Is it a glycemic (blood glucose) response or insulin release?  I was
thinking
it was insulin release as I didnt think sugar conversion from protein was
rapid enough to cause much in the way of blood glucose rise, but I cant find
my references at the moment and am lost! ;)

Also, anyone know the relative response of fat storage with regard to the
level
of insulin in the blood?  That is, would half the amount of insulin released
by a protein meal as compared to a carbo meal store only half the available
fat?  Or is the mechanism nonlinear (e.g. thresholded)?

  Wade

> -----Original Message-----
Behalf Of Jerry Stegenga
> [log in to unmask] writes:
> "Foods containing no carbohydrate, composed entirely of protein
> or fat (meat,
> fish, eggs, cheese, mayonnaise) have, in effect, a GL of 0, and are not
> included in this chart."
>
> Is this true?
> No, this is not true. The truth is that the glycemic response to
> proteins is
> a delayed one and the total final area under the curve is about
> 1/2 of that
> for most carbohydrates but there is definitely a response.  JerrySteg
>