Comments on: What is the glycemic index?

By: Modern Forager » Blog Archive » Carbs and Fatty Liver

Modern Forager » Blog Archive » Carbs and Fatty Liver — Sat, 22 Sep 2007 15:26:03 +0000

[...] Eades talked a bit about the glycemic index and why it isn’t all it’s cracked up to be. And he’s [...]

By: GI - glykemiskt index « Low-carb-bloggen

GI - glykemiskt index « Low-carb-bloggen — Sun, 17 Jun 2007 09:34:37 +0000

[...] Här finns länken till Eades utläggning om glykemiskt index. [...]

By: Lynne

Lynne — Thu, 16 Nov 2006 00:23:35 +0000

Hi sorry if you’ve already received this question but I’m having trouble with sending comments (it doesn’t seem to like me!)
In Australia the measures for blood sugar are different. Can you provide some comparisons? My husband has been testing after some health issues. He finds that first thing in the morning he is high (7 to 8.5) but later in the day after he has eaten it is normal (5 to 7) -is this normal? He has been trying to eat low carb for a few months & is going quite well – has lost about 12kg with blood pressure lower but still not normal. His Doc wanted him to do a glucose tolerance test but we freaked when we saw what you had to eat for 3-4 days and said no way! (Especially as after this they would only say “watch your diet” anyway!)

Hi Lynne–

I could have sworn that I answered this comment, and it turns out that I did. You posted it under the Spoonful of Sugar post that I wrote a while back.

I’ve copied my response and pasted here as well.

Hi Lynne�

You�re way of measuring blood sugar is in mmol/L. You can convert to our old fashioned mg/dL by multiplying your figures by 18 or conversely can convert ours to yours by dividing by 18.

Your husband is experiencing what is called the dawn phenomenon. The liver produces and releases glucose into the blood unless it is turned off by insulin. The liver tends to make more overnight to compensate for the fact that one doesn�t usually eat while sleeping, yet one�s blood sugar level needs to be maintained. The liver produces enough glucose to keep the blood sugar at a normal level. If the level gets a little high, the pancreas releases a little spurt of insulin that signals to the liver to quit producing sugar for a while. An insulin resistant person�s liver often doesn�t get the signal and keeps on producing sugar leading to elevated sugars in the morning that tend to go down later in the day.

In my experience, the best treatment is a low-carb diet over the long haul to re-establish insulin sensitivity.

Hope this helps.

MRE

By: simon Fellows

simon Fellows — Mon, 13 Nov 2006 04:00:43 +0000

One for your gaze ?

http://www.telegraph.co.uk/health/main.jhtml;jsessionid=3ZXW5U2W0L00HQFIQMGCFGGAVCBQUIV0?xml=/health/2006/11/13/hsalt13.xml

Hi Simon–

Jesus wept.

If the CSPI is fer it, I’m agin it.

Cheers–

MRE

By: Vagn Johansen

Vagn Johansen — Sun, 12 Nov 2006 15:17:24 +0000

To make it even more complex there is also
the second meal effect.

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=2844076&dopt=Abstract

Hi Vagn–

Precisely.� Just what we need with an already complex regimen.� Thanks for the link.� I hadn’t seen that paper.

Best–

MRE

By: simon fellows

simon fellows — Sat, 11 Nov 2006 21:42:51 +0000

Alcohol consumption and brain shrinkage !

http://www.sciencedaily.com/releases/2003/12/031205052952.htm

Hi Simon–

I read the article.� Sounds like dueling PhDs to me.� There are a ton of other article supporting the opposite view, so I don’t get all wrapped up in one contrary report.� I find it hard to believe that “low to moderate” drinking can cause such problems.� But, I’m open minded.� If the evidence continues to amass, I may amend my opinion.� Even so, I’ll probably opt to live with a smaller brain rather than abandon my low to moderate consumption of alcohol.

Cheers–

MRE

By: Cheryl

Cheryl — Fri, 10 Nov 2006 17:14:23 +0000

After two gestational diabetic pregnancies, I am obviously at high risk for Type II. My PCP directed me to a low GI diet. It translated to a higher A1C for me. When I questioned why I needed carbs he said that a low GI diet will help sensitize my cells to insulin and without carbs, there’s nothing to sensitize to. Is that true?? Except for oats and some fruit, I’m back to good old low carb and feeling so much better.
Thanks for your blog. I enjoy reading it!

Hi Cheryl–

I’m glad you enjoy the blog.� I’ve had the same experience that you describe with many of my diabetic patients.� I gave the low GI diet a try when it first appeared in the medical literature, but for my patients, it didn’t live up to its billing.

Cheers–

MRE

By: Daniel Chong

Daniel Chong — Fri, 10 Nov 2006 08:35:49 +0000

Hello there,
Wondering what your take is on the study you posted on your site. Specifically the finding that there was a 30 percent lower risk with veggie fat intake vs, animal fat intake.
http://www.sciencedaily.com/upi/index.php?feed=Science&article=UPI-1-20061109-13181400-bc-us-lowcarb.xml

Thanks,
Daniel

Hi Daniel–

I’m working on a long post on that very subject right now.� As soon as I figure out how to insert the charts I need I’ll have it posted.

Best–

MRE

By: Victoria

Victoria — Thu, 09 Nov 2006 04:12:54 +0000

I’ve never paid much attention to the index, though I do have one diabetic acquaintance who says it’s working for her. Wouldn’t work for me. Carbs and me do not mix and I’m not even diabetic!

Hi Victoria–

Thanks for the feedback.

Cheers–

MRE

By: Levi Wallach

Levi Wallach — Thu, 09 Nov 2006 00:37:14 +0000

Thanks for another great article. I would have also liked to hear more thoughts about how the insulin being produced to counteract the blood sugar increase is affected by these curves. I mean, I’m assuming that one could look at the area under the curve and get a numerical value that might indicate that while the blood sugar goes up only gradually, it also decreases gradually and so the net volume may not be that different from a high glycemic food that has a similar number of carbs? So in effect, your body is still producing the same amount of insulin, but just over a longer period of time. And if this is the case, is there any evidence that suggests that it doesn’t matter how fast the insulin is produced, but rather just how much of it is getting produced over time?

Hi Levi–

Take a look at the answer to Ryan’s comment�above.� He asked the same question.

Cheers–

MRE�