Hi Jimi, it’s Sarah.
Tired after meals, hungry too soon, and softer around the middle than you used to be?
The reason could have to do with insulin.
Every time you eat, your body releases insulin. Think of it as a key that unlocks your cells so sugar can move in and become energy.
With insulin resistance, the locks get jammed. Your cells stop responding to insulin the way they should, so sugar lingers in your blood instead of fueling your cells.
Your body notices.
Your pancreas, the organ that makes insulin, sends out more and more of it, like knocking louder on a door that won’t open. For a while, that works.
With enough extra insulin, your cells still let the sugar in, and your blood sugar stays in a normal range.
But it comes at a cost.
Because your cells aren’t getting fuel easily, you can feel tired even after a good meal.
Your brain senses the shortfall and asks for more food, often something sweet for quick energy.
And as your blood sugar and insulin swing up and down, your focus can swing right along with them.
Meanwhile, all that extra insulin tells your body to store fat, especially around your middle.
And because your pancreas is working overtime to keep your blood sugar in range, insulin resistance can build quietly for years before a blood test ever flags it.
So what foods lead to insulin resistance?
Most of us would point to sugary foods, and that makes sense. Candy, soda, and pastries flood your blood with sugar, and your pancreas has to work hard to clear it.
Over time, a diet heavy in sweets can definitely contribute to insulin resistance.
But some of the foods that drive insulin resistance don’t send your blood sugar soaring. Many aren’t sweet at all. They work slowly instead, making your cells a little less responsive to insulin month after month.
And they’re foods many of us buy because we think they’re good for us.
They sit in plenty of “healthy” kitchens. Maybe even yours.
Which means you could be doing everything right and still be working against your blood sugar without knowing it.
So which foods are they?
⇒ Find out in the free Tackling Type 2 Masterclass, hosted by Ocean Robbins.
You may know Ocean Robbins from Food Revolution Network.
For the Tackling Type 2 Masterclass he’s being joined by Brenda Davis, a registered dietitian who has spent decades studying how food affects blood sugar.
She has written or co-written 12 books with nearly a million copies in print, including
Kick Diabetes Essentials: The Diet and Lifestyle Guide.
She’s also the lead dietitian for a diabetes wellness project in the Marshall Islands.
In this 90-minute masterclass, you’ll discover:
- Which everyday “healthy” foods can fuel insulin resistance…
- Why whole fruit may not be the problem you’ve been told it is…
- A widely believed protein myth that can raise your diabetes risk…
- Plain-English explanations of blood sugar and insulin resistance, so your numbers finally make sense…
- And more!
Today, about 40 million Americans now have diabetes, and most cases are type 2.
That’s roughly 1 in 8 of us, up from about 30 million in 2015.
Another 115 million adults have prediabetes. (That means blood sugar that’s higher than normal, but not yet in the diabetes range.)
And about 11 million adults have diabetes and don’t know it.
But this condition can be prevented, treated, and even reversed.
Find out how in this important free online event:
⇒ RSVP now for the Tackling Type 2 Masterclass with Ocean Robbins and Brenda Davis
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