Whey and Insulin Question for Duncan

[Guest guest]

Hi Duncan,

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

opinions would be appreciated.

Alobar

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*Insulin secretagogue*

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

..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>

..

Note that it is the area under the curve (AUC), not the peak value, that

assumes greatest importance.

Dairy products, especially milk, whey, and yogurt, are *insulin

secretagogues*: they stimulate pancreatic release of insulin. The effect is

likely due to amino acids and/or polypeptides in dairy products. (Another

study <http://www.ajcn.org/content/80/5/1246.long> by this group showed that

the effect is less prominent with cheese.)

By conventional wisdom, this may be a good thing, since the excess insulin

will blunt the glucose rise after consumption. However, in my book, this is

*not* such a good thing, since most of us have tired, beaten, overworked

pancreatic beta cells from our decades of carbohydrate overconsumption. I

fear that the effect of dairy products just take us a bit closer to beta

cell failure: diabetes.

Good news: The effect is least with cheese.

http://syndicated.livejournal.com/heartscanblog/221549.html