So we hear that if one consumes too much refined insulin-spiking carbs, it is very likely that a large portion of it will get stored as fat. Simple question. If I eat a large amount of a fatty low glycémic index food, like drinking some full fat cream (30% fat), physiologically, what happens after my body has used what it needs at that time? Does the rest get stored as fat? (I'm it does) but how?
Hello, This topic is becoming a hobby fascination of mine and I've been reading a fair amount of literature on it, which naturally gives rise to some questions. I have recently realised through a simple BG meter I inherited from my T2 diabetes mum, that my BG levels are slightly higher than what is considered to be normal. It seems to be exclusive to when I am fasting. I say this because on numerous occasions I have eaten the barely-imaginable filth that would cause BG's to rocket in just about anyone and tested my BG's within the hour only to find that it is still below 8mmol/l, where