Dr. Tim Spector explains why some people's blood sugar spikes more after meals than others. He says you can predict someone's glucose response to most foods by knowing whether they're sensitive to carbs or fats, without needing constant monitoring. Early research overstated differences between specific foods like bananas versus cookies.
You can broadly categorize people into the amount of sugar spikes they get and whether they get a sugar dip after it. Once you've done that, you can pretty much predict how they're going to respond to most foods without the need for further glucose monitor. Just really understanding that, yes, I'm generally sensitive to carbs, or I'm more sensitive to fats. And I think the differences between subtleties of food was exaggerated by the very first studies. You know, people used to say, oh, you know, I respond to a banana worse than I do to a cookie. We actually found that wasn't true. Once sort of break down the food into the amount of sugar and the structure of it, you responded exactly as you would predicted. It weren't these huge differences between the foods if they had the same amount of sugar.
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