The airtight case against fructose and an easy-to-understand explanation of sucrose, glucose, and high-fructose corn syrup
Now that you understand how insulin works—and just as importantly, how it can malfunction—we can discuss the number-one culprit that knocks insulin out of whack and creates so many of the problems discussed in chapter 2.
It’s not fat, which hardly gets a hello from insulin. Protein will raise insulin a little bit, but nothing to write home about. And in any case, protein also raises glucagon, your fat-releasing hormone, which counters some of insulin’s effects.
So what does that leave?
Now before we go any further, let’s clarify something. The term carbohydrates is a big tent. It includes ...