Blood Glucose

links: reference: 5-13-2021

Blood Glucose #

• Consumption of Dietary Protein alone lowers blood sugar, due to insulin secretion in response to amino acids. The circulating glucose picked up along the way can turn into fat. So, it is advised to have some carbohydrates shortly before consuming (a lot of) protein, as otherwise, under the influence of cortisol, a lot of protein will be used for energy.
• High blood glucose can make you sleepy
• Glycemic index != insulin index.
• “Normal pregnancy can be considered “diabetic” by some definitions based on blood sugar. I got interested in this when I talked to a healthy “diabetic” woman who had a two year old child whose IQ must have been over 200”
• Peat: Glycemia, starch, and sugar in context
  • The composition of dietary fat directly influences glucose-stimulated insulin secretion in rats
    • Insulin responses during hyperglycemic clamps were augmented by saturated but not unsaturated fat
  • [Acute effects of fatty acids on insulin secretion from rat and human islets of Langerhans]
    • Long-chain fatty acids (palmitate and stearate) were more effective than medium-chain (octanoate). Saturated fatty acids (palmitate, stearate) were more effective than unsaturated (palmitoleate, linoleate, elaidate
  • [Brain mitochondrial swelling induced by arachidonic acid and other long chain free fatty acids]
  • [Relationship between cerebral energy failure and free fatty acid accumulation following prolonged brain ischemia] cerebral energy failure in the ischemic brain is related to the accumulation of free fatty acids, which are derived from endogenous brain lipids.
  • [Amelioration of high fat feeding-induced insulin resistance in skeletal muscle with the antiglucocorticoid RU486]
  • [Sucrose ingestion normalizes central expression of corticotropin-releasing-factor messenger ribonucleic acid and energy balance in adrenalectomized rats: a glucocorticoid-metabolic-brain axis? ]
  • [Fructose and dietary thermogenesis] Fructose ingestion induces a greater thermogenesis than does glucose. This can be explained by the hydrolysis of 3.5-4.5 mol ATP/mol fructose stored as glycogen, vs 2.5 mol ATP/mol glucose stored. Therefore the large thermogenesis of fructose corresponds essentially to an increase in obligatory thermogenesis.