Study regarding stevia and insulin release


(Bacon is the new bacon) #42

It’s not my glucose level per se that I would be worried about, it’s what’s happening with my insulin level. Many people on these forums say that artificial sweeteners can cause insulin to spike, and I’d love to read a study about that.


(Bunny) #43

Some thoughts:

If you look at how HFCS does NOT spike insulin (glycemic response) but rather, the liver turns/converts this type of sugar (corn starch-{streptomyces bacterium}-into-sugar rather than chemically processed) DIRECTLY into VISCERAL FAT when you eat (while punching holes into the intestinal tract in the process) it, rather than cellular receptor absorption (glucose tolerance?) and insulin burning up the excess?

With the ketogenic diet (cycling type IF e.g. one or two meals a day at the same time of day i.e. circadian hook), the rate of insulin clearance speed would improve because your not spiking ONE TYPE* of insulin constantly, and residual insulin is cleared also and not sticking to the receptors like glue[1] (glycation of insulin itself i.e. too much dietary sugar mixed with amino acids bonding with fatty acids via glucose = a double whammy?); blocking what little glucose being ingested from being absorbed and digested by the cells along with a balanced uptake of ketones for energy?

*Insulinigenic diversity & flexibility: GLUCAGON<===>IGF-1<===>INSULIN<===(SAD diet)

SAD DIET===>STRICT HIGH GLUCOSE METABOLISM===>TYPE OF INSULIN (diabetes)?

So, if natural, organic and lightly processed Stevia et al. does in fact spike a glycemic response VIA insulin? That’s what we want, rather than the latter?

If a processed substance or compound IS NOT spiking insulin (glycemic response)? That’s what I would be worried about? (e.g. …you been doing keto for X amount of time and a heavy artificial sugar/sweetener user? …and you end up with a FATTY LIVER, but no research to support that conclusion? It is easier to blame the ketogenic diet LCHF?)

Notes:

  1. “…One of the body’s major detoxification pathways is through sulfur conjugation. …” …Sulfur is a component of insulin, the protein hormone secreted by the pancreas…” “…The OXIDIZED (inorganic) form of sulfur is SULFATE. Dietary sulfate is poorly absorbed. Instead sulfate is produced in the body primarily by oxidation of the sulfur-containing amino acids…” “…NOTE: I have observed that most people who are sensitive to the sulfates and sulfites can become non-sensitive to these forms of sulfur if they supplement their diets with a source of water-soluble sulfur like MSM (methyl-sulfonylmethane). Sulfur Metabolism Key to Detoxification of Allergens. …” …More
  1. Dimethyl Sulfone (MSM)


(Alex Peralta) #44

I have had the same questions after reading “The Obesity Code” by Jason Fung. In it me mentions exactly what you thought you read. Stevia did not increase blood glucose but did increase insulin by 20%.


(shane ) #45

Keeping it simple from what I understand the sweetness of the sweeteners trick your body into thinking that it is getting something sweet thus raising insulin in preparation to receive it. Which is why insulin spikes can be seen with artificial sweeteners.

Edit to add, I really don’t believe it spikes it enough to be anything to worry about. Especially not enough to make me stop using them.


#46

@sylvia, The lower the glucose means the higher the insulin. Higher insulin means fat loss has stopped and fat is potentially being stored.

For fat loss, low insulin is more desired. If insulin is low then fat can be released.


(just call me bbb :)) #47

Hello John, I read your post & went searching for Splenda Naturals with Reb D. This page on the splenda website says that the granules are made of the reb D extract and tapioca maltodextrin. No info on how much maltodextrin there is in relation to the Erythritol & reb D Stevia unfortunately. is that still ok?


#48

If you consume pure, ground, organic stevia leaf there’s no aftertaste.

Processing, alcohol extraction, causes bitterness.


#49

Money NEVER lies.

ALWAYS follow the money.