Quote:
Originally Posted by Frederick
Too bad!
Already read it. Ever try a peanut omelete?
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Does such a wonderful thing exist? Actually the other day I was thinking that the mock danish base could be used to make really quick peanut butter cookies. Or, I wonder what a peanut butter "pancake" tastes like
.
Since it's been brought up how bout a recap of the epic post I originally wrote.
1) Go here to read about the insulin index of food (how much insulin it stimulates).
http://www.mendosa.com/insulin_index.htm
Note that the glycemic score does not neatly correlate with insulin index. Please note the glycemic score is not to be confused with glycemic index, the glycemic score measures 1 calorie of food's impact on blood sugar compared to a control of white bread. In contrast the glycemic index measures a 50 grm portion of food and can be compared to a control of either glucose or white bread depending on which index you are using. The glycemic score is designed to calculate total glycemic load (not the curve of blood sugar). The glycemic index is mostly intended to prevent diabetics from choosing foods that spike blood sugar too fast and is supposed to be predicative of what a food will actually do to your blood sugar.
Note that cheese is really not all that hot in glycemic load or insulinotropic value. It's actually quite "carbohydrate like" in what it does to the body.
Also note that meats typically yeild little sugar to the body but require lots of insulin.
One final note: the best food for blood sugar of the lot seems to be peanuts. Almost zero effect on insulin (it is entirely fat practically) and yields virtually no sugar. Ironic, as this is not an animal food.
Also note that unlike virtually any other food, eggs are decent glycemic source by very very gentle on insulin levels. Perhaps this is why myself and almost every other person finds eggs such a superior way to satiate the body. Perhaps the goal is keeping sugar (energy) adequate while keeping insulin low.
I find it interesting my two "power foods" that form the staples of almost every meal I eat (eggs and peanuts) are the two lowest insulin stimulating foods on the list. I've gotten screwed over by chicken, and by beef, and definitely god knows I've gone to bed buzzy and spaced dazed and conked picking the cheese off dads casserole... but never, ever eggs or peanuts.
2) I would think measuring your blood sugar with a meter is more or less useless. It is erroneous to assume stable blood sugar means ideal diet or health. Balance between insulin and glucagon can remain favorable even if absolutely high (i.e. an obese person who eats a lot). An obese individual can eat his weight in meat, never experience hyper or hypoglycemia providing his metabolism is healthy enough to make the hormones required to keep balancing sugar. This does not mean they are just as healthy as someone who eats less, has lower levels of such hormones, so on.
3) I hypothesize the only way to really experience blood sugar instability from protein (or on low carb for that matter) is if there is a preexisting metabolic deficiency in
glucose creating or lowering potential. Meaning, if one's potential to lower glucose greatly exceeds the potential to create it (example: subclinical adrenal insufficiency; extreme adrenal fatigue)... that person could potentially experience hypoglycemia from protein providing the meal was large enough to create a lot of sugar, thus insulin, while "depleting" the body of available glucogenic hormones. This would never happen in a normal person because a normal person with healthy adrenals can never "overpace" themselves in this fashion as their adrenals work well.
Likewise, the only way to become hyperglycemic from protein is if the potential to make sugar greatly exceeds the potential to lower it. Obvious example, type 1 diabetes or advanced type 2 (when the pancreas goes to crap). These people can make tons of sugar, but their ability to lower it is impaired due to hyposecretion of insulin... and much like the former, a large protein load can cause abnormalities in glucose level for this reason.
Most people Do not suffer these types of physiological abnormalities: they have strong, healthy pancreas and adrenals that can produce enough chemicals as demanded no matter how high either level gets. This slight ebbing and flowing of sugar level due to protein consumption will be of no concern to sugar level.
The only time such people start getting problems is if they do something
extremely physiologically stressful to metabolism that makes homeostasis of blood sugar nearly impossible (for example, eating krispy kreams donuts and a giant slurpee will give almost anyone a hypo
).
SO, taking a "normal" person and then measuring blood sugar after eating protein will not say much about what it
can do to people like me (with crapped out adrenals, I can shake all night into the morning if I eat a whole order of buffalo wings but never touch a carb)
... or to the severe type 2/type 1 diabetic overthere, etc.
Either way.
What's mostly important here is establishing the validity that yes, protein DOES raise insulin and yes, protein DOES create blood sugar and therefore CAN contribute to metabolic disorder
in sensitive people.
Therefore, the bear is wrong.
Therefore, eating only animal foods and no plant foods on the basis that it is always better for health (blood sugar) is likewise not necessarily correct. These things are affected by macronutrients, type of food (not living/plant) and most importantly
quantity.
... well that recap was hardly brief was it.
Oh well. Guess I'm in then.
GOd damn it's 1:06. My vow to sleep regularly and adequately is being defiled yet again. Fortunately I don't have to wake up till 11 tomorrow. Happy dance!