The latest book I’ve been reading has been so helpful for teaching me new tricks and hacks about eating with insulin considerations, and I wanted to do a quick recommendation for you: “The Glucose Revolution” by the Instagrammer Glucose Goddess. I’m about halfway through, and it’s honestly so good—super informative, with practical, actionable tips that connect glucose levels, insulin, and weight loss in a way that just makes things click. If you want free visuals, go follow her on Instagram because she shows diagrams of what your glucose can look like with different foods and food combinations. One reason this hit home for me is personal: my husband is a type 1 diabetic, so blood sugar spikes aren’t just a theory in our house—there are real, immediate consequences when meals hit too hard. A tip that surprised me (especially because I’m half Asian and we eat rice) is that swapping white rice for brown rice only lowers blood sugar a little. But cooling white rice in the fridge for about 20 minutes can create more resistant starch, and adding a tablespoon of vinegar can reduce the glycemic impact even more—I’ve been testing it this week and I can testify it works. Another huge takeaway is food order: think of your digestion like a sink drain—load fiber (or even protein/fat) first, then starch, and you’ll blunt the spike. If you like to go deeper than Instagram posts, this book is worth it.