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Insulin load index / most ketogenic foods
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<blockquote data-quote="martykendall" data-source="post: 839378" data-attributes="member: 178652"><p>Thanks Phoenix</p><p></p><p>1. Shipping to Australia becomes a bit of a killer. I've been looking lately at the glucogenic potential of proteins. Seems about 80% of amino acids in proteins can be converted to glucose. <a href="http://en.wikipedia.org/wiki/Glucogenic_amino_acid" target="_blank">http://en.wikipedia.org/wiki/Glucogenic_amino_acid</a></p><p></p><p>2. The TuDiabetes discussion was very informative (and long).</p><p></p><p>3. I had a quick look at the paper. I'm not sure I understand the mechanism. It also doesn't align with my real life experience where I see the BG of type 1s not influenced by fat.</p><p></p><p>4. Does fibre increase insulin sensitivity (though some change in the gut microbiome) or is it just not digestible and hence does not raise glucose, and it just appears that it increases insulin sensitivity? </p><p></p><p>5. Yeah, the breakfast stax recipie from the Ruled.Me site is 1385 calories. For comparison purposes I have broken my meals back down to 500 calories for standardisation for comparison.</p><p></p><p>6. Ketesis is a thing at the moment. And I've been intrigued by it. Based on my blood sugar testing I'm in "light nutritional ketosis" if my blood sugars are optimal and not when I'm not. So I think everyone with their blood sugars close to optimal will have some ketones. But I'm not an advocate for most loading up on MCT oil etc to elevate ketones if the added fat is going to lead to a calorie excess and decreased nutritional content of their meals. See <a href="https://optimisingnutrition.wordpress.com/2015/03/22/ketosis-the-cure-for-diabetes/" target="_blank">https://optimisingnutrition.wordpress.com/2015/03/22/ketosis-the-cure-for-diabetes/</a></p><p></p><p>Cheers</p><p></p><p>Marty</p></blockquote><p></p>
[QUOTE="martykendall, post: 839378, member: 178652"] Thanks Phoenix 1. Shipping to Australia becomes a bit of a killer. I've been looking lately at the glucogenic potential of proteins. Seems about 80% of amino acids in proteins can be converted to glucose. [URL]http://en.wikipedia.org/wiki/Glucogenic_amino_acid[/URL] 2. The TuDiabetes discussion was very informative (and long). 3. I had a quick look at the paper. I'm not sure I understand the mechanism. It also doesn't align with my real life experience where I see the BG of type 1s not influenced by fat. 4. Does fibre increase insulin sensitivity (though some change in the gut microbiome) or is it just not digestible and hence does not raise glucose, and it just appears that it increases insulin sensitivity? 5. Yeah, the breakfast stax recipie from the Ruled.Me site is 1385 calories. For comparison purposes I have broken my meals back down to 500 calories for standardisation for comparison. 6. Ketesis is a thing at the moment. And I've been intrigued by it. Based on my blood sugar testing I'm in "light nutritional ketosis" if my blood sugars are optimal and not when I'm not. So I think everyone with their blood sugars close to optimal will have some ketones. But I'm not an advocate for most loading up on MCT oil etc to elevate ketones if the added fat is going to lead to a calorie excess and decreased nutritional content of their meals. See [URL]https://optimisingnutrition.wordpress.com/2015/03/22/ketosis-the-cure-for-diabetes/[/URL] Cheers Marty [/QUOTE]
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