Blood glucose levels
Hi there,
I am female, very slim, 5'5', physically fit, age 61 and have been following Dr Rosedale's diet for 2 years and also fast regularly. As a result I am in ketosis. However I have noticed that my Fasting Blood Glucose levels have increased over time to around 92mg/dL and postprandial BG measurements have also increased and can be anywhere up to 100mg/dL 3 hours after eating. Does this mean my insulin levels are also higher that is desirable. I am at a loss as to why this is happening and what ! can do about it. Any ideas?
Many thanks,
Helen
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Support Staff 1 Posted by Ken on 26 May, 2015 12:07 PM
Helen
Caffeine, stress, (hidden sweets or non-fiber carbs), (natural aging process - body going through some sort of adaptation "changes" ) .
I am 65 and have noticed that my BG goes through, "on occasion", this sort of thing. I attribute it to natural body/chemistry changes.
A: Try not to be overly concerned, (keep a check on things - (ie) diet). Make notes over a 90 day period of what BG readings do.
Ken/ Rosedale Support Team
2 Posted by NY on 18 Jun, 2015 08:35 AM
Hi Helen,
The following links might be helpful. Also please monitor your blood glucose 1 hour after a meal.
http://m.ajpendo.physiology.org/content/305/12/E1521
http://high-fat-nutrition.blogspot.co.uk/search/label/Physiological%20insulin%20resistance%20%281%29?m=0
Support Staff 3 Posted by Ken on 18 Jun, 2015 10:18 AM
NY
Interesting read.
Thank you
Ken/ Rosedale Support Team
4 Posted by hrclint on 18 Jun, 2015 04:37 PM
Hi NY,
My user name has changed but thank you for the links. I read Peter's article over at hyperlipid some time ago + various other theories re physiological insulin resistance and have yet to find a satisfactory answer to my question. The discussions seem to hang on elevated fasting BS whereas I am experiencing elevated levels at all times inc 1,2 and 3 hours post prandial - I am not diabetic! This has been occurring over the last few months. And no I am not eating too much protein, nor do I drink caffeine, nor is there 'carb creep' in my diet, nor am I dehydrated. The only thing that has changed is I am playing a lot more tennis. I want to know why this is happening and is it a problem. I also noticed 2 other people asked Ron Rosedale the same question a year or so again and got no response. Since I bought Dr Rosdale's book, listened to his lectures and read his articles I think it would be helpful to address this subject properly.
Support Staff 5 Posted by Ken on 18 Jun, 2015 04:48 PM
Dr. Ron may address things of this nature in the future - perhaps during one of his seminars or his blog
At present I am not aware of any.
Ken/ Rosedale Support Team
6 Posted by NY on 18 Jun, 2015 06:09 PM
Hi Hrclint,
If you consume higher carbs maybe upto 150 grams per day for couple of days and if it improves blood glucose then what Peter has said makes sense but I want to know whether this "physiologic insulin resistance" is a healthy state to be in long term. Would love Dr Rosedale's insights on this issue.
7 Posted by hrclint on 18 Jun, 2015 06:34 PM
Hi NY,
I completely agree. Whether or not it is a healthy state to be in long term is absolutely the question. The other thing that happens to me is that BS is elevated during and/or immediately after exercise. Here's an interesting take on that particular phenomenon:
http://healthcorrelator.blogspot.co.uk/2010/06/exercise-and-blood-glucose-levels.html
8 Posted by NY on 18 Jun, 2015 06:55 PM
Hi hrclint,
Interesting article which shares some of the explanation given by Peter at Hyperlipid. However, after strength training I feel symptoms of hypoglycaemia especially if I'm too low on carbs that day. My wild guess on elevated blood glucose in low carb environment is that it could be probably due to low insulin levels and overall fat adaptation of the body. Not long ago my fasting insulin was 3.5 which is low but I would be happy with this level of low insulin. Apparently, slightly raised blood glucose seems to be quite generic among low carbers as per various forums and people who don't experience this are in minority.
9 Posted by Terry Lee Gonza... on 18 Jun, 2015 10:24 PM
Hi, Helen. I’m in a similar boat, 5’6”, about 125, age 56. I’m not diabetic, but I test and record FBS (Fasting Blood Sugar) every morning. When doing a therapeutic water-only fast, my FBS drops to 55-65 after about a week. Optimal (what I prefer) for me is FBS in the 70s. When I eat a SAD (Standard American Diet), my FBS goes well above 100, closer to 120. So for me, every day and every meal is a choice, and I make decisions on what and how much I'm going to eat based on how my FBS numbers are trending. A weight & FBS log book (which records TRENDS) is essential to my decision making process.
Why might my FBS be too high?
• Too much protein
• Hidden carbs in protein-type meat (like gyro meat you’d eat at a restaurant … another reason to cook most of the food you eat!)
• Too many carbs ***
• Too many veggie carbs with a higher GI (tomatoes, peas, corn, carrots, onions)
• Consumption of dairy, which is highly insulinogenic (raises insulin levels disproportionate to the amount of protein and sugar contained, especially when compared to other protein sources)
• Too many calories (usually in conjunction with some of the other items in this list)
• A feeding window that extends too far into the early morning hours
• Mindless snacking (can we say nuts?)
*** I have incredibly poor blood glucose management, so for me, even eating a huge bowl of low GI veggie soup can cause my FBS to go higher than I would like the next day. The answer for me lies in portion control … a small bowl, rather than a huge bowl.
Things that might help your situation include increasing activity (getting out in the garden, cleaning out a closet?) or even walking. I walk every evening, and it has noticeably positive effects of FBS the next morning.
I think the answer for you probably lies in the area of carefully measuring what you eat and recording it in a food log and then comparing what you’re eating to the following day’s FBS numbers. I’m a nutritionist. When a client asks me if they can eat Food X, I tell them to go right ahead and to record their FBS before eating the questionable food they want to eat and every 15 minutes thereafter for 2 hours. The numbers give them the answer they’re looking for, and I don’t have to play the bad guy. (grin) One of my clients was shocked that he couldn’t eat a bowl of lentils, which threw his FBS the following day up to about 107. I knew he couldn’t do it (and that I can’t either), but he needed to learn for himself.
Hope this helps!!! If you have any questions, don't hesitate to ask.
Support Staff 10 Posted by Ken on 18 Jun, 2015 10:29 PM
Terry
Great post, thank you.
Ken/ Rosedale Support Team
11 Posted by NY on 18 Jun, 2015 10:42 PM
Following is the reply I got on this issue from Jeff Volek, author of Art and Science of Low Carb Living:
"When one is properly keto-adapted there is a dramatic shift to near exclusive reliance on fatty acids and ketones for fuel, and a substantial reduction in the need for insulin-mediated glucose uptake. Fats don't require insulin to be transported or oxidized. That's why a ketogenic diet works so well, even in individuals who are profoundly insulin resistant.
Evaluating a keto-adapted individual with an OGTT would be like testing how a Tesla runs on high octane fuel."
Support Staff 12 Posted by Ken on 18 Jun, 2015 10:45 PM
Thanks NY
Ken/ Rosedale Support Team
13 Posted by Terry Lee Gonza... on 18 Jun, 2015 11:58 PM
_____
You're more than welcome!!! I'm equally as grateful for Dr.
Rosedale's generosity and willingness to share what he's learned. I bought
his book because he has the most amazing talent for conveying highly
technical information in a way that average, everyday people can understand
. and act upon!!! His YouTube videos are amazing.
BTW, I'm a student of Thomas Seyfried's work. His research is
in the area of calorie restricted ketogenic diets to manage cancer and
neurodegenerative disease. Fascinating stuff. The basic premise is that
sugar feeds cancer and that by lowering BS levels and raising ketone levels,
prognosis is improved no matter WHAT the type of cancer. It would be
absolutely amazing if the two good doctors ever had the chance to meet and
talk shop. Dr. Seyfried teaches at Stanford & Boston College.
You (and Team Rosedale) keep up the great work!!!
Please feel free to send me an email if you ever need me to stop by and
comment on something.
Regards,
Terry Lee Gonzalez
Support Staff 14 Posted by Ken on 19 Jun, 2015 12:10 AM
Terry
Thanks and swing by any time.
Your comment: he has the most amazing talent for conveying highly technical information in a way that average, everyday people can understand and act upon!!!
Has been a great help for me.Ken/ Rosedale Support Team
15 Posted by NY on 19 Jun, 2015 03:28 PM
Hi,
Are there any recent lectures/interviews/articles by Dr Rosedale available? The most recent post I can find on his blog is from 11/2013 and the latest interview I could find was on iTunes from 09/2014 with Jimmy Moore. Always eager to hear from Dr Rosedale.
Support Staff 16 Posted by Ken on 19 Jun, 2015 03:45 PM
NY
At present there aren't any available, however, Dr. Ron is working on some but at this time not sure when they will be available - you can Sign-Up here and you will be notified when they are published.
Ken/ Rosedale Support Team