Bishop

Ring a bell?

11 posts in this topic

A conversation at lunch reminded me of a paper/abstract I read tied to fat consumption and total insulin (area under the curve) - my recollection was that the example used something nasty like a baked potato with and without a huge glob of butter.

 

Without butter, you hit a huge spike, as expected.  With the butter, things aren't great either, but the spike is blunted a bit due to the fat, presumably slowing absorption or whatever.

 

But the punchline was tied to the total amount of insulin used was 3x or something ridiculous in the butter (fat) case.  So with just the potato, you spike higher and that high BG is bad, but with the other case, the amount of insulin released into the system was much higher despite having no spike.

 

The studies and reports tied to the difference between high insulin and high BG are many, but I can't find the reference to the total insulin being "worse" with the non-spike case.

meyery2k, janice21475 and CandaceV like this

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I can see this happening. When I eat a starch off plan with fat. it extends the starch absorption over several hours. The bg levels remain at tolerable levels. The amount of injected insulin can triple as the injected insulins active life is about 3.5 hours resulting in multiple corrective blouses to accommodate the delayed starch. Hence the reason to avoid starches. It will get you either way.

NoraWI, TX_Clint, jims_forum and 1 other like this

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I'd have to read the paper, but just on the surface of it, the simple reason would be that, when they ate the potato with no butter, a larger amount of insulin was released to cover those carbs.  When they ate the potato with butter, the fat in the butter slowed the release of glucose, but there was still some glucose released, so some insulin was released.  Since the fat in the butter slowed the release of glucose into the person, the insulin released was a smaller amount, but the insulin, in smaller amounts, was released over a longer period of time, thereby totaling up to a larger amount.  The fact that the person had a higher spike when they ate the potato with no butter, indicates that the insulin was trying to keep up with the release of glucose, but it was not fast enough to keep the person from spiking too high.  By eating the potato with butter, the fat in the butter gave the insulin time to work on the lowered glucose release, so it was able to keep the person from spiking too high.

 

From what I think, the fact that the person spiked higher without the butter means that not enough insulin was released to begin with, and that caused the person to spike that high.  If the correct amount of insulin had been released, and the person didn't spike too high, that amount of insulin would equal the amount of insulin that was released with the butter added, which was why the person with the butter added didn't spike that high.

meyery2k and funkynassau like this

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Try broccoli with butter. Also mashed potatoes with half potatoes and half cauliflower.

 

Already there.  I'm not a huge fan of potatoes regardless so this isn't a problem.  I was just curious about the general claim and more importantly, wanted to scan/read the paper.

meyery2k and TX_Clint like this

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Bishop,

 

Are these the ones you are looking for? 

 

http://www.ncbi.nlm.nih.gov/pubmed/8325201

http://www.ncbi.nlm.nih.gov/pubmed/7882816

http://www.ncbi.nlm.nih.gov/pubmed/20150602

 

I just happened to be researching on something, saw this and then read your post.

 

That's it!!!  Thanks for posting this.  Even has "potato" in the title.  I could swear I searched for that string, figuring it would be less common, but I must have mis-spelled potatoe.  LOL  Thanks again.

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