This was very interesting. It shows a graph of insulin release, comparing it to:


Here's a bigger version of the chart, a little easier to see than the one in the article:

It's hard to make any conclusions without knowing how much glucagon was released by the pancreas.

It's kind of weird, though. Unless I'm reading it incorrectly, to get whey powder to have 25g of carbs for comparison against other foods,



So I can't really tell what this means for a person like me that has 1g of whey carbs when I make a smoothie.

More motivation for me to keep (trying) to kick excess dairy. At least cheese has the least response for dairy, according to the article.

Mm, something to think about. Thanks for posting this.

Right, if they were equalizing carbs then that would be a lot of whey. Protein does stimulate an insulin release too. Although the cod doesn't do anything like the whey.

If I remember correctly, I read a great article back in January about how protein stimulates an insulin response more-so than carbs.

I'll post it if you guys and gals would like.

It would take a lot of cod to reach 25 g of carbs!

Yeah, they made up for it with lactose! Lactose 'n Cod, yummy!

The important part of the study PDF (to me) was this paragraph:

'It can be concluded that food proteins differ in their capacity
to stimulate insulin release, possibly by affecting the early postprandial concentrations of insulinotropic amino acids and incretin hormones differently. It cannot be excluded that an elevated
plasma amino acid response is merely an indicator of the rapid
digestion and absorption of whey proteins.
The results of the current study show that milk proteins have
insulinotropic properties, with the whey fraction being a more
efficient insulin secretagogue than casein. It remains to be shown
whether the insulinotropic effect of whey and milk depends on an
optimal and rapid postprandial release of certain amino acids to
the blood, the release of a bioactive peptide, or an activation of
the incretin system, particularly by enhancing GIP secretion.
Also, the potential long-term effects of a noncarbohydrate–mediated insulin stimulus on metabolic variables should be evaluated in healthy persons and in persons with a diminished capacity
for insulin secretion.'

The study is about the proteins and their effects.

There are studies that look at various oils and their effects on insulin. There are all varieties of studies, that not only look at the effects but specifically those effects on postmenopausal women.. or type-2 diabetics... or non-diabetics.

I have to wonder if this is a factor; serum insulin isn't just dependent on secretion, but also on clearance of insulin. Liver is a major clearer of insulin and of glucose. Whey protein tends to stimulate protein synthesis more strongly than caseine and other proteins; in the study below, intake of whey resulted in reduced liver clearance of glucose; maybe if protein synthesis is stimulated in muscle, muscle is stepping in and sucking in some other nutrients (glucose), and the liver steps out of the way to support this.





http://www.ncbi.nlm.nih.gov/pubmed/19923374

Dr Bernstein doesn't seem to worry much about dairy fat and protein's effects on blood glucose or insulin requirements on his very low carbohydrate program.

If Bernstein's plan is very low-carb, then it ends up being low-calorie, which means that people lose weight on that plan, which means their insulin sensitivity improves. Which it will, no matter what the diet that causes weight loss.

Weight loss improves insulin sensitivity. (I know it's not as simple as that - aging brings insulin resistance even when the aging person is thin - but it's one more reason to just lose weight and not worry about fine-tuning so much...)

Low carb isn't necessarily low calorie. ?????

What kind of milk do they use?



First of all, skimmed, so no fat or hardly any.
I think we learned that fat is a significant factor when it comes down to insulin?

Then the cheese

5% fat. Same question as above.

They will have to do better than this to get me converted
I am happy to have rediscovered full fat (if possible raw) milk and full fat, even extra cream (also if possible raw) cheese, and will be enjoying these as much as I can.

I'm a living example of that. For 15 years I gained my excess weight eating bird seeds and crackers of less than 1000 calories a day. Enter Atkins: double the calories, weight flew off.
Calories have nothing to do with it. Most people don't really know what a calorie is or how it is measured. Or they disregard the 2nd law of thermodynamics.

Nonsensical rubbish.