Insulinogenic protein sources

[Brandon D Christ]

For a complete dummy like me, how does adding butter to say rice enhance the insulin spike?

I don't think the exact mechanism is clear, but if you look at data on insulin response to various foods, high GI carbs that are fatty like donuts seem to result in more insulin being released than low fat high GI carbs like white bread.  Even if you control for the amount of carbohydrates.  When I say "insulin being released" I do not necessarily mean the height of the insulin spike, but rather the amount of insulin released over time.

[Tracy Jarchow]

What I've heard Keifer mention is the “area under the curve” on a graph of insulin responses. Adding fat lowers the peak of the curve but extends the time of the response and in some circumstances adds to the total area under the curve.

[Brandon D Christ]

What I've heard Keifer mention is the "area under the curve" on a graph of insulin responses. Adding fat lowers the peak of the curve but extends the time of the response and in some circumstances adds to the total area under the curve.

Correct

[Massimiliano Fontana]

Butter isn't insulinogenic at all. I have no idea where that even came from.It can be added to carbs to increase the total insulin output though.

+1

Thanks for the clarifying... I've probably missed something in the podcast... any way here's an article about diary insulonogenic properties http://www.marksdailyapple.com/dairy-insulin/#axzz3Il0JK3bvhere's where the article got my attention: "Cream and butter are not particularly insulinogenic, while milk of all kinds, yogurt, cottage cheese, and anything with casein or whey, including powders and cottage cheese, elicits a significant insulin response. In one study (PDF), milk was even more insulinogenic than white bread, but less so than whey protein with added lactose and cheese with added lactose. Another study (PDF) found that full-fat fermented milk products and regular full-fat milk were about as insulinogenic as white bread.Read more: http://www.marksdailyapple.com/dairy-insulin/#ixzz3Il1KhEqj"

[Massimiliano Fontana]

What I've heard Keifer mention is the "area under the curve" on a graph of insulin responses. Adding fat lowers the peak of the curve but extends the time of the response and in some circumstances adds to the total area under the curve.

Correct

So, in theory this should be AVOIDED in carb back loading... Keifer says that the key it's a big spyke, not a longer one... I'm a bit confused... he talks bout cherry turnovers but that stuff it's plenty of sugars and fats...  :-

[Rob Haas]

From what I understand as long as the fats & glucose are cleared out shortly after bed time it shouldn't interfere with GH release which is going to help with lipid metabolism at night and early morning hours.

[Brandon D Christ]

What I've heard Keifer mention is the "area under the curve" on a graph of insulin responses. Adding fat lowers the peak of the curve but extends the time of the response and in some circumstances adds to the total area under the curve.

Correct

In theory that is an advantage to low fat backloads, but practical experience shows no difference.  This is the position taken by Kiefer and most of the forum.So, in theory this should be AVOIDED in carb back loading... Keifer says that the key it's a big spyke, not a longer one... I'm a bit confused... he talks bout cherry turnovers but that stuff it's plenty of sugars and fats...  :-

[Massimiliano Fontana]

Thanks, now it's a little bit clearer! 😉

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