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“In a study in which people were given white bread with almonds; their glucose spikes afterward were significantly lower than when the white bread was eaten alone. In addition, the more almonds the participants ate the more their glucose was reduced & In insulin resistant individuals high amounts of fiber are shown to be associated not only with reduced post glucose spikes & insulin levels but also with reduced spikes in variability.” — David Perlmutter
In a study in which people were given white bread with almonds; their glucose spikes afterward were significantly lower than when the white bread was eaten alone. In addition, the more almonds the participants ate the more their glucose was reduced & In insulin resistant individuals high amounts of fiber are shown to be associated not only with reduced post glucose spikes & insulin levels but also with reduced spikes in variability.