Glucose rising in the blood after a meal is how your cells get their fuel. People fear blood sugar spikes but it’s not about how high it goes, it’s about how long it stays elevated. A quick rise and fall? That’s good, that’s insulin sensitivity. As demonstrated by Dr Himsworth, the “father of diabetes research’ a professor who coined the terms insulin resistance and insulin sensitivity. Feel free to research his work. A long, slow, elevation? That’s insulin resistance. or what I call “Lipidlock”. Where fat locks sugar out of the cell. Fat inside your muscle and liver cells blocks insulin from doing its job. Insulin is like a key that unlocks the door so sugar can enter your cells. But when there’s too much fat (especially coming from the diet), insulin’s signal gets interrupted. That’s why blood sugar stays high, it’s not because of sugar, it’s because the sugar can’t get in. The door is locked from the inside. This is why I say: fat is trapping the sugar. Remove the fat and the ...