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Re: [IP] Effects of Protein/Fat on Blood Sugar Control

On Fri, 10 Nov 2000 email @ redacted wrote:

> In "Pumping Insulin," third edition, page 64, the authors state "Some 50 
> percent of protein calories are slowly converted to glucose over a period of 
> several hours..."  A person I consider very knowledgeable about such matters 
> has advised that the above statement has recently been proven to be incorrect 
> and, consequently, I should not be concerned with the amount of protein in a 
> meal.  Instead, this person advises that I should be concerned with the fat 
> in a meal.  I have several questions and would greatly appreciate any insight 
> from fellow pumpers.
> 1.  Is the above statement from "insulin pumpers" correct or incorrect?  If 
> the above statement is accurate, are the authors referring to pure "protein" 
> calories (i.e., 50% x grams of protein x calories per gram) or are they 
> referring to total calories (e.g., total calories in a 10 ounce steak x 50%)?
Hmmm.... in a 100 gram steak there would be a considerable amount of 
non-protein material so only a portion of it is converted there is a 
formula somewhere in PI that gives a pretty good conversion ration for 
most red meat.
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