Does Eating Protein With Carbs Lower Glucose Readings?
Does Eating Protein With Carbs Lower Glucose Readings? Add lean protein to your carbs to lower the blood glucose response. Why Are Fasting Blood Sugars Higher Than Postprandial? Monitoring your blood sugar readings can be a useful method of keeping tabs on your health. If your blood glucose levels start reading higher than normal, it could be a sign that you have prediabetes and are at a higher risk of developing Type 2 diabetes. The type of foods you eat prior to a glucose test will affect the result -- particularly if you eat more protein, which may lower the blood glucose reading. The purpose of a blood glucose test is to measure the concentration of glucose, or sugar, in your bloodstream. The test involves drawing blood with a needle, either as a fasted test after eight hours of not eating, or a random test administered at any time of the day. For a fasted test, a reading of between 70 and 100 milligrams per deciliter is considered normal. After a random test, your levels should be below 125 milligrams per deciliter. If your reading is high, it shows there is a high concentration of sugar in your bloodstream. Of the three macronutrients -- protein, carbohydrate and fat -- carbs have the biggest impact on blood glucose levels. Because of the way your body digests carbs, a meal high in carbohydrates will lead to a spike in blood glucose levels. This happens to an even greater degree when the carbohydrates ingested are simple carbs such as white rice, white potatoes and sugar, or liquid carbs such as soda and fruit juice. Adding protein to a carb-based meal or snack will lower your blood glucose reading. The Diabetes.co.uk website notes that protein does affect blood sugar levels, but to a lesser extent than carbs. Additionally, Marion J. Franz of the American Diabete Continue reading >>
Food Order Has Significant Impact On Glucose And Insulin Levels
Eating protein and vegetables before carbohydrates leads to lower post-meal glucose and insulin levels in obese patients with type 2 diabetes, Weill Cornell Medical College researchers found in a new study. This finding, published June 23 in the journal Diabetes Care, might impact the way clinicians advise diabetic patients and other high-risk individuals to eat, focusing not only on how much, but also on when carbohydrates are consumed. Dr. Louis Aronne's study in Diabetes Care found that insulin and glucose levels were significantly lower when protein and vegetables were eaten before carbohydrates. "We're always looking for ways to help people with diabetes lower their blood sugar," said senior author Dr. Louis Aronne, the Sanford I. Weill Professor of Metabolic Research and a professor of clinical medicine at Weill Cornell Medical College, who is the study's principal investigator. "We rely on medicine, but diet is an important part of this process, too. Unfortunately, we've found that it's difficult to get people to change their eating habits. "Carbohydrates raise blood sugar, but if you tell someone not to eat them — or to drastically cut back — it's hard for them to comply," added Dr. Aronne, who is also director of the Comprehensive Weight Control Center at Weill Cornell. "This study points to an easier way that patients might lower their blood sugar and insulin levels." Patients with type 2 diabetes typically use a finger prick test to check their glucose levels throughout the day. Maintaining normal levels, specifically after meals, is of the utmost importance, because if a diabetics' blood sugar level is consistently high or frequently spikes, they risk complications of their disease, including hardening of the arteries and eventually death from heart dise Continue reading >>
How Does Protein Affect Blood Sugar?
I’m considering whether I should advise my patients with diabetes to pay careful attention to the protein (particularly complete animal proteins) content of their diet. It’s an important issue to Dr. Richard K. Bernstein, who definitely says it has to be taken into account. Here are some of Dr. Bernstein’s ideas pulled from the current edition of Diabetes Solution: The liver (and the kidneys and intestines to a lesser extent) can convert protein to glucose, although it’s a slow and inefficient process. Since the conversion process—called gluconeogenesis—is slow and inefficient, diabetics don’t see the high blood sugar spikes they would see from many ingested carbohydrates. For example, 3 ounces (85 g) of hamburger patty could be converted to 6.5 g of glucose under the right circumstances. Protein foods from animals (e.g., meat, fish, chicken, eggs) are about 20% protein by weight. Dr. B recommends keeping protein portions in a particular meal consistent day-to-day (for example 6 ounces with each lunch). He recommends at least 1–1.2 g of protein per kilogram of ideal body weight for non-athletic adults. The minimum protein he recommends for a 155-lb non-athletic adult is 11.7–14 ounces daily. Growing children and athletes need more protein. Each uncooked ounce of the foods on his “protein foods” list (page 181) provides about 6 g of protein. On his eating plan, you choose the amount of protein in a meal that would satisfy you, which might be 3 ounces or 6–9 ounces. If you have gastroparesis, however, you should limit your evening meal protein to 2 ounces of eggs, cheese, fish, or ground meat, while eating more protein at the two earlier meals in the day. Dr. Bernstein wrote: “In many respects—and going against the grain of a number of the medi Continue reading >>
Low Carbohydrate Dieters: Beware Of High Protein Intake
Most of us have heard something about low carb dieting. Whether it is the Atkins Diet or the Paleo Diet, carbohydrate restriction is becoming more popular as more people experience dramatic weight loss. While restricting carbohydrate intake does offer several health benefits, there are also dangers involved with eating too much protein. Not only does excessive dietary protein burden the digestive system, it can also contribute to the production of sugar in the body and even inhibit the body’s ability to naturally detoxify! Eating a low carb diet doesn't mean that you have to overload your plate with protein at every meal! Moderating protein in your diet can help you to live longer, limit sugar, and even improve daily digestion. Weight loss is not the only benefit of carbohydrate restriction. When done correctly, a low carb diet can help to control blood sugar, and it can even reverse insulin resistance, helping to heal disorders that are related to a sugar-heavy diet, such as polycystic ovary syndrome (PCOS). Low carb diets can also help to cool down chronic inflammatory disorders, such as rheumatoid arthritis and several autoimmune conditions. Part of the overall success of a low carb diet is that: Many of our processed foods are carbohydrate-rich: Processed foods, which are full of refined oils and sugar, are hazardous for anyone’s health. Carb-heavy foods are often full of common immune system triggers: Several food allergies and immune system disorders are actually rooted in the proteins found in grain-based carbohydrates. One example is wheat gluten. A diet that is full of carbohydrates also feeds infection in the body. This infection could be in the form of bacteria, yeasts, or parasites. 3 Reasons to Limit Your Protein Intake Reason #1 to Moderate Your Protei Continue reading >>
Proven Tips & Strategies To Bring High Blood Sugar Down (quickly)
Untreated, high blood sugar can cause many problems and future complications. Recognizing signs of high blood sugar levels and knowing how to lower them can help you prevent these complications and increase the quality and length of your life. Topics covered (click to jump to specific section) High blood sugar level symptoms and signs Symptoms of high blood sugar include: Increased thirst Tired all the time Irritability Increased hunger Urinating a lot Dry mouth Blurred vision Severe high blood sugar can lead to nausea and fruity smelling breath The signs and symptoms for high blood sugar are the same for both type 1 and type 2. Signs usually show up quicker in those who have type 1 because of the nature of their diabetes. Type 1 is an autoimmune disease that causes the body to stop making insulin altogether. Type 2 is caused by lifestyle factors when the body eventually stops responding to insulin, which causes the sugar to increase slowly. People with type 2 can live longer without any symptoms creeping because their body is still making enough insulin to help control it a little bit. What causes the blood sugar levels go to high? Our bodies need sugar to make energy for the cells. Without it, we cannot do basic functions. When we eat foods with glucose, insulin pairs with it to allow it to enter into the cell wall. If the insulin is not there, then the glucose molecule can’t get through the wall and cannot be used. The extra glucose hangs out in the bloodstream which is literally high blood sugar. The lack of insulin can be caused by two different things. First, you can have decreased insulin resistance which means that your insulin doesn’t react the way that it is supposed to. It doesn’t partner with glucose to be used as fuel. Secondly, you can have no insuli Continue reading >>
How Do Fats & Proteins Affect Blood Sugar Levels?
After you eat, your blood sugar levels increase and trigger the release of insulin, an important hormone in managing how your body uses glucose. Different types of nutrients affect blood sugar differently, and maintaining an appropriate intake of carbohydrates, proteins and fats will help control blood sugar levels and prevent or manage metabolic diseases like Type 2 diabetes. Carbohydrates, proteins and fats are the three macronutrients your body needs. Carbohydrates are primarily used for energy, while proteins are important for rebuilding tissue, and fats are important for maintaining cell membranes and facilitating vitamin absorption, among other functions. Carbohydrates have the most significant impact on blood sugar, so carbohydrate intake should be monitored closely by individuals with or at risk for Type 2 diabetes. Protein's Effects on Blood Sugar Compared to carbohydrates, protein keeps blood sugar levels steady. When consumed alone, protein does not generate a rise in blood sugar. According to a study published in 2003 in “American Society for Clinical Nutrition,” individuals with Type 2 diabetes who maintained a 30:40:30 intake ratio of protein to carbohydrates to fat showed a 40 percent lower blood sugar response than those who maintained a 15:55:30 intake ratio. This suggests that protein is neutral food for blood sugar levels and can replace at least some carbohydrates to yield a better overall blood sugar response. Fat's Effects on Blood Sugar Like protein, fat has significantly less impact on blood sugar than carbohydrates. When consumed alone, ingested fats have no bearing on the concentration of circulating blood sugar. Replacing some carbohydrate content with healthy dietary fats could therefore result in steadier overall levels of blood sugar. M Continue reading >>
Increase In Dietary Protein Improves The Blood Glucose Response In Persons With Type 2 Diabetes | The American Journal Of Clinical Nutrition | Oxford Academic
Background: In single-meal studies, dietary protein does not result in an increase in glucose concentrations in persons with or without type 2 diabetes, even though the resulting amino acids can be used for gluconeogenesis. Objective: The metabolic effects of a high-protein diet were compared with those of the prototypical healthy (control) diet, which is currently recommended by several scientific organizations. Design: The metabolic effects of both diets, consumed for 5 wk each (separated by a 25-wk washout period), were studied in 12 subjects with untreated type 2 diabetes. The ratio of protein to carbohydrate to fat was 30:40:30 in the high-protein diet and 15:55:30 in the control diet. The subjects remained weight-stable during the study. Results: With the fasting glucose concentration used as a baseline from which to determine the area under the curve, the high-protein diet resulted in a 40% decrease in the mean 24-h integrated glucose area response. Glycated hemoglobin decreased 0.8% and 0.3% after 5 wk of the high-protein and control diets, respectively; the difference was significant (P < 0.05). The rate of change over time was also significantly greater after the high-protein diet than after the control diet (P < 0.001). Fasting triacylglycerol was significantly lower after the high-protein diet than after the control diet. Insulin, C-peptide, and free fatty acid concentrations were not significantly different after the 2 diets. Conclusion: A high-protein diet lowers blood glucose postprandially in persons with type 2 diabetes and improves overall glucose control. However, longer-term studies are necessary to determine the total magnitude of response, possible adverse effects, and the long-term acceptability of the diet. Dietary protein , diabetes , diet , in Continue reading >>
Protein: Metabolism And Effect On Blood Glucose Levels.
Abstract Insulin is required for carbohydrate, fat, and protein to be metabolized. With respect to carbohydrate from a clinical standpoint, the major determinate of the glycemic response is the total amount of carbohydrate ingested rather than the source of the carbohydrate. This fact is the basic principle of carbohydrate counting for meal planning. Fat has little, if any, effect on blood glucose levels, although a high fat intake does appear to contribute to insulin resistance. Protein has a minimal effect on blood glucose levels with adequate insulin. However, with insulin deficiency, gluconeogenesis proceeds rapidly and contributes to an elevated blood glucose level. With adequate insulin, the blood glucose response in persons with diabetes would be expected to be similar to the blood glucose response in persons without diabetes. The reason why protein does not increase blood glucose levels is unclear. Several possibilities might explain the response: a slow conversion of protein to glucose, less protein being converted to glucose and released than previously thought, glucose from protein being incorporated into hepatic glycogen stores but not increasing the rate of hepatic glucose release, or because the process of gluconeogenesis from protein occurs over a period of hours and glucose can be disposed of if presented for utilization slowly and evenly over a long time period. Continue reading >>
High-protein Breakfasts Could Help Maintain Blood Sugar Control
The new research found that when women consumed high-protein breakfasts, they maintained better glucose and insulin control than they did with lower-protein or no-protein meals. "For women, eating more protein in the morning can beneficially affect their glucose and insulin levels," commented Dr Heather Leidy from the University of Missouri. "If you eat healthy now and consume foods that help you control your glucose levels, you may be protecting yourself from developing diabetes in the future." Blood sugar management The team noted that in most healthy individuals, the amount of glucose, or sugar, in the blood increases after eating. When glucose increases, levels of insulin increase to carry the glucose to the rest of the body. Previous research has shown that extreme increases in glucose and insulin in the blood can lead to poor glucose control and increase an individual's risk of developing diabetes over time. Study details The team, including researchers from the University of Missouri and Biofortis Clinical Research, studied women aged 18-55 years old who consumed one of three different meals or only water on four consecutive days. Each tested meals was less than 300 calories per serving and had similar fat and fibre contents. However, the meals varied in amount of protein: a pancake meal with three grams of protein; a sausage and egg breakfast skillet with 30 grams of protein; or a sausage and egg breakfast skillet with 39 grams protein. Glucose and insulin levels were monitored for four hours after they ate breakfast. "Both protein-rich breakfasts led to lower spikes in glucose and insulin after meals compared to the low-protein, high-carb breakfast," explained study co-author Kevin Maki of Biofortis Clinical Research. "Additionally, the higher-pr Continue reading >>
How Much Protein Should A Person With Diabetes Eat?
How Much Protein Should a Person With Diabetes Eat? Protein itself does not have much of an effect on blood sugar levels, though the food the protein is in may. Typically, people with diabetes don't need any more protein than people who don't have diabetes. There are, however, times when less protein isbetter. Protein is one of three essential macronutrients; the other twoare fat and carbohydrate. These are needed in large amounts to maintain health and vital functions. The body uses protein to build, repair, and maintain most of your body's tissues and organs. Proteins are also necessary for immune system function and they help some additional physiological processes. As long as your kidneys are healthy, about 15 to 20 percent of your daily calories should come from protein. This is the same amount suggested for a balanced non-diabetic diet. About 45 to 50 percent of your caloric intake should come from carbohydrates and the rest should come from fat. A person who needs 2,000 calories per day needs about 75 to 100 grams protein per day. It would be more accurate, however, to use the standard formula of 0.8 grams protein per kilogram of body weight. To do the kilogram conversion, divide your weight in pounds by 2.2. For instance, if you weigh 150 pounds, that is equal to 68 kilograms. Divide that by 0.8 and you get a protein goal of 85 grams. According to the USDA Dietary Guidelines , it is recommended to eat 5 1/2 ounces of protein-rich food each day. Foods that are high in protein include meat, fish, seafood, chicken, eggs, dairy products, legumes, nuts, and seeds. One-half chicken breast has 29 grams protein A 3-ounce portion of steak has 26 grams protein When choosing proteins for a diabetic diet, the concern is more with the fats and carbohydrates that these foods Continue reading >>
Whey Protein To Prevent After-meal Blood Sugar Spikes?
Controlling after-meal blood sugar levels is a continuing battle for many people with diabetes. Now, a small new study from Israel indicates that eating whey protein prior to a meal improves the body’s insulin response and helps control glucose levels after the meal. Along with casein, whey is one of the two main proteins found in milk. Eating protein is known to stimulate the production of glucagon-like peptide-1 (GLP-1), a hormone that triggers the production of insulin. To determine whether consuming whey protein before a meal would improve blood glucose control after the meal, researchers recruited 15 people with well-controlled Type 2 diabetes who were taking only metformin or a sulfonylurea drug. The participants were randomly assigned to receive either 50 grams of whey protein in 250 milliliters of water or a placebo (inactive treatment — in this case, 250 milliliters of water) followed, 30 minutes later, by a standard high-glycemic-index breakfast composed of three slices of white bread and sugar-containing jelly. (The glycemic index measures how much a food affects blood glucose levels.) Blood samples were taken at 30 minutes prior to the meal, when the meal was served, and at 15, 30, 60, 90, 120, 150, and 180 minutes after the meal. Two weeks after their initial study visit, the participants were assigned to repeat the trial using the alternate treatment (either the whey protein or the placebo). Because of this crossover design, the study was statistically powerful in spite of the small number of subjects. The researchers found that, over the course of the entire 180-minute after-meal period, blood glucose levels were 28% lower in those who had received whey protein compared to those who had received placebo. Levels of insulin and c-peptide (a by-product o Continue reading >>
How Many Factors Actually Affect Blood Glucose?
A printable, colorful PDF version of this article can be found here. twitter summary: Adam identifies at least 22 things that affect blood glucose, including food, medication, activity, biological, & environmental factors. short summary: As patients, we tend to blame ourselves for out of range blood sugars – after all, the equation to “good diabetes management” is supposedly simple (eating, exercise, medication). But have you ever done everything right and still had a glucose that was too high or too low? In this article, I look into the wide variety of things that can actually affect blood glucose - at least 22! – including food, medication, activity, and both biological and environmental factors. The bottom line is that diabetes is very complicated, and for even the most educated and diligent patients, it’s nearly impossible to keep track of everything that affects blood glucose. So when you see an out-of-range glucose value, don’t judge yourself – use it as information to make better decisions. As a patient, I always fall into the trap of thinking I’m at fault for out of range blood sugars. By taking my medication, monitoring my blood glucose, watching what I eat, and exercising, I would like to have perfect in-range values all the time. But after 13 years of type 1 diabetes, I’ve learned it’s just not that simple. There are all kinds of factors that affect blood glucose, many of which are impossible to control, remember, or even account for. Based on personal experience, conversations with experts, and scientific research, here’s a non-exhaustive list of 22 factors that can affect blood glucose. They are separated into five areas – Food, Medication, Activity, Biological factors, and Environmental factors. I’ve provided arrows to show the ge Continue reading >>
Protein Controversies In Diabetes
Diabetes SpectrumVolume 13 Number 3, 2000, Page 132 Marion J. Franz, MS, RD, LD, CDE In Brief People with diabetes are frequently given advice about protein that has no scientific basis. In addition, although weight is lost when individuals follow a low-carbohydrate, high-protein diet, there is no evidence that such diets are followed long-term or that there is less recidivism than with other low-calorie diets. People with type 1 or type 2 diabetes who are in poor metabolic control may have increased protein requirements. However, the usual amount of protein consumed by people with diabetes adequately compensates for the increased protein catabolism. People with diabetes need adequate and accurate information about protein on which to base their food decisions. In the United States, ~16% of the average adult consumption of calories is from protein, and this has varied little from 1909 to the present.1 Protein intake is also fairly consistent across all ages from infancy to older age. A daily intake of 2,500 calories contributes ~100 g of protein—about twice what is needed to replace protein lost on a daily basis. Excess amino acids must be converted into other storage products or oxidized as fuel. Therefore, in theory, the excess ingested protein could, through the process of gluconeogenesis, produce glucose. This would mean that 100 g of protein could produce ~50 g of glucose. This has been the basis of the statement that if about half of ingested protein is converted to glucose, protein will have one-half the effect of carbohydrate on blood glucose levels. However, this belief has been challenged.2-4 Protein controversies exist either because research has not provided conclusive answers or because professionals are not aware of the research. This article will review Continue reading >>
Diabetics May Lower Blood Glucose Levels By Eating Protein And Vegetables 15 Mins Before Their Carbs, Says Extremely Small Study
Diabetics May Lower Blood Glucose Levels By Eating Protein And Vegetables 15 Mins Before Their Carbs, Says Extremely Small Study A new, small study from the Weill Cornell Medical College in New York found diabetics who ate their protein and vegetables before they ate their carbohydrates were better able to lower their blood glucose levels. "We're always looking for ways to help people with diabetes lower their blood sugar," Dr. Louis Aronne , senior study author of the Sanford I. Weill Professor of Metabolic Research and professor of clinical medicine at Weill Cornell Medical College, said in a press release . "We rely on medicine, but diet is an important part of this process, too. Unfortunately, we've found that it's difficult to get people to change their eating habits." This is especially difficult when people, diabetic or not, are advised to stop consuming carbs. Carbs, however, raise blood sugar, and too many can be especially problematic for diabetics. So to get a better idea of how much of an impact food order makes, researchers worked with patients who had both type 2 diabetes and obesity and were taking an oral drug to help control their blood sugar. Patients were twice given a meal to eat consisting of ciabatta bread and orange juice (carbs), as well as a chicken breast, lettuce, and tomato salad with low-fat dressing and steamed, buttered broccoli (protein, vegetables, and fat) twice on separate days a week apart. And when they ate their carbs 15 minutes before the rest of their meal, patients glucose levels were much higher than when they ate the meal in the reverse order. When patients ate their vegetables, protein, and fat first, blood sugar lowered up to 37 percent. "Based on this finding, instead of saying 'don't eat that' to their patients, clinicians Continue reading >>
13 Foods That Won’t Raise Blood Glucose
Part 1 of 15 A healthy diet is essential to reversing prediabetes. There are no foods, herbs, drinks, or supplements that lower blood sugar. Only medication and exercise can. But there are things you can eat and drink that have a low Glycemic Index (GI). This means these foods won’t raise your blood sugar and may help you avoid a blood sugar spike. In addition to diet changes, staying or becoming active is also important. Learn which foods you can add to your diet plan. You may be able to prevent prediabetes or type 2 diabetes by adding more of these foods, spices, and drinks into your diet. Eat them as healthy alternatives to sugar, high GI carbohydrates, or other treats. Want more info like this? Sign up for our diabetes newsletter and get resources delivered right to your inbox » Part 2 of 15 Polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) are important components of a healthy blood sugar eating plan. They can improve insulin sensitivity. They can also help increase feelings of satiety, and have a healthy impact on blood pressure and inflammation. MUFAs are a key nutrient in avocados. Studies have shown avocados can lower the risk of metabolic syndrome. This is a group of risk factors that can increase the risk of diabetes. It can also raise the risk of blood vessel disease like heart disease and stroke. Avocados also have a low GI. For a unique, diabetes-friendly dessert, try making Oh She Glow’s natural, no sugar added, raw avocado chocolate pudding. Part 3 of 15 Protein helps the body maintain and repair itself. Since protein doesn't impact blood sugar levels, it doesn't have a GI ranking and won’t raise blood sugar levels. Protein also increases satiety, so relying on protein to feel full instead of bread, rice, or pasta may be Continue reading >>