Jessie Inchauspé

Inchauspé's research answers a question calorie counting never asks: does it matter what order you eat your food in? Using continuous glucose monitors, she found that the same meal produces a noticeably different blood sugar curve depending on sequence. Vegetables first, then protein and fat, then starch and sugar last, produces a flatter curve than eating the same foods in reverse order. The meal stays identical. Only the sequence changes, and so does the spike.

That finding is built directly into how RealFoods scores meals. The WI Score does not just look at what is on the plate, it accounts for the fibrous armor Inchauspé describes, the fiber, protein, and fat that slow sugar absorption when eaten before starch. A bowl of rice scored on its own can look different from that same rice eaten after vegetables and protein, because the glucose curve genuinely is different.

Glucose Revolution lays out the science behind flattening the curve, and The Glucose Goddess Method turns it into a four-week protocol that keeps every food group on the table. Neither book asks anyone to eliminate carbohydrates or sugar, only to change the order and the company they are eaten in, which is the same principle RealFoods applies to real meals.

Much of Inchauspé's evidence comes from continuous glucose monitoring, wearable sensors that track blood sugar in real time rather than relying on a single fasting measurement. That data is what let her isolate food sequencing as a variable in the first place, since it captures the shape of the curve, not just a peak or an average. The same logic carries over to insulin response: a bigger glucose spike generally asks the body for a bigger insulin response to bring it back down, so a flatter curve tends to mean less insulin is required. RealFoods applies this at the level of a full meal rather than a single ingredient, which is closer to how Inchauspé's own research treats food, as something eaten in combination and in order, not in isolation. Her broader contribution to nutrition science is treating glucose spikes as something a person can shape through timing and pairing, not just through what is eliminated from a plate, which is the same practical, non-restrictive stance behind every meal RealFoods scores.