How much fat to prevent insulin spike?

[helium_teapot]

I may be totally confused, but as I understand it, CHO + PRO you get an insulin response, even with fibrous greens.

I was wondering is there some sort of ratio of fat to CHO or fat to fibre that one can use as a guide when designing a meal plan.

ie. I've got 120g of sweet potato, and 150g brocolli and 200g white low fat fish how much olive oil/almonds are required to negate the spike?

Or am I mad

[Dave P]

Unless you're diabetic and/or planning on competing I suggest you get the word insulin out of your vocabulary entirely.

Its much more of a headache than its worth.

[-Aaron-]

Originally Posted by Dave P

Unless you're diabetic and/or planning on competing I suggest you get the word insulin out of your vocabulary entirely.

Its much more of a headache than its worth.

I owe you some reps, sir!

[helium_teapot]

Originally Posted by Dave P

Unless you're diabetic and/or planning on competing I suggest you get the word insulin out of your vocabulary entirely.

Its much more of a headache than its worth.

I fall into category b- competing. That's why I asked

Suggested reading?

[lorinelise]

Originally Posted by Dave P

Unless you're diabetic and/or planning on competing I suggest you get the word insulin out of your vocabulary entirely.

Its much more of a headache than its worth.

Originally Posted by -Aaron-

I owe you some reps, sir!

Meeeee too! Nicely put.

[-Aaron-]

Originally Posted by helium_teapot

Suggested reading?

Nothing in this section.

[Captain Sagara]

Originally Posted by -Aaron-

Nothing in this section.

x2

[Jules Verne]

For a guess, this is probably your best bet:

http://www.ajcn.org/cgi/reprint/66/5/1264

I got it though a simple Google search.

Of course there is no magic number where you go from 'spike' to 'no spike', whatever 'spike' means. Using the word 'spike' (for insulin, blood glucose etc..) nearly always makes me wonder whether the person really understands what is going on.