Hi and welcome. There is what is called the "pizza effect" where for some people (I don't seem to be one of them) having fats and carbs together seems to slow down the digestion of carb, so that glucose arrives in your blood not quite so quickly. But it still arrives in the blood and has to be dealt with.
Doesn’t work for me, I just go higher later for longer, the fat does slow down the rise from the carbs, but they still have to be dealt with eventually, google the “pizza effect” this may explain it better for you.
Rather than splashing out straight away on a CGM I would maybe suggest starting off with a glucose meter. You'll need one anyway to check and calibrate what a CGM would be telling you. Once you've got the hang of what happens after eating various foods etc, CGM data will make a lot more sense and you should be able to separate the food impacts from the other things that will change your blood glucose.
No chips aren’t better than boiled
Steamed or boiled is better but…. Still carby. Apparently frozen mashed potatoes can be better. I read a lot of things and it depends on different peoples reactions. I limit my chip consumption to about 6 I had fish n chips last night which I can remove most of the batter/bread crumbs.
None of those would work for me and yes they would all have the pizza effect, in my opinion high carb high fat diet isn’t good for anyone diabetic or not, I always manage to find something to “modify” when I’m out, so for instance if all that was available was the BLT sandwich- I’d eat the filling but not the bread.
I have found that having carb free days works well, but as soon as you introduce catbs back in again, you get the spikes, albeit a bit lower. Intermittent fasting and having fats helps lower the spikes. Eg instead of breakfast have a bullet proof coffee - i make mine with with coconut oil and butter blended- tastes like a latte and makes you feel full. At least it gives your body a few hours more without carbs.
Rises in blood glucose are to be expected after eating carb in any quantity. This is perfectly normal. It is not a "spike". I'd reserve that term for an abnormal, unexpected, and large rise. Personally, my approach is that to reduce both the rise in blood glucose and to shorten the time BG is elevated, the best thing is not to eat the carb in the first place - that's what works for me. It's quite convenient for the food industry to convince people to focus on "preventing" a higher rise that might last only a matter of minutes, rather than a slightly lower rise that may persist for hours. The damage from elevated levels of glucose are to do with higher levels over time. It's not really clear which has most impact, as I've never found any research on it.
My personal opinion is that we need to be somewhat wary of
I don't know the answer yet but I'm hoping to find out next month. I've been on lo-carb for a couple of years and kept my HbA1C to 41 (diagnosed at 50) but I've lost weight and my BMI dropped to around 16 which is worrying. I've been referred to a dietician who firmly believes that it's only peak glucose levels that matter and duration of peaks doesn't. She also believes in eating snacks between meals and that eating more fat and protein at the same time as carbs will reduce the effect so is urging me to eat more of everything to put on weight. I've been obediently doing that for two months now, and after another month I will get an HbA1c test done to see if it's true. I have put on about 4kg so that's working. Doing finger-prick tests, I'm getting 5 peaks a day instead of three but the peaks are indeed shorter - maybe 4 hours instead of 6 - going from a baseline of 5 to a maximum of around 8 which I can't complain about. On that basis, maybe the HbA1c won't be so bad. Fingers crossed.
It is funny isn't it, how quickly the outrage and attacks kick off? particularly when so much of the food industry is about selling us things that we don't really need.
afaiu having high triglyceride levels in the blood stream does increase insulin resistance - whether or not there's a response from the pancreas doesn't matter, it changes how sensitive the receptors are to insulin.
I must admit I wasn't overly keen on her after reading a promo article in the Daily Mail (not my paper, promise!) in which, as you say, she outlined a range of things which sounded eminently sensible and obvious (though perhaps this is the side effect of having had to think about such things for nearly 40 years). But, then when she got onto justifying the supplement or whatever she was trying to sell (vinegar and books iirc), there was no justification and she seemingly just said she's a scientist so knows what she's talking about so should be trusted.
