Oddbean

yeah, statins definitely are associated with it, and i will just repeat, acesulfame K and sucralose both definitely contribute to it, supposedly artificial sweeteners reduce blood sugar but guess what - most of them are nephrotoxic, which is just as bad as too much sugar (kidney damage) just look up what happens to people who eat too much liquorice... yeah... kidney damage... and stevia glycosides are closely related and many of the artificial sweeteners work by a similar structure or mechanism, and so they of course mostly all are hard on the kidneys

Yeah I was doing sucralose from back when Splenda came out. I stopped around 2009 and switched to stevia 😱 I was using liquid stevia in my coffee until about two years ago, now I only use Allulose once in awhile.

yeah, i already stopped using sweeteners a long time ago in coffee, maybe decades, but that's not nearly the bad stuff, that's benign compared to maltodextrin, man, i swear that shit makes me have severe kidney strain for years now my coffee thing has been espresso shots but btw, maybe you didn't know this but there is a lot of (caramelised) sugar in coffee i really became aware of it when i switched to a milk diet because the milk doesn't cause oral bacteria to grow, but then i have some coffee and next day i'm still noticing all that activity going on

I didn't know that about coffee. I only drink 2 cups per day, and it was never associated with my blood sugar rises. However I also inky drink decaf now because I had enough cortisol to drown a horse and I don't need the extra energy, and besides, I'm someone who strongly believes in living by the circadian rhythm. So even when I did drink caffinated coffee, it was never a first thing in the morning thing for me. I wouldn't take my first cup until at least a couple of hours after I was awake.

well, there's two things one, is it contains sugar, about maybe equal to 1/5th of a teaspoon in every cup, maybe a little more, it is caramels though, so it's something between sugar and starch the other thing is that paraxanthine, the main active metabolic byproduct of caffeine metabolism by the liver actually stimulates the conversion of fats to sugar, so it definitely does raise blood sugar levels, just not so much as actual sugars, but not zero, as you can see considering the two points, probably a cup of coffee is equal in blood sugar rise to 2tsp of sugar, and then you put another tsp on top...

most people do though, i see them all the time... here in madeira it is standard to put about half a teaspoon of sugar into an espresso shot, known as a "bica", to the point where it's so common they just give you the sugar with an espresso shot, and a spoon to mix it in