Quote:
Originally Posted by
Gibonius 
Source? That doesn't gel with my experience at all, nor what I've heard from endocrinologists. I do about a unit of insulin per 10 grams of carbs, but a unit to 30 grams of protein. A lot of endos don't even have their patients track protein for insulin dosing at all. It'll raise your blood sugar a bit, but nothing like carbs and the effect is a lot slower to boot. It's not just getting worked into basal insulin levels either, I've done enough fasting blood glucose monitoring to have noticed if that was the case.
from what i understand not the same amount of spike and protein + carb produces an even greater spike than either by themselves, but overall GI is lower
Quote:
What About Protein and Fat? But what if the meal contains protein and fat too, as it usually does? How does that affect our mixed meal calculations? The conventional wisdom holds that between 50 to 60% of protein becomes glucose and enters the bloodstream about 3 to 4 hours after it's eaten. It's generally accepted that fat has little affect on blood glucose. In fact, recent studies indicate that neither protein nor fat have more than a minuscule affect on blood glucose. This seems to be true for people both with and without diabetes. The protein studies are particularly interesting. A 50-gram dose of protein (in the form of very lean beef) resulted in only about 2 grams of glucose being produced and released into circulation. Neither does adding protein to carbohydrate slow the absorption or peak of the glucose response. Fat delays the peak but not the total glucose response, according to these new studies. Therefore, it looks like you can simply ignore protein and fat in mixed meal calculations. "Of much greater concern is how protein and fat affect blood glucose levels in the long term," Jennie Brand-Miller of the University of Sydney writes me. "High fat and high protein diets have the distinct potential to induce insulin resistance, which would mean that any carbohydrate eaten would raise blood glucose and insulin levels to greater heights on a day to day basis. However, the type of fat may be important here. A recent study in Diabetologia showed that moderately high MUFA [monounsaturated fatty acids] diets improved insulin sensitivity, if the fat was less than a certain level (higher than 37% was associated with insulin resistance)." For fuller details you can check out the articles themselves: Franz, Marion J. "Protein Controversies in Diabetes." Diabetes Spectrum, Volume 13, Number 3, 2000, pages 132-141. The URL is
http://journal.diabetes.org/diabetes...13n3/pg132.htm Gannon MC, Nuttall JA, Damberg G, Gupta V, Nuttall FQ. "Effect of Protein Ingestion on the Glucose Appearance Rate in People with Type 2 Diabetes" The Journal of Clinical Endocrinology & Metabolism, Volume 86, March 2001, pages 1040-1047. The URL is
http://jcem.endojournals.org/cgi/content/full/86/3/1040
from
robert mendosa's site