“In response to protein, blood sugar rises on a keto diet”. Not for me. At least not that I’ve ever seen. One example:
But I’ve been keto since 1/1/14 and don’t have data for much of that time (GCMs are too expensive).
And, it’s a moot point for me anyway, as I get fatter if I eat high fat, whereas I continue to lose weight if I eat lower fat, higher protein. So, I eat higher protein.
Thank you for the validating post and taking the time to respond. I did not know you coined the term in the first place! I certainly agree it is all about the I/G ratio. As I understand it, glucagon responds slightly more to protein than does insulin, in the absence of carbs, especially after a few hours which may contribute to the effect. Did very many people send in data from protein ingestion experiments?
Although you might want to try same protein and increased fat uptake. The only thing that would go up would be calories which most of us don’t follow anyway. Then yuou could see if that ratio not only changed you BG but if you had any other immediate changes, say in BHB if you still track
its a crime that this thread is lost i wanna to revive it. as for a diabetic man with low T in his 40 who even decided to buy enclomiphene online i can say this is golden. its like internet enciclopedia in one thread.
THANKS A LOT!!!
Since this popped up again, I don’t think I could do a study like this without a good CGM and CKM. And even then, the study would be quite difficult. I think you’d have to make up foods, like eating very high protein, low fat foods (think ham and shrimp) and combining that with fat (I guess animal fat you cut off or get somewhere?). I’ve been using beef chuck lately, and putting it in the sous vide for 24 hours, cooling it down, cutting it up for lunches. The problem is that the fat content is all over the map. Today, what I had was quite fatty, but the other day, it was not. Unless I’m willing (which I’m not) to separate the fat from the meat after cooking, and weigh each of them separately, then I wouldn’t have a good idea of what the protein:fat content is.
That’s why I think you’d have to eat very high protein, low fat meat, then add fat. This way, you’d get a better estimate of protein:fat ratio.
This is why I think it’s easier to eat high protein like lean beef, ham, etc., then high(er) fat, like chuck and other fatty meats. It’s not an ideal situation, but I can’t see eating ham then a hunk of fat by itself.
Bob, All valid points. However after attending lectures on this subject for a few years I now recognize even the same weight in green beans has differing calories, proteins and carbs. At best then, everything is estimates. this is why I stopped weighing everything and just judged it as I still track. I do like the idea of adding fat to control the content but since I do this with Whole Feast ( heart, liver, pancreas) protein drink adding MCT and HWC ( and even HWC is all over the map) for body building purposes
