Dr. Casey Means

they know what their glucose is.

And so they're never going to walk into a doctor's office and have a bomb dropped on them about prediabetes or type 2 diabetes because you have the data, which is ultimately, I hope, the world that we can move towards for a lot of biomarkers.

So you can see trends over time, which I think is very valuable.

One thing that's fascinating in terms of early prediction of metabolic disease is that you can see how long it takes your glucose to come down after a meal.

So

In a normal, healthy, insulin-sensitive body, even if the glucose goes way up, it should come way down very quickly because the insulin is binded to insulin receptors and the glucose is getting taken up and it'll lower.

What is quickly over the course of- It should be down by two hours.

But from what I've actually seen in our most insulin-sensitive people and also in research that looks at young, healthy populations, you should basically be spiking and coming down, spike about 45 minutes and come down hour and a half, 90 minutes to two hours.

But if-

After last bite, although it's hard to kind of exactly know.

But yeah, meal is over.

I would say about 45 minutes to go up to the peak and then start coming down very quickly.

Now, if you start to see that glucose is going up and then trailing very slowly back down to normal, maybe taking more than two hours, three hours,

that is going to be one of those early indicators of potential insulin resistance.

Your body's not clearing the glucose, but that's not a metric that we use in standard practice.

At all.

And I've actually seen myself very insulin sensitive.

My insulin is like 2.5.

And, you know, if I don't sleep and I am stressed and I have been sitting, my glucose will take way longer to come down.

I have become transiently insulin resistant.