When you eat a fatty sweet meal, like donuts, a high-fat, high-sugar food, your digestion slows dramatically. Fat delays gastric emptying by up to 50%, delaying sugar in your stomach for hours longer than a sweet fruit meal. Once in the small intestine, sucrose splits into glucose and fructose. Glucose enters the bloodstream and triggers insulin release from the pancreas. But here’s the issue: elevated fat in the blood from the meal impairs insulin signaling. This is known as lipotoxicity and leads to what I call Lipid Lock, glucose/sugar can’t efficiently enter your cells due to the fat. Instead of being used efficiently as fuel, glucose is trapped in your bloodstream. This is why blood sugar spikes can stay elevated for 4–6 or more after fatty meals, while sugar alone (from sweet fruit or sucrose water) clears in 1–2 hours. Spikes are not a problem, blood sugar staying elevated, is. The fat is the problem, not the sugar. Your body is designed to run on glucose, not dietary fat....