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Egg Increasing My Blood Sugars
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<blockquote data-quote="tim2000s" data-source="post: 1005262" data-attributes="member: 30007"><p>In 1967, it was identified that Leucine causes an increased insulin reaction by <a href="https://books.google.co.uk/books?id=ja7fBAAAQBAJ&lpg=PA231&ots=TSv4aXMbTc&dq=Protein%20causing%20insulin%20secretion&lr&pg=PA231#v=onepage&q=Protein%20causing%20insulin%20secretion&f=false" target="_blank">Fajans, Floyd, Knopf and Conn</a> and associated it with hypoglycaemic symptoms, but also, at normal physiologically available levels,<a href="http://press.endocrine.org/doi/abs/10.1210/endo-116-3-1168" target="_blank"> a glucagon reaction</a>. In a T1D with no insulin, it can therefore only cause a glucagon reaction. Eggs are high in Leucine. </p><p></p><p>L-Arginine and L-Glutamine (also present in relatively high proportion in eggs) also induce Glucagon secretion (more information available <a href="http://joe.endocrinology-journals.org/content/199/1/5.full" target="_blank">here</a>).</p><p></p><p>In addition, Egg Yolks contain as their most prevalent fatty acids, Oleic and Palmitic Acid, which account for 70% of the fatty acids in those yolks. If you follow the link in the last paragraph, you'll also find that Oleic and Palmitic acid are the fatty acids that most induce glucagon secretion. </p><p></p><p>So here we have an answer as to why eggs cause a blood glucose spike without any carbs. And why many other things do as well. They are biologically primed as fat and protein bombs containing precisely the things that cause a glucagon release and therefore are a nuisance for T1Ds.</p></blockquote><p></p>
[QUOTE="tim2000s, post: 1005262, member: 30007"] In 1967, it was identified that Leucine causes an increased insulin reaction by [URL='https://books.google.co.uk/books?id=ja7fBAAAQBAJ&lpg=PA231&ots=TSv4aXMbTc&dq=Protein%20causing%20insulin%20secretion&lr&pg=PA231#v=onepage&q=Protein%20causing%20insulin%20secretion&f=false']Fajans, Floyd, Knopf and Conn[/URL] and associated it with hypoglycaemic symptoms, but also, at normal physiologically available levels,[URL='http://press.endocrine.org/doi/abs/10.1210/endo-116-3-1168'] a glucagon reaction[/URL]. In a T1D with no insulin, it can therefore only cause a glucagon reaction. Eggs are high in Leucine. L-Arginine and L-Glutamine (also present in relatively high proportion in eggs) also induce Glucagon secretion (more information available [URL='http://joe.endocrinology-journals.org/content/199/1/5.full']here[/URL]). In addition, Egg Yolks contain as their most prevalent fatty acids, Oleic and Palmitic Acid, which account for 70% of the fatty acids in those yolks. If you follow the link in the last paragraph, you'll also find that Oleic and Palmitic acid are the fatty acids that most induce glucagon secretion. So here we have an answer as to why eggs cause a blood glucose spike without any carbs. And why many other things do as well. They are biologically primed as fat and protein bombs containing precisely the things that cause a glucagon release and therefore are a nuisance for T1Ds. [/QUOTE]
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