Re: Whey and Insulin Question for Duncan

[Guest guest]

On 2011-03-15 3:19 AM, Alobar wrote:

> Hi Duncan,

> Below from a friend on LiveJournal. Are you aware of this? If so, your

> opinions would be appreciated.

I'm not Duncan, but...

The main thing that jumps out at me is they used all processed crap, and

they specifically state that every meal - including the whey meal -

contained 25G of carbs:

" SUBJECTS AND METHODS

Test meals

All meals contributed 25 g carbohydrate and 18.2 g protein, except the

gluten low (GL) and white-wheat-bread reference (WWB), which contained

25 g carbohydrate and 2.8 g protein (Table 1). The carbohydrate source

was lactose in all test meals, whereas it was starch in the WWB meal. If

the intrinsic lactose content was lower than 25 g per serving, lactose

(Lactose 17296-500; Merck Eurolab, Stockholm) was added. Whey proteins

and roller-dried skimmed milk were tested as a drink, whereas casein was

administrated in the form of cheese. "

My whey has ZERO carbs.

So, this has no bearing whatsoever on a high quality whey protein isolate.

> *Insulin secretagogue*

>

>

http://feedproxy.google.com/~r/blogspot/tpzx/~3/R9v9cLEsW6E/insulin-secretagogue\

..html

>

<http://feedproxy.google.com/%7Er/blogspot/tpzx/%7E3/R9v9cLEsW6E/insulin-secreta\

gogue.html>

> Dairy products have the peculiar property of triggering pancreatic release

> of insulin. The research group at Lund University in Sweden have contributed

> the most to documenting this phenomenon:

>

>

<https://lh5.googleusercontent.com/-tiNfK2Vpr0M/TXzardTfRII/AAAAAAAABDQ/OiUAbY8D\

0B0/s1600/Dairy+and+insulin+graph.gif>

> Mean (±SEM) incremental changes (Δ) in serum insulin in response to equal

> amounts of carbohydrate from a white-wheat-bread reference meal (x) and test

> meals of whey (○), milk (♦), cheese (▵), cod (□), gluten-low (▴),

and

> gluten-high (â–¾) meals. From Nilsson

> 2004<http://www.ajcn.org/content/80/5/1246.long>

[Guest guest]

Yea insulin is a powerful growth factor. Although it rises much less with food

containing no sugar there is still activity.

" Interestingly, there is epidemiologic evidence suggesting that overweight

subjects with a high intake of milk and dairy products are at a lower risk of

developing diseases related to the insulin resistance syndrome (13). However,

the insulinotropic effect of milk has not been sufficiently acknowledged and the

mechanism, as well as the potential health implications remain unclear. "

A lot of people have indeed been closely studying the health implications by

using whey. It's becoming clear it's a superfood but researchers' data is a bit

behind the curve. Given that peoples' diseases are going away it's a pleasant

thought that they want to know why.

all good,

Duncan

>

> Hi Duncan,

> Below from a friend on LiveJournal. Are you aware of this? If so, your

> opinions would be appreciated.

>

> Alobar

>

[Guest guest]

Insulin was also seen to rise along with HGH in response to the amino acids in

the Isidori Study:

http://tinyurl.com/Isidori

all good,

Duncan

> >

> > Hi Duncan,

> > Below from a friend on LiveJournal. Are you aware of this? If so, your

> > opinions would be appreciated.

> >

> > Alobar

> >

>

[Guest guest]

Thanks , I had missed that they had spiked the 18.5 grams of whey protein

with almost 25 grams of lactose ...this is rather the opposite of the reduced

carbing we're trying in the field isn't it?

My highest carb food today is the serving of rice bran. We're down to a heaping

tbsp per serving, otherwise it's too much carb for Jo and me. Our coats are

shiny but we get gas and start to gain weight, probably carb weight

unfortunately

all good,

Duncan

> > Hi Duncan,

> > Below from a friend on LiveJournal. Are you aware of this? If so, your

> > opinions would be appreciated.

>

> I'm not Duncan, but...

>

> The main thing that jumps out at me is they used all processed crap, and

> they specifically state that every meal - including the whey meal -

> contained 25G of carbs:

>

> " SUBJECTS AND METHODS

>

> Test meals

> All meals contributed 25 g carbohydrate and 18.2 g protein,

[Guest guest]

Does inulin have any taste to it? Does it come in capsules or powder?

How much is suggested?

Thanks,

Yea insulin is a powerful growth factor. Although it rises much less

with food containing no sugar there is still activity.

" Interestingly, there is epidemiologic evidence suggesting that

overweight subjects with a high intake of milk and dairy products are

at a lower risk of developing diseases related to the insulin

resistance syndrome (13). However, the insulinotropic effect of milk

has not been sufficiently acknowledged and the mechanism, as well as

the potential health implications remain unclear. "

A lot of people have indeed been closely studying the health

implications by using whey. It's becoming clear it's a superfood but

researchers' data is a bit behind the curve. Given that peoples'

diseases are going away it's a pleasant thought that they want to know

why.

all good,

Duncan

[Guest guest]

Pure inulin isn't sweet; it's dead neutral, more like chalk or starch, but the

" native inulin " most people buy is relatively unrefined, containing 10% sugar

and 3% FOS so it's a bit sweet-tasting because of that.

I think inulin is available in capsules or powder, yes.

The dietary deficit in North American adults is around 12-15 grams daily; dosing

more than 20 grams failed to confer additional prebiotic benefit. So, bulk would

be better for most people and 12 grams is about the right amount if you eat a

lot of farmed vegetables.

If you use a lot of the inulin-rich traditional foods you can go lower, maybe

not need it at all. Eastern Europeans traditionally got 20-30 grams daily from

traditional, inulin-rich staple vegetables.

all good,

Duncan

>

> Does inulin have any taste to it? Does it come in capsules or powder?

> How much is suggested?

>

> Thanks,

>

>