Oh, cool! Like you said, the speed of absorption is a minor distraction from the greater point, which is that all carbs are essentially sugar. Slower absorption does help people with T2, but mainly eating fiber and protein makes more of a difference than the base carb source. This is just what I recall from researching this topic when I got type 1 a few years ago, and my main focus was on the most efficient way to treat low blood glucose.
The fastest would be the glucose tablets or liquid they sell for type 1 diabetics. Honey that is crystallized is very fast too, as the crystals are pure glucose. Some candies like US Smarties are sweetened with glucose. Fruit juice and sucrose are pretty quick, still, but if I’m in a hurry, I eat potato or white rice.
Fat slows down absorption of carbohydrates, so chocolate, and to a lesser extent potato chips, are slower than pure potato or other candies with sugar.
Sure, carb intake is only one factor. It’s a very important one though. Obesity and inactivity contribute a great deal, along with genetics. In essence people develop tolerance to insulin because their bodies are flooded with it, in an attempt to metabolize excess carbohydrates. Insulin resistance means the insulin stops working as effectively, resulting in the body putting out more and more, which doesn’t work either, and resulting in chronic hyperglycemia. High body mass means the body has to put out more insulin to maintain a certain blood concentration. Exercise plays a role in glucose utilization, also. Over time, the islet cells get exhausted, too. Type 2 can to some extent be turned around with a low-carb diet and exercise, unlike Type 1.
Thanks, but it’s not hyperbole. Vegetable starch is, as noted, only a chain of glucose molecules. It takes 1 chemical step to turn into glucose - breaking the bonds. The only thing faster is pure glucose or maltodextrin. Sucrose is a disaccharide consisting of glucose+fructose. It takes a two-step process. The glucose is absorbed, but fructose takes a much longer pathway through the liver.
There’s a dietary concept called ‘glycemic index’ which ranks foods on how fast they are absorbed into your blood stream. It’s moderated by fat, protein, and fiber content in meals, but still it’s worth looking at the basic food items. I had a hard time finding good charts that listed not only prepared foods but included sugar and starches, but check out this chart for example, or this one. Observe how on both lists, sucrose is in the upper middle, 60ish, while potatoes, corn, rice and wheat are among the highest around 100, second only to glucose and maltodextrin.
SMTP in general is a pain to configure. I ran my own mail servers for a while and finally gave up and used a 3rd party service. Too many problems with antispam restrictions, and things like I’d finally get it configured, upgrade postfix or whatever and then it would all be screwed again.
One thing about this “sugar = diabetes” thing is that people hyper focus on just sugar. Insulin acts on all digestible carbohydrates, not just sugar. Vegetable starch such as rice, corn, wheat or potatoes is just a chain of glucose molecules and is actually turned into blood glucose faster than sucrose. Eating 1 lb of potatoes is exactly the same as eating 1/4 lb of sugar, other than that it comes with some oil too.
Also it sure is annoying having type 1, which has nothing to do with that, and type 2, which does, is 24x as common.
I haven’t tried to get community tech support on Lemmy, so I wouldn’t know what it’s like firsthand. If people are really that difficult, sure, that sucks. But it sounds like the person asking needs to work on more fundamental linux skills than something specific to running a Lemmy instance, and the internet is full of information about that.
I wouldn’t expect running a publicly accessible server on the internet to be easy or a great idea for someone not familiar with the OS they’re using. Great way to learn, though.
I eat hella hot sauce and peppers and… yeah. They’ll do that to you. My mouth is fine with any amount of spice but when it contacts any other part of my body (or I inhale a tiny bit!) I realize holy shit, this stuff is caustic.
I went to some hipster restaurant and got a fried chicken sandwich. The piece of chicken was… weird, about the size and shape of a baseball. Perfect in the outside but the inside was kind of wobbly like thick jello. I’m not sure who tf deep fries a 4 inch thick piece of chicken and doesn’t just cut it in two.
Also one time we went to this Mexican restaurant and the beef in the tacos was clearly soft and pink like it had barely been cooked at all. They told us it was their “seasoning” that made it look like that…
White rice in the US is enriched with various vitamins, in a sad attempt to replace the nutrition stripped from milling away the outer part and bran. Better to just eat brown rice, though it also has more arsenic. Ah, isn’t modern food lovely.