Prioritize grilled chicken breast over fried and breaded tenders to avoid sharp fluctuations in blood sugar, or apply techniques (eating vegetables first, drinking diluted vinegar, or taking an 'Anti-Spike' supplement) to smooth your energy curve if consuming fried products.

noli's read

The impact of fried tenders compared to grilled chicken on blood sugar is a well-established fact, as the breading provides refined carbohydrates absent from plain chicken. To smooth this energy curve, the strategy of consuming fiber first is validated by randomized clinical trials (RCTs), such as those by Thondre et al., which prove that this order slows carbohydrate assimilation. The efficacy of vinegar also rests on a solid foundation, with a meta-analysis by Mansoori et al. (2017) confirming that acetic acid notably reduces the glycemic response following a meal. Regarding the 'Anti-Spike' supplement, its main ingredient (Reducose® white mulberry leaf extract) is supported by positive clinical studies showing a reduction in carbohydrate absorption. However, the specific commercial formula of this supplement has not been evaluated by published independent clinical trials, making its promise of precise mitigation somewhat exaggerated. Finally, while repeatedly used frying oils are associated with long-term cellular stress markers in observational studies, labeling their effect as immediately 'inflammatory' on the scale of a single meal is a wellness shortcut that has not been demonstrated.

the sources

1. 1Shukla AP, Andono J, Touhamy SH, et al. 2017
2. 2Shukla AP, Iliescu RG, Thomas CE, Aronne LJ 2015
3. 3Shishehbor F, Mansoori A, Shirani F 2017
4. 4Buffey AJ et al. 2022
5. 5Bellini A et al. 2023