Post Prandial Questions
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)
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)
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)
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)
Fun article about fermented foods in the Arctic circle
Who wants to do Whole30 with me?
Paleo and Body Type Theory?