italiangm said:JMW said:Once again: in what products are all these couch potatoes consuming
pure whey?
The phrase "pure whey" is meaningless in this discussion. Whey used in
this example is obtained from separating whey liquid from solid casein
curd. In cases where whey is a powder, liquid whey is dehydrated.
OK. Now what are you going to tell me that I didn't know?
Quoted message said:In the study, they mention whey, milk and cheese. They also refer to
the whey component in milk and cheese as producing an insulin spike,
just not to the same degree as whey.
And finally, whey appears in all kinds of products. Cottage cheese ...
Cottage cheese is casein, Sparky. When the cottage cheese curdles,
the liquid whey is drained away. That's why it was a somewhat
worthless by-product of cheese production until its advantage as a
protein supplement was developed. The residual whey is not
significant enough to be highly insulinogenic when mixed with the
casein.
Quoted message said:meal replacement powders and liquids, protein and energy bars,
.... which are used almost completely by those involved in strength
training and athletic endeavors. A few moronic couch potatoes may
consume such items occasionally, rationalizing that those things will
make them healthy and fit without exercising, but couch potatoes do
*not* consume those things on a regular basis.
Quoted message said:even
cold cut meats. The list goes on and on.
Your list is unconvincing.
Quoted message said:Folks who are normoglycemic,
glucose intolerant, and diabetic who don't exercise at all consume
these products containing whey all the time. Diabetics frequently add
whey to low carb recipes.
And when you add it to other components, the net effect is to blunt
the insulinogenic effect. If you didn't know that, you should have.
In the study you cited, the whey component of milk and cheese elicited
an insulin response only slightly greater than that of cod and less
than the white bread control. Only the *pure* whey returned a
substantial insulin response. (See Figure 4) The real bottom line is
that relatively *pure* whey, either alone or in conjunction with
simple sugars, is what is genuinely insulinogenic. The conclusions of
the study cited acknowledge a probable reason for that response:
"It cannot be excluded that an elevated plasma amino acid response is
merely an indicator of the rapid digestion and absorption of whey
proteins." Nilsson M, Stenberg M, Frid AH, Holst JJ, Bjorck IM.
Glycemia and insulinemia in healthy subjects after lactose-equivalent
meals of milk and other food proteins: the role of plasma amino acids
and incretins. Am J Clin Nutr. 2004 Nov;80(5):1252.
Fast absorption and the prompt increase in the amino acid pool is why
those involved in resistance training consume *pure* whey, which is
usually consumed in conjunction with simple sugars to maximize insulin
response, thereby creating the ideal milieu for skeletal muscle
protein synthesis. Couch potatoes do *not* consume such a mixture
with any regularity, if at all, and you will have a hell of time
lining up testimonials to establish that they do.
Quoted message said:The point is that these folks who add whey, and don't exercise, check
their glucose and feel good about what they see. However, the insulin
spike they get from whey consumption may be the reason why their
glucose is under control. That insulin spike may also be a key reason
why risk markers such as Lp(a), homocysteine, and hs-CRP and other
indicators of inflammation aren't going down as one would expect when
one maintains good glucose control.
You're making a mountain out of a molehill by using an scenario that
does not exist in the real world. Sorry, but I'm just not buying it.
