Could this be why many people lose weight easily on a low carb diet -- the
first time they try it -- but find it becomes more difficult to do it a second
time (if they gain the weight back) or find that low carb becomes less rapdily
effective the longer they've been on it?  I know this has been my experience.
I'm in the losing-it-the-second-time (third-time?) category.

My impression is that I get an insulin response when I eat a large, or even
fairly moderate amount of protein now that I'm an "experienced" low-carber.
The first time I tried low carb, I lost 45 lbs in a month eating a pound of
bacon for breakfast.

Robert



> >
> > http://diabetes.about.com/library/mendosagi/nmendosagi.htm
> >
> >     Lynnet
>
> Lynnet,
>
> I found something disturbing in the above link, in the "What About Protein and
> Fat?" section:
>
> "Of much greater concern is how protein and fat affect blood glucose levels in
> the long term," Jennie Brand-Miller of the University of Sydney writes
me. "High
> fat and high protein diets have the distinct potential to induce insulin
> resistance, which would mean that any carbohydrate eaten would raise blood
> glucose and insulin levels to greater heights on a day to day
basis.