I have been eating paleo for 3 months. I have not been eating dairy during that time. I have been testing my blood sugar daily and it never goes over 120. I really missed dairy so I tried to add some cheese. About 5 oz. The next day my BS was 160 after eating a low carb breakfast like 6 grams. My next meal low carb again 10 grams>>>and same BS reaction. It took 24 hours for my BS to go back to normal. This is my second experiment with dairy in the past week. Both results unfortunatly>>>> the same. I am so sad I have to give it up!
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You have my sympathy. In my case, I avoid all dairy except whipping cream and butter and neither of those spikes my blood sugar. I have to avoid starch, which seems weird to me based on everyone else's comments. I can eat a lot of fruit with no problem at all.
Wow, Nance... I have the same response starch. (No potatoes for me) But I can eat 70 grams of carbs from fruit and never have a spike over 120...strange. I can tolerate 2 T of clarified butter to fry my eggs. Maybe it is the casein. I never have experienced any symptoms of true food allergies, just weird blood sugar responses. My experiement was with soft cheese, paneer. It is made from milk and has more carbs than hard cheese. Thanks for the info about mushrooms... My kids make fun of me because I eat so many. I load up on cheap shitakes,oyster and maitakes from the asian market. Now I know why!
How low carb is your diet otherwise? If you aren't used to eating a lot of insulin-provoking foods, it might take your body some time to adjust.
It sounds to me like you need to increase your carb intake. It has been my experience that protein triggers an insulin response and without some carbs (ie fruits/dairy) to balance that response, your body will increase stress hormones to provide the sugars you didn't OR (once you've taxed your body enough)... you start having reactive-hypoglycemic reactions. A little fruit with my meals has given me great blood sugars whereas I was having the same experience as yourself and then I started getting reactive-hypos from my protein/fat only meals. Now, I'm golden with fruit sugars and dairy sugars. :)
I think I will be adding mushrooms to my eggs on a daily basis!
What type of cheese was it specifically?
With regards to blood-sugar there has been a lot of research recently as to how you are cooking the food itself, are you melting the cheese on eggs for example that may be interesting for you to look into.
I've also seen a lot of interesting data with regards to mushrooms in the scope of blood sugar regulation.