07/08/2025
Ever wonder why some carbs spike your blood sugar more than others?
A new study—done on non-diabetics—reveals a key takeaway we all can learn from: your unique metabolic health defines your personal “carb-response type.”
Researchers gave 55 healthy adults seven carb-based meals (rice, bread, potatoes, pasta, beans, berries, grapes—each with 50g carbs) and tracked their glucose responses. The results? A huge variation in who spiked to what.
• 35% were “rice-spikers”
• 24% were “bread-spikers”
• 22% were “grape-spikers”
Here’s what matters for us in the T1D community:
• It wasn’t just the carb type. It was the person’s metabolic health (especially insulin sensitivity) that dictated their response.
• Insulin-resistant individuals spiked much higher to pasta and potatoes, while insulin-sensitive folks spiked more with rice and grapes.
• Eating protein, fiber, or fat before carbs helped insulin-sensitive people blunt spikes—but was far less effective in insulin-resistant people.
Even though this wasn’t a T1D-specific study, the message is clear for us: blood sugar management is personal.
Glycemic index charts are helpful, but your current metabolic state, insulin sensitivity, and meal timing strategies (like fiber/protein first) are what really move the needle.
This is why a “one-size-fits-all” approach to T1D meals often falls flat.
Personalized nutrition isn’t a buzzword—it’s a game-changer.