…But really, just too lazy I think.
I’m curious about the effect of protein causing insulin spikes. How much protein does it take? Is the only variable the amount of protein? Or does the amount of fat intake attenuate it? Does the protein get broken down into sugars? And those sugars create the insulin spike?
The reason I’m asking is I had a glucose spike while fasting. I was in the middle of a 2 day fast. I was out shopping and picked up a few bags of pork rinds to make more meatloaf with. When I saw something a little different. My grandpa called them ‘cracklins’. Essentially pork rinds, with skin attached to fat, it has a soft and crunchy texture to it. Also long and skinny shape. These were made for dipping it looks. Long and skinny. I looked at the carb amount, and it was zero, so i picked up a bag. When I got in the car, i just had to try them. I had a bottle of hot sauce in the car like you do, and splashed about 3 ounces of it into the bag and gave it a good shake. MMMmmmm good. After polishing off the bag, i was reading over the label, and discovered it had 3x more protein than fat. I was surprised, and also suprised to learn the bag contained 18 servings. A little quick math and that was about 150 grams of protein and maybe 60 or so grams of fat.
A few hours later I had done a BG test, and it was 139! I immediatly jumped on the bike for 55 minutes, and retested at 90. Whew! Made me wonder where that sugar spike came from while I had been fasting for over 24 hours by that time, just water to drink, and that bag of cracklins. Hot sauce is Louisiana Hot Sauce. No carbs there.
