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What Raises Blood Sugar Levels

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How Do Fats & Proteins Affect Blood Sugar Levels?

After you eat, your blood sugar levels increase and trigger the release of insulin, an important hormone in managing how your body uses glucose. Different types of nutrients affect blood sugar differently, and maintaining an appropriate intake of carbohydrates, proteins and fats will help control blood sugar levels and prevent or manage metabolic diseases like Type 2 diabetes. Carbohydrates, proteins and fats are the three macronutrients your body needs. Carbohydrates are primarily used for energy, while proteins are important for rebuilding tissue, and fats are important for maintaining cell membranes and facilitating vitamin absorption, among other functions. Carbohydrates have the most significant impact on blood sugar, so carbohydrate intake should be monitored closely by individuals with or at risk for Type 2 diabetes. Protein's Effects on Blood Sugar Compared to carbohydrates, protein keeps blood sugar levels steady. When consumed alone, protein does not generate a rise in blood sugar. According to a study published in 2003 in “American Society for Clinical Nutrition,” individuals with Type 2 diabetes who maintained a 30:40:30 intake ratio of protein to carbohydrates to f Continue reading >>

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  1. Debra Stem

    No they do not. Period.
    Carbs from vegetables for the most part are slow burning.
    Sugar and high fructose corn syrup (and other hidden sugars in packaged foods ) raise your blood ugarcfast and burn fast. They have no nutritional value. Leave them out of your eating plan.
    If if you are wanting to lose weight/build muscle, educate yourself in the correct way to do it.

    Eat simply, shop the outside isle of the grocery store. Eat simply prepared vegetables and low fat,broiled or baked meats, eggs, egg whites and a small amount of plain fruit. Skip the bread and pasta. Drink only water. Stop eating after supper. Eat slow. Chew your food thoroughly.

  2. Matt Saks

    In vegetables, the amount of glucose is much, much less per unit of weight or volume. That is to say, the sugar density in vegetables is less.

  3. Paul Harris

    This phenomenon is measured and compared in the Glycemic Index.

  4. -> Continue reading
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