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Can Whey Protein Cause High Blood Sugar

Are Protein Shakes Ok For People With Diabetes?

Are Protein Shakes Ok For People With Diabetes?

Diabetes is a disease where the body cannot maintain normal levels of blood sugar, and blood sugar levels go too high. Blood sugars that are too high can cause symptoms such as dry mouth, increased thirst, frequent urination, tiredness, and increased urination at night. High blood sugar levels over time can damage the eyes, kidneys, nerves, and blood vessels. What people eat has a huge impact on their blood sugars. Carbohydrates found in foods cause blood sugar to go up. Foods that digest slower cause a slower rise in blood sugar, which is helpful for those with diabetes. But what about protein shakes? What is protein? The three essential macronutrients found in food are protein, carbohydrates, and fat. Protein helps to maintain, rebuild, and repair muscle. Protein is also a building block for the skin, nails, bones, and even blood. It makes up hormones, enzymes, and antibodies. Protein in foods has staying power because it digests slower than carbohydrate. Proteins do not raise blood sugar. Periods of growth, such as during infancy and pregnancy, need more protein. Protein needs are also raised for people with injuries, those who have had surgery, or active people. Most people, including those with diabetes, are looking for healthy options to grab on the go like protein shakes or bars. While it is important to rely on packaged food products as little as possible, it is smart to have some healthier options in mind when needed. The problem with protein shakes is that they often have lots of artificial ingredients and can have as much sugar as soda. Protein requirements The total amount of protein consumed in a day is important, but so is how that intake is spread out over the day. Many people will consume a small amount at breakfast, a moderate amount at lunch, and a lar Continue reading >>

Protein Supplements: Whey

Protein Supplements: Whey

The goal of last week’s protein post was to “refresh” your memory about protein: what it does, where it’s found, and how much you need. That being said, the subject of protein is hot enough to fuel debates regarding who needs more and what’s the best way to get it. As I mentioned last week, there are some people who do need more protein, namely endurance athletes, people who are ill or malnourished, and older adults. Most of us, though, don’t need a whole lot more protein than what’s recommended to stay healthy. And we already know that since we don’t need all that much, we tend to get more than enough from our daily food intake. However, if, for whatever reason, you don’t think you’re getting enough protein and/or you don’t happen to care for the usual protein food sources (meat, poultry, fish, eggs), then it’s possible that you could benefit from a supplement. And here’s the tricky part, because trying to choose a protein supplement is about as daunting as deciding what flavor ice cream to order is for a child. There are so many choices and so many forms of supplements. This week, we’ll look at one of the most popular supplements: whey. Whey Protein What it is: “Little Miss Muffet sat on a tuffet, eating her curds and whey…” Do you remember that nursery rhyme? The whey that Miss Muffet was enjoying at the time is the same whey that’s commonly found in today’s protein drinks and powders. Whey is one of the two main proteins found in milk and it makes up about 20% of milk protein (casein makes up the other 80%). Drilling down a little more, there are three types of whey protein: whey isolate, whey concentrate, and hydrolysate whey protein. Each type of whey protein contains different amounts of fat, cholesterol, lactose, and bioacti Continue reading >>

Protein Controversies In Diabetes

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 >>

Extraordinary Reasons Why Whey Protein Is Good For Diabetes

Extraordinary Reasons Why Whey Protein Is Good For Diabetes

Whey protein is one of the two major proteins found in milk and dairy products. The other major protein in dairy products is casein—many people have sensitivities to casein, but few people seem to have any sensitivity to whey protein. When rennin, a protein that curdles milk, is added to milk and other dairy products, the curds (casein) and whey separate, just as they did in the old nursery rhyme. Whey protein is used for a number of purposes—it is used to maintain daily protein intakes, to build muscle mass, and to increase fat loss. Whey isn’t the only protein to increase fat loss—most proteins do, but most proteins aren’t available in an easily dissolved powder as whey is. Whey Protein, Insulin and Blood Sugar There are a number of properties of whey protein that appear to be useful in diabetes. [1] Whey protein is a good source of the amino acid L-cysteine. L-cysteine is used to synthesize glutathione, one of the body’s most important antioxidant. Oxidative stress—the buildup of damaging free radicals—is thought to be one of the underlying causes of insulin resistance and to be responsible for some of the complications of diabetes such as peripheral neuropathy, retinopathy and kidney damage. Whey protein, when added to a meal, also appears to increase insulin secretion and to decrease blood sugar after a meal. (Post-prandial blood glucose)[2] Whey protein can also decrease triglyceride levels in diabetics after meals. In a recent study, blood sugar levels were 28% lower in those who had whey protein along with their meal. Insulin levels were increased (doubled) and, importantly, the insulin response lasted longer. The study was small, only examining the responses of 15 individuals, but the design of the study made the results significant.[3] Whey has Continue reading >>

Whey May Curb Effect Of Carbs On Blood Sugar

Whey May Curb Effect Of Carbs On Blood Sugar

July 29, 2005 -- Whey may be good for more than just Little Miss Muffet. A new study shows adding whey to a high-carbohydrate meal may help people with diabetes keep their blood sugar levels under control. Researchers found drinking a whey supplement mixed with water along with a high glycemic index (GI) meal, like mashed potatoes with meatballs, prevented the dramatic spikes in blood sugar that normally occur in people with type 2 diabetes. Whey is a protein found in milk and is also available as a nutritional supplement. Researchers say the results suggest that whey aids in blood sugar regulation by stimulating the production of the hormone insulin in the pancreas. Insulin helps the body regulate blood sugar naturally. In type 2 diabetes, the pancreas either does not produce enough insulin to keep blood sugar levels at healthy levels or the body has become resistant to insulin. Therefore, people with type 2 diabetes are advised to modify their diet to avoid foods with a high glycemic index that are digested rapidly and can cause dangerous spikes in blood sugar. Foods that have a high glycemic index -- and thus the strongest and most immediate impact on blood sugar -- include refined grains, potatoes, and sweets. In the study, researchers compared the effects of eating a high glycemic index meal with or without whey supplementation on blood sugar levels after the meal. The results appear in the current issue of the American Journal of Clinical Nutrition. For two days, 14 people with diet-treated type 2 diabetes ate a high-GI breakfast of white bread followed by a high-GI lunch of mashed potatoes and meatballs. A whey supplement of 27.6 grams of whey powder mixed in water was added to both meals on one day. On another day, they ate the same meals with lean ham and lacto Continue reading >>

Effect Of Whey On Blood Glucose And Insulin Responses To Composite Breakfast And Lunch Meals In Type 2 Diabetic Subjects

Effect Of Whey On Blood Glucose And Insulin Responses To Composite Breakfast And Lunch Meals In Type 2 Diabetic Subjects

Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects From the Clinic of Endocrinology, University Hospital MAS, Malm, Sweden (AHF); the Department of Applied Nutrition and Food Chemistry, Lund University, Lund, Sweden (MN and IMEB); and the Department of Medical Physiology, The Panum Institute, University of Copenhagen, Copenhagen, Denmark (JJH) Search for other works by this author on: From the Clinic of Endocrinology, University Hospital MAS, Malm, Sweden (AHF); the Department of Applied Nutrition and Food Chemistry, Lund University, Lund, Sweden (MN and IMEB); and the Department of Medical Physiology, The Panum Institute, University of Copenhagen, Copenhagen, Denmark (JJH) Reprints not available. Address correspondence to M Nilsson, Department of Applied Nutrition and Food Chemistry, Lund University, PO Box 124, 221 00 Lund, Sweden. E-mail: [email protected] . Search for other works by this author on: From the Clinic of Endocrinology, University Hospital MAS, Malm, Sweden (AHF); the Department of Applied Nutrition and Food Chemistry, Lund University, Lund, Sweden (MN and IMEB); and the Department of Medical Physiology, The Panum Institute, University of Copenhagen, Copenhagen, Denmark (JJH) Search for other works by this author on: From the Clinic of Endocrinology, University Hospital MAS, Malm, Sweden (AHF); the Department of Applied Nutrition and Food Chemistry, Lund University, Lund, Sweden (MN and IMEB); and the Department of Medical Physiology, The Panum Institute, University of Copenhagen, Copenhagen, Denmark (JJH) Search for other works by this author on: The American Journal of Clinical Nutrition, Volume 82, Issue 1, 1 July 2005, Pages 6975, Anders H Frid, Mikael Nilsson, Jens Juul H Continue reading >>

Whey Protein And Diabetes – Control Blood Sugar Spikes

Whey Protein And Diabetes – Control Blood Sugar Spikes

Diabetes has become one of the most serious health risks in the world today! According to the CDC, it's estimated that 29.1 million people in the U.S. suffer from diabetes. That's nearly 10% of the U.S. population! Roughly 1 in 3 adults (86 million people) suffers from pre-diabetes, and anywhere from 15 to 30% of those adults will develop full-on diabetes within 5 years. The mortality rate among diabetic adults is 50% higher than non-diabetics. The health complications of diabetes can be pretty terrifying to consider: heart disease, loss of limbs, strokes, kidney failure, and blindness. If you want to reduce your risk of diabetes, there are three things that will work: 1. Lose weight -- Obesity increases your risk of diabetes, as the excess body fat reduces your body's sensitivity to insulin. This causes your blood sugar levels to spike out of control. If the high blood sugar levels persist, over time it can lead to diabetes. By losing weight, you essentially increase insulin sensitivity, making it easier for your body to control blood sugar levels. 2. Do exercise -- Exercise helps to promote weight loss, but it also uses up the glucose (sugar in your blood). This helps to keep your blood sugar levels under control, preventing excessively high blood sugar that causes diabetes. Even just 30 minutes of moderate exercise per day is enough to drastically reduce your risk of diabetes. 3. Change your diet -- This is one of the most important lifestyle changes, and one of the easiest. A healthy morning breakfast diet includes a balance between fats, carbs, and protein, a reduction in sugar and salt intake, and plenty of raw foods. Almost any balanced, calorie-controlled diet will work wonders to control your blood sugar level and reduce your risk of diabetes. As you change up Continue reading >>

Glucose-lowering Effect Of Whey Protein Depends Upon Clinical Characteristics Of Patients With Type 2 Diabetes

Glucose-lowering Effect Of Whey Protein Depends Upon Clinical Characteristics Of Patients With Type 2 Diabetes

Objective Whey protein (WP) intake has been shown to reduce postprandial glycemia. Majority of WP research in type 2 diabetes (T2DM) involved acute challenge or weight loss studies. It is not known if WP supplementation can provide sustained glucose lowering. Our goal was to investigate the effects of WP on glycemia comprehensively by using continuous glucose monitoring (CGM) while avoiding the confounding effects of variable food intake through controlled feeding. Research design and methods This double-blinded and placebo (PL)-controlled study included 22 patients with T2DM patients (11 male, 11 female; age 57.1±12.6 years) on diet or metformin monotherapy. First, one serving (21 g) of WP was compared with PL in parallel-armed acute challenge studies. Next, in a crossover design, each patient underwent CGM twice, over 2 consecutive weeks, 3.5 days each week. Identical diets were provided by the study during both CGM periods. During the first CGM, one serving of either WP or PL was consumed before breakfast and another before dinner. During the second CGM, participants switched to the alternate supplement. Order of the supplements was randomized. Results During acute challenge studies, WP stimulated insulin and glucagon-like peptide (GLP)-1 secretion; suppressed ghrelin (all p<0.05), while PL had no effect. During CGM, glucose response to WP varied depending on the baseline characteristics of the patients. When evaluated using linear regression, the most predictive baseline variables were body mass index (BMI) (p=0.0006), triglycerides (p=8.3×10−5) and GLP-1 (p=0.006). Lower BMI, triglyceride and GLP-1 predicted decreased glucose levels on WP. Obesity, hypertriglyceridemia and high fasting GLP-1 concentrations predicted increased glucose levels. Conclusions Effects Continue reading >>

Whey Protein Could Help Control Type 2 Diabetes

Whey Protein Could Help Control Type 2 Diabetes

Eating whey protein before breakfast could help prevent or control type 2 diabetes, two separate studies by Newcastle University have shown. The findings, which were unveiled at the Diabetes UK Professional Conference, found obese men and males with type 2 diabetes had better blood sugar levels after eating the protein first thing. One of the studies also showed it helped stifle appetite. The first study looked at how 20 grams of the whey protein affected 12 obese men, before they took part in 30 minutes of light walking and then ate a carbohydrate heavy breakfast. The researchers said the combination of the protein and exercise helped control blood sugars. A total of 11 men with type 2 diabetes participated in the second study. They were given 15 grams of whey protein before breakfast and again, their blood sugars remained stable. Lead researcher Dr Daniel West from Newcastle University said: “We know that high blood glucose levels after eating can contribute to poor blood glucose management and can also be detrimental to cardiovascular health. “We’ve shown that consuming small amount of whey protein before a meal could help people avoid those high blood glucose levels and may help them to feel more satisfied after mealtimes.” Diabetes UK’s director of research Dr Elizabeth Robertson said: “Finding ways to keep blood glucose levels as stable as possible after eating is an important area of scientific research, to help people manage their diabetes well. This new research adds to other small scale studies that have promising results. “However, larger scale studies involving a lot more people are needed to test this idea further, so we can understand if anyone with type 2 diabetes would benefit from including whey protein in their diet and how best to do tha Continue reading >>

Whey Protein To Prevent After-meal Blood Sugar Spikes?

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 >>

Whey Protein May Help Control Type 2 Diabetes

Whey Protein May Help Control Type 2 Diabetes

A large breakfast that includes whey protein may help control Type 2 diabetes, according to a new study presented at ENDO 2016, the annual meeting of the Endocrine Society. Approximately 29 million people in the United States have Type 2 diabetes, and another 86 million are living with prediabetes. Previous research has indicated that a large, high-protein breakfast, medium-sized lunch, and small dinner can help manage blood sugar levels and weight in people with Type 2 diabetes. To evaluate whether eating whey protein (a milk byproduct created during cheese production) at breakfast is more effective than eating other proteins for controlling blood sugar, HbA1c (a measure of blood sugar control over the previous 2–3 months), weight, and hunger, the researchers recruited 48 overweight and obese people with Type 2 diabetes. The participants, who had an average age of 59, were randomly assigned to one of three diets containing the same amount of calories for 23 months. The only differences between the diets were in the amount and and type of proteins included at breakfast: The first group ate breakfasts containing 42 grams of 80% whey protein concentrate, such as whey-based shakes; the second group ate breakfasts containing 42 grams of non-whey proteins such as eggs, tuna, and soy; and the third group ate high-carb breakfasts with on 17 grams of protein. After 12 weeks, the whey protein group had lost an average of 16.7 pounds, compared to 13.4 pounds for those eating other proteins and 6.8 pounds for those eating primarily carbohydrate. Participants eating whey protein also felt less hungry throughout the day, had lower post-meal blood sugar spikes, and had larger decreases in HbA1c compared to those on the other two diets. “Recent reports have shown that whey protein Continue reading >>

Whey Protein Isolate Raised My Blood Sugar Level..??

Whey Protein Isolate Raised My Blood Sugar Level..??

whey protein isolate raised my blood sugar level..?? whey protein isolate raised my blood sugar level..?? so ive tried this for 3 days and measured my blood sugar level after consuming 25g of whey protein isolate, the first thing in the morning. and i take it alone. i thought its supposed to help, and if not, shouldnt worsen BG? im nowhere near certain, but since protein causes an insulin response, shouldnt it decrease blood glucose? Dude your sig is so cool. - xl achilles lx im nowhere near certain, but since protein causes an insulin response, shouldnt it decrease blood glucose? when i wake up my BG is at 4.8mmol, and 1 hour after consuming the WPI it raised to 7.2mmol. so ive tried this for 3 days and measured my blood sugar level after consuming 25g of whey protein isolate, the first thing in the morning. and i take it alone. i thought its supposed to help, and if not, shouldnt worsen BG? Your liver is dumping out sugar from the protein - gluconeogenesis - because you are fasted. Your liver is dumping out sugar from the protein - gluconeogenesis - because you are fasted. not yet but close, my doctor said to be cautious. and if its a bad thing, does that mean i shouldnt take wpi by itself, or first thing in the morning, or shouldnt take it at all? when i wake up my BG is at 4.8mmol, and 1 hour after consuming the WPI it raised to 7.2mmol. Do you workout (or do any kind of strenuous activity) after consuming it, or do you just have the whey (with no insulin) and are sedentary following? Last edited by pumped4life82; 09-14-2009 at 01:04 PM. RIP Slash_ aka Tim- 06/28/1989 - 02/08/2013 <3 ~Forever On Spread Because I don't Use My 5 a Day Like I Used To crew~ Do you workout (or do any kind of stenuous activity) after consuming it, or do you just have the whey (with no in Continue reading >>

Insulin Response: It Comes From Eating Protein Too

Insulin Response: It Comes From Eating Protein Too

It’s pretty well known that eating carbs causes an insulin release. But what many people don’t realize is protein causes a similar response. What is an insulin response? When we eat a meal, our digestive system breaks down food into nutrients that are absorbed into the bloodstream. Carbohydrates are broken down into sugars, which lead to an increase in blood sugar after consuming them. It’s this rise in blood sugar that triggers the release of the blood-sugar-lowering hormone, insulin. This process is known as an insulin response. This process is crucial because of the delicate balancing act we call blood sugar. The body likes to keep a tight reign on blood sugar as too low or too high can have deleterious effects. We often hear insulin and think "bad" when in fact it is absolutely essential for optimal health and function. Proteins are broken down into amino acids, which also stimulate an insulin response. However, the type of insulin response varies depending on the protein food source. Benefits and dangers of an insulin response The rise in insulin after eating helps move sugar into body tissues, and therefore keeps your blood sugar from getting too high. Note from Luke: Think of insulin as a traffic cop. It tells the blood sugar(glucose) where to go. In normal and healthy individuals the glucose fuels your nervous system, red blood cells, brain and muscle tissue. With optimal amounts and good insulin sensitivity, glucose fuels your nervous system and is burned off as energy. With too much or poor insulin sensitivity your muscle don't readily grab the glucose and it goes to where it's always welcome: fat stores. But the release of insulin can have negative effects. Too much insulin, for instance, can stress the pancreatic cells that secrete insulin. And this ad Continue reading >>

No Whey: Why You Should Skip This Popular Protein

No Whey: Why You Should Skip This Popular Protein

Among the wide array of protein powders, whey is perhaps most ubiquitous and popular. I’ve long opted for non-soy plant-based proteins because they don’t create potential reactions. With its blend of chlorella, pea, and chia, The Virgin Diet All-in-One Shake helps balance blood sugar to keep you full, focused, and burning fat for hours. Why not whey? After all, with a biological value of 104[1] – higher than even egg whites – whey has long been the gold standard in protein powders. That’s where its problems begin. Because whey remains a staple among bodybuilders and other athletic folks, manufacturers often mass-produce it cheaply with added preservatives, sweeteners, and artificial flavors. Even high-quality whey isn’t the panacea you might think. One study found whey creates an insulinogenic effect similar to white bread. In other words, whey protein can elevate blood sugar (and subsequently, insulin) levels similarly to a high-carbohydrate food like bread. While elevated insulin might be ideal after a rigorous workout, most folks aren’t using whey as a post-workout glycogen-storing fuel. You’re more likely using it as a meal replacement powder, where whey can become a serious disadvantage. “It just doesn’t keep me full very long,” people often tell me about whey-based meal replacement drinks. Now you know why: Compared with other protein powders, whey absorbs very quickly. Great after a workout, but not so great as a meal-replacement powder where you want a slow-releasing protein to keep you full for hours. Sports nutritionist John Berardi, PhD, notes several other problems with whey. Even though whey is mostly lactose free, even high-quality whey protein can contain traces of this sugar. Dried whey, a common food additive, contains almost 77% l Continue reading >>

Effect Of Whey On Blood Glucose And Insulin Responses To Composite Breakfast And Lunch Meals In Type 2 Diabetic Subjects

Effect Of Whey On Blood Glucose And Insulin Responses To Composite Breakfast And Lunch Meals In Type 2 Diabetic Subjects

Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects From the Clinic of Endocrinology, University Hospital MAS, Malm, Sweden (AHF); the Department of Applied Nutrition and Food Chemistry, Lund University, Lund, Sweden (MN and IMEB); and the Department of Medical Physiology, The Panum Institute, University of Copenhagen, Copenhagen, Denmark (JJH) Search for other works by this author on: From the Clinic of Endocrinology, University Hospital MAS, Malm, Sweden (AHF); the Department of Applied Nutrition and Food Chemistry, Lund University, Lund, Sweden (MN and IMEB); and the Department of Medical Physiology, The Panum Institute, University of Copenhagen, Copenhagen, Denmark (JJH) Reprints not available. Address correspondence to M Nilsson, Department of Applied Nutrition and Food Chemistry, Lund University, PO Box 124, 221 00 Lund, Sweden. E-mail: [email protected] . Search for other works by this author on: From the Clinic of Endocrinology, University Hospital MAS, Malm, Sweden (AHF); the Department of Applied Nutrition and Food Chemistry, Lund University, Lund, Sweden (MN and IMEB); and the Department of Medical Physiology, The Panum Institute, University of Copenhagen, Copenhagen, Denmark (JJH) Search for other works by this author on: From the Clinic of Endocrinology, University Hospital MAS, Malm, Sweden (AHF); the Department of Applied Nutrition and Food Chemistry, Lund University, Lund, Sweden (MN and IMEB); and the Department of Medical Physiology, The Panum Institute, University of Copenhagen, Copenhagen, Denmark (JJH) Search for other works by this author on: The American Journal of Clinical Nutrition, Volume 82, Issue 1, 1 July 2005, Pages 6975, Anders H Frid, Mikael Nilsson, Jens Juul H Continue reading >>

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