Fats

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Fats


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Old 04-12-2017, 00:27   #1
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Default Fats

I just learn something new last night.

The fats in foods can make your sugar go high. When we eat a meals with foods. Of course we count carbs and put the amount of insulin. Then few hours the insulin cover the carbs you eat. Then the fats come later and it make it go high because you did not put enough insulin in your body to cover fat.

So that mean I been count carbs since and I have to count the fats too? How much gram of fats I eat equal how many unit of insulin? Help me to understand this.

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Old 04-12-2017, 18:15   #2
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The metabolizing of fats takes special circumstances to happen. It was thought that there were no biochemical pathway that it could occur, but it does. See this article. I would think it would not make your BG go high.

Can you cite the source of where you learned that?

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Old 04-12-2017, 18:49   #3
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I have never heard of fats ever raising your BG or needing insulin for fats.

I would also like to see a source

Here is what I know of fats (as seen in the chart below)
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Here are some good starting points to read

Blood Sugar 101 - VERY informative and accurate
http://www.diabetesforum.com/diabete...ng-method.html a tried and true testing method
https://www.dietdoctor.com/low-carb lists foods for LCHF

""You take the blue pill, the story ends. You wake up in your bed and believe whatever the doctors want you to believe. You take the red pill, you stay in Wonderland, and I show you how deep the rabbit hole goes." "
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Old 04-12-2017, 19:44   #4
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Fats can slow digestion and could make the spike from carbs occur later than expected.

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Old 04-12-2017, 20:05   #5
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Quote:
Originally Posted by VeeJay View Post
Fats can slow digestion and could make the spike from carbs occur later than expected.
later... possibly but not more. I know this can affect when you have to give yourself insulin but it shouldn't affect how much.

I can see fat delaying when the spike hits or 'possibly' the duration before its totally back to what it as before but the spike itself should not get higher as described by the OP .

The fats in food should not make your sugar go high. It has no impact on the degree at all. if carbs make you get to a BG of 300, fats wont push it to 400. that shouldnt be a thing.

it 'might' make the spike stay a little longer or more logically in my opinion lower the spike but the level goes down slower (possible ,I guess).

I would like to know where the info came from to know what they were talking about.

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Here are some good starting points to read

Blood Sugar 101 - VERY informative and accurate
http://www.diabetesforum.com/diabete...ng-method.html a tried and true testing method
https://www.dietdoctor.com/low-carb lists foods for LCHF

""You take the blue pill, the story ends. You wake up in your bed and believe whatever the doctors want you to believe. You take the red pill, you stay in Wonderland, and I show you how deep the rabbit hole goes." "
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Old 04-12-2017, 21:56   #6
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Interested..

I met one of my friend's friend. She is a doctor and diabetes certificate teach class. I am not sure what she speak of which type of diabetes. But she warn me about fats and need to counts fats to add more bolus insulin. She also said that fats can digestion slower and can spike BG over night, that why we need more basal for a night. I was like no it will make my sugar go low fast and will make me had to wake up in the middle of night and eat something at night. That why I am still confused what that person said. Maybe it for type 2, I am not sure, she did not say anything of what type she speak of. I need to research myself later.

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Old 04-12-2017, 22:07   #7
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Quote:
She is a doctor and diabetes certificate teach class. I am not sure what she speak of which type of diabetes. But she warn me about fats and need to counts fats to add more bolus insulin
In all the years I've been on this forum and reading posts by those who use insulin (both T1 and T2) I have NEVER heard of such a thing.

Bolus for protein - that I've heard of (and not everyone needs to do this) - but bolus for fats???? Nope.

I would suggest that you get a book about using insulin. Below are those that are highly recommended by forum members.

Using Insulin by John Walsh

Think Like a Pancreas by Gary Scheiner

Diabetes Solutions by Dr. Richard Bernstein (some of his book is online at his website) Read Online - Dr. Bernstein's Diabetes Solution. A Complete Guide to Achieving Normal Blood Sugars. Official Web Site

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Old 04-13-2017, 23:12   #8
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I have found that when I have a meal that is mostly carbs, it is easy to count them, take insulin and have my blood sugar settle back down to where it belongs after 2 hours. But when I eat the same amount of carbs with lots of fat as well, it can extend how long my blood sugar stays high, often requiring a correction to bring it back down because the initial bolus wasn't enough.

In the end, everyone's carb tolerance and digestion is different. I recommend trying to eat the same meal a few times, and test your blood sugar often after you eat. Then you can use that information to adjust your insulin dose (or decide to change the recipe!) accordingly.

For example, when I do decide to have something that is a mix of carbs and fat/protein, like pizza, I will do a split bolus, taking 50% before I eat and then the rest 2 hours afterwards.

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Old 04-14-2017, 10:18   #9
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Quote:
Originally Posted by mbuster View Post
The metabolizing of fats takes special circumstances to happen. It was thought that there were no biochemical pathway that it could occur, but it does. See this article. I would think it would not make your BG go high.

Can you cite the source of where you learned that?
That article was making the rounds a few years back, but it neglects two relevant facts. First, let's just remember that the glycerol backbone that holds the three fatty acids together is a tiny part of the structure, no more than 10% of its potential energy.

Second, even though theoretically that glycerol backbone can be converted to glucose, it requires some energy to do the conversion, so it's not clear what the NET yield is, even if it is converted.

More importantly, the glycerol comes about when the triglyceride is disassembled during digestion. If that fat ends up stored in our fat cells OR incorporated into lipoprotein structures (VLDL, LDL, etc.), which is where MOST of it goes in most situations, it must be re-assembled before that can happen.

Thus, in all those cases there is ZERO net glucose or glycerol. In fact, if the original glycerol is converted glucose (requiring energy) but then another one has to be made or obtained from somewhere to re-assemble a triglyceride in order to store or transport the lipid, there will be a net loss and definitely no net glucose.

The only possible time that this little glycerol backbone can result in any NET glucose is if the fatty acids from the disassembled triglyceride are in fact oxidized ("burned") by the body's cells and used for energy.

In real life, I believe any glucose from fat in quantities worth mentioning only happens in extreme starvation when the body is desperate for energy.

So, bottom line, the textbooks were closer to reality than this rather sensational article. Yes, it is possible for the liberated glycerol backbone from a triglyceride, a tiny fraction of it, to be transformed to glucose, but that almost never means more glucose overall.

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Old 04-14-2017, 11:41   #10
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The point of the article is that it can happen, and the effect is negligible. Yes, the biggest concern would come from the starvation situation one would have to be in rather than the BG going up because of it.

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Supplemental vitamins and electrolytes
65 YY Love the LCHF diet. The cheese goes well with my whine

updated 10/12/2020
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