Jeffrey Bland reports Day 9 of his continuous glucose monitoring experiment. When he added phytochemicals from Himalayan tartary buckwheat to white bread, his blood sugar response dropped 47% compared to plain white bread alone. He notes this is a single test and results may vary.
Well, hi there, once again, back at the old continuous glucose monitoring experiment. So today we did something really interesting I want to describe to you, but before I get there, let me address a couple of the questions that we've gotten in from feedback to date. People have asked the question about, well.
What about your microbiome or what about.
Your exercise, or what about your sleep or what about your stress? Aren't those going to really influence your CGM values when you do the testing of these various foods? And the answer is, this is why we require a fasting overnight at least 10 hours before we do the test, because it's then consistent every day, stopping eating at night, at least a 10 hour fast. Then we do our test in the morning before you go and exercise or you do any other activities. So we have a baseline and we're trying to keep all other variables independent. So we just have one dependent variable, which is the food that we're eating. Now, that doesn't mean that stress or sleep or toxins or microbiome or many other factors don't influence your blood sugar. They certainly do.
And we're all learning about that each.
Day as we go through our daily routines because we're able to measure with our CGM monitor how that's influencing our own specific blood sugar. But the test itself every morning does not have those variables involved because we're doing it on a fasted rising morning analysis every day. That's why you see the data always being early morning. Okay, now with that in mind, what did we do today? Because this was kind of cool. So you might recall that one of the days we did an analysis of the glycemic response to our shake mix, our Himalayan tartary buckwheat shake mix, and then we compared that to our white bread. And you recall that when I showed you my day of white bread bread versus my day of the shake mix, that the shake mix had a much more favorable effect on lowering the glycemic response in white bread that produced a spike like the Andes Mountains of blood sugar. So I got the question then, what would happen if we took the phytochemicals that were present in the HTB flour, in the Himalayan tartary buckwheat flour, and we were to then actually add them to the white bread, what would happen? Now we're still involved in this, so we don't know completely the answer to that, but I want to give you some preliminary kind of feedback. So these are the capsules that we.
Have that are part of our product called HTB rejuvenate. And this is the capsules that encapsulate.
Then the portfolio of those phytochemicals that are uniquely found in Himalayan tartary buckwheat. So we took four of these capsules, opened them up.
That gives about 2 grams, which is a dose that would be equivalent to about a quarter pound of Himalayan tartery buckwheat flour. And we put those flour, excuse me, those capsule materials, into our white bread. And we took that this morning and we saw would that influence at all our glycemic response. And this is an n of 1. So please, it's just me this morning, but I was very encouraged when I.
Looked at my own data.
So let me just share with you. So here was my white bread day, actually, I've had two white bread days. And this is what the curve looks like. As I said, it looks like the Andes Mountain. It goes up very quickly. My blood sugar rises up over to 140, but it comes down very quickly as well. But it has a really big spike on blood sugar. So today what I did is I took that same amount of white bread that I consumed in this study, but I added to it the 4 capsule equivalent to the phytochemicals. And again, the same kind of comparing likes to likes. You'll notice that this response is much attenuated than this response. So even though I got the same amount of starch this morning, I had a very significant reduction, actually, it was a 47% reduction in my glycemic response when I included these phytochemicals from buckwheat. Now, that's my own individual response. This could vary from person to person. And as I said, we're doing a group study, so we'll see how it all works out. But it was very encouraging and again tends to argue that this Himalayan Tertiary buckwheat contains a whole interesting array of differing micronutrients and macronutrients that really influence our glycemic response to food. So very exciting.
Keep it up.
And thanks for being with us through this process. We appreciate it.
