Friday, 29 July 2011

Carbs may sabotage your GLP-1 response

The effect on glucagon, glucagon-like peptide-1, total and acyl-ghrelin of dietary fats ingested with and without potato

In this study we see that, lard produces a strong and somewhat delayed spike in GLP-1, you get the spike about 2.5hours after ingestion.

Olive oil gives you a GLP-1 increase that happens sooner than lard but doesnt reach as high a concentration, the increase also remains elevated for longer than lard.

Ingestion of carbs ( potato ) with the fats listed above completely blunts up the GLP-1 response.

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