In part 2, I describe how glucose spikes affect us in the short term—hunger, cravings, fatigue, worse menopause symptoms, migraine, poor sleep, difficulty managing type 1 diabetes and gestational diabetes, weakened immune system, worsened cognitive function—and in the long term. Dysregulated glucose levels contribute to aging and to the development of chronic diseases such as acne, eczema, psoriasis, arthritis, cataracts, Alzheimer’s disease, cancer, depression, gut problems, heart disease, infertility, PCOS, insulin resistance, type 2 diabetes, and fatty liver disease. It was sugars were up and down, and I’m like, you are hypoglycemic. So even though your sugars can go high, they can go low. And then what happens is there is [crosstalk 00:11:33].

You will rarely hear glucose discussed unless you have diabetes, but glucose actually affects each and every one of us. In the last few years, the tools to monitor this molecule have become more readily available. That, in combination with the advancements in science I mentioned above, means that we have access to more data than ever before—and we can use those data to gain insight into our bodies. Fibre has been very important to me in the past twelve years, since I was diagnosed with Diverticular disease. That’s a really important point. I think people don’t realize this, but the data is so compelling on what you’re saying, which is, if you just take a walk after dinner for 15, 20 minutes, half an hour, you will see a dramatic change in your metabolism and your blood sugar. I loved the science as usual but I did not understand some of the concepts such as using CRP as an inflammatory marker (It is short lived so we use it as an acute phase reactant and not for chronic inflammation) and some of the data needed bigger samples for statistical significance in my opinion and finally some of the very important concepts were brushed over like using artificial fibers and the variability in curves between people.By the end of this book, you’ll be able to listen to the messages coming from your body—and understand what to do next. You’ll make empowered food decisions, no longer prey to marketing messages. Your health will improve, and so will your life. Inchauspé claims that puréeing fruit tears apart the fibre so that it can no longer slow down the absorption of glucose into the bloodstream. She also warns that eating sweet foods for breakfast will set one on a bad path for the rest of the day due to those evil non-existent fructose spikes. Later in the book she recommends her favourite breakfast smoothie that contains puréed fruit.

So I was a happy and naive 19-year-old thinking I was invincible, and then a freak accident happened. I was in Hawaii on the island of Maui and I jumped off a waterfall thinking it would be a fantastic idea, turns out it wasn’t, and one of my vertebrae exploded just by hitting the water. This book is organized into three parts: 1) what is glucose, and what we mean when we talk about glucose spikes, 2) why glucose spikes are harmful, and 3) what we can do to avoid spikes while still eating the food we love. So tell us some of the surprising things, Jessie, that you learned about your own body, and in researching this about what you thought was okay to eat, but actually wasn’t, or what you thought wasn’t okay to eat, but actually, maybe it was okay.

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Being a goddess is harder than it looks. But it turns out being a Glucose Goddess is easy. Jessie Inchauspé takes the new science of nutrition and makes it practical for everyone." —ROBERT H. LUSTIG, MD, MSL, New York Times bestselling author of Fat Chance and Metabolical Yes. And on the topic of aging, one thing that really startled me that I discovered is that every time your glucose level spike, all the glucose that’s rushing into your system, it’s going to bump into other molecules and it’s going to do this thing called glycation to the other molecules. And when a molecule is glycated, it’s damaged, and glycation leads to us literally cooking from the inside, like a piece of toast in the toaster. That’s what happens. And then when we’re fully cooked, we die. That’s why we die. And so the more glucose spikes in your diet, the faster you age internally, but also externally because it leads to wrinkles. It’s mind blowing, it really is. Book Genre: Diets, Food, Food and Drink, Health, Nonfiction, Nutrition, Personal Development, Reference, Science, Self Help Glucose Revolution will help you feel better, cut cravings, connect with yourself, balance your hormones, live longer, teach you science and put a smile on your face along the way. This book is one of my references - don't wait to read it." - Davinia Taylor, British actor and #1 Sunday Times bestselling author of It's not a Diet

Many of the symptoms we treat as normal – such as energy crashes, needing to eat very regularly, brain fog – are down to glucose issues. Take cravings, for example. "We’re taught that we should either give into them or suppress them with willpower," says Inchauspé. "But they are not things to suppress. They are signals your body is sending you." The message is this: you’re not eating right. The story of the the Glucose Goddess The other thing I wanted to sort of jump into was hormones, right? We talked about aging. We talked about heart disease, but one of the real problems with sugar is screwing up our hormones, both for men and women. And can you take us down how that works and what goes wrong, and why it’s so common to see such hormonal chaos in this country? You will rarely hear glucose discussed unless you have diabetes, but glucose affects each and every one of us. In the last few years, the tools to monitor this molecule have become more readily available. That, in combination with the advancements in science I mentioned above, means that we have access to more data than ever before – and we can use that data to gain insight into our bodies.

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The more I’ve learned, the more I’ve realized that there is no benefit to extreme diets—especially because dogmas can easily be abused (there is very unhealthy vegan food, and there is very unhealthy keto food). The “diets” that work are the ones that flatten our glucose, fructose, and insulin curves. When vegan and keto are done well, they both do this. And when any diet is done well—meaning that it helps you reverse disease or lose excess weight—it’s for that same reason. Really, we should be looking for sustainable lifestyles, not diets, and there is space on all our plates for a little bit of everything—including sugar. Knowing how glucose works has helped me understand that better than ever. Yeah. So that’s really important. So the tips you gave are so important, the sequencing of food. I mean, even if you have a glass of wine, and I mean the worst thing in restaurants, because what do they do. You want a drink? Here’s a bread basket. It’s like the worst possible thing you could actually do for your health.