On Thu, 14 Sep 2000, Justin Hasselman wrote:
> Unless the person had a thyroid problem, they would get absolutely sliced
> (5-6% bodyfat) eating this way. This goes back to the "protein starvation"
> subject discussed earlier.
Another thing occurred to me tonight, thinking about this.
Jennie Miller et al. did an article on insulin index of foods
included the interesting discovery that protein "rich in fat" has
a fairly high insulin index, comparable to that of some high
high-glycemic foods, even though it has an extremely low glycemic
index.
The whole point of carb restriction and preference for
low-glycemic carbs is to control insulin. This is vitiated if we
consume fatty proteins that have a similar effect on insulin.
This probably deserves to be better known.
Todd Moody
[log in to unmask]
"An Insulin Index of Foods: The Insulin Demand Generated by 1000-kJ
Portions of Common Foods"
American Journal of Clinical Nutrition 66: 1264-1276 1997
Susanne HA Holt, Janette C Brand Miller, and Peter Petocz
Abstract:
The aim of this study was to systematically compare postprandial
insulin responses to isoenergetic 1000 kJ (240-kcal) portions of
several
common foods. Correlations with nutrient content were determined.
Thirty-eight foods separated into six food categories (fruit, bakery
products, snacks, carbohydrate-rich foods, protein-rich foods, and
breakfast cereals) were fed to groups of 11-13 healthy subjects.
Finger-prick blood samples were obtained every 15 min over 120 min.
An
insulin score was calculated from the area under the insulin response
curve for each food with use of white bread as the reference food
(score
= 100%). Significant differences in insulin score were found both
within
and among the food categories and also among foods containing a
similar
amount of carbohydrate. Overall, glucose and insulin scores were
highly
correlated (r = 0.70, P < 0.001, n = 38). However, protein-rich foods
and
bakery products (rich in fat and refined carbohydrate elicited
insulin
responses that were disproportionately higher than their glycemic
responses. Total carbohydrate (r = 0.39, P < 0.05, n = 36) and sugar
(r =
0.36, P < 0.05,n = 36) contents were positively related to the mean
insulin scores, whereas fat (r = -0.27, NS, n = 36) and protein (r =
-0.24, NS ,n = 38) contents were negatively related. Consideration of
insulin scores may be relevant to the dietary management and
pathogenesis
of non-insulin-dependant diabetes mellitus and hyperlipidemia and may
help increase the accuracy of estimating preprandial insulin
requirements.
(From Table 4)
Food Glucose Score Insulin Score
% %
________________________________________________________
white bread 100 100
Breakfast Cereals
All-Bran 40 32
Porridge 60 40
Muesli 60 40
Special K 70 66
Honeysmacks 60 67
Sustain 66 71
Cornflakes 76 75
Carbohydrate-rich foods
White pasta 46 40
Brown pasta 68 40
Grain bread 60 56
Brown rice 104 62
French Fries 71 74
White rice 110 79
Whole-meal bread 97 96
White bread 100 100
Potatoes 141 121
Protein-rich foods
Eggs 42 31
Cheese 55 45
Beef 21 51
Lentils 62 58
Fish 28 59
Baked beans 114 120
Fruit
Apples 50 59
Oranges 39 60
Bananas 79 81
Grapes 74 82
Snacks and Confectionary
Peanuts 12 20
Popcorn 62 54
Potato chips 52 61
Ice Cream 70 89
Yogurt 62 115
Mars bar 79 122
Jellybeans 118 160
Bakery products
Doughnuts 63 74
Croissants 74 79
Cake 56 82
Crackers 118 87
Cookies 74 92
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