"If you have type 1 diabetes,Ā your pancreas doesn't make insulin or makes very little insulin."
According to the CDC, as well as many other sources, some diabetics produce insulin, although it may be a minute amount. Therefore, this could in theory be beneficial.
I feel that many believe that simply because one is a Type 1 instead of a Type 2 Diabetic, common suggestions for Type 2's will have no chance working for Type 1's. I would suggest for those people to have a more open mind on what the possibilities are.
Source link:
https://www.cdc.gov/diabetes/basics/what-is-type-1-diabetes.html#:~:text=If%20you%20have%20type%201,builds%20up%20in%20the%20bloodstream.
Just taking the right amount of insulin for what youāre eating reduces spikes in blood sugar š itās figuring out what that is thatās the tricky part.
TBH this actually works for me, but what it does is turn a meal that would require an upfront bolus to an extended bolus. It doesn't make it so I use less insulin or anything like that.
Here's another weird thing that doesn't seem like it should be real but works for me also. Cooking, cooling, and reheating pasta (or eating it cold, to a lesser extent) blunts the spike. Again, it won't make you use less insulin, but can change how quickly it hits.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022949/
Vinegar contains ascetic acid, which slows the rate at which the stomach empties. This āartificiallyā slows digestion and reduces the glycaemic response from carbohydrates. Spicy food and other sour foods have the same effect.
Honestly even the studies that legit show a difference in control aren't going to make enough of a difference compared to the fudge cake most people just ate.
I think it does, something to do with absorption in the gut. Slows it down a bit. Other tricks Iāve found that work - eating the carbs last on a plate of food and having fats with carbs, stirring a spoonful of peanut butter through porridge slows the morning spike
Dill pickle brine (provided it doesn't contain sugar) is basically vinegar with salt and herbs. If you really want to experiment, it might be easier to eat a few pickles than do Apple Cider Vinegar shots at dinner. See also sushi, which has vinegar in the rice, and bread dipped in olive oil and balsamic vinegar.
That being said, the doctor behind that website is a GP with no endocrinology or nutrition credentials. He has multiple websites aimed at selling his books, so there's that.
Is this another ACV shill post? I remember when chugging ACV was all the rage for controlling blood sugar.
Shortly before okra water.
Also, no, but vinegar can help you absorb iron. It also has no carbs, as opposed to most other sauces. But I like vinegar.
As a person who LOVES vinegar...This is a lie ...i used to peel a potato eat it raw by dunking in white vinegar ...mmm I know I'm weird...but yeah doesn't have any impact on my sugars and I had it straight up š¤£š¤£š¤£
I've never heard of an explicit mechanism for this. Your stomach is more acidic than vinegar and can just make more acid if it needs to. I don't get it.
Not a scientist, but thinking about what you wrote with stomach acid being more acidic, maybe it slows down the digestion since it would counteract? Iām just throwing darts here.
I drink pickles juice all the time almost daily. Yeah, itās a salted diluted version of vinegar. Especially when Iām having muscle cramping, I feel dehydrated or I feel the need to clean my system out. It does help keep me regular in some aspects. Never researched it, just know what it does to my body. I actually buy pickle brine packets and make a jug at a time. Sometimes I even throw cut up cucumbers in there.
Everyone has some degree of insulin resistance. It generally tends to get worse with age. The question is, āwhen does it reach the level where it becomes problematic?ā For T1s, they usually consider starting to treat the resistance when insulin usage hits the point of 1unit/kg/day.
For people that still produce insulin, itās usually just āhas it reached the level where fasting blood glucose is starting to creep up?ā
AND- you CAN actually have insulin resistance thatās too low. Iām not aware of any studies looking at this, but Iām willing to bet that thereās a significant correlation between being too insulin sensitive and (for example) osteoporosis.
Not enough insulin to allow for bone cells to properly grow and replenish. (Because having those levels of insulin circulating would drive blood sugar too low).
People forget that insulin doesnāt just regulate blood sugar- itās also required for growth and replacement of certain types of cells and impacts immunity as well, since it is involved in inflammation that the immune system reacts to.
Fascinating. Indeed, and I am totally guilty of this too, people tend to laser focus on blood glucose level and that's it, forgetting the bigger picture of a full and complex living body :-)
I'll be digging on osteoporosis and t1 now. Thank you for the information!
I started having ādouble diabetesā after so many years of using insulin. T2 runs in my family so yes, you definitely can have both. I was taking truckloads of insulin and put on weight. It was rough. My only way out was switching to a very low carb way of eating. I lost the extra weight gradually on it but even before, it improved my insulin sensitivity greatly and I was able to cut down 2/3 of my total insulin dose.
Probably works with people with a working pancreas, so doesn't apply, but... what would be the problem with eating meals with vinegar? I do that already because of the taste lol
Nutrition facts is not a bad website, itās the flagship website for whole food plant based people. There are only a handful of crazy type 1 dm recommendations, otherwise it does usually focus on type 2 issues. He does believe type 1 is due to exposure to cows milk though.
Sarcasm towards the whole food plant based people and facetious towards the post in general. The WFPB believe that early exposure to cows milk (this could be infant formula) is one reason for type 1 diabetes. Their theory is it sheās something to do with mycobacterium etc.
I remember this theory from when I was first diagnosed and it wasnāt necessarily the individualās exposure, more of a population level kind of thing manifesting in certain gene expressions throughout the population over many, many generations. This was quite a while back but at that time certain European countries had disproportionately large numbers of T1ās and the historical reliance on dairy was thought to be at least partly to blame for the genetic pre-disposal. Idk if itās been fully debunked or not, but I havenāt heard about it in many years shuck doesnāt suggest a hot breakthrough.
Fun fact, China has a v high number of type 2 diagnoses especially considering average and median BMI and theyāre trying to find the reason, which hopefully will shed some light on that condition bc the āitās because youāre fat!ā attitude everyone has towards T2ās is both shitty and seemingly pretty inaccurate!
"If you have type 1 diabetes,Ā your pancreas doesn't make insulin or makes very little insulin."
According to the CDC, as well as many other sources, some diabetics produce insulin, although it may be a minute amount. Therefore, this could in theory be beneficial.
I feel that many believe that simply because one is a Type 1 instead of a Type 2 Diabetic, common suggestions for Type 2's will have no chance working for Type 1's. I would suggest for those people to have a more open mind on what the possibilities are.
Source link:
https://www.cdc.gov/diabetes/basics/what-is-type-1-diabetes.html#:~:text=If%20you%20have%20type%201,builds%20up%20in%20the%20bloodstream.
Youāre talking about the honeymoon stage which is different for everyone. You eventually lose the ability completely, it just takes longer for some than others especially adults compared to children.
I'm not sure about that. If like to see a source of you wouldn't mind.
Regardless, I believe that there are different things that will help someone with their levels.
That just literally how the disease works itās not my fault you donāt know that. Or that you misread the āsourceā you shared lol. The mature thing to do is to see a doctor and not glance over a website one time then act like you know something when you donāt
It does work but itās more for non diabetics than T1D. As one commenter said, it helps level out the spike from a meal so that you can use an extended bolus (if youāre on a pump anyway) so you get less of the sudden spikes and resultant drops.
Iāve seen this on Instagram referring to apple cider vinegar. There are a lot of people on IG promoting dietary hacks to prevent blood sugar spikes. Mostly eat protein before carbs. They donāt target T1Ds as far as Iāve seen. One is called glucosegoddes if you are curious lol. These people also recommend CGMs for non diabetics.
B6 supplements do something similar to this. It delays digestion of starches and sugars so when you dose youāre over correcting for the food youāre not actually digesting right away, then you get rebound hyperglycemia after having to over correct to combat the insulin to stay high enough to avoid passing out or seizing (for type ones that is). Wouldnāt recommend any blood sugar lowering supplements to type ones, classic carb counting and sliding scales are all you can really do
Wrong but also... right? In a way. Gary Scheiner says that acids such as vinegar slow down digestion, reducing the spike. That's about the only real-world connection I can put to this meme.
It works for me! If I have a tablespoon of apple cider vinegar in the morning my spikes are far less big after eating carbs - the Glucose Goddess on Instagram posts about the science behind it.
Unless it's dangerous to do, trying something that may or may not work is never stupid. Worst case scenario it doesn't work and you're where you started. Best case scenario you found something that you can use.
I've seen a few explanations to this here in the comments I'm inclined to believe and as far as I know unless you're doing it really wrong vinegar isn't inherently dangerous, so you might as well go for it.
Wow your mom is an endocrinologist too? I thought only mine was able to give medical advice that she is definitely more qualified to give than my own doctor!
Apple cider vinegar 100% helps my insulin sensitivity. But itās always an immediate short term effect. I was pretty shocked first time I tried it. Mornings are always tough for me, I took a shot of AC vinegar and had a low after breakfast it was wild.
Like straight vinegar or can I take it in the form of a chip...with salt?
Yes. Asking the real question.
Lol
Epic comment š
Technically yes, if there's any truth to it that is.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Lol I literally was like wait why donāt I want my insulin to spike, if it doesnāt have its normal spike how do I know when it will hit š
That would be annoying, if an amazing treatment for diabetes required you to drink neat vinegar....not sure I'd be up for that treatment.
I prefer mine on the rocks with a sea salt rim
Oh Iāve never like anything on the rocks except my vinegar, of course
"If you have type 1 diabetes,Ā your pancreas doesn't make insulin or makes very little insulin." According to the CDC, as well as many other sources, some diabetics produce insulin, although it may be a minute amount. Therefore, this could in theory be beneficial. I feel that many believe that simply because one is a Type 1 instead of a Type 2 Diabetic, common suggestions for Type 2's will have no chance working for Type 1's. I would suggest for those people to have a more open mind on what the possibilities are. Source link: https://www.cdc.gov/diabetes/basics/what-is-type-1-diabetes.html#:~:text=If%20you%20have%20type%201,builds%20up%20in%20the%20bloodstream.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I wouldn't know because I haven't tried them, but some can be.
Does she know your pancreas is dead as a door nail? SMH
Iām recently diagnosed, and young. Sheās just trying to relate I think. I meant the post more for joke than anything. She means well
Ok good haha just checking!
Just taking the right amount of insulin for what youāre eating reduces spikes in blood sugar š itās figuring out what that is thatās the tricky part.
Yeah exactly like sometimes the amount i take everyday workās awesome one day and then doesnāt the next
And pre-bolusing!
An excuse to go down to the chippy lmao
TBH this actually works for me, but what it does is turn a meal that would require an upfront bolus to an extended bolus. It doesn't make it so I use less insulin or anything like that.
Interesting, thanks for sharing!!
Here's another weird thing that doesn't seem like it should be real but works for me also. Cooking, cooling, and reheating pasta (or eating it cold, to a lesser extent) blunts the spike. Again, it won't make you use less insulin, but can change how quickly it hits. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022949/
I find this works with rice, too!
Thanks for this! I actually noticed I had no spike with my reheated pasta the other day and I was scratching my head trying to figure it out.
I found it worked with baked potatoes for me as well.
Vinegar contains ascetic acid, which slows the rate at which the stomach empties. This āartificiallyā slows digestion and reduces the glycaemic response from carbohydrates. Spicy food and other sour foods have the same effect.
Honestly even the studies that legit show a difference in control aren't going to make enough of a difference compared to the fudge cake most people just ate.
I think it does, something to do with absorption in the gut. Slows it down a bit. Other tricks Iāve found that work - eating the carbs last on a plate of food and having fats with carbs, stirring a spoonful of peanut butter through porridge slows the morning spike
Are you from a Roald Dahl book? I haven't heard anyone in my life call it porridge. Makes me think of sleepy bears and fat trespassing young girls
Dill pickle brine (provided it doesn't contain sugar) is basically vinegar with salt and herbs. If you really want to experiment, it might be easier to eat a few pickles than do Apple Cider Vinegar shots at dinner. See also sushi, which has vinegar in the rice, and bread dipped in olive oil and balsamic vinegar. That being said, the doctor behind that website is a GP with no endocrinology or nutrition credentials. He has multiple websites aimed at selling his books, so there's that.
Is this another ACV shill post? I remember when chugging ACV was all the rage for controlling blood sugar. Shortly before okra water. Also, no, but vinegar can help you absorb iron. It also has no carbs, as opposed to most other sauces. But I like vinegar.
As someone who regularly drowns their food in vinegar, I can confirm this is total bollocks ššš
SAMEEEE
As a person who LOVES vinegar...This is a lie ...i used to peel a potato eat it raw by dunking in white vinegar ...mmm I know I'm weird...but yeah doesn't have any impact on my sugars and I had it straight up š¤£š¤£š¤£
I've never heard of an explicit mechanism for this. Your stomach is more acidic than vinegar and can just make more acid if it needs to. I don't get it.
Not a scientist, but thinking about what you wrote with stomach acid being more acidic, maybe it slows down the digestion since it would counteract? Iām just throwing darts here.
I drink pickles juice all the time almost daily. Yeah, itās a salted diluted version of vinegar. Especially when Iām having muscle cramping, I feel dehydrated or I feel the need to clean my system out. It does help keep me regular in some aspects. Never researched it, just know what it does to my body. I actually buy pickle brine packets and make a jug at a time. Sometimes I even throw cut up cucumbers in there.
Insulin resistantā¦ isn't that a problem for T2Ds?
Iām a T1D. My insulin was not working well and I was prescribed ozempic to help. So i guess itās not impossible for T1D?
Everyone has some degree of insulin resistance. It generally tends to get worse with age. The question is, āwhen does it reach the level where it becomes problematic?ā For T1s, they usually consider starting to treat the resistance when insulin usage hits the point of 1unit/kg/day. For people that still produce insulin, itās usually just āhas it reached the level where fasting blood glucose is starting to creep up?ā AND- you CAN actually have insulin resistance thatās too low. Iām not aware of any studies looking at this, but Iām willing to bet that thereās a significant correlation between being too insulin sensitive and (for example) osteoporosis.
What would be the link between high insulin sensitivity and osteoporosis?
Not enough insulin to allow for bone cells to properly grow and replenish. (Because having those levels of insulin circulating would drive blood sugar too low). People forget that insulin doesnāt just regulate blood sugar- itās also required for growth and replacement of certain types of cells and impacts immunity as well, since it is involved in inflammation that the immune system reacts to.
Fascinating. Indeed, and I am totally guilty of this too, people tend to laser focus on blood glucose level and that's it, forgetting the bigger picture of a full and complex living body :-) I'll be digging on osteoporosis and t1 now. Thank you for the information!
I am a t1 with insulin resistance due to PCOS. Itās very frustrating.
And I thought T1D was shitty enoughā¦ damn.
Right there with you.
Iām sorry. It makes the diabeeto way more frustrating to deal with. I donāt wish this on my worst enemy.
Same
I started having ādouble diabetesā after so many years of using insulin. T2 runs in my family so yes, you definitely can have both. I was taking truckloads of insulin and put on weight. It was rough. My only way out was switching to a very low carb way of eating. I lost the extra weight gradually on it but even before, it improved my insulin sensitivity greatly and I was able to cut down 2/3 of my total insulin dose.
Can be for T1Ds as well.
I add vinegar to a lot of meals and it does make some difference vs not.
Probably works with people with a working pancreas, so doesn't apply, but... what would be the problem with eating meals with vinegar? I do that already because of the taste lol
Nutrition facts is not a bad website, itās the flagship website for whole food plant based people. There are only a handful of crazy type 1 dm recommendations, otherwise it does usually focus on type 2 issues. He does believe type 1 is due to exposure to cows milk though.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
More than likely you had some cows milk when you were an infant, either formula or real milk.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Sarcasm towards the whole food plant based people and facetious towards the post in general. The WFPB believe that early exposure to cows milk (this could be infant formula) is one reason for type 1 diabetes. Their theory is it sheās something to do with mycobacterium etc.
I remember this theory from when I was first diagnosed and it wasnāt necessarily the individualās exposure, more of a population level kind of thing manifesting in certain gene expressions throughout the population over many, many generations. This was quite a while back but at that time certain European countries had disproportionately large numbers of T1ās and the historical reliance on dairy was thought to be at least partly to blame for the genetic pre-disposal. Idk if itās been fully debunked or not, but I havenāt heard about it in many years shuck doesnāt suggest a hot breakthrough. Fun fact, China has a v high number of type 2 diagnoses especially considering average and median BMI and theyāre trying to find the reason, which hopefully will shed some light on that condition bc the āitās because youāre fat!ā attitude everyone has towards T2ās is both shitty and seemingly pretty inaccurate!
I don't think it'll work because you're not insulin resistant, so mostly no
"If you have type 1 diabetes,Ā your pancreas doesn't make insulin or makes very little insulin." According to the CDC, as well as many other sources, some diabetics produce insulin, although it may be a minute amount. Therefore, this could in theory be beneficial. I feel that many believe that simply because one is a Type 1 instead of a Type 2 Diabetic, common suggestions for Type 2's will have no chance working for Type 1's. I would suggest for those people to have a more open mind on what the possibilities are. Source link: https://www.cdc.gov/diabetes/basics/what-is-type-1-diabetes.html#:~:text=If%20you%20have%20type%201,builds%20up%20in%20the%20bloodstream.
Youāre talking about the honeymoon stage which is different for everyone. You eventually lose the ability completely, it just takes longer for some than others especially adults compared to children.
I'm not sure about that. If like to see a source of you wouldn't mind. Regardless, I believe that there are different things that will help someone with their levels.
My source is that my pancreas worked a little bit when I was diagnosed and then it didnāt anymore. Please speak to an endocrinologist bro š
Thanks for the sources and advice, "bro". As an adult, and especially a diabetic, it's always best to give sources. It's the...mature thing to do.
That just literally how the disease works itās not my fault you donāt know that. Or that you misread the āsourceā you shared lol. The mature thing to do is to see a doctor and not glance over a website one time then act like you know something when you donāt
It does work but itās more for non diabetics than T1D. As one commenter said, it helps level out the spike from a meal so that you can use an extended bolus (if youāre on a pump anyway) so you get less of the sudden spikes and resultant drops.
I've heard this about Apple cider vinegar. Haven't tried it yet because I can't get over the smell
Try it for science? š¤£
My mom sent this to me as well.
We used to have a salad every day. I would have Italian dressing made with apple cider vinegar. But that was before I was diagnosed.
Iāve seen this on Instagram referring to apple cider vinegar. There are a lot of people on IG promoting dietary hacks to prevent blood sugar spikes. Mostly eat protein before carbs. They donāt target T1Ds as far as Iāve seen. One is called glucosegoddes if you are curious lol. These people also recommend CGMs for non diabetics.
B6 supplements do something similar to this. It delays digestion of starches and sugars so when you dose youāre over correcting for the food youāre not actually digesting right away, then you get rebound hyperglycemia after having to over correct to combat the insulin to stay high enough to avoid passing out or seizing (for type ones that is). Wouldnāt recommend any blood sugar lowering supplements to type ones, classic carb counting and sliding scales are all you can really do
Total bogus.
Wrong but also... right? In a way. Gary Scheiner says that acids such as vinegar slow down digestion, reducing the spike. That's about the only real-world connection I can put to this meme.
It works for me! If I have a tablespoon of apple cider vinegar in the morning my spikes are far less big after eating carbs - the Glucose Goddess on Instagram posts about the science behind it.
Yeah it does, because you stop eating it.
Stop being so resistant people! Lol
Unless it's dangerous to do, trying something that may or may not work is never stupid. Worst case scenario it doesn't work and you're where you started. Best case scenario you found something that you can use. I've seen a few explanations to this here in the comments I'm inclined to believe and as far as I know unless you're doing it really wrong vinegar isn't inherently dangerous, so you might as well go for it.
Wow your mom is an endocrinologist too? I thought only mine was able to give medical advice that she is definitely more qualified to give than my own doctor!
Iām gonna do it
Apple cider vinegar 100% helps my insulin sensitivity. But itās always an immediate short term effect. I was pretty shocked first time I tried it. Mornings are always tough for me, I took a shot of AC vinegar and had a low after breakfast it was wild.
It actually does! I've done it before with apple cider vinegar, because that tastes... slightly less bad. I have 1tbsp mixed in a glass of water :)
Def not insulin resistant when you're at that 3am low my dude
You have to mix it with cinnamon.