These Foods Won't Fix Your Insulin Resistance — Key Takeaways
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These Foods Won't Fix Your Insulin Resistance
Jay Feldman Wellness15mSep 24, 2026
Watch the originalBeans lower post-meal glucose partly because their anti-nutrients and digestive inhibitors block carbohydrate absorption, not because they improve metabolic health — focus instead on rebuilding carb tolerance after low-carb dieting.
Key takeaways
Don't judge carb tolerance by blood sugar spikes during low-carb transition
Don't judge carb tolerance by blood sugar spikes during low-carb transition
- After years of low-carb, the body has physiological insulin resistance
- Spikes normalize over weeks to months as carb metabolism adapts
Sprouting beans reduces anti-nutrients before eating them
Sprouting beans reduces anti-nutrients before eating them
- Soaking alone doesn't meaningfully cut anti-nutrients — sprouting does
- Beans contain lectins, phytates, and digestive enzyme inhibitors
Post-140 mg/dL spikes are okay if brief; sustained highs indicate problems
Post-140 mg/dL spikes are okay if brief; sustained highs indicate problems
- 140–180 mg/dL readings that come down fast are not concerning
- Sustained, disproportionate spikes based on meal contents signal insulin resistance
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In this video
- 1mare beans and legumes actually healthy?
- 5mwhether we should avoid foods that spike our blood sugar
- 10mhow blood sugar levels may change as insulin sensitivity improves
“The blood sugar increases themselves are not causing that state... This is just a representation of the problem.”
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