Have I missed something? Are we saying that animal proteins cause insulin spikes? I thought carbs did that?
the meter measures glucose, the holy grail is insulin, it seenms fructose is worse than sugar when it comes to fatty liver, my goal was keep insulin low as long as possible, since both spike insulin I cut them off. I am old I wanted a slightly faster approach, a month without meat and fruits did not kill me.But you don’t know which elimination had which effect on you as you did them simultaneously is my point. It may well be just cutting the fruit alone would have had the same effect. If you want to cut the meat that’s fine but if you only did it to reduce bgl and insulin then it may well have been unnecessary. Testing with a meter before and after eating these foods will show the effect they have individually on your body.
Not sure whether this has relevance to T2s.
let me try to remember, I am not talking bout using protein for glucose as a necessity, what I saw in the video has to do with "usable" protein, in order to be used u need a complete set of 9 or 10 amino acids, in a whole egg for example 50% of the protein in that egg can match this sequence, the other 50% cannot and will become sugar. I hope I used the words right.It’s pretty much relevant to everyone but very much multifaceted and most likely only ever measurable by glucometer in those with glucose regulation problems. It’s complex but the nuts & bolts of it are - if your body needs to make up a balance of energy that is missing from fat or carbohydrate, then it will use protein to do so, and protein must be converted into glucose in order for this to happen.
this guy is not a doctor, his wife had type 1 and he decided to do something about it, accuracy I don't know. But since there isnt many insulinic index available, it's something. Read and judge for yourself:With regard to insulin, is there any difference between the spike from meat and fish and the spikes from dairy protein?
oh yes, I have read his stuff before. He was on this forum for a while I believe. Thank you for reminding me.this guy is not a doctor, his wife had type 1 and he decided to do something about it, accuracy I don't know. But since there isnt many insulinic index available, it's something. Read and judge for yourself:
https://optimisingnutrition.com/food-insulin-index-2/amp/
glad to help.oh yes, I have read his stuff before. He was on this forum for a while I believe. Thank you for reminding me.
according to the videos, a rough idea, carbs raise 100%, protein 56%, fats 3% (btw vegetable oil are very damaging), and there are other things such as: when u eat a whole egg 50% of the protein is used to building cells, the other 50% becomes sugar, meats 30% is used to build cells the other 70% becomes sugar, plants protein are used 17%(including the whey protein shakes) and the other 83% becomes sugar. English is not my main language, if I type a thing or 2 wrongly, please search for videos and watch it correctly xD.
How are you measuring ketones?My Bg is 6.2 most mornings
But my weight has been going up so started a Keto low carb average 20/30 carbs pr day.
Went right into ketosis, list 4.5 lb the first week.
Nothing changed but dropped out of ketosis and now gained half a lb.
I’m confused.
Can anyone help please.
I use olive oil, butter, coconut oil. Good quality protein, fish chicken meat, no beans or pulses. No bread pasta rice potato.
I am on Antidepressants and tablet for Hiatus hernia.
So you’re saying the proteins that aren’t a complete set and directly used as protein/amino acids are converted automatically to glucose? Pretty sure that’s not how it works. Yes a human needs a full complement of amino acids but they don’t all have to come from one food in one sitting. Nor does it render protein unusable if that item isn’t a “full set”, nor automatically make it convert to glucose via gluconeogenesis which is, at the very least predominantly, demand driven. Ironic coming from vegan sources as plants rarely provide the full set and mostly have amino acids missing.let me try to remember, I am not talking bout using protein for glucose as a necessity, what I saw in the video has to do with "usable" protein, in order to be used u need a complete set of 9 or 10 amino acids, in a whole egg for example 50% of the protein in that egg can match this sequence, the other 50% cannot and will become sugar. I hope I used the words right.
not sure about directly or used by liver, I believe as you said used for gluconeogenesis, but if we can reduce these available incomplete amino acids, the body will have to use its stores other than the dietary we eat daily, I don't know how to explain things as a scientist or doctor would describing processes 100% accurately in detail, I got the gist of it while watching tons of videos, sorry for that.So you’re saying the proteins that aren’t a complete set and directly used as protein/amino acids are converted automatically to glucose? Pretty sure that’s not how it works. Yes a human needs a full complement of amino acids but they don’t all have to come from one food in one sitting. Nor does it render protein unusable if that item isn’t a “full set”, nor automatically make it convert to glucose via gluconeogenesis which is, at the very least predominantly, demand driven. Ironic coming from vegan sources as plants rarely provide the full set and mostly have amino acids missing.
not sure how well this website will be liked, but its a source if insulin index:""lets say u just eat a piece of healthy fish, since it raises insulin (which is what prevents body fat loss and main cause, beginning of disregulating the body'
Eating fish wont trigger insulin as fish has no sugar or carbs.
Sorry but what you’re saying is making no sense at all to me.not sure about directly or used by liver, I believe as you said used for gluconeogenesis, but if we can reduce these available incomplete amino acids, the body will have to use its stores other than the dietary we eat daily, I don't know how to explain things as a scientist or doctor would describing processes 100% accurately in detail, I got the gist of it while watching tons of videos, sorry for that.
Going back to your post. Two weeks is nothing in terms of weight loss and keto. Initially loss is more water than fat. And then your body heals metabolically then the fat loss occurs. It’s not at all unusual to not lose much in the first few weeks and then go on to lose successfully. Unfortunately stories of huge initial losses make us all expect them and that’s simply not the case for us all. The more insulin resistant and messed up our hormonal and endocrine systems are the more it stands to reason it takes time.My Bg is 6.2 most mornings
But my weight has been going up so started a Keto low carb average 20/30 carbs pr day.
Went right into ketosis, list 4.5 lb the first week.
Nothing changed but dropped out of ketosis and now gained half a lb.
I’m confused.
Can anyone help please.
I use olive oil, butter, coconut oil. Good quality protein, fish chicken meat, no beans or pulses. No bread pasta rice potato.
I am on Antidepressants and tablet for Hiatus hernia.
let me try to find one of the videos where I saw it, maybe you can male better sense from there, althouh the guy is not a "real doctor" if you willing to watch at least gimme a few minutes.Sorry but what you’re saying is making no sense at all to me.
You appear to be saying unless proteins form a complete set of amino acids to be used for “protein purposes” then the rest get converted to glucose by gluconeogenesis and raise both blood glucose and in turn insulin. Is that what you are claiming?
Or that the non complete amino acids themselves directly raise insulin? In which case what about all those incomplete amino acids that are most plants? Surely if that’s the basis of your diet won’t they be raising levels?
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