How to best minimize the insulin response long term

May 28 by , medical review by in About membership, Insulin, Low Carb Denver, Presentations, Uncategorized

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Can you think of a food found in nature, that’s high in both fat and sugar? If not, perhaps our human ancestors did not eat a lot of this kind of mixed meals. Interestingly, when you mix fat and sugar you’ll also increase the insulin response, which is something you may want to avoid for health and longevity.

In this presentation, Dr. Eades talks about minimizing the insulin response over time and how to best do this. For example, should you follow the conventional advice to eat frequently, or should you eat fewer meals?

Dr. Mike Eades is one of the early pioneers within low carb, and the author of several books on how low carb works. This presentation from the Low Carb Denver 2019 conference is about how you can best minimize the insulin response over the course of a lifetime.

This is our #16 published presentation from the Low Carb Denver conference. Find all the earlier ones here.

Transcript of the preview above

Dr. Michael Eades: This is kind of a weird study; it’s weird but it’s telling. And these poor guys, six obese males, before and after three weeks of total caloric restriction, and I mean total caloric restriction.

They fasted for three weeks, had water only, lost an average of 10.8 kilograms, which is a lot of weight. And then when they did this test, they drank 150 cc of a suspension of corn oil… whoa! They did this, and you can see on the top this is before and after food restriction, you can see the little line across the top, they got IV glucose.

Expand full transcript

And they wanted to have IV glucose to see what effect the glucose would have without it having the incretin effect, so they gave them IV glucose, and what you can see is, on the top of the glucose, of course the IV glucose is the highest and then the next is the oral fat, and then they– I mean, the IV glucose, post-oral fat and then at the bottom is the oral fat, which shouldn’t stimulate any glucose response, the insulin response.

The highest one now is the IV glucose and oral fat, and this is what you find in the incretin response, is that when you mix fat and sugar, you get a lot of insulin. And it makes you think that maybe in olden times, people didn’t eat a lot of mixed meals.

And if you try to think of a food that you can find in nature that’s high in both fat and glucose, fat and sugar, it’s hard to find one; it’s either one or the other. But that runs it up and you can also see what it did with the GIP.

And you can see on the right-hand side, after food restriction, and they’d lost all this weight, everything got moderated, I mean, they’ve got disrupted metabolism on the left side.

Transcript

Watch a part of our presentation above. The full video is available (with captions and transcript) with a free trial or membership:
 
The incretin effect and insulin resistance – Dr. Michael Eades

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Low Carb Denver 2019

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  • How to think about how to eat — Gary Taubes
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  • The carbohydrate-insulin model of obesity — Dr. David Ludwig
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  • The US dietary guidelines: why they matter
  • Cholesterol on a low-carb diet
  • Insulin resistance and sexual health — Dr. Priyanka Wali
  • Weight loss and type 2 diabetes reversal on low carb – is it sustainable?
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  • Saving lives and healthcare dollars
  • Ketones: the metabolic advantage
  • How to increase your odds for healthier aging
  • Building healthy athletes: from beginner to winner
  • A low-carb diet for T2D reversal – Dr. Sarah Hallberg
  • What about fiber on a low-carb diet?