Bridgeland Thomas wrote:

>
>
> I do have one question regarding insulin and fasting glucose. Insulin
> is raised when you eat starch/sugar, of course. But it is also raised
> if you eat a high protein meal even with low carb. So, my question is,
> if your goal is low insulin/low blood glucose, wouldn't a diet where
> the energy comes mainly from fat be best? That is, low carb, low to
> moderate protein, high fat.

Yes, you're right, IMHO.

There's really two issues here, both important.

If you eat protein in excess of your body's needs, the remainder is
turned into glucose by gluconeogenesis.  So that 16-oz steak raises
your blood sugar even if you skip the baked potato.  To solve this
problem for the glucose-sensitive person, make your meals
small: 4 oz red meat, 6 oz poultry, or 8 oz fish.  You can eat more
often.

Secondly, if you're eating low carb, and eat a "reasonable" amount
of protein (not more than 25% to 30% of your diet), you've *got*
to make up the difference with fat.  That's it.  You cannot eat a
low-carb low-fat diet without seriously compromising your health
(it's termed "rabbit starvation").

    Lynnet