages, as we've both observed. That's my theory at least - and keep up the excellent work! [/QUOTE]
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Low carb - but high sugars - advice please!
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