Calley Means
speaker
1,357 appearances
15 recordings
7 series
first heard Oct 2024
last heard 9 Apr
Calley Means’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 2 in all, peaking in Apr 2026 with 1.
Appearances
Oh, I was just going to say one of the beautiful things about keeping your blood sugar more stable over time is that – and I'm sure I imagine you've noticed this in your own life. I certainly have – is that when you keep that blood sugar down and you get on top of your insulin levels, you end up being more metabolically flexible. And actually, that can really diminish that type of –
that craving and hunger that we feel all throughout the day to have those snacks right like it's the spikes and the crashes that lead to this dependence on glucose where our body is more biologically equipped to process glucose than fat um so by actually keeping glucose more stable keeping our insulin levels under better control, we tap into fat burning much more effectively.
And we all have several weeks worth of fat, even a lean person on their body that can help us stay satiated and not so viscerally hungry in between meals and not so dependent on glucose. So that's one of the other things that I really love about this technology is that it trains people to
kind of manage like anger and manage their cravings and become, that is really what one of the side benefits of metabolic flexibility is, is not, you know, having that desperate feeling of like, I have to snack. And I've definitely had times in my life when I've more, I know I've been less metabolically flexible because I'm always looking out for where's the Hershey kiss? Where's the snack?
What if I don't have food with me? And that's not really that's not really a great place to be in, you know. And so it's very liberating to to kind of be able to go longer between meals. And I was at a talk by Dr. Terry Walls at a conference just a few weeks ago.
And she takes it to the extreme, which is that she's she's so metabolically flexible that when she travels, because obviously airports are just a disaster land for getting healthy food unless you bring your own. She just doesn't eat on travel days. Those are her extended fasting days.
And she's trained her body to be so metabolically flexible over time that she can tap into her fat stores during those travel days and not have that kind of panic. And so that's definitely one of the things that motivates me as I keep my glucose more stable is I know I'm becoming more metabolically flexible.
And therefore, I'm becoming a little bit more free from the dependency on always having a glucose hit.
Yeah. Well, I have to admit, a lot of what I've learned about this comes from you. I mean, reading The Blood Sugar Solution, I think when I was in medical school, one of my favorite books of all time. Everyone should read it. But I mean, it's a wake-up call because that book is based on the research and it was not what I was learning at Stanford Medical School.
That if a patient walks into the office and their glucose is 99, that Bill of Health, it's under 100. You're totally fine. You don't need to think about this. That is false.
And we have learned there was a paper in The Lancet from, I think, two years ago that showed that fasting glucose is really a very lagging indicator of metabolic dysfunction and therefore probably not the best screening tool for us to use to identify people who are on their way to big problems.
Meaning that it's not going to change until the train is really off the rails.
And this paper was conservative, I would say, based on the methods and showed that it was about 13 years before your fasting blood glucose chart starting problems that you probably had underlying insulin resistance. So the body is so amazing. We... put all these stresses on it, like repeated glucose spikes.
Each one of those glucose spikes is telling your pancreas, it's stressing your pancreas and telling it to create that insulin surge that takes the glucose out of the bloodstream.
And as that happens repeatedly over and over again, and as your liver insulin resistance develops because you're eating so much fructose, these things are working together to basically make you less sensitive to insulin, to to create insulin resistance, which is the body's protective way of saying, whoa, too much insulin, too much glucose coming around. We can't get this all into the cell.
We can't process it fast enough block, but the body is smart and adaptive. And the pancreas says, well, we got to get that blood sugar out of the bloodstream. So I'm just going to produce more insulin to keep driving that glucose into the cells. So you're having this rising insulin and
keeping that fasting glucose at a seemingly normal level while you march down this trajectory of worsening insulin resistance. Of course, we do not check fasting insulin in conventional medical practice. The ADA guidelines do not recommend checking it in virtually any patients, even if you have diabetes. And so we miss this window where the body's working so hard to overcompensate
while our fasting glucose remains low. But one of the, um, and only when that process really starts breaking down, do we start to see that fasting glucose creeping up where those compensatory mechanisms have essentially kind of gone off course. Um, so, so we really want to keep our fasting glucose in that lower normal range, more from 70 to 85, um, And there's large studies.
New England Journal of Medicine has shown that people in the lowest quartile or quintile, I forgot the exact data, but in the lowest range of normal blood sugar, so more in that 70s, have a much lower risk of future diabetes development than someone who's in the high normal range. And yet, for many of these people, their doctor is telling all of those people in that category that they're normal.
So the cool thing about continuous glucose monitoring is that as you become more insulin resistant, you tend to have a more unstable post-meal level of glucose, like you spike higher to the same food. And so seeing sort of where you are in terms of your responses to foods can be a little bit of an early indicator of whether you're moving down the spectrum of insulin resistance.
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