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- 4,391
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- Suffolk, UK
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
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- Diet drinks - the artificial sweeteners taste vile.
Having to forswear foods I have loved all my life.
Trying to find low carb meals when eating out.
On the diabetes front it does make me wonder about the focus on getting your BG back down within 2 hours if most of the meal is going to be hanging around being digested for a couple of days.
I'd agree with @ringi . For the sugars, digestions starts in the mouth, whereas starches take a little bit longer, and so on. Please don't ask me to go back to that level of metabolic physiology!
From what I understand of the process, it wouldn't be a good idea to have plans involving travel of more than 5mtrs from the smallest rooms tomorrow.
Good luck on Wednesday.
This extract from Dr Bernstein's "Diabetes Solution" goes a little way towards answering your query. He states that it is not the digestion of food that raises bg, but the initial reaction of our saliva to it at first bite:On the diabetes front it does make me wonder about the focus on getting your BG back down within 2 hours if most of the meal is going to be hanging around being digested for a couple of days. If you have a load of meat (mainly fibre, protein and fat) hang in around for between 2 days and 2 weeks (depending on what you read) then how does that affect your BG?
I think it is mostly water that is absorbed in the colon, with the nutrients having been absorbed further up in the small intestine. So I'm not sure you are getting much energy/nutrition once it gets past the appendix. So all the blood glucose raising stuff will have happened between the stomach and the appendix.
At least, that is what I understood from my biology lessons at school.
I'm also not sure about the overall length of time (gut transit time). It is highly variable. I remember talking to a Hindu monk once. And he was explaining that on a diet of fruit and veg with very little dairy, he would expect gut transit to be about 8 hours. With movements 3x a day, one for each meal. Anything else and he would think it was constipation.
Compare that with the average Westerner, on a low veg, high processed carb diet, and we are led to believe that gut transit is 'normal' so long as we go every day or two, with no idea how long it was actually in there...
I think the ideal is probably somewhere between those two scenarios, but how do we each know what is right for us and our personalised ways of eating?
Sorry, that was a bit of a ramble.
Good luck with your procedure.
And the preliminaries!
I find that very hard to believe. I could understand Insulin being released when first tasting food, anticipating the expected increase in blood glucose. An immediate increase in blood glucose on first tasting food would mean the body was releasing glucose into the blood stream to prepare for more glucose which seems illogical..He states that it is not the digestion of food that raises bg, but the initial reaction of our saliva to it at first bite:
I find that very hard to believe. I could understand Insulin being released when first tasting food, anticipating the expected increase in blood glucose. An immediate increase in blood glucose on first tasting food would mean the body was releasing glucose into the blood stream to prepare for more glucose which seems illogical..
I find that very hard to believe. I could understand Insulin being released when first tasting food, anticipating the expected increase in blood glucose. An immediate increase in blood glucose on first tasting food would mean the body was releasing glucose into the blood stream to prepare for more glucose which seems illogical..
It is called the Chinese Restaurant Effect, and has been fairly widely discussed.
https://www.diabetesselfmanagement.com/blog/foods-strange-tricks/
https://www.diabetesdaily.com/forum/articles-by-members/33081-effect-zero-carb-foods-blood-sugar/
Here is an extract from "Diabetes Solution".I find that very hard to believe
I agree, you saved me typing that. So I still find it hard to believe that glucose levels in the bloodstream increase when you still have the food in you mouth.I read "So eating large amounts of anything, “even sawdust” says Bernstein, could raise your blood glucose."
The Chinese Restaurant effect seems to be tied to food stretching the gut, not to a saliva response. The example was a whole head of lettuce with minimal carbs causing a large rise in BG.
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