Guest guest Posted January 18, 2009 Report Share Posted January 18, 2009 I read that link. . . .it was an interesting article, but did not have any scientific references. Does long fermentation change the body's insulin response to wheat (afaik the body responds to carbs like sugar)? Does long fermentation alter wheat lectins' deleterious effect on the villi? My current thought is that long fermentation may make grains more digestible, but it doesn't turn them into. . . meat. Desh ____________________________________________________________ Save for the future with great IRA Funds. Click now! http://thirdpartyoffers.juno.com/TGL2141/fc/PnY6rw2e9lkAhVsEdIWvwLyiviCxVGHHQF5j\ YkbcuI4M6l1ES2DRM/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2009 Report Share Posted February 20, 2009 Desh, > I read that link. . . .it was an interesting article, but did not have > any scientific references. Does long fermentation change the body's > insulin response to wheat (afaik the body responds to carbs like sugar)? IMO, the insulin response to wheat is not problematic. The body responds to all foods with an insulin response, does it not? I'm not sure the spiking of insulin is the issue. I think the issue with insulin is not if it elevates but rather for how long, which is another reason I think the glycemic index as a tool for regaining or maintaining health is not all that helpful. > Does long fermentation alter wheat lectins' deleterious effect on the > villi? I don't know, but the prima facie evidence **suggests** though does not " prove " that it does. > My current thought is that long fermentation may make grains more > digestible, but it doesn't turn them into. . . meat. By that logic, the only thing we should eat is meat :-) -- It doesn't matter how many people don't get it. What matters is how many people do. If you have a strong informed opinion, don't keep it to yourself. Try and help people and make the world a better place. If you strive to do anything remotely interesting, just expect a small percentage of the population to always find a way to take it personally. F*ck 'em. There are no statues erected to critics. - Ferriss Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2009 Report Share Posted February 25, 2009 No, there is no insulin response to fat or protein. Only to carbs. I'm a diabetic, insulin dependent, and I only need insulin injections when I eat carbs. Ann --- In , <slethnobotanist@...> wrote: > > Desh, > > > I read that link. . . .it was an interesting article, but did not have > > any scientific references. Does long fermentation change the body's > > insulin response to wheat (afaik the body responds to carbs like sugar)? > > IMO, the insulin response to wheat is not problematic. The body > responds to all foods with an insulin response, does it not? I'm not > sure the spiking of insulin is the issue. I think the issue with > insulin is not if it elevates but rather for how long, which is > another reason I think the glycemic index as a tool for regaining or > maintaining health is not all that helpful. > > > Does long fermentation alter wheat lectins' deleterious effect on the > > villi? > > I don't know, but the prima facie evidence **suggests** though does > not " prove " that it does. > > > My current thought is that long fermentation may make grains more > > digestible, but it doesn't turn them into. . . meat. > > By that logic, the only thing we should eat is meat :-) > > > -- > It doesn't matter how many people don't get it. What matters is how > many people do. If you have a strong informed opinion, don't keep it > to yourself. Try and help people and make the world a better place. If > you strive to do anything remotely interesting, just expect a small > percentage of the population to always find a way to take it > personally. F*ck 'em. There are no statues erected to critics. > > - Ferriss > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2009 Report Share Posted February 25, 2009 > No, there is no insulin response to fat or protein. Only to carbs. > I'm a diabetic, insulin dependent, and I only need insulin injections > when I eat carbs. > Ann There is an insulin response when eating anything. Ann, are you type 1 or type 2? Google " insulin index " to see some different ways that foods raise insulin. Protein foods also raise glucagon, which affects the insulin/blood sugar balance. Maybe that is what Ann experiences. I agree that the problem with insulin is the " area under the curve " - how high does it go, for how long. Connie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2009 Report Share Posted February 25, 2009 Ann, > No, there is no insulin response to fat or protein. Only to carbs. > I'm a diabetic, insulin dependent, and I only need insulin injections > when I eat carbs. Not exactly. When I wrote my response to Desh I was asking the question somewhat rhetorically, guessing that she probably already knew the answer (or could easily look it up). " There are some instances, however, where a food has a low glycemic value but a high insulin index value. This applies to dairy foods and to some highly palatable energy-dense " indulgence foods. " Some foods (such as meat, fish, and eggs) that contain no carbohydrate, just protein and fat (and essentially have a GI value of zero), still stimulate significant rises in blood insulin. " http://www.mendosa.com/insulin_index.htm " ...turns out that meat stimulates a surprisingly strong release of insulin, just as a cookie or bread does, a fact that surprised nutrition researchers. " http://snipurl.com/cn4uh -- It doesn't matter how many people don't get it. What matters is how many people do. If you have a strong informed opinion, don't keep it to yourself. Try and help people and make the world a better place. If you strive to do anything remotely interesting, just expect a small percentage of the population to always find a way to take it personally. F*ck 'em. There are no statues erected to critics. - Ferriss Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2009 Report Share Posted February 25, 2009 Connie, > There is an insulin response when eating anything. Ann, are you type 1 > or type 2? Google " insulin index " to see some different ways that > foods raise insulin. > > Protein foods also raise glucagon, which affects the insulin/blood > sugar balance. Maybe that is what Ann experiences. Yes I think this might be one of the issues with diabetics, their insulin/glucagon equilibrium is impaired > I agree that the problem with insulin is the " area under the curve " - > how high does it go, for how long. Has someone clued Oprah in? ;-) -- It doesn't matter how many people don't get it. What matters is how many people do. If you have a strong informed opinion, don't keep it to yourself. Try and help people and make the world a better place. If you strive to do anything remotely interesting, just expect a small percentage of the population to always find a way to take it personally. F*ck 'em. There are no statues erected to critics. - Ferriss Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2009 Report Share Posted February 25, 2009 Ann, Is there a ratio of fat or protein grams to carb grams that slows the insulin release so much that you don't need the insulin? Thanks, Kathy ---- annbekins <annbekins@...> wrote: ============= No, there is no insulin response to fat or protein. Only to carbs. I'm a diabetic, insulin dependent, and I only need insulin injections when I eat carbs. Ann --- In , <slethnobotanist@...> wrote: > > Desh, > > > I read that link. . . .it was an interesting article, but did not have > > any scientific references. Does long fermentation change the body's > > insulin response to wheat (afaik the body responds to carbs like sugar)? > > IMO, the insulin response to wheat is not problematic. The body > responds to all foods with an insulin response, does it not? I'm not > sure the spiking of insulin is the issue. I think the issue with > insulin is not if it elevates but rather for how long, which is > another reason I think the glycemic index as a tool for regaining or > maintaining health is not all that helpful. > > > Does long fermentation alter wheat lectins' deleterious effect on the > > villi? > > I don't know, but the prima facie evidence **suggests** though does > not " prove " that it does. > > > My current thought is that long fermentation may make grains more > > digestible, but it doesn't turn them into. . . meat. > > By that logic, the only thing we should eat is meat :-) > > > -- > It doesn't matter how many people don't get it. What matters is how > many people do. If you have a strong informed opinion, don't keep it > to yourself. Try and help people and make the world a better place. If > you strive to do anything remotely interesting, just expect a small > percentage of the population to always find a way to take it > personally. F*ck 'em. There are no statues erected to critics. > > - Ferriss > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2009 Report Share Posted February 25, 2009 > > No, there is no insulin response to fat or protein. Only to carbs. > > I'm a diabetic, insulin dependent, and I only need insulin > > injections when I eat carbs. > > Ann > > There is an insulin response when eating anything. Ann, are you > type 1 or type 2? Google " insulin index " to see some different > ways that foods raise insulin. > > Protein foods also raise glucagon, which affects the insulin/blood > sugar balance. Maybe that is what Ann experiences. > > I agree that the problem with insulin is the " area under the curve " > how high does it go, for how long. Protein alone does affect insulin but the more important measure is the insulin-glucagon ratio. Since glucagon also goes up with protein alone, the I/G ratio does not change so there is no " insulin response " . I am posting a figure in the Files section that should help explain things (titled IGratio.gif). As far as I know, fat has no direct effect on insulin. Tom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2009 Report Share Posted February 25, 2009 Www.homodiet.netfirms.com Try the optimal diet. It's very low carb. Between 50-100g. Fat is neccessary to maintain a good smooth insulin balance. 10% of fat converts to glycogen. Protein will convert too if it has to, which it should not with the higher fat intake. If you are sedentary 50g of carbs will be adequate. 100 would be for someone that does athletic activities. Sent from my iPhone On Feb 25, 2009, at 1:31 PM, Kathy Dickson <kathy.dickson@...> wrote: Ann, Is there a ratio of fat or protein grams to carb grams that slows the insulin release so much that you don't need the insulin? Thanks, Kathy ---- annbekins <annbekins@...> wrote: ============= No, there is no insulin response to fat or protein. Only to carbs. I'm a diabetic, insulin dependent, and I only need insulin injections when I eat carbs. Ann --- In , <slethnobotanist@...> wrote: > > Desh, > > > I read that link. . . .it was an interesting article, but did not have > > any scientific references. Does long fermentation change the body's > > insulin response to wheat (afaik the body responds to carbs like sugar)? > > IMO, the insulin response to wheat is not problematic. The body > responds to all foods with an insulin response, does it not? I'm not > sure the spiking of insulin is the issue. I think the issue with > insulin is not if it elevates but rather for how long, which is > another reason I think the glycemic index as a tool for regaining or > maintaining health is not all that helpful. > > > Does long fermentation alter wheat lectins' deleterious effect on the > > villi? > > I don't know, but the prima facie evidence **suggests** though does > not " prove " that it does. > > > My current thought is that long fermentation may make grains more > > digestible, but it doesn't turn them into. . . meat. > > By that logic, the only thing we should eat is meat :-) > > > -- > It doesn't matter how many people don't get it. What matters is how > many people do. If you have a strong informed opinion, don't keep it > to yourself. Try and help people and make the world a better place. If > you strive to do anything remotely interesting, just expect a small > percentage of the population to always find a way to take it > personally. F*ck 'em. There are no statues erected to critics. > > - Ferriss > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2009 Report Share Posted February 27, 2009 I got it as an adult, but my doctor classifies me as Type I. I can eat protein all day without needing insulin. I guess there might be a " response " in a nondiabetic, but very small. Ann --- In , " cbrown2008 " <cbrown2008@...> wrote: > > > No, there is no insulin response to fat or protein. Only to carbs. > > I'm a diabetic, insulin dependent, and I only need insulin injections > > when I eat carbs. > > Ann > > There is an insulin response when eating anything. Ann, are you type 1 > or type 2? Google " insulin index " to see some different ways that > foods raise insulin. > > Protein foods also raise glucagon, which affects the insulin/blood > sugar balance. Maybe that is what Ann experiences. > > I agree that the problem with insulin is the " area under the curve " - > how high does it go, for how long. > > Connie > Quote Link to comment Share on other sites More sharing options...
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