Blood Sugar Bombs: Everyday Foods to Watch Out For

Lisette Marie

45. Restaurant Fries (The "Double-Cooked" Problem)

A tempting bowl of golden french fries, perfect for any meal or snack. Photo Credit: Pexels @Dzenina Lukac

Restaurant french fries, particularly thin-cut or shoestring varieties, are metabolic traps due to the double cooking process (blanching/par-frying followed by a final fry) and the type of oil used. The initial par-fry fully gelatinizes the starch inside the potato, making it highly available for immediate glucose conversion. The final fry adds large amounts of inflammatory vegetable oils (omega-6 rich), which contribute to chronic inflammation and insulin resistance. Even when consumed with protein, the ultra-processed state of the starch guarantees a swift, powerful, and metabolically damaging glucose surge.

46. Protein Bars (with Isomalto-Oligosaccharides/IMOs)

Close-up of a broken chocolate and nut energy bar on a gray surface. Photo Credit: Pexels @Towfiqu barbhuiya

Many seemingly healthy "low-sugar" or "high-fiber" protein bars rely on sweeteners derived from starch, such as Isomalto-Oligosaccharides (IMO), often listed vaguely as tapioca or corn fiber. IMO was initially marketed as low-glycemic fiber, but studies have shown it is digested in the body more like a refined carbohydrate, causing a significant and unexpected rise in blood sugar for many individuals. Always check the ingredient list of "keto" or "low-carb" bars; if the fiber content seems too high or the sweetener is unclear, you might be consuming a stealthy, fast-acting starch.

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45. Restaurant Fries (The "Double-Cooked" Problem)

46. Protein Bars (with Isomalto-Oligosaccharides/IMOs)

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