Re: A1 vs. A2 milk protein and type I diabetes

[Guest guest]

At 11:13 AM 2/2/2004, you wrote:

>With those numbers, you aren't even close to diabetes. The numbers don't move

much because your body compensates immediately with insulin. If you don't eat

for a long time, though, especially if you eat a lot of simple carbs, adrenaline

and other stuff will start up and give you the shakes until you eat.

Good to know SOMETHING works right! Since I've been

doing the WD I don't get the shakes from not eating either

(I used to).

>.>with the glycemic index of food, on me. I guess you'd have to have an

insulin-meter.

> No such thing, at least not for home use. You have to have a peptide test in

the lab for insulin levels.

I was kind of joking, but at the rate they are making

home testing equipment, maybe there will be one

someday!

>

>As for dairy, I find no difference in my insulin needs between pasteurized,

raw, and cultured milk. Ann

So carbs that turn into lactic acid still need insulin? That fits

with the yogurt study ... they found that eating yogurt BEFORE

a starchy meal made the T2 diabetics produce less insulin, because

the yogurt stimulated a LITTLE insulin production but not a lot.

So the body does need insulin to handle yogurt, but it seems

to not over-produce as much in response to insulin?

-- Heidi