Posted on 12/18/2023 10:15:35 AM PST by ConservativeMind
Researchers have unearthed vital information about the relationship between insulin levels after eating and long-term heart and metabolic health. The research upends the notion that insulin surge following food intake is a bad thing.
Normally, insulin levels rise after eating to help manage blood sugar. However, the concern is whether a rapid increase in insulin after a meal could spell bad health.
The study followed new mothers.
The interpretation of insulin levels from the test can be misleading if one does not account for baseline blood sugar. "It's not just about insulin levels; it's about understanding them in relation to glucose," Dr. Retnakaran said, pointing out that this is where many past interpretations fell short. A better measurement is the corrected insulin response (CIR) that accounts for baseline blood glucose levels, and which is slowly gaining prominence in the field, he said.
The study revealed some surprising trends. As the corrected insulin response increased, there was a noticeable worsening in waist circumference, HDL (good cholesterol) levels, inflammation, and insulin resistance, if one did not consider accompanying factors. However, these seemingly negative trends were accompanied by better beta-cell function. Beta cells produce insulin, and their ability to do so is closely associated with diabetes risk—the better the beta cell function, the lower the risk.
"Our findings do not support the carbohydrate-insulin model of obesity," said Dr. Retnakaran.
In the long run, higher corrected insulin response levels were linked with better beta-cell function and lower glucose levels, without correlating with BMI, waist size, lipids, inflammation, or insulin sensitivity or resistance. Most importantly, women who had the highest CIR had a significantly reduced risk of developing pre-diabetes or diabetes in the future.
Dr. Retnakaran hopes their findings will reshape how medical professionals and the public view insulin's role in metabolism and weight management.
(Excerpt) Read more at medicalxpress.com ...
In this case, what otherwise seems unhealthy, and appears to have initial support as being unhealthy, is far better than the other indications might otherwise lead one to believe, at least, for blood sugar and insulin concerns.
As a rule, you don’t want the extra weight or inflammation, though, which may happen with your specific insulin response situation.
Total junk, poorly written.
Just what I’ve come to expect from “medicine”.
I note the all-American name, too.
Thanks for the post. I was diagnosed with diabetes last June so I am reading a lot of research. Your statement of
“As a rule, you don’t want the extra weight or inflammation.” Is sensible. I seem to remember that obesity is one cause of inflammation. Am I mistaken in this?
Type 1 diabetics NEED to shoot Insulin. Others, meaning Type 2’s, not so much.
I’ve found is that best option is to have people hook up to a Continuous Glucose Monitor (CGM) and find out for themselves that eating the right foods (i.e., carb-free) will pretty much end the ‘need’ for Insulin. They need to figure it out themselves.
Nothing much in results will come out of this study, unless it increases sales of statins (and their ilk)
Obesity does cause chronic, low level, inflammation, in my understanding.
Sorry, meant this for the border post.
I think a CGM is the best thing since sliced bread and they should give it to folks a lot earlier.
Andrew Huberman MD, posted a 3-hour podcast today on this subject (sugar, diabetes, carbs...)
There seems to be an idea that our bodies should be “steady state”. It seems more likely that our bodies are in a state of constant flux and trying to push it to be a steady state may be bad for us.
The key is not to eat too many meals throughout the day. At most two meals a day and no snacking.
Thanks.
I have cut about 20 pounds in an effort to shrink my gut. My fighting weight is about 10 pounds lower. I learned recently that fast weight loss can trigger gall bladder issues, as well as stress and age. If I do things well, I expect my stress levels to remain elevated for another year. And I’m not getting any younger. So all the risk factors remain with me.
On sunday I ate too much and got sick to my stomach. Over eating is a consistant pattern for me. However, I did make some culinary mistakes which I won’t repeat. I discovered that apple cider vinegar, lemon juice and gree tea. calmed my stomach considerable. In fact, everything reverted to normal.
A big question for me now is as to whether I can manage my eating so as not to cause me problems if I wanted to avoid the gall bladder operation.
also I need to look with more detail as to how much the loss of a gall bladder will reduce your ability to uptake fat soluable vitamins.
You will take enzymes or bile, everyday, to counter what you lost from a gall bladder going missing. If you get too much bile from supplements, you will have temporary, but real, issues. You will need to balance it and your food to something predictable to treat. These are what I’ve come across as concerns in the past, researching for someone.
Dissolve your gall stones, if you can afford the time. Some have done it with Jarrow Bile Acid Factors, but understanding what type of stones you have, would refine your options.
It sounds like you are producing less gastric acid, which the vinegar helped.
Have you been tested for H. Pylori? That can exhaust stomach acid cells early.
Two bile acids are often prescribed to dissolve smaller gallstones:
ursodeoxycholic acid
chenodeoxycholic acid
In an older study from 1989, ursodeoxycholic acid helped prevent gallstone formation in obese people who were following very low-calorie diets.
It may take up to two years for bile acids to treat gallstones. Gallstones may re-form when you stop taking the medication.
https://www.healthline.com/health/how-to-get-rid-of-gallstones#other-treatments
This business has me going back and forth as to the efficacy of gall bladder removal.
For example
I had two cholesteral gallstones and a third that passed through while I was in the hospital. The literature says that one or two gall stones may not merit a gall bladder removal.
(The doctors did say that my gall was completely black)
I discovered something huge. That is that cholesteral lowering drugs can cause gall stones. So I went off of them. I was taking colchesine, crestor and ezitimbe to reduce my stroke risk. But cholesteral lowering drugs also contribute to gallstones.
I think that the better strategy now is just to cut the last 10 pounds of fat around my guts. I’m on the way to doing that.
My stomach seems to have change. Coffee now disagrees with me. I’ve never had that before.
Cholesterol stones. These are usually yellow-green because they're mostly made of undissolved cholesterol. But they can have other stuff in them, such as bilirubin or bile salts. They're the most common, making up about 80% of gallstones.
Pigment stones. These are brown or black stones made mostly of bilirubin. People who get them usually have liver disease or a blood disorder such as sickle cell anemia or leukemia.
https://www.webmd.com/digestive-disorders/gallstones
If your bile, and likely stones, are black, you may have a different issue than cholesterol stones.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.