Glucose Mastery: Unraveling the Mystery of Sugars with Dr. Sheri Colberg, PhD

[@shelleyhodgkinson1341]

One of your most interesting podcasts yet! So helpful!

[@belinavarro]

Wow very interesting to know and never have I've known this but before when I would drop low I use to say not orange juice just a coke because it wouldn't bring me up real high. But peanut butter does a lot quicker

[@FTFWARRIOR]

Glad this one was helpful!

[@worthybookjourney3231]

This was so good, Matt. I knew already we are fearfully and wonderfully made but this just blows my mind to how complicated our body is. I really wish I understood all that she said and had access to her constantly until I understood better. Would honey work as a straight glucose? So good. Thank you.

[@scolbergochs]

Honey is a mix of fructose and glucose with a small amount of sucrose (combo) in it. More of it is fructose than glucose, so it is slower to treat lows that either straight glucose or sucrose. It still works, just takes longer.

[@FTFWARRIOR]

So glad it was helpful! And honey is actually about half fructose! Not a great "fast" low treatment, but I love to use Manuka honey for it's health properties if the low isn't an emergency - sometimes I'll even make tea with it

[@joshuaking1379]

Converting fat into glucose is an exothermic reaction

[@scolbergochs]

Fat is not directly converted into glucose. The backbone of triglycerides (glycerol) can be converted by the liver into new glucose, but the fatty acids themselves are not converted. The reason blood glucose goes up with a higher fat intake is that your body will use fats at rest as fuel and not need to use as much glucose in that case--so the fat makes you more insulin resistant.