2023-09-24 03:40:02
Jessie Inchauspé is a 31-year-old scientist who is dedicated to disseminating scientific studies on the effect of glucose spikes on the body (@Masha Maltsava)
“At 19 years old I broke my back and had many physical problems, I struggled for years with my mental health,” French biochemist and mathematician Jessie Inchauspé tells Infobae. A decade after that injury caused by a fall from a waterfall in Hawaii, her life changed forever and today she is known in the world as “the goddess of glucose”, almost three million people follow her daily posts on Instagram and her two books. on food were translated into more than 40 languages.
“The accident motivated me to understand what was happening in my body and brain. The health problems were really the beginning of my journey, at that time I was very aware of my physical suffering and that was the reason I became interested in the topic of glucose,” he says from his apartment in New York.
Inchauspé is 31 years old and was born in Biarritz, the coastal city in the south of France. He first completed a bachelor’s degree in mathematics at King’s College London and then obtained a master’s degree in biochemistry from Georgetown University in the United States.
His scientific path continued with a specialization in genetics and he worked for five years in Silicon Valley, in a company dedicated to DNA analysis. “There I finally discovered the world of glucose. And it helped me feel a lot better. And after discovering it, I wanted to start sharing it with others. First on my social networks and then in my books.”
Inchauspé graphically shows how to “wrap” carbohydrates to minimize glucose spikes (@glucosegoddess)
During his experience in the Californian mecca of technology start-ups, he wore a continuous blood glucose monitor and noticed that the more irregular his glucose levels were, the more affected his physical and mental health was. “This was an important first clue to understanding how my body worked: although I don’t have diabetes, glucose was affecting me,” she says.
Today her daily life is focused on spreading her “glucose revolution” method, a series of steps (she likes to call them tricks) to make changes in lifestyle habits and the way we eat to stay healthy. healthier, without impossible calorie restrictions or obsessions with the scale.
Being healthier is the goal, not thinner. Although weight loss is usually a consequence of a diet focused on reducing glucose spikes.
With that horizon, Inchauspé jumped from social networks to the publishing world, his first book, The Glucose Revolution (Diana, 2022) was a best seller in several countries. After that impact, this year he published a sequel, The glucose revolution, the method (Diana, 2023). There it incorporates recipes, tips and a four-week step-by-step guide for beginners.
“If we give our body too much glucose too quickly, we experience what is called a glucose spike, and that has consequences for the health of all people, not just for diabetic patients,” says the biochemist (Illustrative Image Infobae)
— Why is glucose so important for all of us, even if we are not patients diagnosed with diabetes?
— Jessie Inchauspé: First of all, if you don’t have diabetes, knowing your glucose will help you prevent it. So that is the first important reason to control it. And second, because we now know scientifically that even if you don’t have diabetes, there are actually a lot of things that improve when you control your sugar levels, from fertility to cravings, skin, sleep quality and energy. That’s why it’s really important to all of us.
—And what happens in our body when we have a glucose spike?
—Inchauspé: There are some processes that occur in the body during a glucose spike that need to be explained. The first is inflammation. The second is that our mitochondria (the driving force of our cells), which are responsible for transforming glucose into energy for our body, become stressed and “shut down”, so they no longer produce energy effectively, and that is why that we get tired. And finally, a process called glycation occurs, which is like the aging process. So we have more wrinkles on our faces and little by little we age faster on the inside.
And with these glucose spikes, depending on your body, your medical history, you may see different types of symptoms. The most common symptoms are hunger, tiredness and cravings. That’s the most common thing to happen. And then, again depending on your medical history and personal characteristics, problems linked to physical and mental health may appear, such as brain fog, acne, psoriasis, eczema and, in the long term, of course, type 2 diabetes, which It is the main consequence that can arise when one has too many glucose spikes. .
Inchauspé recommends “the vinegar trick” which consists of drinking a tablespoon of any type of vinegar in a glass of water 10 minutes before eating something sweet or starchy. You can also spray it at the vegetable entrance (Illustrative image Infobae)
— One of the strategies you propose to control glucose levels is the order of the ingredients that make up each meal. Why is the order of the foods so important?
— Inchauspé: The order of the food really makes a difference. We usually think that food just mixes in the stomach and turns into a big soup, but in reality – thanks to scientific evidence – we now understand that if we start each meal with a starter of vegetables, the fiber will form a protective barrier in our stomach slowly and this decreases the absorption of glucose from the food in question.
And if we are going to eat carbohydrates – that is, starches and sugars – at the end of the meal, they will go less quickly into the bloodstream because other foods are already there. So this idea of putting vegetables first and then carbohydrates is very powerful as a first step towards stable glucose levels.
Tips when eating out at a restaurant according to Jessie Inchauspé (@glucosegoddess)
Although many followers consult her about recipes to lose weight, weight loss is usually a consequence of stable glucose levels, but it is not the central goal. The main goal is to be in good health and help the body thrive, helping you feel better.
Inchauspé assures that “when people stabilize their glucose levels, they very often also lose weight, reduce cravings, reduce hunger and burn more fat in their body, which is why around 40% of those who follow the method lose weight permanently.” natural without counting calories, without having to make any dietary restrictions. It is a consequence of the method, not the objective.”
“Table sugar is a poison. “It does everything from creating type 2 diabetes to increasing the risk of Alzheimer’s, heart disease, cancer, increasing inflammation, promoting aging, it harms our energy production, but it tastes great and gives us pleasure,” he says forcefully.
“That’s why the first thing I teach people is to reduce the amount of sugar they eat, not to eat sugar in the morning, etc. And then, when they want to eat sweets, find ways to do so with less impact on our health and less creating a cycle of addiction. Today, for example, I ate a cookie, but I had it as dessert instead of on an empty stomach and then I went for a walk so as not to generate a (glucose) spike in the next two hours, and thus avoid the addiction cycle of spikes. and falls” he points out.
The first step to a stable glucose day is that the first meal when you wake up is salty, not sweet (@glucosegoddess)
Their proposal is to incorporate small, big habits at a rate of one per week, and thus focus on a sustainable path of glucose control.
The first challenge, in the first week of your method, is to eat a salty breakfast instead of a sweet one. “This changes everything in terms of energy, how you feel, it is very important, it is like the basis of constant glucose.”
In the second week, the protagonist is vinegar. “When we take a tablespoon (just one) of vinegar in a large glass of water before a meal, we can significantly reduce the glucose spike of that meal. “That’s like a little magic trick.” He assures that it is a very safe ingredient that has been used for a long time. “If you personally have any health problems or your doctor doesn’t recommend it, then, by all means, don’t do it.”
“If we start each meal with a starter of vegetables, the fiber will slowly form a protective barrier in our stomach and that decreases the absorption of glucose from the meal in question,” says Inchauspé (courtesy: @Masha Maltsava)
And then, in the third week, a vegetable starter should always be incorporated before the main dish. Inchauspé explains that “vegetable starters are also very powerful, because when you eat vegetables at the beginning of a meal, the fiber they contain will slow down glucose absorption and therefore help you reduce the spike.”
And finally, it’s about movement. “Moving for 10 minutes after a meal is really important and powerful, because muscles use glucose for energy when they contract. And then, if you move after a meal, some of the glucose from the meal will go to your muscles instead of producing a big gain.”
—Are you an enthusiast of scientific dissemination, why do you love teaching?
—Because it is creative, challenging and has impact. I think I’m naturally good at it and so being able to work for all these years and improve people’s quality of life is very satisfying and I think it’s really important.
— You also make it clear that you are not a doctor, but a scientist. What is the key difference when disseminating messages oriented to health and nutrition?
— If you are a doctor, you have patients and you give medicine to people. In my case, what I do is collect and analyze the research work of many different scientists from around the world and try to make it clearer and more understandable. My role is that of a communicator, like a science teacher. I don’t have patients or clients, I’m just trying to make the science that already exists a little more accessible.
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