Search Results

Hi folks, listened to couple of videos and read some studies talking about postprandial endotoxemia which has been shown to originate from the intestinal absorption of gut lipopolysaccharides (LPS). My question is that it seems saturated fats and heavy cream does increase LPS production...

This is another interesting chart as someone said in this chat that it may not be just the BG but could be high sustained insulin and that could be with a short-lived spike too. This table is from a study for OGTT test for metabolic syndrome and marathon runner at intervals of 30 minutes, you...

This screenshot is from a study, interestingly non-diabetics peaked max to 119, which is 6.6 mmol (on a high carb diet 45% carbs), however they didn't return back to base value in 2 hours, rather a small decrease hour by hour. PS: Just realised that 119 or 6.6 is the average spike...

I think this is interesting for me to read and probably gives a bit of idea. so if we talk of polyol pathways, then safe limit is 5.5 mmol so any time spent above that will somehow affect the production of sorbitol and may initiate some sort of complications...

Ok, let's put it this way for the sake of argument. Short spike of 9 vs sustained spike of below 7! Is there any formula, where you can calculate %age of time x glucose reading to understand glycation process?

Yes, its correct fats slow down carbs absorption, but in the absence of high fat, with simple starches, i seem to respond better in getting my spikes short-lived. That was the actual point of this discussion. So the same carbs with fat will cause a spike of lets say 7 and stay there for 2-3...

Or may be fats blunt the insulin response?

Actually, i was not much concerned after i lowered my a1c to 30's. However, i started adding a bit more carbs every now and then in the last 3-4 months (without CGM) and even though fasting was okay, I was not able to check my PP more regularly, except off and on and it seems some of my diabetic...

Very informative folks thank you. It's just that i am using this CGM for 14 days so optimising what carbs i should be sticking to as i have been very low-carb and my LDL went quite high (LMHR). I personally thought so as well to have a spike of 8 but short-lived would be better than having 7...

So we understand the high BG levels are dangerous, but staying in high BG for long is even more dangerous. Then comes the glucose variability model where they see how much standard deviation you have from the baseline. My questions is regarding a pretty controlled BG levels and not very high...

Great thanks, seems like no one is getting any returned complications, which is great :)

here is a question if anyone can shed light based on their personal experiences. I was diagnosed with T2 about 18 months ago at a1c of 78 mmol. At the time of diagnosis i had several symptoms of diabetic complications including PAD, neuropathy, tingling in hands, high BP etc. When i normalised...

This is an old thread but just sharing my experience with lentils. I ate about 160 grams of cooked lentil and needle didnt move at 1,2 and 3 hours. Started at 5.5 and it stayed there which is VERY unusual as if i eat a bite of whole wheat bread, i will go to 7 in an hour and some time stay there...

What's the science behind it? Any references?

Excellent and thank you. If you have any other resources, i would appreciate as well. I am enrolled in a nutrition degree after going through my own metabolic syndrome, so i am very much into exploring anything and everything to help diabetes. On the other hand, if the insulin response improves...

Also can you point me to some other threads which talks about phase-1 insulin as i can not find it through search functionality.

TBH, its amazing information you just shared, i will look out for Taylor as well. I have no issue in controlling my T2 (so far), however, because of my G6PD enzyme deficiency (that affects oxidative stress and some other stuff in Kreb cycle), i am just trying to see which carbs i can eat to...

Thanks, phase-1 insulin could be a very good starting point to understand my situation. Talking of that, are there any hacks to improve your phase-1 insulin response?

I am a T2 in remission with a1c of 5% (30 mmol) for the last year and a half now. I started my journey with 30 gms of carbs a day when i was diagnosed with a1c of (78 mmol). However, now i can eat double the amount of that and still stay within non diabetic range. The only surprise i get is when...

My trigs are excellent below 0.9 mmol. I am just not happy with my LDL.