Protein? How much

(Katerina) #21

Do you know of any good dieticians or GPS that are open minded about Keto in Canberra?
Sorry for all the questions- love your podcasts :+1:t2:

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(charlie3) #22

Youtube is my talk radio. Most of what I know about keto and related issues comes from listening to the best researchers and presenters on the topics. Yours is one of many I’ve listened to. I have a hunch that a large amount of what we know about diigestion was learned so long ago that most of the best papers are buried in libraries and never got put on line. Recently I heard some discussion about what the body does with protien. A good bit of it never gets to the blood stream. It’s grabbed by the digestive system for it’s own maintenance and repaiir. Then lots of it ends up all over the body for all sorts of maintenance and repaiir and finally a small percent ends up repaiiring and enlarging muscles. Sports nutrician researchers hate to be specific about protien requiirements beause it might not be good news for the suppliment business who probably fund a lot of sports nutriician research. If a lot of those old research papers were dug up and examined I bet the issues would be more clear because those guys didn’t have suppliment companies looking over their shoulers.

(Richard Morris) #24

I think that is the critical point. When insulin is being held chronically high by some tissue, then the rest of our tissue becomes insulin resistant, and any stimulation (like glucose or the amino acids alanine or leucine) results in long insulin excursions, and worsening glucose control.

When you can get it low, you have more metabolic flexibility.

(Andrew Fransen) #25

Low Carb Down Under just posted a talk by Ben Bikman that seems very relevant to this topic.

Upshot is that protein is not a concern for significantly raising insulin as long as one is eating low carb. In high carb diets, protein is highly insulinogenic.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #26

It’s a bit more nuanced than that in Dr. Bikman’s talk. If you are starting low carb, and have a high fasting glucose, it’s probably better to use a Fungian level of protein. If you are more fat adapted and LCHF, extra protein is fine. If you are fasting, protein seems actually beneficial.

(Richard Morris) #27

I agree in the context of someone is not a hyper-producer of insulin. If the slightest stimulation to insulin secretion results in a large spike and a large area under the curve (eg: in a type 2 Diabetic) then it will have a slightly more profound effect - more insulin for longer.

But the other thing to consider is once you get an adequate supply of raw materials to support protein turnover, and for new glucose creation, all the rest is used up as energy. Some will be used to make extra new glucose, some to make kreb cycle intermediates (one of which - Aspartate - will directly affect ketone production http://blog.2keto.com/steak-cake/), BCAAs can be oxidized directly, and some can be fermented. We have to use it, we can’t store much protein like we can fat or glucose. So an excess will defray the use of fat for energy, and therefore lower ketones produced, and therefore increase the glucose required for the brain.