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Reversing type 2
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<blockquote data-quote="Mbaker" data-source="post: 2063336" data-attributes="member: 256617"><p>Why not. Birthday cake in general raises everyones blood glucose due to the underlying ingredients, so why don't we make low gi the norm. The highly refined white flour is ultraprocessed and of course there is the sugar.....what if the flour was low glycaemic and the sugar didn't budge glucose or insulin (allulose is looking promising for those with a sweet tooth). Normal is contextual, with over 50% of UK food being ultra processed, I would say that is abnormal. "We" have tried to force our mini pancreas's to cope with a bus load of glucose over the last 50 - 60 years, whilst also increasing frequency.</p></blockquote><p></p>
[QUOTE="Mbaker, post: 2063336, member: 256617"] Why not. Birthday cake in general raises everyones blood glucose due to the underlying ingredients, so why don't we make low gi the norm. The highly refined white flour is ultraprocessed and of course there is the sugar.....what if the flour was low glycaemic and the sugar didn't budge glucose or insulin (allulose is looking promising for those with a sweet tooth). Normal is contextual, with over 50% of UK food being ultra processed, I would say that is abnormal. "We" have tried to force our mini pancreas's to cope with a bus load of glucose over the last 50 - 60 years, whilst also increasing frequency. [/QUOTE]
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