The author doesn’t but people have certainly measured all sorts of things, typically ketones and HR after eating.Does the author make recommendations for any other kinds of measurements besides blood glucose? Also, does he account for the varying glucose density in different carbohydrate foods? For example, 50g of potato is nearly 50g of glucose once the starch is broken down, but 50g of table sugar (sucrose) is only about half glucose and half fructose (which is more likely to show up as higher triglycerides).
I don’t know what “glucose density” means. It’s not s term I’ve ever heard and nothing comes up on google.
But the idea is that you eat a standard amount so that you can repeat the experiment if necessary. After all, you really just want to know the impact of that food on your blood sugar to know your carb tolerance and have it be a replicable measure before you change your diet on one instance.