Something to think of for the low-carb crowd. I tend to be low-carb because I eat mostly meat and dairy, but I still have berries and honey every day...and I'm good with rice, potato/sweet potato, and the occasional vegetable (usually brussels sprouts or asparagus).
I only use olive, avocado, or coconut oil...or go with butter, ghee, or lard.
https://articles.mercola.com/sites/articles/archive/2024/07/28/seed-oils-insulin-resistance.aspx
i'm not surprised
the combination of seed oils, high carb (potato) and artificial sweetners like acesulfame-k and sucralose literally accelerate diabetes
i am here today right now after over 6 months generally avoiding sucrose/fructose sugars, again, trying to drink something with sugar in it, which was even difficult to find, had to go to two local shops to find one drink that didn't have artificials in it, and i'm like HET man
next time i can't get straight unsweetened juices i'm just gonna buy lemons
I pretty much use honey and maple syrup as sweeteners (one provides decent amount of fructose and the other sucrose). Occasionally, I'll use monkfruit and my electrolyte mix (LMNT) has stevia.
I started using those more liberally after my last couple of fasting glucose numbers were in the high-90s. However, I'm still not concerned because my diet tends to be glucose-sparing...so the fasting glucose can get high. My fasting insulin is quite low and all other blood markers in great shape. Well...except that higher LDL that has every doctor wanting to give me a statin even though my Triglyceride/HDL ratio is less than 1.0.
