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Correcting at night time but still waking high

Spiker said:
That's with fat and carbs in combination though (the study was done with pizza). It's long been known and taught that fat will delay processing of carbs. The study is talking about some different mechanism, but still in conjunction with carbs. High fat on its own is never going to cause high BG. The OP's bolognaise was low carb, no pasta.
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We have members on this very forum who eat a very low-carb high fat diet (VLCHF) who have problems with insulin resistance, so although the article does mention carbs also I don't believe it's just down to the combination of the two. I know if I eat a breakfast of bacon & eggs my bg is fine up to a few hours after then will be in double figures by the 5-6 hour mark, I did use to think that it was the slow breakdown of protein that was to blame but now I believe it is the fat also after this most recent research.
 
Interesting. But this most recent research studied.... pizza. Pizza absolutely kills my BG so I'm in agreement with the study. I really love full English breakfast with lots of protein and I am able to control it without any BG spike by insulin dosing for the protein. It's tricky to get it right as dosing for protein is an inexact science. This research would have some bearing on that since ultimately the protein is converted to carbs, and the carbs would then be affected by the insulin resistance effect that the article describes, caused by the fat.

Anyway when I dose for the protein in a full English (no toast obviously) I get a nice flat blood sugar profile.

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Spiker said:
Interesting. But this most recent research studied.... pizza. Pizza absolutely kills my BG so I'm in agreement with the study. I really love full English breakfast with lots of protein and I am able to control it without any BG spike by insulin dosing for the protein. It's tricky to get it right as dosing for protein is an inexact science. This research would have some bearing on that since ultimately the protein is converted to carbs, and the carbs would then be affected by the insulin resistance effect that the article describes, caused by the fat.

Anyway when I dose for the protein in a full English (no toast obviously) I get a nice flat blood sugar profile.
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Gary Scheiner talks about it in his book and also mentioned it in this blog post back in 2010:

http://www.mendosa.com/The-Fat-of-the-Matter-How-Dietary-Fat-Effects-Blood-Glucose.htm


What I had to do for protein/fat meals as mentioned before was to split-dose my insulin, therefore giving some before eating and then again 2-3 hours after eating, that way I would avoid the preprandial rise before I next ate.
 
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