Hyperinsulinemia (if I’m spelling the word right) is definitely a big word. But, the real question is why am I bothering saying it: Here is the answer—have you ever had a terrible time getting cut on a low-carb cutting cycle? Believe it or not, I know I am not alone here.
Some of you out there have tried the low-carb thing…the fat fast thing…the protein shake diet thing…and still, you have shitty results. Well, that big word I just mentioned might be the problem.
Hyperinsulinemia is the result of cronically high levels of insulin in the blood stream. No it isn’t, since ‘chronic’ refers to time. So you’d need to use the term ‘chronic hyperinsulinemia’. Hyperinsulinemia simply means elevated blood insulin - whether that be in the acute (short) term or chronic (long) term. Those of you who have spent the past decade or so shoveling high carb foods into your mouths and are just now starting to rethink that plan maybe have been suffering from such a high degree of (chronic) hyperinsulinemia for so long that you have already become very insulin resistant.
A little discussed fact in bodybuilding circles is that ANY type of food, and sometimes even just the smell of food, will release a tiny burst of insulin into the blood stream. For those of us trying to keep our insulin levels low, this can be very disheartening.
Yeah, that’s right, even walking past that Cinnabon and getting a whiff can make your body start pumping insulin and storing fat Prove this. I suspect that you cannot, because it doesn’t happen. If it did, those floods of insulin would quickly cause hypoglycemia and a diabetic coma., but before you run out and buy a gasmask to avoid any unwanted smells, it is important to realize that in most normal individuals, the smell of food will not release a detrimental amount of insulin.
Actually, the OP is correct. Insulin can be released completely independent from hyperglycemia through the mechanism known as the cephalic phase. The more specific name of this mechanism is cephalic phase insulin release or CPIR. Even saliva is a cephalic reflex to food just as insulin release is although the insulin response isn’t as great as when actual glucose hits the blood stream. The purpose of the cephalic phase is to prepare the body for food ingestion which will allow the body to modulate its own influx of ingested nutrients. This will prevent any large deviations in absorption and utilization of the nutrients from occurring. The cephalic reflex can hit the body from the sight, smell, sound, or even the thought of food, but, as I stated previously, the insulin response will generally not be nearly as significant as the response from hyperglcemia itself.
Furthermore, why would a person go into a coma from such amounts of insulin caused by the CPIR? The CPIR COULD cause low blood sugar if no actual carbohydrates are taken in by the body to raise glycemia, but the dangers of hypoglycemia in such conditions where it involves a healthy, non-diabetic individual and having an insulin response natural to the body, especially a CPIR, are very low. Even in the case of a type-II diabetic individual, the amount of insulin produced from CPIR is considered safe because, otherwise, all type-II diabetic individuals would be in for a lot of trouble, more so than in which they already are from being type-II diabetic and, most likely, overweight.
But for those of us who have become very insulin insensitive, there is a good chance that even a whiff might cause oceans of insulin to come pouring into our systems, because we have become so insulin resistant that our bodies need to dump tons of insulin out just to get any sort of response from our adipose and muscle tissue. No. This is just laughable. I don’t think you understand the role of insulin. Whilst it is true that the insulin resistant body needs higher levels of insulin to elicit the same response, the smell of food cannot cause an increase in blood glucose, which is the trigger for insulin release.
No, the smell of food cannot cause an increase in blood glucose, but, as I have stated before, it can cause secretion of insulin via the CPIR mechanism, a mechanism that is completely independent of the insulin response from hyperglycemia, in anticipation of food ingestion.
So what am I getting at with all of this? What I’m trying to say is that a low-carb cutting plan may not be the “quick way” to getting lean that most of us chubby hubbies think it is. If you are very, very insulin insensitive, it could take as long as 6 months or more of strict carbohydrate control just to get your body back to normal. Possibly, though if you were “very very insulin rsistant” then you would be a type II diabetic, in essence and your Dr would likely have you on metformin, a drug that restores insulin sensitivity.
Also agreed, but the carb control does help as well.
Now, weight training will, of course, speed this process up. Lifting weights improves insulin sensitivity far more radically than any other form of exercise (in my opinion), and it is that sensitizing factor that causes weight lifting to be such a powerful body comp changing device.
The message here is a simple one. For those of us who have been on a mass phase for the past decade or so, you aren’t going to get yourself contest ready in a couple weeks, no matter what training or nutrition program you follow. You’ll be lucky to undue the damage you’ve done to yourself in months, so definitely don’t strive for weeks. I do agree with this, generally, though I question your use of the term ‘mass phase’ for gross over-consumption of sugary carbs.
“Sugary carbs”? I question your use of the term “sugary carbs” because all carbohydrates are made up of glucose, a sugar, so I’m not sure from where you are coming.
A better route is to try patience, get on that low-carb diet and worry about reseting your metabalism. Don’t even think of it as a cutting phase…think of it as pre-cutting. Real cutting is still quite a ways down the pipe for you.
So what research did you do before commiting yourself to this essay?
I hope that clears everything up for those who were confused.
Good post. I shall research CPIR as I had not heard of that, thanks!
However I must pull you up on two points. The OP was suggesting that there would be “oceans” of insulin. I’m sure you know that oceans (not a very scientific term, lol) of insulin would indeed cause a hypoglycemic coma with not carbs to back it up. So even if CPIR does in fact release insulin into the blood, it’s not going to be enough to cause marked physiological changes, which is what the OP was suggesting if I read him correctly.
Secondly, if you cannot decipher the difference between ‘sugary carbs’ i.e. sugar/honey, etc and non-sugary carbs, i.e unrefined complex carbohydrates, then I feel bad for you. But of course you can… you were just being a bit pedantic, no?
EDIT: At one point the OP does in fact say ‘tiny amounts’ of insulin, so I stand corrected. He is technically right on that point and I was wrong. However I still assert that his main argumental thrust, that simply smelling food can dramatically affect body composition, is wrong.[/quote]
Haha yes, “oceans” of insulin could very possibly cause a hypoglycemia-induced coma if the blood glucose levels drop to nil, but the reality is that would of course not happen from levels of insulin excreted via the CPIR and very rarely any cases where only natural levels of endogenous insulin are excreted.
As for the OP’s overall “theme of his post,” it’s pretty all over the place, so it is somewhat hard to tell what at which he’s trying to get. He kinda just threw some info in there about insulin being released from smelling it, but he didn’t really make any conclusion statement concerning specifically that topic. He just moved right back into talking about insulin sensitivity although he may have been somewhat trying to overshadow the topic of insulin and smelling foods into his essay. Regardless, if his main theme was that smelling foods can dramatically affect body composition, then you would be right.
But yes, the cephalic phase is an interesting topic. The cephalic phase can initiate many of the same digestive functions that activate post-ingestion, so don’t research just the CPIR itself, but the cephalic phase as a whole because it is a large topic. I’m glad I could teach something to one as knowledgeable as yourself.
And pedantry is my game, haha.