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Message: <blockquote data-quote="martykendall" data-source="post: 840535" data-attributes="member: 178652">Hey Spiker Thanks for taking a look in more detail.  The formula is Insulin = carbs  + 0.54P - fibre.The fibre seems pretty clear cut.  It's simply not digestible and hence doesn't impact insulin or glucose.  The protein allowance is subject to a bunch of variables.  I could argue it's 54% based on the precendent of Wilders' formula, 60% based on the actual data, or 80% based on the glugenic protential of amino acids versus ketogenic (see <a href="http://en.wikipedia.org/wiki/Glucogenic_amino_acid" target="_blank">http://en.wikipedia.org/wiki/Glucogenic_amino_acid</a>).  In reality the glucogenic potential of protein is going to depend on a while range of factors including how much protein and carbs you're eating, whether you're eating more or less calories than you need an whether you're excercising a lot or a little.  I would prefer to be on the conservative side - to allow something rather than nothing but not too much so you're going to overdose.  Using this approach to help with refining insulin dose is one thing.  But I think it becomes more useful when you use it to help you select foods as well.  It helps you minimise your errors more - a la Berstein's law of small numbers.  If you're going to live on a high carb, low protein dietary approach then the insulin index probably isn't worth the hassle.  However if you're going for a low carb, moderate protein, high fat approach then it will help refine your insulin dose for protein which is a significant proportion of the insulin demand in that paradigm.CheersMarty</blockquote>

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