Calley Means

tested all the food she was eating and saw anything that spiked her glucose above 120 and then just stopped eating it. So she totally, yeah.

I mean, this is not yet agreed upon by the medical or scientific bodies that be. Again, because we have not done longitudinal studies that show that certain post-neal levels ultimately lead to... We are actually doing a lot of that research right now.

I mean, this is not yet agreed upon by the medical or scientific bodies that be. Again, because we have not done longitudinal studies that show that certain post-neal levels ultimately lead to... We are actually doing a lot of that research right now.

I mean, this is not yet agreed upon by the medical or scientific bodies that be. Again, because we have not done longitudinal studies that show that certain post-neal levels ultimately lead to... We are actually doing a lot of that research right now.

We're working closely with Sarah Gottfried at Thomas Jefferson University, Gerald Shulman at Yale, several people to actually look at what should our glucose be after meals. But from everything I've seen in the literature, it really shouldn't go above glucose. 110 to 120.

We're working closely with Sarah Gottfried at Thomas Jefferson University, Gerald Shulman at Yale, several people to actually look at what should our glucose be after meals. But from everything I've seen in the literature, it really shouldn't go above glucose. 110 to 120.

We're working closely with Sarah Gottfried at Thomas Jefferson University, Gerald Shulman at Yale, several people to actually look at what should our glucose be after meals. But from everything I've seen in the literature, it really shouldn't go above glucose. 110 to 120.

I'd be curious to hear your threshold.

I'd be curious to hear your threshold.

I'd be curious to hear your threshold.

Yeah. So there's sort of four things that I think are kind of worth focusing on. There's the direct effects of high blood sugar. So you eat something and your blood sugar spikes, and then there's biological effects of that. And then there is a fourth thing, which is the long-term stuff.

Yeah. So there's sort of four things that I think are kind of worth focusing on. There's the direct effects of high blood sugar. So you eat something and your blood sugar spikes, and then there's biological effects of that. And then there is a fourth thing, which is the long-term stuff.

Yeah. So there's sort of four things that I think are kind of worth focusing on. There's the direct effects of high blood sugar. So you eat something and your blood sugar spikes, and then there's biological effects of that. And then there is a fourth thing, which is the long-term stuff.

So in terms of those short-term things, like you drink a Coke and your blood sugar goes up from 75 milligrams per deciliter to 150 milligrams per deciliter, that blood sugar spike can cause glycation. It can cause oxidative stress. Wait, wait, wait.

So in terms of those short-term things, like you drink a Coke and your blood sugar goes up from 75 milligrams per deciliter to 150 milligrams per deciliter, that blood sugar spike can cause glycation. It can cause oxidative stress. Wait, wait, wait.

So in terms of those short-term things, like you drink a Coke and your blood sugar goes up from 75 milligrams per deciliter to 150 milligrams per deciliter, that blood sugar spike can cause glycation. It can cause oxidative stress. Wait, wait, wait.

what is glycation so glycation is the process where sugar just sticks to things in your body it's actually just like sugar molecules sticking to things like fats and proteins and and dna and that can cause dysfunction it can cause those you know cellular um parts to be dysfunctional and so that's that's an issue we don't want that it can generate inflammation immediately too this huge surge of sugar is unusual for the body

what is glycation so glycation is the process where sugar just sticks to things in your body it's actually just like sugar molecules sticking to things like fats and proteins and and dna and that can cause dysfunction it can cause those you know cellular um parts to be dysfunctional and so that's that's an issue we don't want that it can generate inflammation immediately too this huge surge of sugar is unusual for the body

what is glycation so glycation is the process where sugar just sticks to things in your body it's actually just like sugar molecules sticking to things like fats and proteins and and dna and that can cause dysfunction it can cause those you know cellular um parts to be dysfunctional and so that's that's an issue we don't want that it can generate inflammation immediately too this huge surge of sugar is unusual for the body

you know it's like what what is going on why is why is this big change this sort of homeostatic shift happening um we don't want that and then it can cause oxidative stress which is sort of this reaction where your body's producing metabolic byproducts that are reactive and can be damaging to the cells so these unpaired electrons that go around and want to bind with things it's resting exactly