“But what about insulin spike?“Many customers will ask me that after I finish the lecture on how The only 2 things that matter for fat loss are calories and protein. And nothing else. Inevitably comes the question “What about carbohydrates/sugar?” To which I answer “See my previous answer”. Carbohydrates are not a problem. Excessive carbohydrates are a problem. Sugar is not a problem. Excess sugar is a problem.
Original source: here.
Finally, we get to a point where they say “what about the blood sugar/spark of insulin?”, In which I was shaking them, but repeating the question back to them – “What about blood sugar/insulin spike?”
Then you see the file in their brain to skip a rhythm. They do not know what a blood sugar/insulin spike is, or why they (believe) is bad. Once they heard a guy, such as Huberman, Peter Attia, or a random guy with the BigGunzbob username in Reddit they say it’s bad.
In this article, you will learn about:
- The relationship between blood sugar and insulin
- What about blood sugar levels when eating carbohydrates/sugar
- What about insulin levels when eating carbohydrates/sugar
- The way in which blood sugar/insulin spike affects body fat levels
The relationship between blood sugar and insulin
Many people use the terms “blood sugar spike” and “insulin spike” alternatively. Why? Because they don’t know the difference. Let’s make sure you are not one of those missing.
I don’t think I have to explain the term “blood sugar”. But insulin bears explained. Insulin is a hormone. It has several functions, but in terms of blood sugar, it does one thing: It reduces it. Quite simple?
What about blood sugar levels when eating carbohydrates/sugar
Here’s what happens when a non -diabetic eats a carbohydrate -based meal:
- The blood sugar begins to increase within 10-15 minutes of the start of the meal.
- It continues to increase for about 60 minutes when it peaks.
- Begins to fall after that.
- Two hours after lunch, he should return to pre-member levels.
This is independent of the size or composition of the meal. Even if someone had a large bowl of pasta, the blood sugar that does not read will follow this pattern. This is a healthy, normal, desired pattern. If the blood sugar did not go up in response to a carbohydrate meal, it would be concerned because it would show a problem to break carbohydrates and release them into the bloodstream (usually a small intestine or liver).
This is different for a type 2 diabetic. Here it would seem to be:
- The blood sugar begins to increase within 10-15 minutes of the start of the meal.
- It continues to increase for about 60-120 minutes when peak.
- Begins to fall after that.
- It takes more than 2 hours to get back to pre-crawling levels.
Not only a diabetic has a delay in the top of blood sugar, but there is also one delay in size of increasing blood sugar.
- The highest that the blood sugar that does not cross will go after a meal is 7.2 mmol/L (130 mg/dl).
- The highest than the pre-diabetic blood sugar will go after a meal is 11.0 mmol/L (198 mg/dl).
- A diabetic has no ceiling how high their blood sugar will go after a meal. There is only one lower limit: 11.1 mmol/L (200 mg/dl).
And there are also differences between fasting levels of diabetics, pre-diabetics and non-diabetics.
- The fasting blood sugar of a diabetic is by definition 7.0 mmol/L (126 mg/dl) or higher.
- The blood sugar level in the fasting of pre-diabetic is between 5.6-6.9 mmol/L (100-124 mg/dl).
- The blood sugar level in the fasting of fasting is 4.0-5.5 mmol/L (72-99 mg/dl).
If we do some basic mathematics, we see the possible gap between the lower and the highest blood sugar levels.
- The lowest and higher number of non-diabetics is 4.0-7.2 mmol/L (72-130 mg/dl). So the range is 2 mmol/l (58 mg/dl).
- The lowest and highest pre-lesions are 5.5 and 11.0 mmol/L (99-198 mg/dl). So the range is 5 mmol/l (99 mg/dl).
- The lowest number of Diabetic of Type 2 Early Stage is 7.0 mmol/L (126 mg/dl) and there is no limit to the highest. Usually, our diabetic customers may reach 14-18 mmol/L (252-324 mg/dl).
Now you know why I don’t like it when I hear that non -diabetics use the word “spike” to describe blood sugar is increasing.
For Non -diabetes, there is almost never a blood sugar spike in the blood (Except for extremely rare cases where they have other problems with blood sugar). Only an increase in blood sugar – a gentle growth, not a spike.
What happens to insulin levels when eating carbohydrates
Now we know what is happening with blood sugar levels in diabetic, pre -diabetic and non -diabetic. But What about insulin (Remember, insulin reduces blood sugar)?
In a non -diabetic, here it works how insulin works: When eating carbohydrates, blood sugar increases. The body detects it and The pancreas releases a sudden but small burst of insulin. This is not proportional to the amount of carbohydrates eaten so far. This is called ”First phase insulin reaction. “As a non -diabetic he continues to eat their meal. There is one Second phase insulin responsewhere the The amount of liberated insulin is proportional to the amount of carbohydrates consumed.
In a predictor and diabetic, the first phase insulin reaction is reduced or completely absent. That is why their blood sugar increases higher than that of a non -diabetic. Thus, the second response of insulin must do the work of both itself and the first insulin reaction.
Prophetics and diabetics indeed have an insulin spike.
To place some numbers on it:
- The maximum insulin of a non-diabetic after a meal would be 347-486 PMOL/L (or 50-70 MIE/ml).
- The maximum insulin of a pre-prophetic after a meal would be 486-833 PMOL/L (or 70-120 MIE/ml).
- A type 2 diabetic whose pancreas still operates will have a top spike of insulin over 833 PMOL/L (120 MIE/ml).
Do you now see how non -diabetics never need to think, worry or examine blood sugar and insulin spikes? Yes, diabetics and pre-diabetics have to do something about it, but non-diabetics must stop reading/listening to these things (I hope this is the last article you will read about it). Unless these non -diabetics are professionals who work with pre -portraits and diabetics.
The way in which blood sugar/insulin spike affects body fat levels
The whole reason why people are even worried about blood sugar/the insulin spike is because they believe they will make them gain body fat. While neither a blood sugar nor a spike of insulin (in the true sense of the word “spike”-not the soft rise we see in non-diabetic) are healthy, are healthy, have no effect on body fat levels.
If excessive insulin was the cause of fat profit, then reducing insulin would be the solution, right? This theory was tested. In a studyA team of researchers from diabetes magazine, obesity and metabolism took over overweight people and put them on a low -calorie diet. They were separated into two groups: one group was only on a low -calorie diet and the second group was in the same diet, but they were also given the diazoxide of drugs that reduce insulin. The results: no difference in weight loss or fat loss at the end of 8 weeks between the two groups.
So much for that. I look at this with much more detail in my articles about low carbohydrate myths, as well as the amazing reason we get fat.
If you are non -diabetic and need help to lose body fat or emphasize, we have our own Gym over 50 program. If you need help with this, just answer this email with the “Fitness Over 50.”
If you are Prediabetic or Type 2 Diabetic, and you need help by reversing this, just answer this email with the subject line “Aid of reversal of diabetes. ”
The approach does not oblige you to anything. It will create a quick conversation of 10-15 minutes to understand your situation and see if our services are for you. There is no pressure, tar or obligation.
