Glucose Revolution: The life-changing power of balancing your blood sugar

as you know, are filled with starch. Any food made from flour contains starch. Pie crust, cookies, pastries, pasta – all are composed of flour, so all are composed of starch.

The NHS states that our glucose levels shouldn’t increase above 7.9 mmol/L after eating.

Sometimes, however, our pancreas releases too much insulin. As a result, too much glucose is stashed away. Instead of our glucose coming back down to fasting levels, it actually crashes and goes below normal for a while. This is called reactive hypoglycaemia.

Fruit, in contrast, tastes sweet from the get-go. This is because it already contains unchained glucose molecules, which taste sweet, as well as fructose, which tastes even sweeter, and their combined form, sucrose, which is sweeter than glucose but not as sweet as fructose.

My little brother’s go-to: one big raw carrot, sliced, with hummus (not technically green but still vegetable based, which is what we’re looking for). You’ll find more ideas later in this chapter.

PART II WHY ARE GLUCOSE SPIKES HARMFUL?

TRY THIS: Next time you sit down for a meal, eat the veggies and proteins first and the carbs last. Note how you feel after eating compared to how you usually feel after a meal.

Chapter 2 Meet Jerry: how plants create glucose

Chapter 6 Trains, toast and Tetris: the three things that happen in our body when we spike