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Glucose Questions

Glucose

Paleo Questions

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by 0 · about 6 hours ago

But that last resort take little break then came in just below an A that's it okay min jackal how are you had believe Gmax you have had some difficulties with the infertility yet you've been diagnosed with polycystic ovarian disease to improve... (more)

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by 0 · October 01, 2014 at 4:07 AM

I have been on a low-carb (<75g) gluten and grain-free Paleo-style diet (55% fat-35% protein-10% carbs) for some time now, but don't understand why my fasting BG levels are still elevated: https://app.box.com/s/oy9o9ryuu18ugtk3f5ua In... (more)

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Yuki 0 · August 15, 2014 at 7:43 AM

I am the same - I started paleo to combat my high blood sugars, and it did bring it down, just not far enough. I took metformin for a while, and it messed me up so bad! I was so nauseous I couldn't make it through a workday, and I wanted to crawl... (more)

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by 0 · about 6 hours ago

In schooltime we hear from our teachers fill solon knowledgeable and semiliterate who can refrain us interpret significant concepts and then suppose our own opinions around those concepts. When it comes to embarking on a shape routine, more of us... (more)

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by 0 · October 01, 2014 at 4:04 AM

I've had the possibility to correspond a lot of distinct furnish trading experts during my fifteen assemblage advancement as a stem merchandiser. Most are eager, but as with any community, there are those that truly create it a bad refer. ... (more)

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by 0 · about 6 hours ago

I'm definitely sensitive to fructose and need to limit it. Does anyone know how much acorn squash contains? I'm not sure if it is all glucose, fructose, a mix of the two, nor even how much sugar is in acorn squash to begin with.

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TheGastronomer 0 · February 07, 2014 at 2:46 AM

Squash are awesome if you are low carb, they pack a lot of nutrition, flavor and sweetness even though they have a negligible amount of carbs. You could eat quite a lot of it before reaching 50g net carbs (which tends to be my personal limit). (more)

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by 0 · October 01, 2014 at 3:58 AM

I have been following a low carb primal diet for 6 months and, with the addition of lots of walking and hiking, have lost 60 lbs in the process! Prior to making this change my fasting glucose was running in the 110's, which prompted my search... (more)

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PilatesGatekeeper 0 · November 11, 2013 at 3:48 AM

Eating a carby meal the night before can make your fasting blood sugar high.

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by 0 · about 7 hours ago

I recently had my HbA1c tested (which indicates your average blood sugar level during the past 3 months). I was surprised to see that mine wasn't lower, although I am very strict and avoid any sugar, flour, starchy tubers etc. etc. etc. It was... (more)

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Bukowski 0 · October 01, 2013 at 4:20 PM

"although I am doing everything right" Before making such a statement, one should first define what is right and wrong. How do you come to the conclusion that sugar, flour, tubers is causing diabetes? This has not been shown conclusively. A... (more)

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by 583 · October 01, 2014 at 3:57 AM

Is the sugar in carrots, beets, taro, yams, and other sweet tubers mostly fructose or glucose?

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daz 0 · September 20, 2013 at 10:20 PM

any of the good online nutrition databases should give this info, here's a couple of carrot examples from nutritiondata.com, raw carrots (with serving size set at 100g), Total Carbohydrate 9.6g, Dietary Fiber 2.8g, Starch 1.4g,... (more)

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by 5838 · October 01, 2014 at 3:08 AM

Ok. I've decided to do a couple personal experiments and I was hoping I could get some input. My goal is to get a better understanding of how my body reacts to various foods. I have two ideas to achieve this. Measure body temp and glucose levels... (more)

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Dexter 0 · April 08, 2011 at 9:31 PM

What do you expect to gain from measuring body temp? Your body temp is what it is. The glucometer is much more important. You will need to test different foods separately rather than test after a meal to see what each type of food does to... (more)

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by 215 · about 7 hours ago

Here's the link to the page http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm I thought that fat slowed digestion so that the glucose from the lactose enters your bloodstream slower? (more)

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Mscott 0 · August 02, 2013 at 12:02 AM

The resource they're drawing their information from is multiple studies using different subjects and thus different glycemic responses are to be expected. It's good for rough estimates of the glycemic index of foods, but not for close comparisons.... (more)

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by 181 · about 7 hours ago

I've been paleo for a year. I lift weights for aesthetics and strength and want to stay lean all year round' while making good size/strength gains. I eat a lot of meat, and a lot of vegetables. I eat 4 meals a day, mainly consisting of about 200... (more)

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Albert83BCN 0 · July 09, 2013 at 9:06 AM

You won't probably find the perfect answer to your question because this depends a lot on your school of thought, some like Phinney & Volek, Peter Attia and many others think that the glycogen repletion need from carbs is a myth and that you... (more)

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by 10490 · about 7 hours ago

I've always been a little confused about this. I hope one of you nutritional science nuts can shed some light on this. I've seen many fructose/sucrose/glucose related questions on Paleohacks, and inevitably someone mentions that sucrose is simply... (more)

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Mscott 0 · June 28, 2013 at 9:22 PM

Most sucrose we eat is hydrolyzed to glucose and fructose by the enzyme sucrase in the small intestines, although some (likely a small amount) of sucrose will be hydrolyzed in the presence of the acidic medium of our stomach. Personally, I don't... (more)

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by 5 · about 7 hours ago

When we eat carbohydrates, they have three possible fates: broken down to glucose and burned for energy while in the plasma stored as glycogen in the muscle converted to and stored as fat (in adipose tissue) by the liver What happens to the... (more)

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by 154 · about 7 hours ago

I am currently reading the "perfect health diet", and there is a section discussing the optimal carb intake. The author explains, how at a low carb intake the body will manufacture glucose from protein to meet its glucose needs, and at a high... (more)

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August 0 · June 02, 2013 at 9:43 PM

Excess glucose would be glucose your muscles & liver can't store. In some cases fat can be more insulin sensitive, with the muscles either full and/or insulin resistant after years of bad dieting. Even people who are reasonably thin could be... (more)

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by 5 · about 7 hours ago

Hi everybody, I have a question regarding the glycogen / glucose release by the liver. So far I have read that once the food is being digested in the stomach, it slowly moves down the small intestine, where it begins to being absorbed, these... (more)

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by 229 · about 7 hours ago

I just had a few things done. I turn 22 this month. I am a 6'1 (186cm) 180lbs (81.6kg) male. Body fat is 8-10%. I broke my leg 6 weeks ago and the test was done 1 week ago. (5 weeks after the break) Overal Cholesterol - 3.78 -146 mg/dl HDL ... (more)

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Sataran 0 · April 11, 2013 at 5:25 PM

Here's how I'd interpret them: Your HDL accounts for 48% of your total cholesterol. That's equivalent to TC / HDL of 2.1x. Under 3.5x is supposed to be protective. Your trigs / HDL is 0.7x. Under 1.0x is considered to be ideal. Implies you... (more)

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by 15 · about 7 hours ago

So I recently did Chris Kresser's blood glucose testing experiment (http://www.marksdailyapple.com/does-eating-low-carb-cause-insulin-resistance/#axzz2OtHPvMP3) and was wondering if someone could help me with some questions about adding carbs back... (more)

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NooMoahk 0 · March 29, 2013 at 7:19 AM

Seems pretty normal to me. After doing keto/vlc for 1 year I had to go through an adaptation period when I added carbs. Eating just one apple caused a major blood sugar crash afterwards. After about 2 weeks my body was able to, seemingly, respond... (more)

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by 3521 · about 7 hours ago

I have read two different scientific books on sports nutrition and both came to different conclusions on how fat intake affects glucose usage during exercise. One of the readings came to the conclusion that fat has a glycogen sparing affect and is... (more)

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by 40 · about 7 hours ago

Hi everyone, I've got a few questions about substituting some non-starchy for starchy vegetables. Background 3000 calorie diet split 20%/25%/55% carbs/protein/fat (PUFA < 5%, 2:1 O6:O3) Fairly active with 3x pw weight training and 2x pw... (more)

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greymouser 0 · March 14, 2013 at 11:24 AM

There really isn't a question in your question ... you sort of just talked about maybe trying to get more tuber/root vegetables. Are you just looking for encouragement? If you're asking if you should eat more than zero, then personally, I think... (more)

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by 608 · October 01, 2014 at 3:44 AM

I notice that whenever i eat some fruit, honey, maple syrup or other high fructose foods i get anxious, moody and bloated. This never happens with glucose containing carbs like white rice, yuca, sweet potatoes and yams, just fructose carbs. Could... (more)

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Scratch 0 · December 28, 2012 at 2:39 PM

It sounds like it probably is. If you want a definitive diagnosis, your gp can perform a simple, noninvasive test in his office. If you just want to do your own experimenting at home, it sounds like you know where to start adjusting.

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by 1523 · about 6 hours ago

Does anyone know, without accounting for exercise, how many grams of carbs a day are desirable to maintain a steady source of glucose for your brain? If you've read some of my other questions, you know that I'm trying to get back on the paleo... (more)

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CD 0 · December 20, 2012 at 6:55 PM

There's no answer to this question. You never burn just glucose or just ketones. You are always burning some of both. And it's not just carbs. Protein and fat can be converted into glucose via GNG. The point is that whether you are dominate... (more)

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by 436 · about 7 hours ago

I just got my blood work in. I am a 22 year old female, healthy weight and active. Creatinine: .67 Total Chol: 160 Trig: 46 HDL: 79 LDL: 72 (calculated) Glucose: 92 ?? Iron: 117 ng/dl I think the cholesterol is good... well according to the... (more)

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MarkES 0 · December 08, 2012 at 1:31 AM

Here's one perspective from the Jaminet's to consider - your TC and LDL is too low and your blood glucose is in the optimal range ... Paul Jaminet Cholesterol biomarker comment : Biomarkers > LDL/HDL/cholesterol category on our blog for... (more)

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by 1523 · October 01, 2014 at 4:08 AM

I'm recently returning from a period of lazy, horrible non-paleo eating. It was really more like a two month bender that brought back dairy, pasta, and all their wonderful friends. Anyway, needless to say I've gone from 10 percent body fat to... (more)

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Ambimorph 0 · November 15, 2012 at 7:07 AM

Once you're keto-adapted, much of your brain will use ketones for fuel. Before you adapt, there is a period when your brain can't access much glucose, but ketone production is still low. That often feels uncomfortable. This will pass quickly, as... (more)

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by 211 · October 01, 2014 at 3:42 AM

Some of us have been following the "safe starch" and LC vs. moderate/high carb debates for some time now. I have no doubt starches and even fruits are not only paleo but fine and healthy. However, there has not been precedence in formerly obese... (more)

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Andreas_1 0 · December 03, 2012 at 11:04 AM

This is indeed an interesting question. Due to difficulties in finding funding/subjects, I doubt that the literature can provide an adequate answer. It would be possible to investigate oneself by measuring blood sugar and/or A1c. It should be... (more)

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by 2407 · about 7 hours ago

The Exercise A Little Control chapter in Keifer's Carb Backloading book is fascinating. It corroborates something I've known about myself for YEARS; I am basically insulin resistant, which is why I can neither get fat nor muscular, as both... (more)

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Olivier 0 · December 06, 2012 at 12:11 AM

Have you ever seen an endocrinologist? If your insulin response is really that messed up, you should have experienced a LOT more adverse effects than just the inability to gain mass in the from of either muscle or fat. Anyway, your experience... (more)