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Transform Your Health: Change the Order of Foods on Your Plate for Optimal Glucose Control

Healthy Plate, Healthy Spike: Vibrant Veggies, Rich Salmon, and Balanced Potatoes - The Ideal Order for Blood Sugar Control
Optimal Meal Sequencing: Start with Greens, Follow with Salmon, and Finish with Potatoes - Mastering Blood Glucose Management on a Plate

As Pilates teachers, we're always looking for ways to optimise our health and that of our clients. An interesting concept that has caught my attention recently is how the sequence in which we consume our meal components can significantly influence blood glucose levels. This idea isn't about changing what or how much we eat, but rather the order in which we eat.

Understanding the Order: Veggies, Proteins/Fats, Then Starches/Sugars

The concept is surprisingly simple yet impactful. By starting a meal with vegetables, followed by proteins and fats, and ending with starches and sugars, we can potentially reduce the glucose spike from a meal by an astonishing 75%. Vegetables are key in this sequence due to their high fibre content.

The Role of Fibre in Glucose Control Management

When vegetables are eaten first, the fibre in them forms a kind of protective mesh along the intestinal walls. This mesh acts as a barrier, slowing the absorption of glucose into the bloodstream from foods consumed later in the meal, like pasta or bread. Therefore, the spike in blood glucose levels is much less sharp and more manageable.

Practical Application in Meal Times

A vital point to note here is the practicality – there's no need for long waits between different food groups. Consuming them one after the other still yields significant benefits. Moreover, this approach doesn't require a drastic change in dietary habits but simply a rearrangement of the components on our plate.

Implications for Pilates Teachers and Clients

For Pilates teachers, this information is particularly valuable. We work with clients who may have varying health goals, including better weight management and overall wellness. Integrating this knowledge into our lifestyle and sharing it with clients can be a game changer in managing energy levels and maintaining optimal health.

This approach is not just about reducing glucose spikes; it's about embracing a healthier eating pattern that complements our holistic focus on body and mind in Pilates. By starting with vegetables, we not only manage glucose better but also ensure we're getting essential nutrients right at the start of our meal.

As we continue to guide our clients in Pilates and overall wellbeing, sharing such simple yet effective dietary tweaks can be profoundly beneficial. It empowers us and our clients to make informed choices about our eating habits, enhancing our journey towards health and vitality.

The concept of changing the order of food consumption to impact blood glucose levels does have some scientific basis. A study published in "Diabetes Care" in 2015 found that eating protein and vegetables before carbohydrates was associated with lower blood sugar spikes in people with Type 2 diabetes.

The principle behind this is that protein, fat, and fiber (found in abundance in vegetables) can slow down the digestion process and the absorption of glucose. When carbohydrates are consumed last, the slower absorption rate can lead to a more gradual increase in blood sugar levels, rather than a sharp spike.

However, it's important to note that while this eating pattern may help manage blood sugar levels in the short term, it is not a standalone solution for diabetes management or prevention. Individual responses can vary, and factors like the overall composition of the diet, physical activity, and medication must also be considered.

Always recommend consulting with healthcare professionals before making significant changes to diet, especially for individuals with diabetes or other health conditions. This approach should be viewed as one part of a comprehensive health management plan.

  1. Alpana P. Shukla, et al. (2015) - "Food Order Has a Significant Impact on Postprandial Glucose and Insulin Levels." Published in "Diabetes Care," this study found that eating protein and vegetables before carbohydrates led to lower postprandial blood glucose and insulin levels in people with Type 2 diabetes.

  2. Louis J. Aronne, et al. (2013) - "Randomized Controlled Trial of Carbohydrate or Fat Restriction for Weight Loss." Published in "Obesity," this study, while focused on weight loss, provided insights into how different macronutrients impact satiety and blood glucose control, which are crucial for understanding meal sequencing.

  3. Kokkinos A., et al. (2010) - "Eating Slowly Increases the Postprandial Response of the Anorexigenic Gut Hormones, Peptide YY and Glucagon-Like Peptide-1." Published in "The Journal of Clinical Endocrinology & Metabolism," this research highlighted the role of eating pace in hormone response and glucose absorption.

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