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Risotto. Experiment
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<blockquote data-quote="AndBreathe" data-source="post: 634685" data-attributes="member: 88961"><p>There are conflicting views on spikes, both here on the forum, and on the wider web. My personal view is I'll be influenced by the volume under the curve. In other words, if there is a fast, high spike that comes down quickly, or a smoother rise that stays elevated for longer, there could be the same volume under the curve. Do you understand what I mean?</p><p></p><p>Thankfully, with my current way of eating, I don't really have big or long spikes, and by the nature of my measure (volume under the curve) an acceptable figure would be very dynamic anyway, due to the variables of spike/time elapsed and so on. I believe [USER=41816]@Brunneria[/USER] also subscribes to this way of thinking, so she may have something more helpful in terms of measuring the volume.</p></blockquote><p></p>
[QUOTE="AndBreathe, post: 634685, member: 88961"] There are conflicting views on spikes, both here on the forum, and on the wider web. My personal view is I'll be influenced by the volume under the curve. In other words, if there is a fast, high spike that comes down quickly, or a smoother rise that stays elevated for longer, there could be the same volume under the curve. Do you understand what I mean? Thankfully, with my current way of eating, I don't really have big or long spikes, and by the nature of my measure (volume under the curve) an acceptable figure would be very dynamic anyway, due to the variables of spike/time elapsed and so on. I believe [USER=41816]@Brunneria[/USER] also subscribes to this way of thinking, so she may have something more helpful in terms of measuring the volume. [/QUOTE]
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