Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Diabetes Discussion
Type 1 Diabetes
Type1. Can someone please explain Carbs in Protein and how they work?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="Kristin251" data-source="post: 1052748" data-attributes="member: 240838"><p>I 100% agree !</p><p>Thank you for your detailed research however I think it was clear that this was MY experience and others MMV. There are plenty of diabetics that don't know that protein should to be considered in the BS equation. It is not just LC and high fat and protein is free. I did not know protein can raise BS until I read someone's 'experience' and then found Rosedale. Protein is a tough one and obviously I have no idea (not sure anyone else does either) the exact % that turns to glucose and I assume it would change meal to meal day to day and person to person. I was trying to simply say that protein does have an effect on BS and should be considered and in 'my experience' it is a profound effect. Also that if people are doing LC HF and still struggling they could look at protein. I was also addressing Geoff's questions and never stated I was an expert. Just simple what "I have found".</p><p></p><p>I actually emailed Dr Rosedale and got a personal response that for me anything over 15g per meal would turn to BS and also be 'detrimental". I am technologically challenged but if you would like to read it on his website it is dated Jan 7, 2013 with the subject line 'protein'. Furthermore if you research Rosedale he says .8 g per kg but for diabetics he will go as low as .4. He also says 1g/kg - 10% . I will admit he has quite a few formulas but i was just trying to give a source that explains the protein dilemma.</p><p>I could pick in all your quotes like TLAP because if we are eating low carb (which Geoff said he was) then protein does matter. I am not hear to challenge or nit pick but rather thought I had an idea that Geoff could 'test' for himself.</p><p></p><p> I also believe that the mTOR pathway is very important concerning protein but to be clear, that is my belief.</p><p> </p><p>I never intended to imply that I was an expert as I surely am not. I was just offering up suggestions. Should I not post if I don't have 'studies' to back up my thoughts? I thought I was clear that is was my experience but maybe not.</p></blockquote><p></p>
[QUOTE="Kristin251, post: 1052748, member: 240838"] I 100% agree ! Thank you for your detailed research however I think it was clear that this was MY experience and others MMV. There are plenty of diabetics that don't know that protein should to be considered in the BS equation. It is not just LC and high fat and protein is free. I did not know protein can raise BS until I read someone's 'experience' and then found Rosedale. Protein is a tough one and obviously I have no idea (not sure anyone else does either) the exact % that turns to glucose and I assume it would change meal to meal day to day and person to person. I was trying to simply say that protein does have an effect on BS and should be considered and in 'my experience' it is a profound effect. Also that if people are doing LC HF and still struggling they could look at protein. I was also addressing Geoff's questions and never stated I was an expert. Just simple what "I have found". I actually emailed Dr Rosedale and got a personal response that for me anything over 15g per meal would turn to BS and also be 'detrimental". I am technologically challenged but if you would like to read it on his website it is dated Jan 7, 2013 with the subject line 'protein'. Furthermore if you research Rosedale he says .8 g per kg but for diabetics he will go as low as .4. He also says 1g/kg - 10% . I will admit he has quite a few formulas but i was just trying to give a source that explains the protein dilemma. I could pick in all your quotes like TLAP because if we are eating low carb (which Geoff said he was) then protein does matter. I am not hear to challenge or nit pick but rather thought I had an idea that Geoff could 'test' for himself. I also believe that the mTOR pathway is very important concerning protein but to be clear, that is my belief. I never intended to imply that I was an expert as I surely am not. I was just offering up suggestions. Should I not post if I don't have 'studies' to back up my thoughts? I thought I was clear that is was my experience but maybe not. [/QUOTE]
Verification
Post Reply
Home
Forums
Diabetes Discussion
Type 1 Diabetes
Type1. Can someone please explain Carbs in Protein and how they work?
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…