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MJordan 09-19-2017 03:37

Spikes
 
As I understand it, carbs yield spikes and fats and proteins stretch out the glucose generating process. But carbs also drop off quickly in converting to sugar, right? So all three food types ultimately, calorie for calorie, produce the same volume of glucose. Am I right so far?

If I am, then it's the spikes and spikes alone that make carbs the villain. So ... why are the spikes so terrible?

I've searched for a clear, definitive answer to this question including asking my doctor and dietician and so far the best thing I've found is that spikes overwork the pancreas temporarily.

Is that it? It seems there should be more to it than that.

mbuster 09-19-2017 04:09

Quote:

Originally Posted by MJordan (Post 1239210)
As I understand it, carbs yield spikes and fats and proteins stretch out the glucose generating process. But carbs also drop off quickly in converting to sugar, right? So all three food types ultimately, calorie for calorie, produce the same volume of glucose. Am I right so far?

No. Carbs turn to glucose, fats do not, protein does not. But to clarify a little, processing of fatty acids can yield minuscule amounts of glucose and would not be detectable with our meters. Protein is broken down to amino acids, primary use is cell maintenance and building new muscle if you do stuff that builds muscle. Excess protein (amino acids) CAN be converted to glycogen and stored in the liver, to be later released as glucose. CAN does not mean that it will though. So after you eat, what you see raising your BG is from the carbs that are converted to glucose
Quote:

If I am, then it's the spikes and spikes alone that make carbs the villain. So ... why are the spikes so terrible?

I've searched for a clear, definitive answer to this question including asking my doctor and dietician and so far the best thing I've found is that spikes overwork the pancreas temporarily.

Is that it? It seems there should be more to it than that.
BG over 140 anytime is causing damage, whether it is sustained or from a spike. If your BG goes above 140 only occasionally, the damage done usually is minimal and heals itself. If it stays above 140 for longer periods, the damage is being done and probably not healing. Diabetes damage occurs slowly (but surely) and goes unnoticed. It may take years for complications to appear from the damage, but when it does..... The complications associated with diabetes do not have to happen, you have the power to stop it from happening. I hate to tell you this, but following the current ADA recommendations for Type 2 diabetes will make those complications inevitable.

hftmrock 09-19-2017 04:23

basically speaking

carbs produces glucose which cause insulin to be released

Fats to not produce any glucose

protein can if you eat way more than normal. If you are a bodybuilder and you eat a tremendous amount of protein, some protein can cause glucose spikes

Carbs is the enemy for diabetics. I can eat a pound of bacon with no spike. I can eat 15 dried cranberries and spike to 135.

hftmrock 09-19-2017 04:25

Please watch this for more information


hftmrock 09-19-2017 04:31

if there is an abundance of glucose in your blood (spikes), it means that the sugar is eating away at the blood vessels and it starts in the extremities but because of what glucose can do in your blood , you can lose fingers, toes , legs, eyesight . all because of glucose in your blood.

your body is a machine and when working properly disposes of glucose in your blood by calling on insulin to push the glucose in your cells. Your body KNOWS that glucose in the blood is bad and needs to be removed asap. When you have a higher than normal glucose level, it means that your body is not working right. it means insulin is not working properly or the cells are not accepting any more insulin.

spikes mean your engine is not working right and that there is glucose in your blood which can kill you. anything over around 130 means that your body is not doing its job and the sugar will cause LOADS of problems in all areas of your body.

Spikes means excess sugar and excess sugar is bad for your blood vessels

carbs produce glucose. Fat and protein (for the most part) do not

hftmrock 09-19-2017 04:34

also this


hftmrock 09-19-2017 04:54

one more because I am a visual person


MJordan 09-19-2017 05:23

Quote:

Originally Posted by hftmrock (Post 1239242)
Please watch this for more information

https://youtu.be/da1vvigy5tQ

I watched the Sarah Hallberg Ted talk. To me, she presents a thesis as "settled science." It's a good argument, well reasoned, but still, an argument. I googled her and found a 2016 NYTimes article which showed her low-carb argument against others who are skeptical. Here's a quote:

Quote:

Some longer-term studies, though, failed to show that low-carbohydrate diets benefited glucose control.
To me, the science is far from settled. But I'll keep reading and learning. No doubt reducing carbs helps my numbers go down at least immediately after eating.

MJordan 09-19-2017 05:33

Quote:

Originally Posted by hftmrock (Post 1239242)
Please watch this for more information

https://youtu.be/da1vvigy5tQ

Good video. Clear, concise. A nice primer.

MJordan 09-19-2017 05:36

So if you eat low carb diet, let's say no carbs, is the liver the sole producer of glucose for the bloodstream?


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