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Ten mechanizm nie przekonuje mnie: Insulina kieruje węglowodany do tkanki tłuszczowej, ale kieruje też tam tłuszcze, co być może jest czymś czym bardziej warto się przejmować.
Z tego wynikałoby, że najpierw musimy pogodzić się z negatywnymi skutkami związanymi z wydzieleniem insuliny(np: przyhamowaniem ketogenezy) by potem mieć z tego specjalne korzyści. A jak możemy odnieść to do mojego fragmentu wyżej?
To są też dosyć ciekawe fragmenty:
One of the first studies of the differences in amino acid metabolism between i.v. administration and oral intake was by Floyd et al. (51,52). These investigators evaluated the insulin response to i.v. infusion of amino acids or glucose (51) and also examined the insulin response to oral intake of protein (52). They found that infusion of 30 g of amino acids produced a 3-fold higher insulin response (~180 µU/mL) than infusion of 30 g of glucose (~50 µU/mL), suggesting a dramatic hyperinsulinemic effect of amino acids. However, these investigators also examined the same measurements after subjects consumed a meal of 500 g of beef liver and found that the peak insulin response to the protein meal was only 30 µU/mL. Assuming that leucine is 1 of the most potent insulin secretagogues, the i.v. infusion provided <5 g of leucine while the beef meal provide >14 g of leucine (52). These data suggest that amino acids have minimal impact on plasma insulin concentrations when entering the body via the GI tract.
Except for cheese with an insulin score of 45 (Holt et al. 1997) all dairy products (whole milk, skimmed milk, yoghurt, ice cream, cottage cheese and fermented milk pro-ducts) have been shown to have potent insulinotropic prop-erties that may have far-reaching health effects, given the hypothesis that insulinaemia is a modulator of insulin resistance (Ludwig, 2002). Our data (Fig. 1) confirm the observation of Ostman et al. (2001) that consumption of milk induces a reactive hypoglycaemia. Four of our subjects blood glucose concentrations had dropped below baseline within 60 min after consuming milk. This response is similar to, high glycaemic load carbohydrates, which have been implicated as an underlying cause of certain diseases of insulin resistance (Ludwig, 2002).
Z tego wynikałoby, że najpierw musimy pogodzić się z negatywnymi skutkami związanymi z wydzieleniem insuliny(np: przyhamowaniem ketogenezy) by potem mieć z tego specjalne korzyści. A jak możemy odnieść to do mojego fragmentu wyżej?
To są też dosyć ciekawe fragmenty:
One of the first studies of the differences in amino acid metabolism between i.v. administration and oral intake was by Floyd et al. (51,52). These investigators evaluated the insulin response to i.v. infusion of amino acids or glucose (51) and also examined the insulin response to oral intake of protein (52). They found that infusion of 30 g of amino acids produced a 3-fold higher insulin response (~180 µU/mL) than infusion of 30 g of glucose (~50 µU/mL), suggesting a dramatic hyperinsulinemic effect of amino acids. However, these investigators also examined the same measurements after subjects consumed a meal of 500 g of beef liver and found that the peak insulin response to the protein meal was only 30 µU/mL. Assuming that leucine is 1 of the most potent insulin secretagogues, the i.v. infusion provided <5 g of leucine while the beef meal provide >14 g of leucine (52). These data suggest that amino acids have minimal impact on plasma insulin concentrations when entering the body via the GI tract.
Except for cheese with an insulin score of 45 (Holt et al. 1997) all dairy products (whole milk, skimmed milk, yoghurt, ice cream, cottage cheese and fermented milk pro-ducts) have been shown to have potent insulinotropic prop-erties that may have far-reaching health effects, given the hypothesis that insulinaemia is a modulator of insulin resistance (Ludwig, 2002). Our data (Fig. 1) confirm the observation of Ostman et al. (2001) that consumption of milk induces a reactive hypoglycaemia. Four of our subjects blood glucose concentrations had dropped below baseline within 60 min after consuming milk. This response is similar to, high glycaemic load carbohydrates, which have been implicated as an underlying cause of certain diseases of insulin resistance (Ludwig, 2002).
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