1. We knew our glucose response to food was highly variable and unique
(work form @WeizmannScience @segal_eran and colleagues, reviewed here
nytimes.com/2019/03/02/opi…
nytimes.com/2019/06/10/hea…
@NYTScience by @cagraber @nicolatwilley
![](https://pbs.twimg.com/media/D8tAWDnVsAEEPqo.jpg)
![](https://pbs.twimg.com/media/D8tAX9TU8AAAwNZ.jpg)
![](https://pbs.twimg.com/media/D8tAcstUYAAS6-u.jpg)
![](https://pbs.twimg.com/media/D8tOGQ9UEAAdGpr.jpg)
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