Would anyone know if pea protein is okay for a type 2 to add to a home made smoothie as an after workout meal substitute or pre work out? Any ideas would be great, I would be adding unsweetened almond milk to it but don't know what else to put in it. I am upping my workouts although still 3 times a week but for longer more intense. Many thanks in advance x
Pea protein anyone?
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bulkbiker
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I’m not type 2 but when I’ve been to the gym I have a whey protein shake With unsweetened almond or coconut milk & it doesn’t raise my b/s, also have a cheese string & either nuts or a superfood bite
(Apparently whey gets to your muscles quicker than pea protein)
We’re all different, you just need to experiment & find what suits you
No personal experience, but I read about the same study that I assume @DEBBIESCOTT did.
That in the tests whey protein (for those not lactose intolerant) was far superior to Pea Protein.
Be aware that animal derived proteins are always more complete, for human requirements than vegetable ones are!
That in the tests whey protein (for those not lactose intolerant) was far superior to Pea Protein.
Be aware that animal derived proteins are always more complete, for human requirements than vegetable ones are!
Many thanks for that - I am trying to cut down on my beef and pork as I think they are spiking my sugar. If I eat chicken, fish I get no spikes and back to the 5s. I thought I would try the pea protein to start with just to see how I get on with it, as I am lactose intolerant I thought I would give it a go. Nothing to lose I guess 
The problem is not what I am eating, as I have been monitoring and beef does spike me and so does pork,. I have been eating beef and pork on there own not together. Could you tell me what I should be eating then, as I have not done too bad since diagnosis and this is a personal finding everyone is different - aren't they?
There is no way that eating protein should raise your blood sugar levels that much.
Was the meat coated in anything or did you have gravy or a sauce with it.
If we only eat protein then it is broken down into Amino acids, which can be converted to Glucose via Gluconeogenesis
but that cannot occur at that rate it seems to with you, unless something is very seriously amiss. Your liver should not be producing that much Glucose.
Was the meat coated in anything or did you have gravy or a sauce with it.
If we only eat protein then it is broken down into Amino acids, which can be converted to Glucose via Gluconeogenesis
but that cannot occur at that rate it seems to with you, unless something is very seriously amiss. Your liver should not be producing that much Glucose.
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Speedbird
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Me too. I really have to limit my meat protein. Eating fish is much better and no huge spikes.
Oldvatr
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Here ia some advice for using plant based protein and keto diets.
breakingmuscle.com
Are Plant-Based Proteins Friendly for Keto and Paleo Diets? - Breaking Muscle
The ketogenic diet has become, in recent years, one of the most searched diets online and has become one of the most popularly used diets for weight-loss. Coming hot on the heels of the paleo diet explosion of recent years, these types of diets have firmly embedded themselves in the popular...
breakingmuscle.com
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My understanding is that protein spiking blood glucose (gluconeogenisis) is demand driven rather than automatic and seems much more likely to occur in type 1 (and LADA) than type 2. I can’t remember the explanation of why though.
Oldvatr
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I just had a juicy steak with potatoes and fava beans, and my reading has risen by only 0.4mmol/l. I think my protein is more tasty than shredded peas.
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@Lainie71 It is always possible that something in the beef and pork is causing a liver dump.
That would be quicker than any gluconeogenesis.
The fact that chicken and fish don't spike you suggests that it isn't the protein that is an issue, but something else in the beef and pork.
We are all different and as you are carefully testing you should follow your meter.
That would be quicker than any gluconeogenesis.
The fact that chicken and fish don't spike you suggests that it isn't the protein that is an issue, but something else in the beef and pork.
We are all different and as you are carefully testing you should follow your meter.
Oldvatr
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I assume we have eliminated coatings and sauces on the beef or pork. BBQ flavoured anything is a sure sign of trouble. I also assume that the beef or pork are not processed like beefburgers or sausages. I have found that certain brands of beef slices are heavily laced with Maltodextrin or similar sugar product., as are faggots in gravy. Sausages can also have added flavourings
If simple butchers type meat is spiking, then I too have a conundrum to solve. I do parallel testing with two meters on the same drop of blood. On many meals they track reasonably within the 15% accuracy band, but they can disagree severely after a meat dish. One meter records what I would consider reasonable results for a protein heavy meal, but the other one jumps up a couple of points higher, and repeats the reading on retest. So one meter seems to be sensitive to something in my blood that the other does not see. It may be the lipid load / chylomicrons, or sensitive to certain fatty acids but its repeatable.
I recently changed the meter that reads high for a different one. But the new one uses the same strip technology and it too is doing the same thing. So it seems to be the enzyme chemical reaction is being interferred with, not a faulty meter. These meters are both SD meters and made in China
If simple butchers type meat is spiking, then I too have a conundrum to solve. I do parallel testing with two meters on the same drop of blood. On many meals they track reasonably within the 15% accuracy band, but they can disagree severely after a meat dish. One meter records what I would consider reasonable results for a protein heavy meal, but the other one jumps up a couple of points higher, and repeats the reading on retest. So one meter seems to be sensitive to something in my blood that the other does not see. It may be the lipid load / chylomicrons, or sensitive to certain fatty acids but its repeatable.
I recently changed the meter that reads high for a different one. But the new one uses the same strip technology and it too is doing the same thing. So it seems to be the enzyme chemical reaction is being interferred with, not a faulty meter. These meters are both SD meters and made in China
I think it was the roast beef, pre packed from Asda not sure the content of it now as I have not eaten it since. But funnily enough since I have not had the roast beef topside, my levels have started to stabilise again. I have also started to have my last main meal at 3:00pm and that seems to be helping. The chicken I have been okay with as well as fish. All this is making me hungry now!
Oldvatr
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Then changing to pea isolate for your protein may solve that problem. But it seems Pea proteins on the market that I have reviewed are not complete proteins, as they are missing methionine and cysteine, and are very low in lysine and tryptophan,. It is claimed as being the only plant based protein that is "complete" but it is not. Pea protein is also not going to provide B12 and K2 vitamins and the omega-3 fat rhat animal proteins provide naturally. So keep going with the fish and chicken and dairy.
Oldvatr
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Not all pea proteins are alike. The Huel shakes are considered good quality, but beware, other sources may present hidden dangers.
www.health.harvard.edu
The hidden dangers of protein powders - Harvard Health
Protein powder supplements can harbor health risks. They’re recommended only for certain conditions, such as impaired appetite or wounds that are resistant to healing....
www.health.harvard.edu
