http://jn.nutrition.org/content/132....expansion.html
Another relevant graph. In the last graph,
all treatments contained 30 grams of
protein, and it looks like almost all of
the increase in insulin came down to
whether or not the meal contained
sucrose. In this next one, all treatments
contained 25 grams of glucose, either
alone or with roughly 20 grams of protein
as either hydrolyzed pea protein,
hydrolyzed whey protein, or non-hydrolyzed
milk protein. You can see that the pre-digested
(hydrolyzed) proteins caused a greater
increase in insulin than the milk protein.
I find it interesting that the protein
treatments in this study resulted in
a bit of hypoglycemia at the one-hour
mark... that didn't happen in the other
study I posted. Sort of makes me
wonder about advice for avoiding
hypoglycemia like this, fairly mainstream;
http://www.sparkpeople.com/resource...p?id=805&page=2
Quote:
Eating a high protein food
at each meal and snack. Protein-rich
foods include fish, chicken, turkey,
lean beef and pork, tofu, cottage cheese,
cheese, yogurt, milk, eggs, peanut butter,
nuts and seeds. Protein can help to maintain
your blood sugar levels between meals
by delaying how quickly the
carbohydrate is digested.
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Eating protein instead of carbohydrate
might be a good way to avoid hypoglycemia,
but I wonder if adding very lean protein might
actually make things worse, sometimes.
(But of course, the glucose used in the
study wouldn't need much in the way of digesting).
Also, 25 grams of glucose, 20 grams
of protein satisfies the "keep meals small"
advice that's supposed to prevent hypoglycemia...