Why does bone broth spike me?

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Why does bone broth spike me?


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Old 10-18-2014, 13:31   #1
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Default Why does bone broth spike me?

I haven't tried it in months. But it is one of my favorite foods so I keep trying.

I know what is in it because made it myself from roasted beef neck bones, salt, and water: beautifully gelatinized and absolutely delicious.

So why the heck did 1/2 cup of BB just jump me from 93 to 132? I can eat 6 oz of steak and 15 g/carb in veg and salad and 'leap' from 93 to 113. Yet here I am, shaking from fast BG rise (132 at 45 min PP and sweating hot) and super fast fall (98 at 65 min PP and shivering cold).

Okay. Next time I try 1/8 cup. It's not fair, she pouted. (Isn't she cute when she pouts?)
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Old 10-18-2014, 13:44   #2
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How odd! It doesn't sound like there is anything there to cause such a rise. Maybe it's connected to your dental problems and pain?

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Old 10-18-2014, 17:17   #3
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Or are there nutrients in the collagen?




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Old 10-18-2014, 17:31   #4
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A quick Google shows that there is some carb content in collagen -- but not how much; apparently, it's an ongoing field of inquiry. That said ... I suspect something else is going on. How are you feeling, otherwise?

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Old 10-18-2014, 17:35   #5
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Sorry about your spikes Nancy but I fear you've already identified the problem - that dental issue - root infections play merry h... with blood sugars and the sooner you can get it treated - completely - the sooner you'll get back to being the cute pouter!

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Old 10-18-2014, 18:45   #6
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Oh! I hope you are all correct!

My BG over reacting to bone broth started from day one of BG testing. But, come to think of it, the dentist said he suspects the tooth has been in trouble for years. Just rotting away but not hurting because it was able to drain.

I will freeze the bone broth and hope for the best.

Thank you all for such good advice!

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wf, 63yo, 5'4", 110 lbs
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DXd myself with PP BG over 270
DX 12/13 with A1C 5.9
8/26/14 HbA1c 5.5
avg BG: 90 - 95 before meals, 100 - 110 one hour PP, 95 2 hours PP
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Old 10-18-2014, 23:07   #7
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That is a very intriguing situation & makes me wonder what contributes to the rise in BG. Marty might have been able to come up with a plausible answer to that one, but he isn't around here anymore.

Bones consists of minerals like calcium & phosphorus but also contain a lot of (IGFs) insulin like growth factors. Then there is also protein to think about. I would experiment with lamb & chicken bones to see what is the outcome if any.

You also mention reactive hypoglycemia, which might indicate that the broth triggers some signalling malfunction. To be very honest, all of this is just guess work, and needs well planned experimentation, to get to the bottom of it.

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Old 10-19-2014, 12:01   #8
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Well, I think step one of the experimentation is get the tooth mess resolved. When it is actively infected it does appear to cause a lot of nasty things to happen in my body. So, the beautiful bone broth is in the freezer awaiting release at some hopefully not too distant time.

It is gratifying to realize I usually maintain such tight BG control that a trip up to 132 mg/dl can cause me to be physically sick. That is, of course, assuming the way I felt was not caused by some other reaction to whatever the negative magic in the BB.

skb, as far as I can tell (not a lot of research has been done on home made BB) it is pretty high in protein. The best guess I have been able to derive is about 10 g/cup. I drank 1/2 cup (measured). Lets assume 10 g/.5 cup ... double that and I would not expect my BG to react so violently. For a small, skinny, old lady I can and do eat a surprising amount of protein.

The IGF-1 idea is intriguing. If fixing the tooth does not fix the problem, I may pursue that. I did some reading this morning and the relationship(s) between IGF-1 and T1/T2 are downright scarey.

Oh, well. At least the fast drop (down to 87 at 70 minutes PP) reassures me that Phase Two insulin release is still working.

87 is in my normal range. But, of course, yesterday it triggered an unusual liver dump (back up to to 115 at 80 minutes PP ... I took a nap). I stayed about normal + 15 mg/dl all day yesterday. And am still running higher than normal today.

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DXd myself with PP BG over 270
DX 12/13 with A1C 5.9
8/26/14 HbA1c 5.5
avg BG: 90 - 95 before meals, 100 - 110 one hour PP, 95 2 hours PP
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Old 10-19-2014, 14:18   #9
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Well the liver sure can throw a monkey wrench in our attempt to control bg, at least mine sure does. The thing is that it does it and doesn't let us know why so it can be a real bugger trying to figure it out. Over all you are doing a very good job of keeping your bg in control so I think getting the tooth problem is probably key to getting back on track. I had severe periodontal disease a few years ago and now have only 17 of my original teeth left so I really empathize with your problems. Hope you are able to get it resolved soonest.

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Old 10-19-2014, 15:19   #10
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Quote:
Originally Posted by gotsomeold View Post
I haven't tried it in months. But it is one of my favorite foods so I keep trying.

I know what is in it because made it myself from roasted beef neck bones, salt, and water: beautifully gelatinized and absolutely delicious.

So why the heck did 1/2 cup of BB just jump me from 93 to 132? I can eat 6 oz of steak and 15 g/carb in veg and salad and 'leap' from 93 to 113. Yet here I am, shaking from fast BG rise (132 at 45 min PP and sweating hot) and super fast fall (98 at 65 min PP and shivering cold).

Okay. Next time I try 1/8 cup. It's not fair, she pouted. (Isn't she cute when she pouts?)
If that happened to me, my next experiment would be 2 cups, not 1/8. That would answer a critical question. You rose approximately 40 points after 1/2 cup. If you fail to go up something like 160 points after the 2 cups, then you can rule out the nutrients in the broth being directly responsible for blood sugar, or at least not proportionally so.

That broth would fat and protein, right? Protein triggers both alpha and beta cells. The former release glucagon while the latter release insulin. In healthy systems, these two balance out and rarely does anyone see any effect on BG up or down after eating just protein.

But, what if the glucagon is working better than the insulin is working? Or, the alpha cells are working better than the beta cells? That could conceivably cause BG to rise. However, why this would happen with bone broth in particular and not other proteins is a mystery.

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