5

votes

What are the benefits of combining fat with high glycemic index foods?

Answered on August 19, 2014
Created November 13, 2011 at 8:47 PM

I recently found out that acorn squash has a score of 75 on the glycemic index scale. I don't want to jack my insulin up and was under the impression that you can temper your insulin response if you add fat? Or did I completely misunderstand that? I am about to make acorn squash soup and was wondering if it would be healthier to add heavy whipping cream...

543a65b3004bf5a51974fbdd60d666bb

(4493)

on November 14, 2011
at 04:14 AM

hi Anja, just added 'insulin' as a tag to help with searches in the future

Df1d612269479718668e88c618c2a255

(75)

on November 14, 2011
at 12:50 AM

Thanks! Everyone is so helpful!

Df1d612269479718668e88c618c2a255

(75)

on November 14, 2011
at 12:49 AM

thank you very much!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 13, 2011
at 09:27 PM

Reachy, if you eat way more than you use, you are more likely to store the starch as fat. Anyhow, eating fat with your starch is intended to help keep your blood glucose stable and the issue of whether you burn or store the fat/starch is separate.

4359ded83fc58bdcf7f825a49d4e2bc8

(80)

on November 13, 2011
at 09:21 PM

As a newbie to paleo with a very basic understanding of the biochemistry, I understood that having fat with high glycaemic foods meant you were more likely to store that consumed fat in your fat cells. Like I said, as a newbie I may have got the wrong end of the stick completely....

Medium avatar

(10611)

on November 13, 2011
at 09:10 PM

Or bake the squash and top it with fried bacon pieces and pan fat.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 13, 2011
at 08:48 PM

You could use the cream for tasty enjoyment, but starting your meal with a nice serving of fatty meat should do the same thing. I do that at every meal.

  • Df1d612269479718668e88c618c2a255

    asked by

    (75)
  • Views
    4.7K
  • Last Activity
    1426D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

3 Answers

best answer

0
Medium avatar

(10611)

on November 13, 2011
at 09:07 PM

That sounds like pretty good soup, to which I'd be adding some freshly ground pepper. Combining 0 GI fat or protein with a high glycemic food depresses the GI of the mix more or less in proportion to the calorie content of the individual ingredients. You see this in the GI of candy bars, which look deceptively healthy GI-wise despite their high sugar content.

Df1d612269479718668e88c618c2a255

(75)

on November 14, 2011
at 12:50 AM

Thanks! Everyone is so helpful!

best answer

3
Ed983a42344945b1ff70fd9597a23493

on November 13, 2011
at 10:58 PM

I like using glycemic load rather than glycemic index because it's based on a serving size rather than one generic standard amount...that said, eating fats with your carbs slows down the impact on the blood sugar regulating system, and I never eat any carbs without plenty of fat... eating fruit or starchy veggies sans fat equals mood swings, energy drop and potential binging.

Df1d612269479718668e88c618c2a255

(75)

on November 14, 2011
at 12:49 AM

thank you very much!

1
543a65b3004bf5a51974fbdd60d666bb

(4493)

on November 14, 2011
at 04:02 AM

I agree with 'Rogue Nutritionist'.
The glycemic index (GI) of a food is irrelevant. It does not even indicate insulin response (which you mention in your question). Although i would try to avoid consuming foods containing PUFA's & foods high in Fructose (esp if fructose exceeds glucose) at the same time.

If you want to read more, here are some good links;

For an insulin (not glycemic) index of foods here's a pdf: http://www.ajcn.org/content/66/5/1264.abstract

a Paul Jaminet post: http://perfecthealthdiet.com/?p=4937

a J.Stanton post: "Fat And Glycemic Index" http://www.gnolls.org/1029/fat-and-glycemic-index-the-myth-of-complex-carbohydrates/

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!