Viscoelastic or Viscoplastic Glucose Theory (VGT #74): A Neuroscientific Study on the Neural Communication Model Between the Brain and Gastrointestinal Organs, Liver, and Pancreas with Regards to the Postprandial Plasma Glucose Levels and Insulin using a Collected Data of 484 Meals with 247 Liquid Egg and 237 Solid Egg Meals over the Past 4 Years from 5/8/2018 to 5/9/2022 Based

Abstract

Over the past 2+ years of the COVID pandemic period, the author conducted several medical research work based on the neuroscientific relationship between the brain and the liver’s glucose production, and the pancreatic beta cell’s insulin secretion based on glucose fluctuation. For the past 12 years, he collected data from his body to conduct certain useful biomedical experiments. After consuming ~500 experimental meals that include both soup-based meals (liquid egg) and solid food meals (pan-fried egg or hard-boiled egg), he noticed that there are differences in the peak and average postprandial plasma glucose (PPG) values by eating two different types of meals. The glucose reduction associated with consuming soup-based egg meals (around 4 grams of carbohydrates) extends beyond his domain of learned knowledge in the past 13 years of internal medicine and food nutrition. His normal routine, in the past 8 years, consists of consuming less than 15 grams of carbs/sugar for each meal and consistently walking ~4,000 steps post-meal. This article combines 247 PPG results from his meals with a liquid state of food or “liquid egg” meals. These meals have a carbs/sugar intake amount of 4.2 grams and post-meal walking exercise of 4,075 steps. In addition, he cooked 237 egg meals in a solid state. The solid food consisted of pan-fried and hard-boiled eggs known as “solid egg” meals. These meals have a carbs/sugar intake of 4.3 grams and post-meal walking exercise of 4,405 steps.