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Does low-carbing make you even less tolerant to carbs?

M

mariavontrapp

Well-Known Member
Messages
292
Type of diabetes
Type 2
Treatment type
Insulin
I've been low-carbing for about 5 weeks and am pleased with my bg readings. However, on the odd occasion when I have had something obviously carby - in this case some couscous - my readings have shot right up, higher than they used to before I started low-carbing. Has anyone else experienced this?
 
mariavontrapp said:
I've been low-carbing for about 5 weeks and am pleased with my bg readings. However, on the odd occasion when I have had something obviously carby - in this case some couscous - my readings have shot right up, higher than they used to before I started low-carbing. Has anyone else experienced this?
Click to expand...
Yes. Its a known issue with low carbing that insulin resistance can increase leading to big spikes if / when more carbs are consumed, usually a temporary effect although I find it takes several weeks to show any change if Ive been v low carb (under 20-25g carbd) and increase that level of carbs, even slightly
 
Last edited by a moderator:
I have definitely experienced this! At first, my daily carb target was about 120g, and that's reduced slowly. I'm bouncing happily along at around 50g /day now, but if I eat something that bumps me up even to 75g / day now (a sneaky ice-cream or an apple etc) I'll get a high that lasts a good 24 hours - in spite of the fact that I still ate about half the total carbs than I was eating at the start of my journey, when my FBG was lower.

I wonder whether insulin resistance can be equated to sugar intolerance? Once we've given our bodies a break, brought our BG down and had a chance to heal, our metabolisms just go nuts if we increase our carbs again.

Of course, that theory is undone by reports of people on the Newcastle Diet (and others) reversing their T2 and insulin resistance completely, though the full report on that study is yet to be published.

Have definitely experienced what you describe, though - and congrats, by the way, on reaching week 5! As I recall, that was the week I finally started to feel pretty good. Hope you are, too! :)
 
It's good to know I'm not the only one! I'm going to try adding intermittent fasting to LCHF as I am also struggling to lose weight. I'm currently reading books by Jason Fung and watching his YouTube talks. I'm hoping that these measures will help to address my insulin resistance.
 
I think time, patience and consistency (as wonderful as Dr Fung is) are the key. At least that's what I keep telling myself! But, also, we've not been at this very long at all (you 5 weeks, me coming up to 12) and our bodies are still adjusting after years and years of "abuse". I have to keep reminding myself that today's BG results are just that - today's, and that I'm in this for the long run.

I hope you find inspiration - post any good ones here, eh? :)
 
I think it is the dense carb foods which are the culprits rather than more carbs in general.
I have increased the amount of carbs in a day but still stick to low carb foods, and there was no difference in my BG levels , but I'd not like to increase my percentage carb limit yet. I was thinking of doing that when I got below 100 Kg, but I am almost there already and it is only 8 months from diagnosis so I will have to wait for the anniversary at least.
My policy is to stick to just over 7 by 2 hours after meals as a maximum, but not trying to get much lower - my Hba1c is in the normal range so it seems to be working. The idea is to go along easily, not putting on any stress or strain and staying as normal as possible. Yes I could drop my after meal numbers, but I did suspect that it would increase resistance to dealing with glucose.
I am back being able to put on weight easily, but that is a good thing in the circumstances.
I want to keep all the various processes functioning rather than closing anything down.
 
It sounds like you are probably experiencing the Last Meal Effect.
It is very common, and isn't anything to do with type 2 diabetes. It happens to non diabetics too if they cut their carbs and keep them low.

This link explains it better than I can.
http://nutritionwonderland.com/2010/05/understanding-our-bodies-insulin/
This is an extract from the Regulating Insulin section:
Once we start to eat, our bodies ramp up insulin secretion, in what is often called first phase insulin release. Insulin that was kept in storage while our blood glucose levels were normal is released all at once, leading to a dramatic increase in insulin levels. The amount of insulin secreted in the first phase response to a meal is determined by the amount of glucose encountered in the previous meal – the more you needed last time, the more is released in this first phase. In a healthy person, this first phase response peaks a few minutes after you’ve started your a meal.
The β-cells then take a quick pause. If the first pulse was enough, then they slowly take up the insulin they released, and store it for the next meal. If the blood glucose levels stay high, though, the β-cells begin producing and releasing insulin in pulses every ten to twenty minutes. They continue this until the body’s blood glucose gets back to normal levels. The blood sugar rise caused by the meal peaks about half an hour after eating, and this, in turn, leads to a decrease in insulin production and release.

So your body has insulin stored ready for use based on the amount you required for the last few meals you ate. But if you present it with increased carbs in a meal, it is not prepared, and it takes a while to ramp up the insulin production to deal with the unexpected glucose levels. It still gets there, but it may take an hour or two rather than 20 minutes - which is why we see the exaggerated rise in blood glucose when we eat extra carbs on our low carb diet.

But the important thing to remember is that it is temporary, reversible, and it you maintain the increased carb levels, your body adapts within a few days.

To avoid the issue, you just increase carbs for several days, so that your body adjusts to the new insulin demands, and then the Last Meal Effect adjusts to your new, higher carb level.
 
SockFiddler said:
I think time, patience and consistency (as wonderful as Dr Fung is) are the key. At least that's what I keep telling myself! But, also, we've not been at this very long at all (you 5 weeks, me coming up to 12) and our bodies are still adjusting after years and years of "abuse". I have to keep reminding myself that today's BG results are just that - today's, and that I'm in this for the long run.

I hope you find inspiration - post any good ones here, eh? :)
Click to expand...
You're right, I need to keep calm and give it more time. Always enjoy your posts sock-fiddler.
 
Brunneria said:
It sounds like you are probably experiencing the Last Meal Effect.
It is very common, and isn't anything to do with type 2 diabetes. It happens to non diabetics too if they cut their carbs and keep them low.

This link explains it better than I can.
http://nutritionwonderland.com/2010/05/understanding-our-bodies-insulin/
This is an extract from the Regulating Insulin section:
Once we start to eat, our bodies ramp up insulin secretion, in what is often called first phase insulin release. Insulin that was kept in storage while our blood glucose levels were normal is released all at once, leading to a dramatic increase in insulin levels. The amount of insulin secreted in the first phase response to a meal is determined by the amount of glucose encountered in the previous meal – the more you needed last time, the more is released in this first phase. In a healthy person, this first phase response peaks a few minutes after you’ve started your a meal.
The β-cells then take a quick pause. If the first pulse was enough, then they slowly take up the insulin they released, and store it for the next meal. If the blood glucose levels stay high, though, the β-cells begin producing and releasing insulin in pulses every ten to twenty minutes. They continue this until the body’s blood glucose gets back to normal levels. The blood sugar rise caused by the meal peaks about half an hour after eating, and this, in turn, leads to a decrease in insulin production and release.

So your body has insulin stored ready for use based on the amount you required for the last few meals you ate. But if you present it with increased carbs in a meal, it is not prepared, and it takes a while to ramp up the insulin production to deal with the unexpected glucose levels. It still gets there, but it may take an hour or two rather than 20 minutes - which is why we see the exaggerated rise in blood glucose when we eat extra carbs on our low carb diet.

But the important thing to remember is that it is temporary, reversible, and it you maintain the increased carb levels, your body adapts within a few days.

To avoid the issue, you just increase carbs for several days, so that your body adjusts to the new insulin demands, and then the Last Meal Effect adjusts to your new, higher carb level.
Click to expand...
Thanks Brunneria, I was hoping you would reply as your posts are always well-balanced and informative. I didn't know about the Last Meal effect
 
Resurgam said:
I think it is the dense carb foods which are the culprits rather than more carbs in general.
I have increased the amount of carbs in a day but still stick to low carb foods, and there was no difference in my BG levels , but I'd not like to increase my percentage carb limit yet. I was thinking of doing that when I got below 100 Kg, but I am almost there already and it is only 8 months from diagnosis so I will have to wait for the anniversary at least.
My policy is to stick to just over 7 by 2 hours after meals as a maximum, but not trying to get much lower - my Hba1c is in the normal range so it seems to be working. The idea is to go along easily, not putting on any stress or strain and staying as normal as possible. Yes I could drop my after meal numbers, but I did suspect that it would increase resistance to dealing with glucose.
I am back being able to put on weight easily, but that is a good thing in the circumstances.
I want to keep all the various processes functioning rather than closing anything down.
Click to expand...
I like what you said about keeping things steady and within range. I need to give it more time.
 
mariavontrapp said:
I've been low-carbing for about 5 weeks and am pleased with my bg readings. However, on the odd occasion when I have had something obviously carby - in this case some couscous - my readings have shot right up, higher than they used to before I started low-carbing. Has anyone else experienced this?
Click to expand...

@mariavontrapp

At only five weeks in on your low-carb journey, you still have lots for both you and your body to learn about each other.

If I am going to have a meal with more carbs than usual, I have found that an increase in fats as a starter can either greatly reduce or actually prevent any increase in BGs. Note that while this works exceptionally well for me, it may not work for everybody.
 
I am just starting out on this low carb journey, I am currently on around 80 to 90g carbs per day but having difficulty with finding carb content of things like like French beans which I love and runner beans as well. I have one slice of granary bread or a protein roll each day usually at lunch and have mixed berries with Greek yoghurt for breakfast. Then with my evening meal I add new potatoes for my carbs and have steak or chicken or salmon with lots of veg. I rarely finish my evening meal as I seem to fill up quite quickly and usually eat two of my three small potatoes. I have two glasses 125 ml of red wine with my meal. Do you think I should drop my carbs quicker than I have been doing. I love not feeling hungry, it's very much a novelty as I have been hungry all my life. I'm 63 so never too old to learn. I love having cheese again after many years of SW and denying myself everything I like. Xx
 
mariavontrapp said:
I've been low-carbing for about 5 weeks and am pleased with my bg readings. However, on the odd occasion when I have had something obviously carby - in this case some couscous - my readings have shot right up, higher than they used to before I started low-carbing. Has anyone else experienced this?
Click to expand...
If anything I've found the opposite. I seem to be able to eat what I like on the odd occasion and my levels return to normal quickly. I think because I'm normally low carb my muscles aren't full of glucose so when I do eat them they get stored quickly. Similar to the carb loading that athletes sometimes do. I don't do this often though. Just shows we are all different I guess.
 
Thank you lovely people, I have seen Doctor and D nurse and have been given test strips on prescription for 3 months so I guess the learning begins. First thing this morning I was 3.5 but now 2 hours after breakfast I am 7.8 so will be interesting to see what happens with different foods. Xx
 
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