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<blockquote data-quote="Bluetit1802" data-source="post: 997465" data-attributes="member: 94045"><p>Yes, adding fats to carbs slows down the rate of metabolism, which basically means the blood glucose levels won't spike as high as they would without the fat. However, what it does is raise the blood glucose levels less but keeps them at that level longer. So a lower but longer curve.</p><p></p><p>We have all been brainwashed over decades to eat less fat, low fat products, avoid butter, cheese, cream and so on. It is hard to get our heads round this, but many people on this forum, myself included, have found that cutting/reducing carbs (especially starchy ones like pop corn, rice, potatoes, bread, pasta and cereals) and replacing the lost energy with good fats has improved our blood sugar levels and also our general health. </p><p></p><p>Have a good read round and make up your own mind.</p></blockquote><p></p>
[QUOTE="Bluetit1802, post: 997465, member: 94045"] Yes, adding fats to carbs slows down the rate of metabolism, which basically means the blood glucose levels won't spike as high as they would without the fat. However, what it does is raise the blood glucose levels less but keeps them at that level longer. So a lower but longer curve. We have all been brainwashed over decades to eat less fat, low fat products, avoid butter, cheese, cream and so on. It is hard to get our heads round this, but many people on this forum, myself included, have found that cutting/reducing carbs (especially starchy ones like pop corn, rice, potatoes, bread, pasta and cereals) and replacing the lost energy with good fats has improved our blood sugar levels and also our general health. Have a good read round and make up your own mind. [/QUOTE]
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