Suppressing those post-prandial sugar spikes
Quick summary of the science :
Postprandial sugar spikes refer to the rapid increase in blood glucose levels that occur after eating. This phenomenon typically happens when the sugars and carbohydrates from your meal are absorbed too quickly into the bloodstream, outpacing the body’s ability to produce and utilize insulin effectively. Insulin is the hormone responsible for ushering glucose into cells for energy; however, if its release is delayed or insufficient, glucose levels in the blood can rise sharply.
These spikes are not just fleeting concerns; they can have long-term implications for your health. One major issue is the formation of Advanced Glycation End-products (AGEs). AGEs are harmful compounds that can form when protein or fat combine with sugar in the bloodstream. They are known to contribute to the aging process and can exacerbate chronic diseases such as diabetes and cardiovascular disease.
Harness Biology to Minimize Sugar Spikes Effectively
A trick you can use to lower the sugar hit of a bowl of pasta
You’ve got an Italian gene or two………YOU LOVE PASTA. But, your body is NOT A BIG FAN – it’s metabolically challenged. Here is an easy to apply trick to eat Italian
Improve you sugar levels using plant hormones
Insulin is not the only way to get glucose gates up in fat cells, turns out, a common plant hormone, abscisic acid, can do the job too, exploit this….
How to put bread and pasta back on the menu, despite sugar challenges
You know you should cut back on your carb consumption, but you love them. You can have your carbs and avoid sugar spikes, if you play with the timing
What happens to sugar and insulin levels when you eat a steak ?
Believe it or not, your ability to put away sugar – INCREASES ! But despite this improvement, your glucose levels, won’t take a dip. It’s all thanks to glucagon
Lower the glycemic index of your dinner, by putting a sting in it
Consume starches with something acid. By dropping the pH of your stomach, sooner, rather than later, you put the digestion of the starch on hold – avoiding sugar spikes.
A glass of wine winds down more than just your head
A glass of wine is able to slow things down in the gut, reducing the angst faced by your liver, as all the calories you’ve just consumed coming rushing in
How to make eating oats for breakfast a healthier option
Traditionally oats came as flakes, now days, they often come as flour – the benefit, they’re faster to prepare, but they’re also faster to assimilate and this, matters
Why a low-fat twinkie is not a diet food
Low-fat food items, contain the same amount of sugar as their full fat counterparts, sometimes a little more and it’s the sugar which makes you fat
Getting personal about sugar spikes
The sugar spike caused by the food you eat, has very little to do with the food per se, it’s got more to do with you and who you’re living with.
Click the button to discover 9 tips that you can apply that will help you do this.
Want the inside scoop on what it takes to create BETTER BODY CHEMISTRY ?
NOTE : Privacy & spam policy. Spoonful of Science will not rent, trade of sell the e-mail list to anyone. You can unsubscribe at any time by following the unsubscribe link.