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
And Michael Schneider at Stanford has done amazing work showing that basically that we get more 24-hour continuous glucose variability as we march down that spectrum of insulin resistance, even in the face of a normal fasting glucose. The second thing, of course, and I'm just obviously preaching to the choir here, is ask your doctor to order a fasting insulin test.
You want to make sure that fasting insulin is in a low and healthy range, which is a sign to you that your body is not having to do all this extra work and overcompensation in the face of silent insulin resistance. that's developing.
Well, and that example we've seen several times in our members so far, we actually just recently launched a new offering for our members, which is a metabolic health lab panel that tests insulin. Because so many people were telling us, my doctor won't order this for me.
So we have a way now where we send a phlebotomist to the patient's house and they get a cholesterol panel, a fasting glucose, a fasting insulin, inflammation markers, et cetera, so that you can start to see uh, that type of thing. But we, we had an amazing member.
Um, she's actually, I, I will mention her by name because we actually recorded a podcast with her for the levels podcast, a whole new level. Her name's Betsy McLaughlin. She's actually an incredible business woman. She was a CEO of hot topic, which was a huge clothing company. Um, she's on the board of good American and bark and all these companies.
She's a huge powerhouse, but she struggled with weight for like 40 years.
years and she had some great functional medicine doctors and they ordered fasting insulin and her fasting insulin was like 35 fasting they didn't do the two-hour insulin tests like you were talking about but it was way too high like we want it somewhere between like two and six or so um for our fasting insulin so she couldn't get the weight off so she put levels she put a cgm on and basically what she did was um she
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.
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.
The Dr. Hyman Show · Encore: Mastering Your Metabolism: Expert Advice You Need · 16 Dec 2024
podcast
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.
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
So big glucose spike, you can have immediate effects on oxyostress, glycation, and inflammation. And then the fourth thing is this thing that's happening both immediately, but also really has cumulative effects, which is the insulin surge. So when you have that big glucose spike, your pancreas is releasing all this insulin to help you
soak up the glucose out of the bloodstream into the cells so it can be processed and bring the glucose back down and what can happen there in the short term is that if you've got a big spike so that big up and down um the insulin can actually sometimes overshoot it can actually do too good a job in soaking up all that glucose and you can have what's called reactive hypoglycemia
which colloquially is known as the post-meal crash. So if you've had lunch and then after lunch feel tired and you want to have that second cup of coffee at 1 p.m.
and maybe you feel a little bit more anxious, that might just be the fact that your blood sugar has gone up, you've released all this insulin, the insulin's kind of overshot, you've crashed down, and now you're in this dip and the body's trying to get back into balance. And that that roller coaster with insulin.
Exactly. And so that's happening in the short term. And then that insulin process, going back to what we were talking about before, can over time lead to that insulin resistance, where the cells see that huge surge in insulin so frequently that they actually say, we can't keep doing this. This is too much insulin, and we get numb to it. And that's insulin resistance.
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