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by 4395 · August 15, 2012 at 09:03 PM

I was eating very low carb and high protein, high healthy fat and for the first time ever my fasting blood glucose was too high (98) and so was my insulin (9.0). I got some advice here and from my nutritionist and ND and added more sodium and a... (more)

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KA24 0 · June 17, 2012 at 12:04 AM

I've had a similar experience. For a while, I was overweight and was a Type 1/2 Diabetic for 9 years, Insulin-dependent with a poor, high-carb diet for 6 years. After of now, I'm in great shape and have been Paleo for almost 2 years, eating a... (more)

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by 18373 · July 07, 2011 at 03:23 PM

As a follow-up to the recent question about Guyenet's views, I am curious about Namby Pamby's insight into the difference in the BG spiking duration of safe starches as opposed to gluten grains and sugar. Does anyone have a chart from their own... (more)

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cliff_1 0 · July 07, 2011 at 12:29 PM

Like the person above said you're unique. No one knows how your insulin will react to different stimulus. A healthy person should be able to eat all the above carbs and spike insulin without going hypoglycemic. Insulin spikes make healthy... (more)

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by 960 · October 17, 2010 at 08:17 PM

Hey! So this question was spawned by a discussion I had last night on the merits of Krispy Kreme doughnuts. I've heard that they're made with lard, so when people bring up Krispy Kremes in any context I get all excited and tell them that Krispy... (more)

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David_Moss 0 · October 17, 2010 at 05:18 PM

Unfortunately krispy kreme proudly use "100% vegetable shortening (blend of palm and hydrogenated rape)" so no lard. On the subject of whether to include fat with a bolus of carbohydrate, there are pros and cons. Eating a lot of fat with your... (more)