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Too few carbs?
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<blockquote data-quote="Bluetit1802" data-source="post: 1513371" data-attributes="member: 94045"><p>The pancreas still works hard, even without carbs. It produces and secretes insulin 24/7 whether we eat or not. This is known as basal insulin, and is what stops us from dying over night and when fasting etc. I doubt it would suffer without carbs, and as most of us consume some carbs from vegetables, some fruit, some milk, tomatoes and so forth, it will never be out of work.</p><p></p><p>What [USER=113206]@NoCrbs4Me[/USER] is explaining is known as Physiological Insulin Resistance. This is quite different from diabetic insulin resistance. It happens when we are very low carb. Our brains use glucose to function in normal circumstances. When glucose is in very short supply our really clever bodies reserve what glucose we do have for the brain. To do that, it tells all the other cells in the body to reject the glucose so the brain can have it. This can result in temporary increases in blood sugar levels - normally our base levels on fasting and before meals. It doesn't normally affect the actual rises from before to after eating. It is easily resolved by eating some extra carbs for a few days, after which it goes away. Of course, for truly fat adapted people on very low carb and high fat, the brain will use fat for functioning and doesn't need the glucose.</p></blockquote><p></p>
[QUOTE="Bluetit1802, post: 1513371, member: 94045"] The pancreas still works hard, even without carbs. It produces and secretes insulin 24/7 whether we eat or not. This is known as basal insulin, and is what stops us from dying over night and when fasting etc. I doubt it would suffer without carbs, and as most of us consume some carbs from vegetables, some fruit, some milk, tomatoes and so forth, it will never be out of work. What [USER=113206]@NoCrbs4Me[/USER] is explaining is known as Physiological Insulin Resistance. This is quite different from diabetic insulin resistance. It happens when we are very low carb. Our brains use glucose to function in normal circumstances. When glucose is in very short supply our really clever bodies reserve what glucose we do have for the brain. To do that, it tells all the other cells in the body to reject the glucose so the brain can have it. This can result in temporary increases in blood sugar levels - normally our base levels on fasting and before meals. It doesn't normally affect the actual rises from before to after eating. It is easily resolved by eating some extra carbs for a few days, after which it goes away. Of course, for truly fat adapted people on very low carb and high fat, the brain will use fat for functioning and doesn't need the glucose. [/QUOTE]
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