Diabetes : what happens with ALL carbs after eating and during exercise?

[Robster65]

I found this post on a forum some time ago from Cassandra Forsythe, one of the researchers in Jeff Voleks lab. I think reminds us that when things are averaged in research projects they mask very clear individual differences.

full post (and horrendously long fairly acrimonius thread)
http://www.jpfitness.com/showthread.php?t=39280&page=5

My other thought is that no-one researches about people like me, I'm probably an oddity anyway
I'm slow and take over twice as long as younger 'real' athletes, even real athletes of my own age are much faster. That must make a difference in the fuel requirements even without T1 diabetes into consideration.

The implication seemed to be that higher fat ratios are good for slower, 'plodding' endurance events/athletes but at higher intensity events where you're pushing your muscles most of the time, the glycogen stores are going to deplete and there's not enough carb in the system to replenish. The fat seems to be a slower burn fuel that lasts longer. Carb gets into the system quicker, as you need it, but won't last for too long.
So a healthy balance seems to be the way forward. Whod have thought ?

Rob

 

[HelenM]

So a healthy balance seems to be the way forward. Whod have thought ?

as long as you have enough fast fuel in the system to sprint for the finish (can't be plodding in the finish photo)

I did a course in biochemistry as part of my Food Science degree a million (or more!) years ago, but when I was diagnosed with diabetes only 11 years ago, I could not find the detailed breakdown of what was going on and my dietician specialists certainly didn't want to tell me! This thread puts it all succinctly - thanks

I just hope I haven't got anything terribly wrong, I realised that I knew bits but wasn't certain how things got from A to B. A lot of the material on the web is either very simplistic or details the biochemical processes. I had to look in several places and tried to double check.

 

[Northerner]

as long as you have enough fast fuel in the system to sprint for the finish (can't be plodding in the finish photo)...

Haha! I have only once failed to finish a race with a sprint finish, when my leg broke! 🙂 Always keep a little in reserve so I can be sure of finishing 🙂 Which raises another point about the whole business - 'knowing' your body through experience. One thing that Brendan always says when commentating (and it really annoys me, but has an element of truth) is that the crowds at the start of a big event are a good thing as it stops over-enthusiasm at the start. If it's your first marathon, you probably don't have much experience of running beyond 20 miles, so don't pace yourself as well as if you had done it loads of times before. Good pacing knowledge uses less energy and everything works more efficiently so there is less stress - bound to be another factor in how you use energy (and how long it lasts!) 🙂

 

[Robster65]

I've just got back from a stroll round the mountain. About 3.5 miles. Took an hour.

I lowered my humalog before lunch. Started off at BG 12.5. 3/4 way round was 6. Had a couple of JBs after that.

I wonder how it would be if I was low carbing and eating more fat. Would it affect how my muscles lowered BG or would it make no difference since everything has to be converted to glucose before it's useable ?

Rob

 

[heasandford]

you are remembering to take into account that fat quite simply contains more calories per gram than carbohydrates? - 9cals/g compared to 3.75 (usually listed as 4)cals/g. Since calories = energy, then by definition fat has more, although it may take longer to get at it depending on the metabolic process