Doubt it's the triglycerides; that's not really been demonstrated. Simpler explanation is that it's probably just that a huge carbohydrate load that's digesting over an extended period. From a blood sugar perspective, pizza is really just a giant piece of bread with toppings on it.
Got the book, it’s good, a little overly focused on those with really high BG over 200-400 and those taking insulin. Huge focus on carbohydrates. Not so much on people like myself with FBG of around 100 (+/- 9).
On page 42 of the book by Dr. Bernstein.
“(Transient insulin resistance can be created in laboratory animals by injection triglyceride-fat-directly into the liver’s blood supply.)”
Also, even small amounts of alcohol seem to cause big spikes in triglyceride levels. I did have a beer with the pizza. Double the trouble?
I had just assumed you might have a doctor who you were seeing on a regular basis.
I do have a doctor, I will likely see him on a regular basis, but you should know better not to use such vague language.
I intend to see this doc once a year for a physical / blood test, or if I think I have a more immediate problem like a persistent sinus infection I had, I make an appointment.
I have had this current doctor since Dec 2017, and so far I like him and will try and keep him. But no doubt you mean more frequent visits. The doctor before this was last seen in Aug 2016. He changed insurance groups, changed office location, my insurance at the time was not compatible, now that I am on Medicare I could go to him, but I wasn’t that impressed with him in the first place.
I self-directed my medical care like ordering blood tests and being on TRT for ~15 years with no insurance, so I got accustomed to it.
Don't get too hung up on the concept of "formally classified as a diabetic." Once one starts to exhibit other than truly normal blood sugars it is only prudent to take steps to bring them under control, however you want to classify yourself. The ADA's implicit position that pre-diabetes is benign and that nothing can/should be done to treat it is unfortunate. Pre-diabetes is better thought of as simply "mild diabetes."
I don’t get hung up on it, but insurance companies and most doctors do tend to get hung up on formal classifications. I haven’t talked to my current doc, but my guess is he would be concerned as he is kind a holistic doctor and wanted me to keep a food diary for him. Though my FBG was 99 on 1-5-2018 he was more concerned with lipid profile (triglycerides ) and c-reactive protein, he has yet to see my recent blood tests.
Another thing missing from Bernstein’s book, he talks about doing the c-peptide test but NOT about doing an insulin test. For me, an insulin test is more appropriated since I don’t inject insulin.
I was surprised on page 149 of Dr. Bernstein’s book a list of acceptable sweeteners included saccharin, sucralose, and aspartame. True they are don’t contain carbs, but this concerned me.
=============================================================
Segal and Elinav added saccharin, sucralose, or aspartame to the drinking water of mice and found that their blood sugar levels were higher than those of mice who drank sugar water -- no matter whether the animals were on a normal diet or a high-fat diet.
Finally, the researchers recruited seven volunteers, five men and two women, who normally didn’t eat or drink products with artificial sweeteners and followed them for a week, tracking their blood sugar levels. The volunteers were given the FDA’s maximum acceptable daily intake of saccharin from day two through day seven. By the end of the week, blood sugar levels had risen in four of the seven people. Transfers of feces from people whose blood sugar rose increased blood sugar in mice, more evidence that the artificial sweetener had changed the gut bacteria.
“It’s small,” Obin said of the seven-person study, “but it’s very, very profound.”
https://www.webmd.com/diet/news/20140917/artificial-sweeteners-blood-sugar#1