Re: Insulin Spike - ?

[Guest guest]

,

I think I recall you mentioning in a past post that protein will induce an

insulin spike. I brought this up with a Chiropractor who also is knowledgeable

in nutrition and he said that it isn't true. He wanted to know your reference

on it. He said it is just sugars that do this.

Thanks,

jafa

---------------------------------

Find Great Deals on Holiday Gifts at

[Guest guest]

>> I think I recall you mentioning in a past post that protein will induce an

insulin spike. I brought this up with a Chiropractor who also is knowledgeable

in nutrition and he said that it isn't true. He wanted to know your reference

on it. He said it is just sugars that do this. <<

Protein in excess of the body's requirement is converted to glucose. That's how

it works. It's always hard to find " references " for basic biochemical or

physical facts. It's like, " What is your reference for the sky being blue. "

However ... howstuffworks.com does have this:

" For example, your body stores glucose in your liver (as glycogen) and can also

convert protein to glucose if necessary. "

http://home.howstuffworks.com/food2.htm

If you eat a large amount of protein, your body may well react as if you'd eaten

a carby meal. It depends, of course, on your own metabolic reactions, which vary

from individual to individual, and also on how much fat was in the protein and

if anything else was eaten.

Christie

Caber Feidh ish Deerhounds

Raising Our Dogs Holistically Since 1986

http://www.caberfeidh.com/

http://doggedblog.com/

[Guest guest]

I'm jumping in, because I am diabetic...

It is true that protein will raise blood sugar if eaten in large

amounts, so a non-diabetic's pancreas will make more insulin to

process it. A diabetes educator told me that if I eat more than the

standard serving in a meal (3 to 4 ounces), to take as much insulin as

I would for a carb serving (15 grams of carb). That's why it really

is not true that an Atkins-style diet will necessarily lower your

blood sugars (if diabetic) or insulin production (if non-diabetic).

Protein does not make blood sugar " spike " -- that is, it won't shoot

up as if you had just drunk a Coke, but it will rise, and tend to stay

high, as protein is slowly digested (compared to carbs). Also, a high

fat diet can do the same, if you are insulin resistant -- I find I do

okay with high fat earlier in the day, but for dinner I have to limit

fats and protein or my blood sugar will stay high all night. So I

make my main meal at lunch, and have soup and salad at dinner.

Fewer carbs and more fat and protein WILL stabilize blood sugars, but

they may stabilize at a rather high level, so if a person is

insulin-dependent, they may need to increase their basal (all day)

insulin.

I have experimented and found that the insulin resistence caused by

fats in the diet is worse if you eat the " bad stuff " -- rancid

vegetable oils, processed foods, potato chips fried in soybean oil,

etc. And it is not as much of an impact if lard, cream, butter, olive

oil, etc. are consumed.

Ann

>

> >> I think I recall you mentioning in a past post that protein

will induce an insulin spike. I brought this up with a Chiropractor

who also is knowledgeable in nutrition and he said that it isn't

true. He wanted to know your reference on it. He said it is just

sugars that do this. <<

>

> Protein in excess of the body's requirement is converted to glucose.

That's how it works. It's always hard to find " references " for basic

biochemical or physical facts. It's like, " What is your reference for

the sky being blue. " However ... howstuffworks.com does have this:

>

> " For example, your body stores glucose in your liver (as glycogen)

and can also convert protein to glucose if necessary. "

> http://home.howstuffworks.com/food2.htm

>

> If you eat a large amount of protein, your body may well react as if

you'd eaten a carby meal. It depends, of course, on your own metabolic

reactions, which vary from individual to individual, and also on how

much fat was in the protein and if anything else was eaten.

>

> Christie

> Caber Feidh ish Deerhounds

> Raising Our Dogs Holistically Since 1986

> http://www.caberfeidh.com/

> http://doggedblog.com/

>

>

>

>

[Guest guest]

I should have said in this post, a " fake " Atkins-style diet will make

blood sugars rise, because of the misconception so many people have

that they should be eating lots of meat...

I think I have had that misconception myself, and given up on Atkins

in the past because my blood sugars did not come down and I didn't

feel well -- is that because of too much meat, not enough fat? I know

Christie says she has had a lot of success on this diet with 70% fat

-- I should try that, with the good fats.

Ann

> >

> > >> I think I recall you mentioning in a past post that protein

> will induce an insulin spike. I brought this up with a Chiropractor

> who also is knowledgeable in nutrition and he said that it isn't

> true. He wanted to know your reference on it. He said it is just

> sugars that do this. <<

> >

> > Protein in excess of the body's requirement is converted to glucose.

> That's how it works. It's always hard to find " references " for basic

> biochemical or physical facts. It's like, " What is your reference for

> the sky being blue. " However ... howstuffworks.com does have this:

> >

> > " For example, your body stores glucose in your liver (as glycogen)

> and can also convert protein to glucose if necessary. "

> > http://home.howstuffworks.com/food2.htm

> >

> > If you eat a large amount of protein, your body may well react as if

> you'd eaten a carby meal. It depends, of course, on your own metabolic

> reactions, which vary from individual to individual, and also on how

> much fat was in the protein and if anything else was eaten.

> >

> > Christie

> > Caber Feidh ish Deerhounds

> > Raising Our Dogs Holistically Since 1986

> > http://www.caberfeidh.com/

> > http://doggedblog.com/

> >

> >

> >

> >

[Guest guest]

>> That's why it really

is not true that an Atkins-style diet will necessarily lower your

blood sugars (if diabetic) or insulin production (if non-diabetic).

<<

Since Atkins is not a high protein diet, I don't see why this would be.

Also, I don't agree that fat in and of itself will make your blood sugar

rise. Everyone I know who is diabetic who checks their blood sugar after

eating fat finds it does nothing to their blood sugar at all. But if they

eat fat WITH CARBS, it does. Dr. Atkins frequently observed that the combo

of high fat and high carb was especially deadly, and I believe that to be

correct.

>> I find I do

okay with high fat earlier in the day, but for dinner I have to limit

fats and protein or my blood sugar will stay high all night. So I

make my main meal at lunch, and have soup and salad at dinner <<

I think you might find that a high fat meal, with virtually NO carbs, will

have the best effect on your nighttime blood sugars. But of course, each

person is an individual and when someone is on insulin, many things become

somewhat different.

Also, the diabetes educator you quoted who said more than 3-4 ounces of a

protein source (such as meat) in a meal was " like " 15 grams of carbs in its

effect on your blood sugar? I simply cannot believe that. I myself check my

blood sugar, and used to do it much more often. I routinely eat more than

3-4 ounces of meat in one meal - a 3.5 oz steak has 30 grams of protein in

it, and I have never eaten a steak that small in my life! - but could never,

ever eat 15 grams of carbs in a single meal. The few times I've done it it's

made me buzz like I had a triple espresso, but the meat meal has no effect

on me at all. My blood sugar barely moves.

I think that most diabetes educators are just lost when it comes to how to

manage macronutrient profiles to get control of blood sugar. I am sure there

are some out there who get it, but of all the people with diabetes who I

know personally, I know EXACTLY ONE whose diabetes doc is pro-Atkins and rec

ommends it to get blood sugar control. The rest of them draw back, clutching

crucifixes and garlic, and start babbling about complex carbs. Makes me want

to scream!

Christie

Caber Feidh ish Deerhounds

Raising Our Dogs Holistically Since 1986

http://www.caberfeidh.com/

http://doggedblog.com/

[Guest guest]

>> I should have said in this post, a " fake " Atkins-style diet will make

blood sugars rise, because of the misconception so many people have

that they should be eating lots of meat... <<

And I should have read this post before responding to the other one, LOL!

With this qualification I totally agree with you. Atkins is a MODERATE

protein diet. He specifically cautions against the effects on blood sugar of

consuming more protein than you need.

I really find I thrive on a diet of 70 percent calories from fat. And you

should see my skin. <G>

Christie

Caber Feidh ish Deerhounds

Raising Our Dogs Holistically Since 1986

http://www.caberfeidh.com/

http://doggedblog.com/

[Guest guest]

Christie,

You say you disagree that fats make blood sugar rise. Well, I don't

know what to tell you, because in me, they do, as measured by my

glucose meter and the insulin I have to take to bring the sugar down.

I have been on the Induction phase of Atkins, as well as on less

stringent phases, and my blood sugars are stable on it, but high.

The fact is that if I go on a low fat diet my blood sugars are easier

to control. Not easy, but I can get the blood sugars back down. When

I eat low carb, my blood sugar goes high and stays high, and I can

pump insulin all day long, but it goes high again. But I believe

healthy fats are important, so I eat them, and take more insulin.

It is possible that I am eating too much protein and not enough fat.

But I never eat more than about 5 or 6 ounces at a meal, so it doesn't

seem likely.

I am guessing that the reason is that my metabolism has been badly

damaged from eating soy in the past, especially since as a newborn I

was fed soymilk for the first months of my life. I hope that

continuing to eat in a low carb, NT way will help heal my metabolism,

but it's possible there is only so much that can be done after damage

done in infancy. And I need hardly say I have to go it on my own

here, since I have found no doctors to help. The mainstream ones push

low fat, high sugar, high junk and then yell at me because my

triglycerides are high, and they want me to take statins (which I

refuse to do). The naturopathic doctors push soy, and can't prescribe

insulin. You are absolutely right that neither diabetes educators, nor

endocrinologists in my opinion, have a clue how to manage diabetes

through diet. I would love to find an NT friendly doctor, but have

yet to do so. It really leaves me hanging out in the wind! But the

fact that type II diabetes is obviously brought on by modern foods

keeps me certain that native nutrition is the way to go, even if it is

not able to completely heal the damage that is already done.

On the plus side, I had a patch of neuropathy in my thigh, completely

numb, and my doctor said that was due to the diabetes, and would get

worse. He was wrong -- in the four years I have been eating (mostly)

NT, the damage HAS reversed itself, and I have normal feeling in that

area again. Plus, eating this way has done wonders for my immune

system, and that alone is worth it.

Ann

>

> >> That's why it really

> is not true that an Atkins-style diet will necessarily lower your

> blood sugars (if diabetic) or insulin production (if non-diabetic).

> <<

>

> Since Atkins is not a high protein diet, I don't see why this would be.

>

> Also, I don't agree that fat in and of itself will make your blood sugar

> rise. Everyone I know who is diabetic who checks their blood sugar after

> eating fat finds it does nothing to their blood sugar at all. But if

they

> eat fat WITH CARBS, it does. Dr. Atkins frequently observed that the

combo

> of high fat and high carb was especially deadly, and I believe that

to be

> correct.

>

> >> I find I do

> okay with high fat earlier in the day, but for dinner I have to limit

> fats and protein or my blood sugar will stay high all night. So I

> make my main meal at lunch, and have soup and salad at dinner <<

>

> I think you might find that a high fat meal, with virtually NO

carbs, will

> have the best effect on your nighttime blood sugars. But of course, each

> person is an individual and when someone is on insulin, many things

become

> somewhat different.

>

> Also, the diabetes educator you quoted who said more than 3-4 ounces

of a

> protein source (such as meat) in a meal was " like " 15 grams of carbs

in its

> effect on your blood sugar? I simply cannot believe that. I myself

check my

> blood sugar, and used to do it much more often. I routinely eat more

than

> 3-4 ounces of meat in one meal - a 3.5 oz steak has 30 grams of

protein in

> it, and I have never eaten a steak that small in my life! - but

could never,

> ever eat 15 grams of carbs in a single meal. The few times I've done

it it's

> made me buzz like I had a triple espresso, but the meat meal has no

effect

> on me at all. My blood sugar barely moves.

>

> I think that most diabetes educators are just lost when it comes to

how to

> manage macronutrient profiles to get control of blood sugar. I am

sure there

> are some out there who get it, but of all the people with diabetes who I

> know personally, I know EXACTLY ONE whose diabetes doc is pro-Atkins

and rec

> ommends it to get blood sugar control. The rest of them draw back,

clutching

> crucifixes and garlic, and start babbling about complex carbs. Makes

me want

> to scream!

>

> Christie

> Caber Feidh ish Deerhounds

> Raising Our Dogs Holistically Since 1986

> http://www.caberfeidh.com/

> http://doggedblog.com/

>

[Guest guest]

Perhaps I will give it another go. I have lately been on about 50%

fat, 20% protein, and 30% low glycemic carbs. Even that much carb

with fat may be killing me. I may need to cut out even high fiber

sprouted bread, and maybe just have the carbs that are in kefir and

raw milk, maybe low carb berries in season (which won't be for

awhile!) I have not actually tried that, but I drink about a quart of

whole raw milk or kefir a day, so that seems like plenty of carbs --

about 45 grams, plus the small amount of carb in cheese and veggies.

Probably I would come in at around 60 to 70 grams altogether. I don't

feel well when I get as low as 20, and I believe that is only the

short term induction phase anyway, right?

It would be interesting to try it -- I may well have been eating too

much protein when I was last on the induction phase of Atkins, but

that was several years ago, and I can't specifically remember. I

think you were right about having no carbs at all for dinner -- I

actually do best when my big meal is lunch, and I have mainly

vegetables, a little protein, and bone broth for dinner.

My family and I are going clamming for New Year's, so a great

opportunity to get exercise and catch our own food!

Ann

>

> >> I should have said in this post, a " fake " Atkins-style diet will make

> blood sugars rise, because of the misconception so many people have

> that they should be eating lots of meat... <<

>

> And I should have read this post before responding to the other one,

LOL!

>

> With this qualification I totally agree with you. Atkins is a MODERATE

> protein diet. He specifically cautions against the effects on blood

sugar of

> consuming more protein than you need.

>

> I really find I thrive on a diet of 70 percent calories from fat.

And you

> should see my skin. <G>

>

> Christie

> Caber Feidh ish Deerhounds

> Raising Our Dogs Holistically Since 1986

> http://www.caberfeidh.com/

> http://doggedblog.com/

>

[Guest guest]

Ann,

there is a direct connection between diabetes and gluten intolerance

and that neuropathy on the thigh. You might want to come check out

the archives at the sister group GFCFNN here on . May

it not be so for you, but we have seen it.

Connie H.

> >

> > >> That's why it really

> > is not true that an Atkins-style diet will necessarily lower your

> > blood sugars (if diabetic) or insulin production (if non-

diabetic).

> > <<

> >

> > Since Atkins is not a high protein diet, I don't see why this

would be.

> >

> > Also, I don't agree that fat in and of itself will make your

blood sugar

> > rise. Everyone I know who is diabetic who checks their blood

sugar after

> > eating fat finds it does nothing to their blood sugar at all.

But if

> they

> > eat fat WITH CARBS, it does. Dr. Atkins frequently observed that

the

> combo

> > of high fat and high carb was especially deadly, and I believe

that

> to be

> > correct.

> >

> > >> I find I do

> > okay with high fat earlier in the day, but for dinner I have to

limit

> > fats and protein or my blood sugar will stay high all night. So

I

> > make my main meal at lunch, and have soup and salad at dinner <<

> >

> > I think you might find that a high fat meal, with virtually NO

> carbs, will

> > have the best effect on your nighttime blood sugars. But of

course, each

> > person is an individual and when someone is on insulin, many

things

> become

> > somewhat different.

> >

> > Also, the diabetes educator you quoted who said more than 3-4

ounces

> of a

> > protein source (such as meat) in a meal was " like " 15 grams of

carbs

> in its

> > effect on your blood sugar? I simply cannot believe that. I

myself

> check my

> > blood sugar, and used to do it much more often. I routinely eat

more

> than

> > 3-4 ounces of meat in one meal - a 3.5 oz steak has 30 grams of

> protein in

> > it, and I have never eaten a steak that small in my life! - but

> could never,

> > ever eat 15 grams of carbs in a single meal. The few times I've

done

> it it's

> > made me buzz like I had a triple espresso, but the meat meal has

no

> effect

> > on me at all. My blood sugar barely moves.

> >

> > I think that most diabetes educators are just lost when it comes

to

> how to

> > manage macronutrient profiles to get control of blood sugar. I am

> sure there

> > are some out there who get it, but of all the people with

diabetes who I

> > know personally, I know EXACTLY ONE whose diabetes doc is pro-

Atkins

> and rec

> > ommends it to get blood sugar control. The rest of them draw

back,

> clutching

> > crucifixes and garlic, and start babbling about complex carbs.

Makes

> me want

> > to scream!

> >

> > Christie

> > Caber Feidh ish Deerhounds

> > Raising Our Dogs Holistically Since 1986

> > http://www.caberfeidh.com/

> > http://doggedblog.com/

> >

>

[Guest guest]

Ann,

I was reading something interesting the other day about Glycine (AA in

gelatin) helping to regulate blood sugar.

" Glycine is used in gluconeogenesis, the synthesis of glucose from

amino acids (protein) during times of fasting, and therefore affects

the stabilization of blood glucose levels. "

http://www.townsendletter.com/FebMarch2005/broth0205.htm

-Lana

[Guest guest]

Really? Thanks, I will check it out.

Ann

> > >

> > > >> That's why it really

> > > is not true that an Atkins-style diet will necessarily lower your

> > > blood sugars (if diabetic) or insulin production (if non-

> diabetic).

> > > <<

> > >

> > > Since Atkins is not a high protein diet, I don't see why this

> would be.

> > >

> > > Also, I don't agree that fat in and of itself will make your

> blood sugar

> > > rise. Everyone I know who is diabetic who checks their blood

> sugar after

> > > eating fat finds it does nothing to their blood sugar at all.

> But if

> > they

> > > eat fat WITH CARBS, it does. Dr. Atkins frequently observed that

> the

> > combo

> > > of high fat and high carb was especially deadly, and I believe

> that

> > to be

> > > correct.

> > >

> > > >> I find I do

> > > okay with high fat earlier in the day, but for dinner I have to

> limit

> > > fats and protein or my blood sugar will stay high all night. So

> I

> > > make my main meal at lunch, and have soup and salad at dinner <<

> > >

> > > I think you might find that a high fat meal, with virtually NO

> > carbs, will

> > > have the best effect on your nighttime blood sugars. But of

> course, each

> > > person is an individual and when someone is on insulin, many

> things

> > become

> > > somewhat different.

> > >

> > > Also, the diabetes educator you quoted who said more than 3-4

> ounces

> > of a

> > > protein source (such as meat) in a meal was " like " 15 grams of

> carbs

> > in its

> > > effect on your blood sugar? I simply cannot believe that. I

> myself

> > check my

> > > blood sugar, and used to do it much more often. I routinely eat

> more

> > than

> > > 3-4 ounces of meat in one meal - a 3.5 oz steak has 30 grams of

> > protein in

> > > it, and I have never eaten a steak that small in my life! - but

> > could never,

> > > ever eat 15 grams of carbs in a single meal. The few times I've

> done

> > it it's

> > > made me buzz like I had a triple espresso, but the meat meal has

> no

> > effect

> > > on me at all. My blood sugar barely moves.

> > >

> > > I think that most diabetes educators are just lost when it comes

> to

> > how to

> > > manage macronutrient profiles to get control of blood sugar. I am

> > sure there

> > > are some out there who get it, but of all the people with

> diabetes who I

> > > know personally, I know EXACTLY ONE whose diabetes doc is pro-

> Atkins

> > and rec

> > > ommends it to get blood sugar control. The rest of them draw

> back,

> > clutching

> > > crucifixes and garlic, and start babbling about complex carbs.

> Makes

> > me want

> > > to scream!

> > >

> > > Christie

> > > Caber Feidh ish Deerhounds

> > > Raising Our Dogs Holistically Since 1986

> > > http://www.caberfeidh.com/

> > > http://doggedblog.com/

> > >

> >

>

[Guest guest]

--- In , " annbekins " <annbekins@y...>

wrote:

>

Ann, thanks so much for sharing your experience. It's helping me. I'm

insulin resistant too and can get an insulin rise from meals over a

certain amount of fat.

I have two things I want your opinion on.

One is s' blurb about a cause of the insulin rise from fat.

The other is a 3-minute exercise that brings blood sugar down as much

as a shot of insulin.

In this post I'll talk about the blurb about insulin rise from fat.

In " Mastering Leptin " by Byron s, he says, talking about diets

like Atkins:

" ...such diets are touted as a way to help prevent insulin

resistance, as insulin is secreted primarily based on the amount of

carbohydrates in a meal. However, when fat is eaten, it stimulates

the intestinal tract to release a compound called gastric inhibitory

peptide that causes insulin to rise higher.

While not enough gastric inhibitory peptide can be a problem in

making insulin, it is found that excess stimulation of gastric

inhibitory peptide can induce insulin resistance. This means that

high-fat diets that are not supposed to cause insulin resistance are

capable of causing the problem through a different mechanism. As

mentioned earlier, when a person can not metabolize higher fat in the

diet, that fat is deposited in the pancreas and liver, clogging their

function and inducing insulin resistance. "

[the author cites two studies in there which I didn't type in]

The way this works for me is if I use Zone-like amounts of protein

per meal I stay under the radar of the insulin surge (which I can

feel). So I have that plus really fibrous carbs like turnips (I

know) to feel full enough.

Connie

> Christie,

> You say you disagree that fats make blood sugar rise. Well, I don't

> know what to tell you, because in me, they do, as measured by my

> glucose meter and the insulin I have to take to bring the sugar

down.

> I have been on the Induction phase of Atkins, as well as on less

> stringent phases, and my blood sugars are stable on it, but high.

>

[Guest guest]

Ann here is the reference to that little exercise that's reported to

bring blood sugars down as much as an insulin shot (depending on

one's dose.) I've done these and they really are a hoot. I get tired

of all this talk about insulin from the " incoming " side and wish more

exercise people would talk about the glucose uptake side from muscle.

" Preliminary testing has also shown that Hoe Downs can effectively

drop glucose levels quickly. Test results verified an average drop in

glucose from 62 to 85 points upon completion and an average rate up

to 100 points at 10 minutes post completion. Talk about a sugar

buster! But even though Hoe Downs can help patients with diabetic

concerns, they're also great for anyone who wants to burn off excess

glucose before it converts to fat. "

http://www.t-tapp.com/articles/hoedowns/default.asp

Connie

> >

> > >> I should have said in this post, a " fake " Atkins-style diet

will make

> > blood sugars rise, because of the misconception so many people

have

> > that they should be eating lots of meat... <<

> >

> > And I should have read this post before responding to the other

one,

> LOL!

> >

> > With this qualification I totally agree with you. Atkins is a

MODERATE

> > protein diet. He specifically cautions against the effects on

blood

> sugar of

> > consuming more protein than you need.

> >

> > I really find I thrive on a diet of 70 percent calories from fat.

> And you

> > should see my skin. <G>

> >

> > Christie

> > Caber Feidh ish Deerhounds

> > Raising Our Dogs Holistically Since 1986

> > http://www.caberfeidh.com/

> > http://doggedblog.com/

> >

>

[Guest guest]

That's very interesting. Dietary fat does seem to make my insulin

resistance worse, yet I read over and over that fat does not make

blood sugar rise. I guess it makes sense that it does so not by

turning to sugar, but through another pathway that affects insulin

resistance. I have observed that rancid fats and trans-fats (i.e.

processed food) are worse. For example, I can eat a bag of popcorn

from the store with soybean oil, etc. and have a terrible reaction,

blood sugar up for many, many hours, like 12 hours. I can then pop

the same amount of popcorn in olive oil and put melted butter on it,

and it will go up for a few hours, then come back down slowly. I

definitely think the bad fats are far more resistence-inducing. But

all fats seem to have an effect, at least on me.

It just proves we are all different. And Weston Price's travels

showed that people did well on many different types of diets -- high

carb (although not refined carb.) and practically no carb (Inuit,

etc.) So I guess we each need to find the balance.

I am going to have to do more experimenting with my diet. I like your

idea of staying Zone-like (is that 40% fat?) and fibrous carbs. Do

you eat legumes, or are they too starchy?

Ann

> >

> Ann, thanks so much for sharing your experience. It's helping me. I'm

> insulin resistant too and can get an insulin rise from meals over a

> certain amount of fat.

>

> I have two things I want your opinion on.

> One is s' blurb about a cause of the insulin rise from fat.

> The other is a 3-minute exercise that brings blood sugar down as much

> as a shot of insulin.

>

> In this post I'll talk about the blurb about insulin rise from fat.

>

> In " Mastering Leptin " by Byron s, he says, talking about diets

> like Atkins:

>

> " ...such diets are touted as a way to help prevent insulin

> resistance, as insulin is secreted primarily based on the amount of

> carbohydrates in a meal. However, when fat is eaten, it stimulates

> the intestinal tract to release a compound called gastric inhibitory

> peptide that causes insulin to rise higher.

>

> While not enough gastric inhibitory peptide can be a problem in

> making insulin, it is found that excess stimulation of gastric

> inhibitory peptide can induce insulin resistance. This means that

> high-fat diets that are not supposed to cause insulin resistance are

> capable of causing the problem through a different mechanism. As

> mentioned earlier, when a person can not metabolize higher fat in the

> diet, that fat is deposited in the pancreas and liver, clogging their

> function and inducing insulin resistance. "

>

> [the author cites two studies in there which I didn't type in]

>

> The way this works for me is if I use Zone-like amounts of protein

> per meal I stay under the radar of the insulin surge (which I can

> feel). So I have that plus really fibrous carbs like turnips (I

> know) to feel full enough.

>

> Connie

>

> > Christie,

> > You say you disagree that fats make blood sugar rise. Well, I don't

> > know what to tell you, because in me, they do, as measured by my

> > glucose meter and the insulin I have to take to bring the sugar

> down.

> > I have been on the Induction phase of Atkins, as well as on less

> > stringent phases, and my blood sugars are stable on it, but high.

> >

>

[Guest guest]

> I am going to have to do more experimenting with my diet.

> I like your

> idea of staying Zone-like (is that 40% fat?)

> and fibrous carbs. Do

> you eat legumes, or are they too starchy?

>

> Ann

" zone-like " I mean for the protein. At my size and activity level

that's about 4 ounces of meat over 3 meals. Then I add about 1-1.5 c

of fibrous veg (including squashes and roots), then fill it out with

fats to make sure I'm not hungry. I think it's probably more than 40%

fat but I use butter and olive oil and nuts (not the movie popcorn, I

totally know what you mean with that one)

No legumes because they're too starchy in the amounts I like. I'm

sorry but 1/4 cup of baked beans or chili just makes me want more.

However, I do like legumes sprouted and steamed. Specially adzukis

and lentils that way.

Connie

[Guest guest]

Jafa-

> I think I recall you mentioning in a past post that protein will

> induce an insulin spike. I brought this up with a Chiropractor

> who also is knowledgeable in nutrition and he said that it isn't

> true. He wanted to know your reference on it. He said it is just

> sugars that do this.

Sorry for the delayed response.

Yes, the body produces insulin in direct response to protein, not

merely in response to any protein which is converted to glucose via

gluconeogenesis. There's a chart on this page

<http://www.low-carbdiet.co.uk/insulin.htm> which lists both the

blood glucose and insulin responses to a bunch of different

foods. It's quite revealing. There's even more interesting data out

there which I hope to dig up and post later this week when I get a

few more free minutes.

-

[Guest guest]

Lana-

>I was reading something interesting the other day about Glycine (AA in

>gelatin) helping to regulate blood sugar.

>

> " Glycine is used in gluconeogenesis, the synthesis of glucose from

>amino acids (protein) during times of fasting, and therefore affects

>the stabilization of blood glucose levels. "

The only problem is that you don't WANT your body to get into the

habit of dipping into its protein reserves for sugar.

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