As a nutrition conscious medical doctor, I field many nutritional questions regarding protein during my regular course of practice everyday. There are so many misconceptions about what specific food types can do when they enter one's body. Let us take a quick look at how a high protein diet affects blood sugar levels.
Protein naturally originates from many sources (Meat, eggs, beans, legumes, etc.) and finds utilization by numerous regions of our body such as: In the role of enzyme catalysts, transport molecules (Hemoglobin-carries oxygen within our blood), storage molecules (Iron stored as ferritin inside the liver), Major part of muscles, bones, skin, immune function/control, control of cell growth, and a major element of hormones (signaling systems inside our body) with diabetics consuming proteins does NOT affect blood sugars dramatically. (CERTAINLY DOESN'T CAUSE ELEVATIONS IN SUGAR OR FAT STORAGE)
Actually, encouraging a much higher proportion of protein within the diabetic diet or those trying to lose weight tends to lead to weight reduction and improved blood glucose control. Limiting starches, sugars and sweets (especially sodas, fruit juice etc.) coupled with pushing the intake of proteins and certain essential fats remains a mainstay of my diet recommendations.
Some believe that protein have more "Calories" than "Carbohydrates" therefore we should use caution eating them or we'll get fat. Non-sense. Proteins require greater expenditure of one's energy to process throughout the digestion process. Proteins are converted into essential parts, used then to build other vital structures and repair the body. The entire process uses energy which results in less body fat deposition.
So, for the diabetic, for the individual vulnerable to elevated blood sugars or obesity, ensure that you raise the proportion of organically derived meats, eggs, legumes to your diet. High quality proteins will help diminish hunger between meals, stabilize insulin levels and eventually keep more balanced blood sugar control.
Protein naturally originates from many sources (Meat, eggs, beans, legumes, etc.) and finds utilization by numerous regions of our body such as: In the role of enzyme catalysts, transport molecules (Hemoglobin-carries oxygen within our blood), storage molecules (Iron stored as ferritin inside the liver), Major part of muscles, bones, skin, immune function/control, control of cell growth, and a major element of hormones (signaling systems inside our body) with diabetics consuming proteins does NOT affect blood sugars dramatically. (CERTAINLY DOESN'T CAUSE ELEVATIONS IN SUGAR OR FAT STORAGE)
Actually, encouraging a much higher proportion of protein within the diabetic diet or those trying to lose weight tends to lead to weight reduction and improved blood glucose control. Limiting starches, sugars and sweets (especially sodas, fruit juice etc.) coupled with pushing the intake of proteins and certain essential fats remains a mainstay of my diet recommendations.
Some believe that protein have more "Calories" than "Carbohydrates" therefore we should use caution eating them or we'll get fat. Non-sense. Proteins require greater expenditure of one's energy to process throughout the digestion process. Proteins are converted into essential parts, used then to build other vital structures and repair the body. The entire process uses energy which results in less body fat deposition.
So, for the diabetic, for the individual vulnerable to elevated blood sugars or obesity, ensure that you raise the proportion of organically derived meats, eggs, legumes to your diet. High quality proteins will help diminish hunger between meals, stabilize insulin levels and eventually keep more balanced blood sugar control.
About the Author:
William Curtis MD is a cutting edge doctor that recognizes the fantastic health benefits of a high protein diet. He has employed a blood sugar stabilizing high protein diet to help thousands of patients burn fat, cure diabetes, and optimize their health.
