Why does my blood glucose rise after a NO carb meal?
Hi there! I write for HealthCentral's www.diabeteens.com, I'm also a record-holding powerlifter, Type 1 diabetic, personal trainer and cognitive health coach.
I'm actually writing a book that will help explain this.
For now, let me explain that high amounts of protein (over 20 grams) will end up being converted into glucose in your blood. We can only digest about 20 grams of protein at a time, and the rest is literally turned into sugar. So you need account for any of the protein grams over 20 as part of your carbohydrate intake!
Fats also blunt our insulin sensitivity and can lead to needing more insulin!
Thank you, and everyone, for your answers. I did not realize that protein could affect my blood glucose so now I will watch those portions, too!
Actually that is not true,only excess protein is turned into Glucose.20 grams(which basically doesnt even equal the protein in a 3 egg breakfast (with nothing additional 21 grams)should not raise glucose,eating a 2 pd. steak will.
What do you eat? Sugary foods and starches like many pastas, white bread, and potatoes that are quickly absorbed in our digestive system and quickly raise our blood sugar levels.
Typical breakfast is a ham and cheese omelet with a cup tea. Very few if any carbs there and yet my BG will go from 110 to 150 two hours later. Any thoughts? Thanks for your help.
Trans fatty acid (TFA) Diet also will be cause the gluecose increasing.
Nutritional advice to help reduce TFA intakes
TFA-free diets are difficult to develop and maintain, as they may lead to undesirable effects such as
micronutrient deficiencies from removing foods such as some meats and dairy products from the diet.
Nutritionists, dietitians and health professionals recommend that consumers should reduce their TFA intake, while consuming a nutritionally adequate diet.
What can consumers do? Some suggestions include:
§ use TFA-free margarine spreads, not butter
§ use low / reduced / modified fat milk, cheese, ice cream
§ have fish at least twice/week (but if pregnant, especially not predatory fish)
§ have meals based on vegetables, grains
§ limit take-away foods to less than once per week
§ limit snack foods, cakes, pastries, cholesterol-rich foods (egg yolks, offal).
Re: saturated fats, from and article by Dr. Andrew Weill:
An analysis that combined the results of 21 studies, published in The American Journal of Clinical Nutrition found that "saturated fat was not associated with an increased risk" of coronary heart disease, stroke or coronary vascular disease. http://www.huffingtonpost.com/andrew-weil-md/healthy-eating_b_629422.html?view=print
It could be that you are needing some micronutrients, as mentioned.
Is this happening after every meal, or is it mostly breakfast? In the mornings, insulin resistance is usually at its highest, and for some folks, it doesn't take much to get it to go up during those hours before noon. In fact, you can fast in the mornings, and it can still go up if your liver isn't sensing your blood glucose level properly. Having a small amount of low glycemic carbs in the morning signals the liver that it doesn't have to put out more sugar, and will keep your bg level from spiking. Vineagar is known to bring down insulin resistance, and some folks drink a tablespoon of it in a glass of water.
This is happening primarily after breakfast. My post-dinner blood glucose readings have been pretty good.
I would like to make a few comments on Rebecca' s reply.
I agree with this advise "in part" I would suggest using olive oil for all cooking.
Low fat/ modified fat cheese is better replaced by full fat cheese. and milk and limit your carbs to about 60 per day.
Having meals based on vegetables and grains can only increase your blood sugar.
Grains and starchy vegetables contain carbs which increase your glucose.
The Glycemic index of millet for example is 71 which is HIGH. Check the GI of any grains and vegetable you plan to eat.
Take-away foods are OK.. Just make sure you look at the whole nutritional package.
Finally limit snack foods, what is the "limit amount"? and what are the ingredients in the snack
You know how we store glycogen (glucose) in our muscles? Well, wouldn't steak or other meat sources do the same, and would therefore have glycogen in it? Try this, check your glucose levels after a no carb protein shake or after eating egg white.