Скачать или смотреть EP221: Roti, Dal & Tinda Meal & My Blood Sugar | Meal Improvement Series 3

Can changing the meal composition really reduce the blood sugar spike of a meal? If so, by how much? Also, which is the best way to improve the meal composition? We will hopefully find some answers to these questions in this series!
.
Meal Improvement Series 3 Schedule:
Meal #1: Reference Meal = +41mg *TODAY*
Meal #2: Less Roti, More Dal & Sabzi
Meal #3: Less Roti, With Eggs
Meal #4: Less Roti, With Paneer Bhurji
Meal #5: Less Roti, With Dahi & Salad
.
Disclaimer: These are my personal readings. I’m not a diabetic and results can be different for each person, especially for diabetics. My own results can vary by 10-15% day to day. Each person should test food items on themselves. Glycemic load, calories, quality of ingredients & quantity of food, all of these matter as well. Finally, I am not a doctor & this is not medical advice.
.
How to see my results: Best is to see how different food items compare with each other as an indication, rather than looking at my absolute numbers.
.
Why I’m doing this if I’m not a diabetic: I’ve noticed that having steady glucose levels makes me feel good & I get lesser food cravings. Plus, prevention is the best medicine. Research today shows that high blood sugar variability over time can lead to health issues including diabetes, heart disease & obesity. Please see the work of Dr. Rob Lustig, Dr. Casey Means, Dr. Michael Snyder & Jessie Inchauspé.
.
My personal aim:
1. Blood sugar increase after eating = Approx. 30mg/dl or lower
2. Return to baseline = Within 2-3 hours after eating
3. Range = Be within 70-120mg/dl for 80% of the day