DIA Mechanisms : Low Carb

By pjain      Published June 26, 2019, 7:39 a.m. in blog Health   

DIA 101 Mechanisms


  • Carb metabolism PP => hyperglycemia in blood => high HbA1C
  • Glucose is the primary stimulus for insulin release
  • Long durations of high BG => Hyper-insulin pumping => IR
  • Main PP contributor is Carb

PP Glycemic Response

  • Different kinds of foods have different GI - ranked to their PP

  • The glycemic index is a measure of the change in blood glucose following ingestion of carbohydrate-containing foods.

  • It is used as a ranking of foods - a means of quantifying the relative blood glucose response to carbohydrates in individual foods, comparing them on a weight-for-weight basis (i.e., per gram of carbohydrate). It is compared to an equivalent carb gms of a reference food (glucose or white bread).

  • Glycemic Load - helps predict overall glycemic load of a meal

  • While the glycemic index provides a ranking of foods based on their blood glucose response, it does not take into account the effect of a typical amount of carbohydrate in a food portion on glycemia. In an effort to improve the reliability of predicting the glycemic response of a given diet, the glycemic load of a particular food is the product of the glycemic index of the food and the amount of carbohydrate in a serving. By summing the glycemic load contributed by individual foods, the overall glycemic load of a meal or the whole diet can be calculated.


  • Fat can influence the postprandial blood glucose level
  • PKJ > Particularly sensitive to any oil in the diet!
  • ADA> dietary fat slows glucose absorption, delaying the peak glycemic response to food that contains glucose


  • Protein, can influence the postprandial blood glucose and HIGHLY influence insulin levels
  • protein/amino acids augment insulin release much more than its calorie impact
  • protein when ingested with carbohydrate may help boost insulin clearance of glucose from the blood

  • Long term High BG

  • Complications
  • Death by macrovascular clogging

ADA Position

DIA what works

Paleo Diet Prescription as modified by PKJ

  • Allow as desired - Plant Rich
  • All fresh or frozen fruits, berries and vegetables
  • Unsalted nuts (except peanuts), fresh squeezed lemon or lime juice (as dressing)
  • Flaxseed or rapeseed oil (as dressing)
  • All salt-free spices.

  • Meat is Classic in Paleo - PKJ says dot do meat

  • Fresh or frozen unsalted fish and seafood
  • Fresh or frozen unsalted lean meats and minced meat
  • Salted seafood (LIMITED one meal/week)
  • Fat meat (LIMITED one meal/week)
  • Cured meats (LIMITED as entrée once/week)

  • Plant foods that are Limited

  • Potatoes (Limited to two medium sized/day)
  • Legumes of higher GI without fiber (Restricted by official Paleo Diet)

  • Prohibited Totally by Paleo Diet: Sugars, Dairy, Preservatives

  • AVOID all sugars, sweets, honey, all forms of candy, ice cream, sorbet, soft drinks, juices, syrups,
  • Paleo says to AVOID all salted foods - as unnatural
  • No liquor
  • No foods like sauces that use sugar as additive
  • No packaged goods which nearly always have preservatives
  • No to All milk and dairy products, all grain products (including maize and rice)
  • No to All legumes (including peanuts)
  • No to all charcuterie products (for example, sausages, pâtés and so on)
  • No to all Canned food

  • PROHIBITED by PKJ> Debatable

  • Dried fruit (NO NO - highly sweet)
  • Avoid artificial sweeteners - shown to kill good gut bacteria
  • Coffee and tea (very limited as boost stress and BP - but always without sugar, honey, milk or cream)

  1. 2007 Österdahl,M Effects of a short-term intervention with a paleolithic diet in healthy volunteers 3 weeks showed Progress
    • A -2.3kg weight loss, Nearly -1 BMI drop
    • Fasting BG did NOT change, nor HbA1C
    • GREAT Insulin dramatically fell -20% from 31 to 25 pmol/l
    • BP -5/-5, though HR rose some
    • Triglycerides fell from 71 to 62 mg/dL, LDL fell from 97 to 89 mg/dL - but HDL fell some too.
    • Homocysteine fell from 13 to 12 umol/l


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