>From: Todd Moody <[log in to unmask]>
>
> > From the other hand I read somewhere (but I doubt it) that glucose made
>from
> > protein is more 'friendly' than glucose from complex carbs.
>
>This may be because the conversion is fairly slow, so there is no
>sudden surge.

No, the author stated that there is chemical difference between glucose made
from protein and 'normal' glucose from carbs. I cannot find the link now so
no details but as I remember he mentioned that glucose from protein behaves
differently (better) in biochemical processes in the body.


Paul Sand
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