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Thread: EAT MOAR TATERS! Huh?

  1. #891
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    Quote Originally Posted by AlanC View Post
    Because you triggered an insulin release with the taste/expectation, but spat it out so the insulin was just storing what little glucose it could find?



    AC
    Yep! insulin is released in two phases. The first phase can be triggered when amylase receptors in the mouth detect starch. It's the only food that does this.

    If you look at my glucose curve, you can see it paused at 116 for about 30 minutes, then quickly climbed. This is because the first phase insulin response was not enough to clear all the glucose that was released from the digestion of one pound of potato. As the starch was digested, a second phase of insulin release, much larger than the first, was needed to clear the glucose.

    This is basically what the doctor is doing when he administers a 2 or 4hr glucose tolerance test.

  2. #892
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    Quote Originally Posted by Paysan View Post
    However, for a diagnosed diabetic, your numbers are considered not only acceptable, but good if on no medications right after meals. It was under the 2 hr limit when your sugars reverted to 96. (Not that I accept my doc's reassurance that hubby's numbers are great, either. I've seen them too high - like 7.4 (fasting overnight after taters for last meal) shoot right up into the teens and stay there for too long).
    Doctors are way too lenient on BG with diabetics. So, yes, they would probably be happy with mine, but see below for why it's probably not safe.



    Quote Originally Posted by gopintos View Post
    I have no idea what mine are. Is there any other way to know spikes aside from testing, like a feeling or something? I always feel just fine, but I never have had 1lb at one sitting either. I usually have a tator here and there, about 5 oz at a time.
    There is no real indication that BG is high, I didn't feel any difference. That's why diabetics can do so much damage to themselves before they're diagnosed.


    Quote Originally Posted by TCOHTom View Post
    If you've been vlc for awhile you'd expect that result. Once you've accustomed yourself to higher carb intake those readings should normalize. (Assuming you didn't have chronic high blood sugar readings prior to potatoes)
    I've been eating 75-100 gm carbs/day. I normally have fasting BG of 83-87, and post prandial, maybe 120 if I have fruit.
    But the problem is that BG over 140 does damage to your organs.

    According to Blood Sugar 101 Research Connecting Organ Damage with Blood Sugar Level :
    "Nerve Damage Occurs when Blood Sugars Rise Over 140 mg/dl (7.8 mmol/L) After Meals."

    And here's their page on what normal BG is: What is a Normal Blood Sugar? :

    "Fasting - Between 70 mg/dl (3.9 mmol/L) and 92 mg/dl (5.0 mmol/L)
    Post-Meal Blood Sugar (Postprandial) - Under 120 mg/dl (6.6 mmol/L) one or two hours after a meal. Most normal people are under 100 mg/dl (5.5 mmol/L) two hours after eating."

    I don't want to lose weight while doing permanent damage to myself. It's just not worth it.
    Some people may be able to do this potato diet keeping theirs under 140, which would be fairly safe.

  3. #893
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    Interesting about the blood glucose response guys, thanks for the links

  4. #894
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    But that is indeed showing what it should be 1 or 2 hours after...?

  5. #895
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    Quote Originally Posted by AlanC View Post
    But that is indeed showing what it should be 1 or 2 hours after...?
    after...the moment you start eating.

    "2-hour postprandial blood sugar measures blood glucose exactly 2 hours after you start eating a meal."

  6. #896
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    Quote Originally Posted by AlanC View Post
    But that is indeed showing what it should be 1 or 2 hours after...?
    I think Owl's fears are unfounded, but it all relates to his comfort zone, so it's all good! I think if Owl (not picking on you) eats a 'regular' meal, say, some meat, veg, and a little rice and checks his BG 2 hours after, his levels will be perfect. When eating just a bunch of potatoes, they will probably be a little higher. With the regular meal, the protein and fat slow the absorption of the starch and cause other interactions such as CCK release which just starch don't do.

    So, maybe Owl's right...spending a week or two spiking your insulin to abnormal levels may be 'bad' for you. Then again, maybe it's good and leads to improved insulin sensitivity. Hmmm.

  7. #897
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    Isn't high insulin associated with resistance, not sensitivity?

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    bingo!

  9. #899
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    Quote Originally Posted by Quarry View Post
    Isn't high insulin associated with resistance, not sensitivity?
    Prolonged high insulin definitely correlates to insulin resistance (or diabetes). High blood glucose levels, especially fasting, indicate insulin resistance as well. What we have been talking about here is spikes in blood glucose. The spike will prompt a surge in insulin which will clear the glucose from the blood in an insulin sensitive person.



    Normal glucose levels are important to good health and the next blood sugar chart shows the fasting level for a normal person and then the raising and falling of blood sugar after a meal.

    Let's see if this link works: It shows normal variances over 24 hours for 21 insulin sensitive people, eating regular food.

    http://3.bp.blogspot.com/_tMgToYs_oY...ndividuals.PNG

    Here's another good chart to show what levels should be at certain times:

    http://anormalbloodsugarlevel.com/bl...-levels-chart/
    Last edited by otzi; 11-10-2012 at 09:33 AM.

  10. #900
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    Thanks, Otzi. I guess I'm not as diabetic inclined as I thought I was, and it will be interesting tracking my blood sugar levels on a potato diet. Alas, poor hubby has eaten himself well and truly into the no potato zone, but can handle most things fairly well. Peanut butter will also send him skywards, but those 2 foods were constants in his life before he got his diagnosis. Fortunately or otherwise, he can't handle even mild diabetes medications; so diet and abstinence are his only options right now.

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