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

Enzyme trying to give resistant starch a hair cut

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

Abscisic acid directing the activities of a fat cell that is juggling sugar levels

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….

Man with his mouth wide open trying to swallow a piece of white bread

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

Glucagon doing magic on a piece of steak

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

Enzyme walking on a not so happy protruding tongue

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.

Stomach toasting with a glass of wine

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

Two bowls of oat meal having a show down

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

Grains of rice travelling a different speeds.

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

Scientist trying to keep track of sugar molecules that are bouncing around

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.

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