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Taking advantage of wine's shut down of liver glucose?
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<blockquote data-quote="Neohdiver" data-source="post: 1055058" data-attributes="member: 258692"><p><span style="font-family: 'Verdana'"></span></p><p><span style="font-family: 'Verdana'">Thanks! And hmm . . .</span></p><p><span style="font-family: 'Verdana'"></span></p><p><span style="font-family: 'Verdana'">The alcohol turns off the conversion from glycogen to glucose, right?</span></p><p><span style="font-family: 'Verdana'"></span></p><p><span style="font-family: 'Verdana'">Does it impact the conversion of carb to glucose for immediate use [and any excess to glycogen - the storage mechanism] process as well?</span></p><p><span style="font-family: 'Verdana'"></span></p><p><span style="font-family: 'Verdana'">I'm eating a calorie deficit at the moment, so there should be minimal conversion of the very few carbs I am eating to glycogen. If they are being converted to glucose at the normal rate, it seems to me the consequences of consuming more (while the alcohol has the liver fooled) shouldn't be any different than eating more without the alcohol - except the difference in the total blood glucose will be lower without the liver-supplied excess. In other words, eating carbs while consuming alcohol shouldn't result in any greater glycogen stores than eating carbs without alcohol, right?</span></p><p><span style="font-family: 'Verdana'"></span></p><p><span style="font-family: 'Verdana'">I do have dawn phenomenon, although more later-morning phenomenon (which is going to kill my next fasting blood glucose test since I don't wake up in the doctor's office). Most morning readings are below 5.6. But until I eat something like nuts or cheese, it climbs (to as high as 7.8) . I wouldn't want to make that worse by adding to the supply of glycogen the liver has to come back and bite me with. But if all it is doing while I'm eating at a calorie deficit is spiking (or not) my immediate blood glucose level, using it to permit a slightly higher carb meal has interesting possibilities.</span></p><p><span style="font-family: 'Verdana'"></span></p><p><span style="font-family: 'Verdana'"></span></p><p></p><p>When I decide to try it, I'll dig this thread back up again and tag you. It will likely be after I reach my weight goal ~June.</p><p></p><p>In the mean time, I have found that I can almost imagine that a savory <a href="http://www.lowcarbreviews.com/swedish-breakfast-buns/" target="_blank">almond flour roll</a> toasted with melted cheese on top is a real roll. (I add Italian seasonings to the roll mix when I make them. I split a roll, top it with shredded cheese and throw it in the broiler until the cheese is toasted and bubbly)</p></blockquote><p></p>
[QUOTE="Neohdiver, post: 1055058, member: 258692"] [FONT=Verdana] Thanks! And hmm . . . The alcohol turns off the conversion from glycogen to glucose, right? Does it impact the conversion of carb to glucose for immediate use [and any excess to glycogen - the storage mechanism] process as well? I'm eating a calorie deficit at the moment, so there should be minimal conversion of the very few carbs I am eating to glycogen. If they are being converted to glucose at the normal rate, it seems to me the consequences of consuming more (while the alcohol has the liver fooled) shouldn't be any different than eating more without the alcohol - except the difference in the total blood glucose will be lower without the liver-supplied excess. In other words, eating carbs while consuming alcohol shouldn't result in any greater glycogen stores than eating carbs without alcohol, right? I do have dawn phenomenon, although more later-morning phenomenon (which is going to kill my next fasting blood glucose test since I don't wake up in the doctor's office). Most morning readings are below 5.6. But until I eat something like nuts or cheese, it climbs (to as high as 7.8) . I wouldn't want to make that worse by adding to the supply of glycogen the liver has to come back and bite me with. But if all it is doing while I'm eating at a calorie deficit is spiking (or not) my immediate blood glucose level, using it to permit a slightly higher carb meal has interesting possibilities. [/FONT] When I decide to try it, I'll dig this thread back up again and tag you. It will likely be after I reach my weight goal ~June. In the mean time, I have found that I can almost imagine that a savory [URL='http://www.lowcarbreviews.com/swedish-breakfast-buns/']almond flour roll[/URL] toasted with melted cheese on top is a real roll. (I add Italian seasonings to the roll mix when I make them. I split a roll, top it with shredded cheese and throw it in the broiler until the cheese is toasted and bubbly) [/QUOTE]
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