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  • Insuline spike after carbs meal

    Does someone knows how many time insuline stay spike after a carbs meal ?? I know it depends about the kind of carbs index you had eaten and how much of it you eat, but if we eat primal source carbs, like sweat potato or apple, how many time after meal the insulin stay high before going down to normal?
    Why this question ?? because i'm really sensitive to carbs.

    thanks

  • #2
    Originally posted by manofsteel View Post
    Does someone knows how many time insuline stay spike after a carbs meal ?? I know it depends about the kind of carbs index you had eaten and how much of it you eat, but if we eat primal source carbs, like sweat potato or apple, how many time after meal the insulin stay high before going down to normal?
    Why this question ?? because i'm really sensitive to carbs.

    thanks
    Insulin spikes after a meal are perfectly healthy and normal. Every food on Earth spikes insulin, and some types of protein spike insulin more than carbohydrate. For example, fermented milk products (yogurt, kefir) spike insulin more than white bread, and beef creates a larger insulin spike than nuts or whole grain pasta. It is fine and healthy.

    What you should be concerned about is the duration your blood sugar is spiked. After you spike your blood sugar, it should return to normal within 2-3 hours.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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    • #3
      If you have a blood sugar tester, your glucose should be in the 70-110 range first thing in the morning, preferable 80-90, and no matter what you eat, within 3 hours, it should return to your morning level. If you ever see a reading over 200, that is cause for worry also. If it stays over 200 for 2 hours, you are diabetic.

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      • #4
        k thanks, it answer to my question very well

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        • #5
          Originally posted by ChocoTaco369 View Post
          ....and beef creates a larger insulin spike than nuts or whole grain pasta.
          Is this true for everyone? Can you be more quantitative? Eg, will 20 grams of beef protein created a larger spike than 30 grams of whole wheat pasta? Are you really talking about an insulin spike or do you mean a blood glucose spike? Can you provide a link or two describing how/why beef protein spikes more than whole wheat pasta?

          Edit: Found this which includes several links supporting your point.

          http://www.naturally-healthy-eating....ing-fruit.html
          Last edited by Artbuc; 12-15-2012, 03:30 AM.

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          • #6
            Originally posted by Artbuc View Post

            Edit: Found this which includes several links supporting your point.

            Eating Fruit and Blood Sugar Concerns
            I don't know about this...I check my blood glucose all the time, I'm not diabetic, just curious, and what I see is that after a carb-heavy meal, blood sugar spikes. After a low carb meal, blood sugar goes up, but not as much. After a pure meat meal, it will go up just a little. The article you linked seems to anti-fat to me...

            What IS the cause, according to Dr. Graham, is fat. When there is too much fat in the blood, the movement of sugar out of the bloodstream and into the cells is impeded, because there’s a coating of fat on everything—blood vessel walls, the cells’ insulin-receptor sites, the sugar molecules, and the insulin itself.

            The proponents of the fad low-carb diets say that insulin is the bad guy and that people need to limit carbohydrates in order to limit insulin release. What they don’t mention is that fat- and protein-rich rich foods also cause considerable insulin release.

            One burger’s amount of beef, or three slices of cheddar cheese , raises insulin levels more than almost two cups of pasta (American Journal of Clinical Nutrition 50, 1997: 1264).
            One-quarter pound of beef raises insulin levels in diabetics as much as one-quarter pound of straight sugar (Diabetes Care 7, 1984: 465).
            Beef and cheese raise insulin levels higher than high-carbohydrate foods like pasta (American Journal of Clinical Nutrition 50, 1997:1264).

            Even some raw food “experts” are scaring people away from eating fruit but not educating them about the dangers of eating too much fat. According to Dr. Graham, a high fat diet, whether cooked or raw, contributes “directly and causally to all of the misleadingly named ‘blood-sugar metabolic disorders.’”

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            • #7
              Here is full text of one of the cites from above: An insulin index of foods: the insulin demand generated by 1000-kJ portions of common foods.

              It looks like a legit study, and indeed shows that protein and fat cause insulin to rise as much or more than some carbohydrate rich foods, independent of blood glucose readings.

              Bizarrely, breakfast cereals like Special K and Corn Flakes cause the lowest insulin response. This was done on equal calorie servings, ie. 240 cal of cereal to 240 cal of beef.

              To me, this may be meaningless to the non-diabetic...it shows that after everything you eat, you get an insulin release to some degree. If the meals caused a glucose rise, the insulin will clear the glucose, but if there was no glucose, the insulin is still needed to do other things.

              This is starting to change my thinking about insulin sensitivity--I was always under the impression that insulin was only released in response to carb/sugar/glucose, and reducing these would lead to less circulating insulin and increased insulin sensitivity...what have I missed?

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              • #8
                Originally posted by Artbuc View Post
                Is this true for everyone? Can you be more quantitative? Eg, will 20 grams of beef protein created a larger spike than 30 grams of whole wheat pasta? Are you really talking about an insulin spike or do you mean a blood glucose spike? Can you provide a link or two describing how/why beef protein spikes more than whole wheat pasta?

                Edit: Found this which includes several links supporting your point.

                Eating Fruit and Blood Sugar Concerns
                Not sure on the quality of that web source. I found a forum with post #6 refuting that one of the articles even existed, I have not delved any further to find the original source of this

                Beef and cheese raise insulin levels higher than high-carbohydrate foods like pasta (American Journal of Clinical Nutrition 50, 1997:1264).

                Link to the forum post

                Just when I thought they were understanding... - Low Carb Friends

                Here is a link to a good GI & GL table, with a good range of foods.

                Glycemic Index and Glycemic Load Chart | Health Newsletter

                Beef does not cause a glucose spike through the same process that starch does, I would love to see the data that proves otherwise. So, I guess that ChocoTaco must be suggesting that gluconeogenesis is the process involved here? That is pretty easily dealt with, keep protein consumption to smaller portions and eat more of them spread through the day to reduce the chance of protein excess being converted to glucose. Apparently nuts and meat (apart from cashews) have zero impact on consumption

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                • #9
                  So the whole GI / GL thing is completely wrong?

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                  • #10
                    Ah, was slightly off track, we are talking about insulin response, which is responsive to blood glucose levels, but there are obviously some other mechanisms going on?

                    Well take some time to read that

                    EDIT: Mark posted on this insulin index some time ago

                    Insulin Index | Mark's Daily Apple

                    Not sure on the quality of this site

                    Insulin Index

                    they say

                    The research on the insulin index of foods is intriguing but limited. Only 16 peer-reviewed articles in MEDLINE even mention the term "insulin index," and only one of them actually reports the results of food comparisons. By comparison, 244 peer-reviewed articles mention the glycemic index.
                    Last edited by PureFunctionalFitness; 12-15-2012, 10:29 AM.

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                    • #11
                      Seems to be a bit of misunderstanding about the difference between a glucose spike and and insulin spike. Insulin is an all-around anabolic hormone; one of its functions is to get energy out of the blood and into tissues, including fat. It's necessary for the uptake of glucose and the esterification of fatty acids. An insulin spike is only a bad thing if you believe its only purpose is to punish you for eating carbohydrates.

                      Also, there's a difference between having highER circulating insulin levels from eating a higher carbohydrate diet and being full-blown hyperinsulinemic. The latter is a result of insulin resistance.

                      And I'm open to being corrected if I accidentally spout misinformation.

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                      • #12
                        I'm finding this very fascinating! Somebody step in before I get too far down this rabbit hole...

                        From: An insulin index of foods: the insulin demand generated by 1000-kJ portions of common foods.

                        It has been known for many years that giving normal
                        individuals a second glucose meal approximately 4 h after a
                        previous glucose meal results in an improved rate of glucose
                        clearance.17"19 This is the so-called Staub-Traugott effect.
                        We were certainly interested in determining if this effect
                        would be observed when protein was given with glucose to
                        diabetic subjects for three reasons. First, we had demonstrated
                        a much greater insulin rise when protein was given with
                        glucose as a single meal than when glucose was given alone.
                        Second, we had observed a greater plasma glucose area above
                        baseline and smaller insulin area above baseline when mild
                        type II diabetic subjects were given 50 g of glucose compared
                        with a mixed breakfast meal containing approximately 70 g
                        of carbohydrate and approximately 20 g of protein.20 Lastly,
                        in normal subjects receiving a 40% protein diet, we have
                        previously demonstrated a reduced glucose response after a
                        second and third meal were given 4 h apart.6 In these subjects
                        following each meal there was a distinct, sharp rise in insulin
                        that could not be accounted for by a rise in glucose concentration
                        or amino acids.21


                        AND

                        administration alone.
                        It is well known that protein ingestion stimulates a rise in
                        circulating glucagon concentration; with glucose ingestion it
                        is depressed.22"26 It is also clear that the circulating glucagon
                        concentration depends on the ratio of protein to carbohydrate
                        in the meal. If the protein-to-carbohydrate ratio is high, it
                        will increase, whereas if the ratio is low, it will decrease.16
                        Last edited by otzi; 12-15-2012, 10:37 AM.

                        Comment


                        • #13
                          Originally posted by Timthetaco View Post
                          Seems to be a bit of misunderstanding about the difference between a glucose spike and and insulin spike. Insulin is an all-around anabolic hormone; one of its functions is to get energy out of the blood and into tissues, including fat. It's necessary for the uptake of glucose and the esterification of fatty acids. An insulin spike is only a bad thing if you believe its only purpose is to punish you for eating carbohydrates.

                          Also, there's a difference between having highER circulating insulin levels from eating a higher carbohydrate diet and being full-blown hyperinsulinemic. The latter is a result of insulin resistance.

                          And I'm open to being corrected if I accidentally spout misinformation.
                          But isn't the MAIN REASON we've all been eating low carb to prevent insulin spikes, ie keep circulating insulin low, to PREVENT insulin sensitivity?

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                          • #14
                            ?

                            No. We've been eating low carb trying to keep insulin low because we falsely believe that post prandial insulin spikes cause obesity and diabetes. Unless I've been misreading the forum for an entire year. :/

                            Comment


                            • #15
                              Wow, this was 'topic du jour' in 2010! From comments in Insulin Index | Mark's Daily Apple
                              by our beloved PKLOPP:


                              A couple of points that need to be made here:

                              Although insulin has been vilified in many circles, it is fundamental to the survival of the organism. If a given food does not produce an insulin response, then it cannot be assimilated by the body. The extreme example of this is Type I diabetes where the pancreas, due to a congenital defect is unable of producing insulin. Unless treated, type I diabetics literally will starve to death irrespective of the quantities of food that they ingest.

                              So, when you diligently take your whey protein after your workout, you are explicitly relying on an insulin response to drive those amino acids into your muscles. Try to keep in mind what is meant by that “window of opportunity” you refer to. This is that 90 minute or so period immediately after exercising where the muscles have increased insulin sensitivity. Note, however, that insulin sensitivity means nothing if in your bloodstream there is 1) no insulin, and 2) no nutrients. So, your whey intake dovetails quite nicely with these requirements. It provides amino acids and promotes an insulin response to mediate the transport of these amino acids into the muscle cells.

                              After 90 minutes, muscles return to their relatively insulin insensitive state, and the “window of opportunity” closes. The only tissues that remain insulin sensitive are the adipose tissues, and that is not something that we want to be feeding.

                              When it comes to growth hormone, I would need to know what it is that you are trying to accomplish by raising GH levels? If it is increased release of free fatty acids from your adipose tissue, then that is brilliantly accomplished by fasting. If you are after muscular growth, ie increased protein synthesis, then you are better off trying to increase your testosterone levels and letting the GH take care of itself. Heavy exercise in and of itself ( within reason, don’t overtrain yourself into the ground ) will serve to boost your anabolic hormones.

                              Read more: Insulin Index | Mark's Daily Apple

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