RedGage

Description

There exists a theory that could explain why sometimes after eating a meal your blood glucose levels may rise higher than normal. It's called the Chinese Restaurant Effect. And while it is only a theory, some science exists that could back it up. A moment of clarity Before we look at what the Chinese Restaurant Effect is, let's just clarify what it is not. It is not what has been referred to as Chinese Restaurant Syndrome (CRS). CRS refers to when people experience symptoms such as sweating and headaches after eating in Chinese restaurants. Doctors now call this the MSG effect (effect of monosodium glutamate), an additive used in restaurants and pre-packaged foods. There's more to the MSG effect than just those three sentences, but I won't digress any further. What is the theory? The Chinese Restaurant Effect was coined by low carb pioneer Dr Richard K Bernstein. Dr Bernstein has spent much of his professional life battling out of date theories about diabetes. Now aged 85, he