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Thread: Does carb sensitivity = Insulin Resistant? page

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    splunky's Avatar
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    Does carb sensitivity = Insulin Resistant?

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    The more research I read the more I feel confused. I have another post regarding Insulin Resistance and the protocol my nutritionist has me on for IR. Read another thread regarding this where a poster mentioned the 5 markers of Metabolic Syndrome. So I went to look them up:
    Abdominal fat
    High blood pressure
    Evaded Fasting glucose
    High triglycerides
    Low high density cholesterol.

    While I don't completely understand all of these things, I know for sure I don't really have them. FBG was 90's, total cholesterol was just outside the normal of high (which from what I understand is nothing really), little abdominal fat (carry my fat on legs/thighs), BP is 95/68 or there abouts.

    That said, I have a very difficult time with carbs in general, always have, since i did Atkins 10 yrs ago. Felt 1000x better with no grains (except for cravings, hair loss due to keto).

    An interesting experiemnt I did was went LC (50 or less) and checked my fasting and 1,2 hr PP. they seemed elevate slightly. Fasting in the 90's still, 1 hr around 110 and 2 hr around 100. When I went back to higher carbs around the holiday and ate lots of goodies, I felt awful but my post prandial numbers looked better. Fasting was higher, @100. Post prandials, were in the 90's. Unfortunately I gained 10 lbs from water and likely fat storage as well.
    My nutritionist says this is IR absolutely. But I don't have any of the 5 markers. My numbers were taken at a time where I was releavtively low carb with bouts of higher carbs as well.
    So, my question is: is IR the same as carb sensitivity?

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    Quote Originally Posted by splunky View Post
    That said, I have a very difficult time with carbs in general, always have, since i did Atkins 10 yrs ago. Felt 1000x better with no grains (except for cravings, hair loss due to keto).
    Well I wouldn't use "carbs" and "grains" interchangeably. Grains are packed with unique inflammatory compounds unrelated to their glucose content. It's true that glucose can be a stressor when we abuse it (i.e. eating junk starch between meals) but it's never a foreign invader per se.

    Best experiment: strictly avoid seed foods and include 1 serving of tuber, squash, or plantain with meals and 1 sweet fruit for dessert and check the results. Very few people should experience BG problems doing this once the allergens are out of the equation.
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    You are confusing metabolic syndrome with insulin resistance. Extreme insulin resistance is called Type 2 diabetes, a symptom of metabolic syndrome.
    A great common sense view of insulin and leptin resistance can be found in the works of Dr Ron Rosedale. This is part 1 of 2 Obesity. Cannot ignore insulin. It
    If you want a simple test for IR have your doctor run a FASTING INSULIN LEVEL. Fasting blood glucose levels mean very little. Those of us on a low carb, high protein diet will have altered insulin and glucose levels but they don't mean the same as for those on the carbohydrates roller coaster.

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    Quote Originally Posted by Greg Rx View Post
    You are confusing metabolic syndrome with insulin resistance. Extreme insulin resistance is called Type 2 diabetes, a symptom of metabolic syndrome.
    A great common sense view of insulin and leptin resistance can be found in the works of Dr Ron Rosedale. This is part 1 of 2 Obesity. Cannot ignore insulin. It
    If you want a simple test for IR have your doctor run a FASTING INSULIN LEVEL. Fasting blood glucose levels mean very little. Those of us on a low carb, high protein diet will have altered insulin and glucose levels but they don't mean the same as for those on the carbohydrates roller coaster.
    My Fasting Insulin was <2 (<23). I have Ben more or less primal for a few yrs with a month here or there where I go crazy and eat non primal. Is this indicative of Insulin Resistance or good?

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    Quote Originally Posted by picklepete View Post
    Well I wouldn't use "carbs" and "grains" interchangeably. Grains are packed with unique inflammatory compounds unrelated to their glucose content. It's true that glucose can be a stressor when we abuse it (i.e. eating junk starch between meals) but it's never a foreign invader per se.

    Best experiment: strictly avoid seed foods and include 1 serving of tuber, squash, or plantain with meals and 1 sweet fruit for dessert and check the results. Very few people should experience BG problems doing this once the allergens are out of the equation.
    With my new nutritional coach I am eating up to 50 carbs/day with an ounce of starch in the form of rice, potato, sweet potato, and will add berries when my blood sugar is stable (under 100 post prandial).
    I am interested in what you say and will try to implement that.

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    Quote Originally Posted by splunky View Post
    My Fasting Insulin was <2 (<23). I have Ben more or less primal for a few yrs with a month here or there where I go crazy and eat non primal. Is this indicative of Insulin Resistance or good?
    You are golden as far as insulin resistance is concerned.

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    Quote Originally Posted by splunky View Post
    With my new nutritional coach I am eating up to 50 carbs/day with an ounce of starch in the form of rice, potato, sweet potato, and will add berries when my blood sugar is stable (under 100 post prandial).
    I am interested in what you say and will try to implement that.
    2 questions

    How much rice/potato/sweet potato are you eating a day?

    And what is considered normal BS levels? (Use different number system here)

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    I am eating 1 ounce of starch each day-very minimal until (according to nutritionist) my "blood sugars are more stable". She considers great blood sugars to always be under 100. Including 1 & 2 hr post prandials. Mine go up to 110 still w the ounce of starch. My fasting is usually 88-95.

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    Quote Originally Posted by Greg Rx View Post
    You are golden as far as insulin resistance is concerned.
    Really!?! She says I am Insulin Resistant based on my fat gain when consuming starch/grains & my blood sugar responses. Hmmm now I may need to reconsider a few things.

    So would I just be considered "carb sensitive" then? Is that even a medical term or a lay term we developed due to not understanding how/why our bodies reacting to carbs the way they do?

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    Quote Originally Posted by splunky View Post
    I am eating 1 ounce of starch each day-very minimal until (according to nutritionist) my "blood sugars are more stable". She considers great blood sugars to always be under 100. Including 1 & 2 hr post prandials. Mine go up to 110 still w the ounce of starch. My fasting is usually 88-95.
    Ok. So 1 oz = 6g carbs. I don't think that's going to effect your BS.

    Also I ment what was normal range. As in 70-120 (or a little higher). I looked it up (in Australia it's 4-7/8).
    There's nothing wrong with your blood sugar levels.
    If you were fasting at 120 or above then you should be worried.
    Keeping it too low can put you in a hypo & do as much damage as a hyper.
    Your nutritionist is NOT a doctor, but seems like she wants to play one on the internet. Please go and see a doctor.

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