Pea protein anyone?

Have a steak instead..?

Lainie71 said:

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

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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

Beef and Pork will not spike your levels, it's what you are eating with it that is the problem

What are you calling a spike, how big a rise in bsl are you seeing.

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.

Lainie71 said:

About a 5 point raise give or take

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Me too. I really have to limit my meat protein. Eating fish is much better and no huge spikes.

Here ia some advice for using plant based protein and keto diets.

Hi i've been using Huel shakes since October 2022 and am T2 but in remission now, and still using, it doesnt spike my levels at all.

Well worth looking at.

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.

giddyupgo1973 said:

Hi i've been using Huel shakes since October 2022 and am T2 but in remission now, and still using, it doesnt spike my levels at all.

Well worth looking at.

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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.

@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.

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

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.

Not all pea proteins are alike. The Huel shakes are considered good quality, but beware, other sources may present hidden dangers.