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How Low is Low, and is milk bad?
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<blockquote data-quote="craig81" data-source="post: 460854" data-attributes="member: 58327"><p>Maybe the reason for not having milk added is because of the high insulin response produced by dairy products? If you're insulin resistant then it makes sense to try and reduce how much insulin you produce so that your body then becomes more sensitive to its effects. So lower glycemic food combined with foods that don't trigger a higher insulin response would make sense in a type 2. Unfortunately there hasn't been much research into the insulin index in the past decade. Here's a wee link that explains a little about it:</p><p></p><p><a href="http://www.mendosa.com/blog/?p=58" target="_blank">http://www.mendosa.com/blog/?p=58</a></p><p></p><p>I also think it's useful information for type 1's, and other insulin dependent diabetics, to consider as it helps to explain why our blood sugars go higher, when we try to use an insulin to carbs ratio and fail to hit our individual targets despite doing everything seemingly right. The glucagon response to foods undoubtedly plays a big part in this.</p></blockquote><p></p>
[QUOTE="craig81, post: 460854, member: 58327"] Maybe the reason for not having milk added is because of the high insulin response produced by dairy products? If you're insulin resistant then it makes sense to try and reduce how much insulin you produce so that your body then becomes more sensitive to its effects. So lower glycemic food combined with foods that don't trigger a higher insulin response would make sense in a type 2. Unfortunately there hasn't been much research into the insulin index in the past decade. Here's a wee link that explains a little about it: [url]http://www.mendosa.com/blog/?p=58[/url] I also think it's useful information for type 1's, and other insulin dependent diabetics, to consider as it helps to explain why our blood sugars go higher, when we try to use an insulin to carbs ratio and fail to hit our individual targets despite doing everything seemingly right. The glucagon response to foods undoubtedly plays a big part in this. [/QUOTE]
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