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Insulin Food Chart

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Fast-acting Insulin

Even when you think you’re doing everything right with your diabetes care regimen, it can sometimes seem like your blood glucose levels are hard to control. One potential source of difficulty that you may not have thought of is how you time your injections or boluses of rapid-acting insulin with respect to meals. Since the first rapid-acting insulin, insulin lispro (brand name Humalog), came on the market in 1996, most diabetes experts have recommended taking it within 15 minutes of starting a meal (any time between 15 minutes before starting to eat to 15 minutes after starting to eat). This advice is based on the belief that rapid-acting insulin is absorbed quickly and begins lowering blood glucose quickly. However, several years of experience and observation suggest that this advice may not be ideal for everyone who uses rapid-acting insulin. As a result, the advice on when to take it needs updating. Insulin basics The goal of insulin therapy is to match the way that insulin is normally secreted in people without diabetes. Basal insulin. Small amounts of insulin are released by the pancreas 24 hours a day. On average, adults secrete about one unit of insulin per hour regardless Continue reading >>

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  1. bcjmmac

    I had never heard of this, until I did an internet search on a hunch, & therefore doubt many other people on this site have heard of it either. I did the search since I have read of the shortcomings of the glycemic index, glycemic load model – essentially they only look at glucose so the effects of artificial sweeteners, fructose, fats, etc, are not considered.
    To improve on the GI/GL model, the Food Insulin Index (FII) measures the bodies insulin response to ingesting food versus simply looking at blood glucose levels (for example, foods containing high fructose levels do not cause Blood sugar spikes but can cause insulin spikes). Helps explain why some foods, previously considered good for diabetics or weight loss, may not fit the “bill”.
    Anyhow, worth a read.
    Following articles review some recent research, or provide more info. https://optimisingnutrition.com/2015/03/30/food_insulin_index/
    http://www.mendosa.com/blog/?p=3624

  2. Minka

    I just had a look at the list. In all honesty, I didn’t see that much difference between the ratings of those foods on the insulin index compared to a GI graph. Everything in the high insulin response category is just as I would expect, as I think of those foods in light of Glycemic Index. The only exception is the raisins, which I would have expected to be higher, or at least I know when I eat them they are ‘morish’ and spark cravings, which indicates to me that my body possibly does respond with an insulin spike and drop.

  3. bcjmmac

    In general, I agree that the GI is a good tool & simplest to use.
    Second link provides some interesting differences. Low fat dairy products tend to be double, or more, on the FII vs GI. Examples given are low fat strawberry yogurt (FII 84, GI 21): low fat cottage cheese (FII 52, GI 10), etc.
    What isn’t discussed in what I saw is whether or not those products incorporate any non-sugar sweeteners (agave, stevia, sucralose, etc). Often some sort of sweetener is added to low fat products to offset lack of fat/make them “palatable” . I presume non-sugar sweeteners since the GI is low.
    Some studies (according to Dr Fung & others) show that while non-sugar sweeteners may be low on GI, the body interprets them as sugar & secretes insulin (“sugar” receptors can’t tell the difference). The author in this case states it is dairy protein causing the effect, but only list low fat dairy products as having the wide differences!
    Something to consider, but think more research is likely needed.

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