Dr. Sarah Berry

in our metabolic health, in our postpartum responses. But I think we need to be cautious generally as a kind of health community, not to overemphasize just glucose as being something that we need to focus on singularly.

Yeah, so Drew, I can actually give you an example for myself as someone... I can tell you what I used to have for breakfast before I wore a continuous glucose monitor and what I had for breakfast after I wore a continuous glucose monitor as an example. So typically for breakfast, I would have white bread. So that's refined carbohydrate.

Yeah, so Drew, I can actually give you an example for myself as someone... I can tell you what I used to have for breakfast before I wore a continuous glucose monitor and what I had for breakfast after I wore a continuous glucose monitor as an example. So typically for breakfast, I would have white bread. So that's refined carbohydrate.

Yeah, so Drew, I can actually give you an example for myself as someone... I can tell you what I used to have for breakfast before I wore a continuous glucose monitor and what I had for breakfast after I wore a continuous glucose monitor as an example. So typically for breakfast, I would have white bread. So that's refined carbohydrate.

And I might have some butter on it and maybe some jam or Nutella, for example. This is despite being a nutrition scientist for 25 years. It's what I enjoyed. Or I might have a pastry like a pan of chocolate or, you know, a croissant. I would feel by mid-morning absolutely rubbish. I would feel ravenous with hunger. I would feel irritable.

And I might have some butter on it and maybe some jam or Nutella, for example. This is despite being a nutrition scientist for 25 years. It's what I enjoyed. Or I might have a pastry like a pan of chocolate or, you know, a croissant. I would feel by mid-morning absolutely rubbish. I would feel ravenous with hunger. I would feel irritable.

And I might have some butter on it and maybe some jam or Nutella, for example. This is despite being a nutrition scientist for 25 years. It's what I enjoyed. Or I might have a pastry like a pan of chocolate or, you know, a croissant. I would feel by mid-morning absolutely rubbish. I would feel ravenous with hunger. I would feel irritable.

I'd feel a little bit shaky because I was getting, which I didn't realize, low blood sugar. And I'd feel really grumpy as well. And I then wore continuous glucose monitor. I wore continuous glucose monitor about, must've been about four years ago.

I'd feel a little bit shaky because I was getting, which I didn't realize, low blood sugar. And I'd feel really grumpy as well. And I then wore continuous glucose monitor. I wore continuous glucose monitor about, must've been about four years ago.

I'd feel a little bit shaky because I was getting, which I didn't realize, low blood sugar. And I'd feel really grumpy as well. And I then wore continuous glucose monitor. I wore continuous glucose monitor about, must've been about four years ago.

This is having been a nutrition scientist for over 20 years by then, having been measuring people's circulating blood glucose, blood fat for many years, because my main focus previously was on postprandial metabolism. And it's the first time I wore it.

This is having been a nutrition scientist for over 20 years by then, having been measuring people's circulating blood glucose, blood fat for many years, because my main focus previously was on postprandial metabolism. And it's the first time I wore it.

This is having been a nutrition scientist for over 20 years by then, having been measuring people's circulating blood glucose, blood fat for many years, because my main focus previously was on postprandial metabolism. And it's the first time I wore it.

And I had this eureka moment that, my gosh, whenever I feel grumpy in the day, whenever I'm ravenous in the day, whenever I'm getting kind of slight shakes, it's because I'm having a low blood sugar dip. Now, I should have thought of that as a nutrition scientist, but I'm too busy doing the science to think of myself now. So I changed my breakfast. I changed from these refined carbohydrates.

And I had this eureka moment that, my gosh, whenever I feel grumpy in the day, whenever I'm ravenous in the day, whenever I'm getting kind of slight shakes, it's because I'm having a low blood sugar dip. Now, I should have thought of that as a nutrition scientist, but I'm too busy doing the science to think of myself now. So I changed my breakfast. I changed from these refined carbohydrates.

And I had this eureka moment that, my gosh, whenever I feel grumpy in the day, whenever I'm ravenous in the day, whenever I'm getting kind of slight shakes, it's because I'm having a low blood sugar dip. Now, I should have thought of that as a nutrition scientist, but I'm too busy doing the science to think of myself now. So I changed my breakfast. I changed from these refined carbohydrates.

So the refined cereals, the refined, the white bread, the pastries, for example. And I made sure I was having a combination of nutrients that I know will be good for preventing this big peak, but also more importantly for me, the dips. This is making sure I was getting plenty of protein. plenty of good quality fats and plenty of fiber. So what I now have for breakfast is I have Greek yogurt.

So the refined cereals, the refined, the white bread, the pastries, for example. And I made sure I was having a combination of nutrients that I know will be good for preventing this big peak, but also more importantly for me, the dips. This is making sure I was getting plenty of protein. plenty of good quality fats and plenty of fiber. So what I now have for breakfast is I have Greek yogurt.

So the refined cereals, the refined, the white bread, the pastries, for example. And I made sure I was having a combination of nutrients that I know will be good for preventing this big peak, but also more importantly for me, the dips. This is making sure I was getting plenty of protein. plenty of good quality fats and plenty of fiber. So what I now have for breakfast is I have Greek yogurt.

I have full fat Greek yogurt because we know that the saturated fat that's in fermented dairy, i.e. yogurt and cheese, doesn't raise cholesterol like other saturated fat. I have that mixed with nuts and seeds. So they're rich in fiber, they're rich in polyphenols, they're rich in protein, etc. And they're rich in healthy oils as well. And I might drizzle a bit of honey on, for example, on top.