Part 6/9:
Different food groups impact blood sugar in varied ways. For carbohydrates, the relationship is direct and fast, significantly raising blood sugar levels. Protein can incrementally convert into glucose but poses a much lower risk compared to carbohydrates. Fats have the least impact; they don’t convert into glucose or fructose directly and therefore do not spike blood sugar levels appreciably.
Visualizing the glucose response reveals stark contrasts—for carbohydrates, a significant spike; for protein, a modest response; and for fats, a negligible effect. This emphasizes the necessity of monitoring not just blood sugar, but the type of food being consumed.