Fruit Lowers Blood Sugar A Lot
Fruit scores very low on Glycemic Index (GI), Glycemic Load (GL), and Glycemic Response (GR).
Glycemic Index is a deceptive concept (mostly due to advertising hype).
Glycemic Response is what actually happens in human blood and tissue.
Glycemic Index is a property of an individual carbohydrate food tested all by its lonesome.
It’s only accurate if you’re on a Mono Diet, eating one food at a time (good for cleansing, not for building).
Adding other foods affects the Glycemic Response — it’s what actually happens to your blood and tissue (including your teeth).
Adding fat to any meal reduces the Glycemic Response (lowers blood sugar).
The same goes for protein.
Combining nuts and fruit from trees for breakfast is a “low blood sugar” way to start the day.
Adding black sun-dried olives to the mix drops blood sugar even more — and adds salt to help digestion.
The same goes for green olives.
Hydrochloric acid for the stomach and sodium bicarbonate for the small intestines are made from sodium chloride (common salt).
The most abundant fat in an olive is oleic acid.
It’s also the most abundant fat in human adipose tissue and there’s lots of it in other places.
What? You were expecting stearic acid?
No wonder the olive tree and its fruit have been held in such high regard down through the ages.
Cow milk is about 70 percent saturated fat by weight and 25 percent mono-unsaturated oil by weight (almost entirely oleic acid).
It could be said that olive oil has more in common with human fat than cow milk.
Grain-fed beef (especially Japanese Wagyu or Akausi beef) is higher in healthy oleic acid and lower in trans-fats than grass-fed beef.
Grass is great food for cattle, but perhaps not as good for us homo sapians sapians (who are so cool we named ourselves twice).
(Of course, genetically-modified grass isn’t good food for either cattle or human beings, especially GMO grasses like Tifton 85.)
Oleic acid (Acidum Oleicum) was once commonly used as a solvent to absorb medicines from the skin into the body.
Without POTASSIUM (which acts like insulin) oleic acid would be useless to us.
Jacques Loeb wrote …
“If we replace the H [hydrogen] in the carboxyl group of oleic acid by K [potassium] the very soluble potassium oleate is formed, so that the whole molecule is now dragged into the water, The Na [sodium] oleate is less soluble than K oleate. Ca [calcium] oleate is again sparingly soluble.”