Quote of the day from Noblehead at diabetes.co.uk

“I posted this a few weeks ago, it's an explanation from Gary Scheiner (Think like a Pancreas) about what happens to the liver when you eat a meal that is high in fat, it may/may not explain what is happening to yours and Scotty's bg:

''So what about after the carbohydrates are finished doing their thing? That's when the fat itself begins to exert its effects. The process goes something like this:

You eat a high-fat meal or snack (this is the fun part).
In a few hours, the fat begins to digest; this continues for several hours.
The level of fat in the bloodstream (triglycerides) rises.
High triglycerides in the bloodstream cause the liver to become resistant to insulin.
When the liver is insulin resistant, it produces and secretes more glucose than usual.
The blood glucose rises steadily as the livers glucose output goes up.
This is what causes the gradual, delayed blood glucose rise after consumption of large amounts of fat. The response seems to be dose-dependent the more fat you consume, the more insulin resistant the liver becomes, and the more glucose it produces. The type of fat also appears to play a role. Saturated fats (the type found in dairy and animal products) seem to cause more insulin resistance than monounsaturated and polyunsaturated fats (the type found in vegetable products).

So what can be done about it? The obvious answer is to cut back on portions of fatty foods, and choose foods containing healthier types of fats. But when confronted with your favorite culinary indulgence from time to time, you can still partake and manage your blood glucose level reasonably well.''

Far for me to contradict an expert such as Gary Scheiner and the information posted by Noblehead, but one fact, a very important fact has been forgotten about. Every lowcarber I have ever known has witnessed a plummeting in their trigs levels. Mine went from over three at diagnosis to around one within three months. The highest my trigs have been in over five years. My three month blood tests usually indicate, <one. This is typical for almost all lowcarbers. Of course if you are consuming fats and hundreds of carbs per day Noblehead’s post stands true. The consumption of saturated fats does not raise trigs, carbs are the number one reason for elevated trig levels. I repeat, every lowcarber I know, and I know many, has seen a reduction, very often drastic, in trig levels upon commencement of a lowcarb diet.


Link to Noblehead's post here.

BTW folks, the give away was in the first line ''So what about after the carbohydrates are finished doing their thing?" 

Nobhead please try harder if you are going to fool our team ! 

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