john wrote:
:: On Tue, 08 Mar 2005 04:01:13 GMT, Myra <
[email protected]>
:: wrote:
::
::: On Sun, 6 Mar 2005 21:11:07 -0500, "Roger Zoul"
::: <
[email protected]> wrote:
:::
::::: Not more slowly - just different percentages. Excess protein
::::: converts to glucose at 57%, while excess fat converts at 10%.
::::
:::: What?
:::
::: IIRC, it's in "Dr. Bernstein's Diabetes Solution."
:::
::: Myra
::
:: Basically, I think you are right, you body converts what it needs.
:: Protein cannot be transformed into carbohydrates, but a certain
:: percentage of it can be transformed into glucose if certain
:: conditions are met.
::
:: Here is an excerpt from Diabetes Solution by Dr. Bernstein.
::
:: "Protein is the second of our two dietary sources of blood sugar.
:: Protein foods are only about 20 percent protein by weight (6 grams
:: per ounce), the rest being fat, water or undigestible "gristle." The
:: liver, instructed by the hormone glucagon, and ..very slowly..
:: transform as much as 52 percent of the above 6 grams per ounce into
:: glucose IF blood sugar descends too low or the body's other amino
:: acid needs have been met. Neither carbohydrate nor fat can be
:: transformed into protein."
::
:: When he sets up the food plans, he says, "Remember that about 10
:: percent of the cooked weight of most protein foods can be converted
:: to glucose by the liver." (Note: He said "can be" not "will be".)
::
:: I interpret this to mean that if blood sugar does not descend too low
:: or the body's other amino acid needs have not been met, then protein
:: will not be transformed into glucose. In view of this and since the
:: potential conversion of protein to glucose is so slow and the percent
:: that may be converted is only 10 percent, it will probably have only
:: a very minor effect on blood sugar, if any.
::
:: Note: He did say 52 percent and not 58 percent, but I don't know
:: where he got that figure from
Thanks for the comments, John.