Glycemic Index vs Glucose Score: Best Way to Lower Your Blood Sugar Levels After Eating

You’ve probably heard of the Glycemic Index (GI), which is a measure of the rise in glucose after eating.  But sadly, it’s only used to rank higher-carb foods. To remedy this gap, in this article, we’ll dig into the Glycemic Index data to help you find foods and meals that will keep your blood glucose …

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Keto Lie #5: Fat is a ‘Free Food’ because it Doesn’t Elicit an Insulin Response

This is one of the cornerstone beliefs of many low-carb and keto diet subscribers.  Many theorise that because carbohydrates raise insulin the most and insulin is related to fat storage, eating more carbohydrates will lead to greater body fat storage. Thus, dietary fat should be the primary energy source because it doesn’t impact blood sugar …

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Blood Glucose, Glucagon and Insulin Response to Protein vs Carbs

Background Protein doesn’t significantly raise blood sugars, at least compared to carbohydrates. At the same time, it is generally acknowledged (at least by people with Type 1 Diabetes) that protein requires insulin to metabolise.  Managing the blood glucose response to protein is a challenge for diabetics, particularly if they are minimising carbohydrates and hence may …

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What is the Difference Between the Glycemic Index, the Insulin Index and Insulin Load?

The glycemic index (GI) compares the rise in blood sugar for a particular food relative to glucose.  The theory goes that it is better to eat low glycemic index carbohydrates that will not raise our blood sugar too much and will take longer to digest. Building on the glycemic index is the concept of glycemic load which …

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