[raphaels7]

Hi Hurundo thanks for your insightful comment.

You're quite right that there are a myriad of identified and yet unidentified affecting an individual's Kraft Pattern of insulin release to a particular food. For example,it's becoming clearer that foods like flours with disrupted macromolecular starch network can negatively sway the insulin incretin and subsequent insulin response; 2 foods with identical glycemic responses can stimulate GIP and insulin to significantly different degrees https://breaknutrition.com/episode-8-starch-digestibility-li... The point being though we're saying "you're insulin is going to be X in 10min after this slice of pizza", what we're doing is using empirical averages with all their limitations to teach people how pizza, donuts and fruit juices all cause you to hypersecrete insulin, and that's very very bad. Of course, the more advanced users will still be able to track useful dietary, exercise, timing and other metrics for their N = 1's.

You mention implantable insulin monitoring, and that's of great interest to us. I'm a molecular biologist by training and would've loved to work on bringing that device to market. Until we have that though, there are other metrics that are pretty informative. For example, our app is going to have a McAuley Index calculator which plugs fasting insulin and triglycerides into a formula giving a pretty decent index compared to the clinical SSPG 2-hour test https://breaknutrition.com/episode-34-metabolic-syndrome-ser....

Blood marker tracking is also going to be a part of our app but we're not going to introduce quite yet.

Thanks,

Raphael Sirtoli