Is AUC insulin from high glycemic low calorie like carrots lower than AUC insulin from low glycemic high calorie like beans?

#1

Just wondering I’ve had weird spikes from carrots

#2

You’re thinking that the high glycemic index isn’t enough to explain the spike?

#3

No, I’ve found glycemic indices largely irrelevant to how much my glucose spikes after meals… Other than small guidelines like “beans are better”

I used to memorize those tables, not realizing how useless they largely were

1 Like
#4

Glycemic indices apply to many millions of people world wide. They are a key tool in the treatment of pre-diabetics and type 2 diabetics. It appears that glycemic indices do not indicate how much your glucose spikes after meals because you process carbs in a very unusual way. Could this be because you are unusually thin? What is your BMI?

1 Like
#5

I thought the latest thinking was on glycemic load = glycemic index times carbs per serving. Carrots was the prime example of high index but low calories, so should have a lower glucose raising and insulin effect. Is this false?

#6

I’ve also found that glycemic index does not correlate well with the CGM data and that carrots gives me glucose spikes too.

That’s probably because carrots have a larger proportion of their carbs as real sugar while beans are mostly starches.
For 100g of carrots: Carbs: 9.6 grams (Sugar: 4.7 grams, Fiber: 2.8 grams)
BTW It’ve found raw carrots to be less of an issue for me

#7

Are you really eating these foods in isolation? Why torture yourself with these minutiae? I eat my carrots (shredded, raw) along with cooked legumes and loads of romaine, arugula, baby spinach, Italian parsley, cooked corn, bell peppers, onions, tomatoes, walnuts, pumpkin seeds, garlic, a little bit of olive oil, and a lot of red wine vinegar. I really don’t care about what the individual components look like on a graph because that’s not how I eat or live. I am positive that Dr. DAJ Jenkins is vexed that people are abusing his findings in this way.

1 Like