RetiredHappy
Thinks s/he gets paid by the post
- Joined
- Jun 27, 2021
- Messages
- 2,773
The difference in the spike to blood sugar is not just the fats, but by frying rice, or keeping in the fridge or freezer, it turns into resistant starch. It is true of most if not all, carbs. Frying, baking, keeping cold for a few hours or freezing them turns them into resistant starch, which results in lower carbs.I was misunderstood. I agree. I said cut back, not eliminate protein. If someone is eating a lot of steak or burgers it should be easy to but that by 1/3 or 1/2 and not suffer much. Red meat protein is expensive and this is about saving money through behavior modification.
Regarding glucose and diabetes I'm fighting that and my CGM is instrumenting my numbers in order to cause me to modify my behavior accordingly. There are tradeoff. The best example I can think of is a bowl of steamed rice vs a bowl of fried rice. If I eat a bowl of steamed rice my CGM will spike to 200+, sometimes 250 and then retreat back to 100-115 within an hour or so. If I eat a bowl of fried rice (Chinese-style) it will spike to 150-160 and then retreat back. The trade off is obviously the oil/fat but it does attenuate the absorption and I've calibrated this with the blood test at the same time. I trade glucose health for cholesterol health in this case, assuming caloric intake is close. Otherwise, I could just be miserable and nobody wants that.
I make an awesome waffle, but now I make the waffles the day before, keep them overnight in the fridge and then put them into the bread toaster to make it crisp again the next day.
Resistant starch is a real thing, and reading up about it is a must for all pre-diabetics and Type 2 diabetics.