I have a curiosity.
First an example.
If I eat a mix of fatty foods like a salad with olive oil and 150 g of cheese and then I eat 300 g of fruits namely apples and kiwis and after two hours the post prandial level is say, 6 mmol/l, one could assume that eating fruit is not a problem for glucose spikes.
From what I have read about low carb diets fruits are normally high carb and high sugar things, but I like fruit, apples, pears, kiwi, oranges. The best think I could do is to check after a "fruity" meal if I haven't spikes after two hour.
More in general: when I try to find if something I eat makes me to have postprandial spikes, Is a sensible strategy is to check after two hour of the start of the meal where I have the food to test?
I'd like to minimize the bg test, because I have to pay for strips and anyway taking a blood drop isn't a pleasure...
Exactly. I've eaten a salad with olive oil, then some cheese and then the fruits.Are you implying that you're eating the salad, olive oil, cheese and fruit one after the other?
I was supposing that, ie. a full meal with fats and protein will flatten the spikes becuse lowers the GI of the foods.If so, the fats from the olive oil and cheese can dampen the spiking action of the fruit. The resultant effect is your pancreas gets a chance to keep up with meeting the glucose levels with the appropriate amount of insulin.
So a better fruit test is to eat them alone or wit say some tea o coffee?If you ate the fruits by themselves, you may notice a bigger, sharper spike than that when eaten with the fatty stuff.
But if one eats a mized meal with fats and proteins this will flattens the spikes... is the same problem of the 'raw' GI tables.Once you work out your spikes for a specific food and subsequent portion size; you could probably assume that you'll get a similar spike each time you eat that particular meal.
Yes, addition of fats to a carb based meal will generally reduce the glycemic load of the carbohydrate.Exactly. I've eaten a salad with olive oil, then some cheese and then the fruits.
I was supposing that, ie. a full meal with fats and protein will flatten the spikes becuse lowers the GI of the foods.
So a better fruit test is to eat them alone or wit say some tea o coffee?
But if one eats a mized meal with fats and proteins this will flattens the spikes... is the same problem of the 'raw' GI tables.
Yes the glycemic load of a carbohydrate food can be varied with the addition of other carbs (such as fibre), protein and fat.Sorry, I was doing three things at once...
I've read about the glycemic index of foods.
What I've understood about the glycemic index is that is published for a meal of a particular food alone and doesn't take in account any interaction with other foods.
So a food with a high GI, if eaten in combination with other foods with a low GI results in a lower and less predictable combined GI. Also the preparation of the food affects the GI of food.
In other words a fatty food (that has a low GI) and a sugary food (with a high GI) results in a lower glycemic spike due the averaging and interaction between the foods.
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