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Back to the drawing board, then. Thanks.
Challenging the blueberries that I typically put into my yogurt with the protein powder. Can this be simply insulin resistance?
Mary Ascher wrote: «Challenging the blueberries that I typically put into my yogurt with the protein powder.»
Top suspect would be that these blueberries are higher carb than USDA reference values.
re: «Can this be simply insulin resistance?»
Insufficient data: the responses to the yogurt, and maybe even the protein powder, need to be separately challenged.
And speaking as just an interested self-care citizen, I’ve not observed enough reports of odd BG responses in IR to be an authoritative resource on how IR presents.
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The yogurt recipe is the original one from the book – I didn’t know there were others. Now Inulin is the prebiotic. The protein powder is called Ultra Pure Protein, purchased directly from Gluten Free Society. 4 carbs. I don’t like the taste of the yogurt – sorry – so
I need the powder. But I’ll try skipping the berries. Thanks.
Mary Ascher wrote: «Now Inulin is the prebiotic.»
Great; that rules out the prebiotic.
re: «The protein powder is called Ultra Pure Protein, purchased directly from Gluten Free Society. 4 carbs.»
Even if net carbs, raising my net carb estimate to 9.35g; that’s still not sufficiently provocative to explain the PPBG bump. But you could challenge test it in isolation.
re: «I don’t like the taste of the yogurt – sorry…»
No apologies necessary. I never used to consume yogurt, and still don’t, per se. It gets hand-stirred into daily smoothie, post-blend.
re: «But I’ll try skipping the berries.»
And the berries could be separately challenged, too. In the pantheon of puzzling food responses, this one has some simple triage to try.
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Todays result was from a fasting sugar of 95 to a 39-minute result of 114 – better, but not consistent with the no change rule. Could there be lactose problems in Organic Valley half & half? I have never had any apparent issues with cheese (even n
Non-organic…but I’ve never tested for it either.
Mary Ascher wrote: «Todays result was from a fasting sugar of 95 to a 39-minute result of 114 – better, but not consistent with the no change rule.»
What was this a challenge of?
re: «Could there be lactose problems in Organic Valley half & half?»
Lactose is a favored chow of (no surprise) the formerly-named Lactobacillaceae (now becoming referred to as Limosilactobacillus). So even if a dairy product had more, the bugs would consume it anyway, before consoling themselves with the fructans.
re: «I have never had any apparent issues with cheese…»
Aged cheeses have even less residual microbiota-accessible carbs, and tend to have the whey fraction removed almost entirely. So if your BG response were due to either of those, it wouldn’t be with cheese.
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The original yogurt recipe from the book – I didn’t know there were others. Inul
Mary Ascher wrote: «The original yogurt recipe from the book…»
The Super Gut recipe (p233) allows: “(inulin or raw potato starch)”
If using the potato starch, it’s particularly important to hit the full ferment time. Unmodified potato starch powder is not 100% prebiotic. My estimate is 50%. It’s a glucose polymer, so if consumed in the depolymerized form, it’s potato soup, and it’s going to bump BG. Inulin, a fructan, won’t present that possibility.
re: «… – I didn’t know there were others.»
The book also has a coconut milk based variant. Plus, L.r. recipes are proliferating across the internet. As I recall, the Blog lately hosted Dr. Ozment’s version.
And it’s not just short time that could present a problem. Anything that impairs the ferment could result in a yogurt with excess net carbs: temp too high or too low, starter problems, amendments in the H&H, etc. Doing a BG challenge of just the yogurt would be expected to settle the matter.
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It happened again today. Fasting blood sugar 100 – just a little bit high. I fasted for another few hours, then ate this about 10 am – 1/2 cup L. reuteri yogurt mixed with 1 serving of Dr. Osborne’s Ultra Pure Protein powder and 1/4 cup of organic blueberries. Total 276 cals, 25 g protein, 16 grams fat. My blood sugar at 10:45 was 131. That shouldn’t happen, should it? What am I doing wrong? Thanks for your help and advice.
Mary Ascher wrote: «Fasting blood sugar 100 – just a little bit high.»
For AM draws, this might be dismissed as dawn effect, but if this is a pre-meal FBG later in the day, it suggests a metabolism that isn’t fully corrected, or some lingering insulin resistance (IR).
What recipe are you using for the yogurt, in particular what’s being added for prebiotic?
re: «…1/2 cup L. reuteri yogurt mixed with 1 serving of Dr. Osborne’s Ultra Pure Protein powder and 1/4 cup of organic blueberries.»
Blueberries: 4.35g net carbs in ¼ cup
L. reuteri yogurt: 1g net carb in ½ cup (my estimate)
1 scoop Dr.O’s HydroBEEF™ protein powder: 0g net carb
Total; 5.35g net carb
I would not expect that to shift PPBG by 31 mg/dL, but it did, so what might be the suspects, in no particular order:
You might re-challenge, and remove some variables. Start with just ½ cup yogurt.
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