I have gotten into the habit of eating blueberries on the same plate as my meat and vegetables, rather than eating them separately as a dessert.
What I want to know is, are there any benefits to raising blood-glucose before eating fats, while eating fats or after eating fats?
Is there a best period to be eating high glycemic foods? Are they better to be eaten alone and away from fats or eaten alongside them? Does eating high glycemic foods increase the formation and storage of triglycerides in the adipose tissue more before, during, or after consuming fats?
Simply knowing this may be helpful in choosing when to eat the carbohydrates, and to minimise fat storage.
From what I understand theoretically:
Raised ingestion of carbohydrate, raised blood-glucose, raised levels of inuslin, raised formation of glyecrol, raised formation and storage of triclycerides from free fatty-acids.
Thus in the constant flux, would it be beneficial to eat fats during a low blood-glucose period, and eat carbohydrates during a low free fatty-acid period? Obviously it is not so simple, but if both parties need to be involved in the formation and storage of triclycerides then I would have thought one could isolate the ingestion of each during the lowest levels of the other, thus buring glucose for fuel in the absense of high free fatty-acids, and burning free fatty-acids in the absense of high glucose (glycerol) levels.
For the first time I can't say I actually have an answer to this. I actually submitted it to Robb Wolf, but I don't think it will make the podcast. I think I will have to spend some more effort Googling this.