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Meat fats and IR - your experiences.

My experience is as I have no direct means of measuring my IR there for I cannot possibly answer the question, so my question in my post was meant to enable me to give a sensible and reasoned answer to the question put that is how has animal fat affected my IR how can that be off topic?


Edit to add I have food logs going back months if I had a means of extrapolating a value for IR I could judge better how it changed as the variable amounts of fat I have consumed changed.

Not wishing to derail just wanted clarification.
 
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Weight loss or gain is affected by IR and cold be an indicator or how IR we are, or how sat fats are influencing our IR, so I cant see why that aspect of it is off topic. The two, as I understand it, go hand in hand and appear to be the only means most of us have of trying to work out our IR and the dietary influence.
 
Well, if my request that people stay on topic has made people question the relevance of their posts, it had the desired effect.

This is Fleegle's opening post:

 
Brunneria said:
Well, if my request that people stay on topic has made people question the relevance of their posts, it had the desired effect.

This is Fleegle's opening post:
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I fear that this posting of yours may well bring this thread to an abrupt close. Most of us reading this thread do not have a clue as to what our IR level is,let alone if meat fat or veg fat has any noticeble effect. or how it is affected by diet (or maybe not), We are therefore in a poor position to provide any direct answers to the OP.

What I have seen in this thread is a discusion on what IR is, how it mught be measured at home, and what effect fats and protein might affect IR, i.e some of the complex functions that may be in play. I would proffer that these discussions are necessary for us to even begin finding an answer to the question. There is no YES/NO solution we can make at this stage since the science behind IR remains an ongoing process, and is in a state of flux anyway. The OP has IMHO asked a rhetorical question.
 
I totally agree with you that it is very useful to discuss these things, but when the original poster specifically asks for

Fleegle said:
I am looking for real world experiences on both sides please.
If it is ok - I would rather this didn't become a LCHF debate (which I follow) more whether the fat part should or should not contain meat fats.
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and the discussion strays off into non-personal insulin theory, with people talking about their bread and potato experiences, then it is appropriate to remind people of the original request.

As always, you can take the discussion to another thread (where I will be happy to join in the debate). If you would like me to move the debate on the last page to another thread, I am happy to do that too.

If there are no more on topic posts on this thread, then that is fine. Fleegle asked for 'real world experiences'. If people don't have them, then that is also an answer.
 
I have olive oil with my eggs at breakfast, coconut oil at lunch and loads of butter on my evening meal. I cut all the fat off meat and just eat the lean. I drink full fat milk and loads of high fat Greek yogurt. If I have a very small potatoe in an evening and some porridge for breakfast I ensure I eat plenty of olive oil or butter first and like blue tit it keeps my peak BG down and hence I produce less insulin. I know I have plenty of working insulin because I have RH and if I did not eat fats I would go hyper and then hypo. Perhaps the oddities of RH tell us something about what would be a normal response?​
What disappoints me is that my fasting blood glucose is often 5.5 and never better than 5.2 but then what can I expect from a body that saw the light of day before WW2! Derek
 
Posts have been removed from this thread for being argumentative.
Please be aware that further posts of that nature will also be deleted.
 
I prefer to get a good variety of fats everyday. I think it keeps balance

Avocado ( of course) mayo, both non GMO Canola as well as homemade with olive oil, extra virgin oil, small piece of cheese, butter, oily fish, olives and a variety of of nuts and pumpkin seeds, and whatever fat comes with my protein. Though I do cut visible fat off there is always still some in it.

I think this variery covers all my bases. Or most anyway.
So at the end of the day it's about balance.

I certainly need enough fat at every meal or I spike and I'm starving. Good thing I LOVE fat.
 
I guess I can measure mine to a point as I inject insulin and I know which foods require more even with the same portions af all macros. There are foods that do require extra insulin and sometimes an additional dose. Those foods would be fatty beef/ lamb, all dairy, too many nuts. They don't necessarily spike me and I usually get a slow rise but it comes later and then requires extra insulin

I didn't know any of this until I started insulin so now I clearly see which foods require more and when they actually start rising me.
On the other hand it could just be they take longer to digest.
 


I am sorry if it comes across a rhetorical question - but I don't know the answer so that was never intended.

I didn't know much at all about IR so now I am much more educated and I do think as a result it is an impossible question.

And I also know that you cannot get a yes no answer - that is why I asked for experiences and I have had a loads of responses on that many have been really interesting.

As a result I conclude for myself there are examples of many people taking on (in at least one case) fatty meats and having excellent control and many more cautious about removing fat and also having excellent results.

So I think I am going to carry on with meat fats - not be afraid of them but perhaps trim a little excess off.

Also - look for some threads and research on what IR is and isn't. And find out why no one has made an insulin meter.

Thanks for your input.
 
To be clear when i said i embraced meats , what i actually did was reduce portion sizes overall eg about 80 g but within that I kept All the fat and handed the lean part to a slim freind. Net result was improved hdl abd reduced trigs . But portion size is important the smallest steak in a restaurant does three meals for me
 
I just ate a roast beef lunch at my sister's and grabbed the fat that she had cut of the joint and ate that as well as the meat.
Bloods this morning 5.8 (bit of DP I think) just tested 3 hours after eating 5.4 (also had cheesy cauliflower, fresh raspberries and cream and some cheese) Stuffed.
 

I completely 100% agree about portions. Same here with the steak. Or a burger. Not usually worth going out for as it costs too much and I don't bring leftovers home as it's subpar meat / food compared to what I have at home.

I'll just have a few bites of my husbands go burger and order myself a side salad.
 
I'd eat the fat instead of the meat tastes far better ! but Sunday lunch sounds lovely ....
 
CherryAA said:
I'd eat the fat instead of the meat tastes far better ! but Sunday lunch sounds lovely ....
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Hmmmm.... now I'm wondering if JUST eating the fat without the meat would have the same effect on bs and IR?? Maybe it's the combination of the fat and the meat together. Not sure how I'd test that haha
 
Another gentle reminder to stay on topic, please.
Comparing roast dinners isn't really addressing the subject of meat fats and insulin resistance...

Edited to add: actually folks, since @Fleegle has posted above to say that he has resolved his question and will be looking further into insulin resistance, it looks like he has got what he wanted from the thread.

So unless Fleegle objects, i will stop banging on about being on topic.
 
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Brunneria said:
Another (less) gentle reminder to stay on topic, please.

Comparing roast dinners isn't really addressing the subject of meat fats and insulin resistance.
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Thanks @Brunneria
I have had all the info I wanted on this - I will keep my watch to read any new posts to see if something new comes along but I am happy for it to go anywhere anyone wants it to now.
 
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