Sarah Kim

And having glucose concentrations above that and below that can be problematic.

So we do want it in that healthy range.

Yeah, so the glucose is actually not getting into the cells where they're needed.

And so instead, they're still in circulation.

They're still in the blood.

The blood is like the highway of the body.

It's trying to deliver lots of different things to all parts of your body, including glucose.

And so when that happens, actually, the blood vessels can get damaged over time.

It's like damaging the roads, right?

And this is essentially the root of the diabetes complications.

So we have some very vulnerable vessels in our eyes, in our kidneys that supply the nerves and like our feet.

And those get damaged early.

And then you can get damage to bigger vessels, to our heart and to our brain.

So it's the vessel complications of diabetes that are what we want to prevent.

And that can happen with prolonged high glucose levels.

Absolutely.

So what we teach people with diabetes is that we can choose carbohydrates that are slower digesting.

so that whatever insulin the body is making, you can handle a slower load of glucose rather than a big burst of glucose, say from a glass of juice.

If you have like the whole fruit, it has fiber, it's digesting more slowly, the glucose goes into the bloodstream more slowly, then the body can handle that better even if it has an impaired insulin making system.

And then always remembering to include the other macronutrients, the proteins and the good fats to balance out your diet.