Post Prandial

Post Prandial

Post Prandial Questions

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by 4413 · about 20 hours ago

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 960 · about 21 hours ago

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 5:18 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)

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by 18671 · October 20, 2014 at 3:17 AM

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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Amanda_barefootforward 0 · July 07, 2011 at 11:44 AM

I can give you what I know as a type 1 diabetic because I'm constantly testing my sugar. And you're going to hate the answer. "It depends." Seriously -- 50g of wheat will send my sugar soaring and leave it there for HOURS, unable to come down no... (more)

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