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<blockquote data-quote="Brunneria" data-source="post: 2308141" data-attributes="member: 41816"><p>I am not aware of any 100% truths. (though this is a fun game)</p><p></p><p></p><p>Unless you have exogenous insulin on board which is reducing blood glucose faster than your blood glucose rises from the carbs.</p><p>And unless you have reactive hypglycaemia where eating carbs results in an overshoot of endogenous insulin, and your blood glucose drops into hypo territory</p><p></p><p></p><p>My understanding is that gluconeogenesis is now considered to be demand driven, rather than an assumed constant process. This makes sense because surely it is going to depend on protein needs and portion size as to whether your body utilises protein to maintain glucose levels or use the protein as a building block, or something else.</p><p><a href="https://caloriesproper.com/is-gluconeogenesis-demand-driven-answer-it-depends-context-strikes-again/" target="_blank">https://caloriesproper.com/is-gluconeogenesis-demand-driven-answer-it-depends-context-strikes-again/</a></p><p></p><p></p><p>Usually in the short term, but not necessarily in the long term. I understand that The Nurses Study showed that a long term calorie deficit stalled weight loss fairly quickly, due to a reduction in BMR.</p><p>You will find plenty of people around here who find that the key to weight loss is to increase food (calorie) intake, rather than keep shaving it down with the accompanying reduction in BMR.</p><p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5639963/" target="_blank">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5639963/</a></p><p></p><p></p><p>That would be hard to prove as a universal truth.</p><p>Someone would have to get to the bottom of the chicken/egg process to make that claim, and I don't think they have yet... at least for T2s. Not sure about T1s.</p><p>Anyway, isn't it high insulin that causes insulin resistance, not high glucose?</p><p>One can have high glucose and insufficient insulin, and have no insulin resistance at all.</p><p></p><p></p><p>Are you counted 'supplements' as fortified foods such as fortified plant milks and spreads like Marmite? Or do you think 'supplements' are always in tablet form?</p><p></p><p><a href="https://www.medicalnewstoday.com/articles/320524#vegetarian-foods" target="_blank">https://www.medicalnewstoday.com/articles/320524#vegetarian-foods</a></p><p></p><p><strong><a href="https://www.medicalnewstoday.com/articles/219822.php" target="_blank">vitamin B12</a> intake, there are a variety of options. Some good choices for B-12 include:</strong></p><p><strong></strong></p><ul> <li data-xf-list-type="ul"><strong>yogurt</strong></li> <li data-xf-list-type="ul"><strong>low-fat milk</strong></li> <li data-xf-list-type="ul"><strong>fortified plant-based milk</strong></li> <li data-xf-list-type="ul"><strong>cheese</strong></li> <li data-xf-list-type="ul"><strong>eggs</strong></li> <li data-xf-list-type="ul"><strong>fortified cereals</strong></li> <li data-xf-list-type="ul"><strong>nutritional yeast</strong></li> </ul></blockquote><p></p>
[QUOTE="Brunneria, post: 2308141, member: 41816"] I am not aware of any 100% truths. (though this is a fun game) Unless you have exogenous insulin on board which is reducing blood glucose faster than your blood glucose rises from the carbs. And unless you have reactive hypglycaemia where eating carbs results in an overshoot of endogenous insulin, and your blood glucose drops into hypo territory My understanding is that gluconeogenesis is now considered to be demand driven, rather than an assumed constant process. This makes sense because surely it is going to depend on protein needs and portion size as to whether your body utilises protein to maintain glucose levels or use the protein as a building block, or something else. [URL]https://caloriesproper.com/is-gluconeogenesis-demand-driven-answer-it-depends-context-strikes-again/[/URL] Usually in the short term, but not necessarily in the long term. I understand that The Nurses Study showed that a long term calorie deficit stalled weight loss fairly quickly, due to a reduction in BMR. You will find plenty of people around here who find that the key to weight loss is to increase food (calorie) intake, rather than keep shaving it down with the accompanying reduction in BMR. [URL]https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5639963/[/URL] That would be hard to prove as a universal truth. Someone would have to get to the bottom of the chicken/egg process to make that claim, and I don't think they have yet... at least for T2s. Not sure about T1s. Anyway, isn't it high insulin that causes insulin resistance, not high glucose? One can have high glucose and insufficient insulin, and have no insulin resistance at all. Are you counted 'supplements' as fortified foods such as fortified plant milks and spreads like Marmite? Or do you think 'supplements' are always in tablet form? [URL]https://www.medicalnewstoday.com/articles/320524#vegetarian-foods[/URL] [B][URL='https://www.medicalnewstoday.com/articles/219822.php']vitamin B12[/URL] intake, there are a variety of options. Some good choices for B-12 include: [/B] [LIST] [*][B]yogurt[/B] [*][B]low-fat milk[/B] [*][B]fortified plant-based milk[/B] [*][B]cheese[/B] [*][B]eggs[/B] [*][B]fortified cereals[/B] [*][B]nutritional yeast[/B] [/LIST] [/QUOTE]
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