Dr. Andreas Eenfeldt, the LCHF Diet Doctor from Sweden, just posted his blood glucose response from a high-carb, high-junk lunch served at a diabetes conference he’s attending. It’s looks very much like a 75g glucose response test, even though the actual meal was a banana, a bag of chips, and a candy bar. His blood glucose peaked at 160 mg/dl, and stayed high for about 3 hours after the meal. The commenters all seemed alarmed at this reaction.
I got obsessed over all this, and went out and bought my own meter and test strips. It took me a while to figure out how to use it properly, and how to get the best blood droplets from my fingertips, in order to maximize accuracy.
I decided on a meal of 200g of New York Rye, about 1/2 an avocado, a tomato, and some onion. (I bought a 600g loaf of NY Rye this morning for the 30 Day Bread Challenge.) I ate it quickly, then started taking measurements. After the first measurement (145 mg/dl @ +13 min), we walked to a local restaurant (actually, I raced an 8 year old up a hill). I just sat at dinner, and watched everyone else eat. The waitress saw my blood meter, and thought I was diabetic. She suggested plain brown rice, but I politely declined.
I guess the bit of exercise of walking to the restaurant transiently lowered my blood glucose. That makes sense. If you do the calculations, you’ll probably satisfy yourself that a brisk walk will burn off calories at a higher rate than you can digest from this kind of meal.
Anyways, even if I didn’t walk/run in the middle of the experiment, I wouldn’t have been alarmed at all about my blood glucose levels. It all seems pretty normal to me. You eat, the food digests, and the glucose fuel is delivered to your cells via the bloodstream. How does this scare a low-carb’er?
When I got back home, I cooked up a huge bowl of noodles with veggies and broth.