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This page leads to our company's patented tools for estimating the time course of blood glucose.  This is disruptive technology that will have a huge impact world-wide. To this day its the only scientific approach to attaching the time dimension to metabolic processes it provides the only scientific, non-anecdotal, base for validating nutritional approaches such as Atkins, South Beach, or Dr. Bernstein.  

Until our technology gains traction, the glycemic index, (GI), is still the only metric extant in the vast space between the eat mostly carbs and the eat no carbs camps. Companies such as NutriSystems have jumped on the glycemic index bandwagon. The South Beach diet lists glycemic indices for several foods, and it might be of interest to quote what a customer from Australia wrote to us: Several cereal companies, Lowen and Sanitarium are now adding the GI code to their products, this is purely voluntary and is being done in association with Diabetes Australia, some packages have a description panel about the GI is all about.  Again rigid government rules apply as the use of the GI information panel. This example illustrates the need for our solution, and not as an endorsement of the glycemic index itself, which, in our opinion, is a flawed, awkward metric that the scientific world will have to replace. (The reader is invited to follow the link, which leads to the relevant FAO/WHO publication.)

The Meal/Glucose Effect and the Insulin Effect Calculators: The life of the insulin dependent diabetes patient is one of trying to match the effect of the injected insulin with the glucose arriving in his or her bloodstream, primarily after a meal. These calculators will give you an estimate of the  effect any combination of foods you eat at one sitting will have on your blood glucose level over time, and will also give you an idea about the time effect of any insulin shot..

(These tools are provided for educational purposes only and should not be used for arriving at any clinically related conclusions.)

The example picture to the right shows how a combination of nutrients in food may transform to blood glucose over time. The early spike is due to the pure sugar content of the meal. Please note that the glucose time scale and the insulin effect time scale are not the same. Click on the picture to select, on the page that will open next, any specific combination of foods you want to know about.

Go here here to see how you might use the Meal Effect Calculator in conjunction with our software, BalancePC or LightenUp!


Unlike the natural insulin secretion from the pancreas, which can "keep up" with the arriving glucose, injected insulin has time characteristics inherent to the preparation injected.

The picture to the right shows how a combination of fast and slow insulins may become effective in time. The early spike is due to the fast insulin. Click on the picture to select, on the page that will open next, a specific combination of insulins you want to know about.

Now to explain the way the software works: the curves represented by the graphs demonstrate how nutrients convert to glucose in the blood over time, after eating a complex meal. The mathematical equations are those that describe the process of constant rate diffusion through multiple interconnected compartments. Simple sugars, carbohydrates, proteins and fats ingested will all be converted sooner or later: evidently, simple sugars will convert with a very fast diffusion rate and through fewer compartments, while fats will take much, much longer, because of very slow diffusion rates and more compartments.

How many chambers, and what is the diffusion rate we use to model the various types of nutrient? At this early state in our state of knowledge about this important issue, the actual values are probably far from definitive.  The actual diffusion rates we use in our formulas were calculated from published clinical data, from glycemic index data, when available, and from our own pre-clinical trials at Duke Universitys Clinical Research Center (type 1 diabetes subjects).

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