I had some drama the last couple of weeks with my dad (age 75) feeling unwell after meals. He has also complained of swollen feet and pain in the legs.
Being a biohacker after reading a great book based on glycemic-response research, I recommended he test his blood sugar after meals. Mom & Dad are not rich people – bread and other starches are staples in their household.
I bought him a blood glucose meter along with some strips and recommended he measure just before taking the first bite, and at 60 and 120 minutes.
The results were interesting – the oats we all believe to be the perfect breakfast made his blood sugar skyrocket by almost 100%! Bread – similar results. These extreme spikes coincided with him feeling very unwell.
Mom, the food preparer in the household went into a bit of a panic – the staples she relied on all sent his blood sugar levels rocketing.
She ran the tests on herself and found that bread and oats had no discernible effect on her blood sugar. After testing for a couple of days they ended up with a diet that does not cause a spike – lots of mixed veg, chicken, and corn (maize) based food. He now enjoys a bowl of corn grits in the morning, mixed veg, chicken and/or fish throughout the day.
Recent research on glycemic responses to food have found that weight loss can be accelerated by preventing blood sugar spikes – when the blood glucose levels are high, our insulin turns glucose into stored fat to protect the body from an overdose. That is when we pile on the pounds.
Dad has so far lost 10 pounds in 2 weeks and we’re expecting more off as they find more foods that agree with his system.
Very interesting is how wheat (bread) and oats makes him spike while mom gets no spike from those foods – evidence that different people can eat the same foods causing one to pile on the pounds and other not.
It really seems that all calories are not created equal.