am on VLC/zero c. over year and now i try to eat more like Primal ,so i add sometimes berries to my meal.i know that it still can raise my blood sugar very well after zero carb even it consist not to much fructose but anyway my qw is-is it better to eat sugary fruits with high fat food,such as coconut oil/milk or butter to not raise blood sugar so much or it still will raise like rocket and i will feel like you know what? P/S after 1 year not eating any fruit i feel that am very fat adapted and was very strict to adapt and i can and i want some natural vitamin C as HELL! =D
asked byPintmann777 (0)
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on June 06, 2014
at 03:54 PM
Some say that eating carbs with fat stops blood sugar spiking too high and the fat blunts insulin response, so carbs should always be eaten in the context of a high fat meal.
I don't use a glucose meter so I don't know, I think that would be the only way to tell if it works for you.
Some other people say to never eat carbs with fat because it's a deadly combination, I don't think some berries with cream are gonna kill you though!
on June 18, 2014
at 05:37 PM
It will raise your blood sugar slower than carbs alone, but it will still raise your blood sugar inevitably
on June 08, 2014
at 12:48 PM
I wouldn't worry about small amounts of berries or fruits, and especially if you've been zero carbs for a while, you're probably insulin resistant now and will be a for a few days until your body adjusts to the new normal. Your gut probably has even stopped making receptors for various sugars since it hasn't needed them in a while. No biggie, in a week, all will be readjusted. The body is flexible. A small amount of fat eaten with sweet things will lower the glycemic index by slowing the entry of sugars into the bloodstream. You still get all the sugars, but you get them more slowly, and hopefully no spike.
The "deadly" comment you sometimes hear has to do with metabolism. There are 3 ways to make energy: glycolysis (sugar-->ATP), beta oxidation (fat --> ATP) and the H+ gradient (can't think of the name for it, brain cramp, sorry.., starts with a p???? argh!)... The H+ gradient is formed mostly from glycolysis which is a very inefficient way to make ATP except that it forms a massive gradient that also forms tons of ATP... however in the process, each H+ is of course a free radical so it can denature just about anything it touches. If there are fats floating around too.... now you have hydrogenated trans fats formed inside your cells. That's the theory anyway.
No, it won't kill you outright. People have been eating starch/sugar + fat for generations and living to 90+. But they didn't consider those foods healthy or staples (ie. cake, cookies, pies). Great grandma mostly lived on stew.
on June 06, 2014
at 04:50 PM
I may be wrong here, but I think a lot of people are confused about insulin and blood sugar and diabetes type 2 vs type 1 in general.
Insulin transports glucose to cells. If you have fat with carbs, it delays the insulin response. Therefore, glucose stays elevated longer when given an a meal of equivalent carbs and varying fat proportions.
Now, if you have a high insulin sensitivity, less insulin will be required to dispose of a given amount of carbs. Needing less insulin to dispose of glucose from being fit and having a high insulin sensitivity is not mimicked by merely adding fat to carbs...that just slows the insulin response and glucose is kept elevated longer.
It is not an increase in fat that improves blood sugar. It is a reduction in carbs and/or an increase in insulin sensitivity. This is true for normal populations and even type 2 diabetics/pre diabetics. Different rules apply entirely for type 1 diabetics so Dr. Bernstein is NOT an authority on the issue for healthy peoples (for some reason his book is popular among crossfitters I've met...no clue why that is).
on June 06, 2014
at 04:36 PM
If fat blunts insulin response, then blood glucose levels would be HIGHER from eating fat with carbs as opposed to carbs alone. Insulin transports glucose to cells throughout the body. Less of it and the same amount of carbs would mean slower reduction of blood sugar and sharper rise, all else being equal.
An oral glucose test uses dextrose (glucose solution) in the absence of fat because they are testing your insulin sensitivity. Higher insulin sensitivity means less insulin is required to transport the same amount of carbs into cells and eliminate it from the blood stream and blood sugar is quickly returned to normal levels,
It is a slight but very important distinction between blood sugar response, insulin response, and insulin sensitivity.