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It seems to go up when I eat Sam's or Costco's rotisserie chicken.
The seasonings of some rotisserie chickens contain starches (like maltodextrin) and sometimes even sugar (I was surprised to discover some fairly common spice blends contain sugar). It's not much at all per serving (which is around 3-4 ounces, less than a quarter of a rotisserie chicken), but many of us have some food ingredient that seems to hit our blood glucose way harder than its amount of carbs would suggest.

If you eat the skin on the chicken, it would be interesting to leave the skin off and see if you get the same spike.
 
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