Plaque is the stuff of coronary heart disease. It is CONTROLLABLE, it is STOPPABLE, it is REVERSIBLE.
But you must be equipped with the right information on diet, nutritional supplements, and hopefully the avoidance of medication.
This is the blog that accompanies the 
Dairy products have the peculiar property of triggering pancreatic release of insulin. The research group at Lund University in Sweden have contributed the most to documenting this phenomenon:
Mean (±SEM) incremental changes (?) in serum insulin in response to equal amounts of carbohydrate from a white-wheat-bread reference meal (x) and test meals of whey (?), milk (?), cheese (?), cod (?), gluten-low (?), and gluten-high (?) meals. From Nilsson 2004.
Note that it is the area under the curve (AUC), not the peak value, that assumes greatest importance.
Dairy products, especially milk, whey, and yogurt, are insulin secretagogues: they stimulate pancreatic release of insulin. The effect is likely due to amino acids and/or polypeptides in dairy products. (The effect is less prominent with cheese. Also see this study.)
By conventional wisdom, this may be a good thing, since the excess insulin will blunt the glucose rise after consumption. However, in my book, this is not such a good thing, since most of us have tired, beaten, overworked pancreatic beta cells from our decades of carbohydrate overconsumption. I fear that the effect of dairy products just take us a bit closer to beta cell failure: diabetes.
Good news: The effect is least with cheese.
Change your life in 60 seconds
Bodybuilders favor whey protein for its insulin spiking properties. Their idea that the insuin drives creatine and amino acids to muscle tissue Ne c'est pas?
Could they be engaging in diabetogenic behavior?
These insulin-boosting properties of some foods (especially dairy, and yes, fish) appear to have been well known for awhile:
http://www.mendosa.com/insulin_index.htm
The site lined below suggests eating carbs in the morning before and immediately after working out, to help achieve the holy grail of nearly all who work out — that is, lose fat, build muscle. Can't vouch for the validity of this, but here it is:
http://shadowfit.com/articles/index.php/archives/794
So, the fundamental question remains. Is it the spike or the area under the curve that is the worst? Kind of like radiation, now back in the news because of Fukishima
Mike
Hi Terry,
Greek yogurt is reduced whey (they drain some off); that's how they make it thicker.
Yogurt's carb level is less than milk because the fermentation bacteria mainly fed on the milk sugar(lactose).
Bodybuilders favor whey protein for its insulin spiking properties. Their idea that the insuin drives creatine and amino acids to muscle tissue Ne c'est pas?
Could they be engaging in diabetogenic behavior?
These insulin-boosting properties of some foods (especially dairy, and yes, fish) appear to have been well known for awhile:
http://www.mendosa.com/insulin_index.htm
The site lined below suggests eating carbs in the morning before and immediately after working out, to help achieve the holy grail of nearly all who work out — that is, lose fat, build muscle. Can't vouch for the validity of this, but here it is:
http://shadowfit.com/articles/index.php/archives/794
So, the fundamental question remains. Is it the spike or the area under the curve that is the worst? Kind of like radiation, now back in the news because of Fukishima.
Mike
Right thats dairy of the list now. Not much left to eat!
@Jason R. lol too right… there will be an epidemic of malnourished dead people with perfect arteries !
Just don't understand (other than water and air) what's ok to eat…
It appears we can safely conclude that just eating (anything!) will spike your insulin!
I am not sure what's left that hasn't been found to be problematic to health in some way
It all makes for good news stories though!
praguestepchild gives us the money quote which I shamelessly repeat here:
"Interestingly, there is epidemiologic evidence suggesting that overweight subjects with a high intake of milk and dairy products are at a lower risk of developing diseases related to the insulin resistance syndrome"
We are left to conclude that with dairy you look bad on paper but turn out to look pretty darn good in real life. Especially considering that overweight would be associated with higher risk of insulin resistance syndrome indicating, potentially, that dairy actually has a powerful protective effect.
So Terry, Jason cheer up!
It would be difficult to design a diet using the insulin index (II) given in these two papers, because their II values are based on equal carb portions. Some foods do not have much carbs, so the studies of both papers add carb (lactose) to them and that creates unrealistic foods (but proves their point). A better table for a variety of foods is given in the paper * below where II is calculated based on equal calorie portions, so we know the weight of each portion (see Table 2). See Table 4 for the values for GI (glucose index) and II.
I think, some of the high GI of the protein-rich foods is not due to their high carb content, but their release of glucagon, which raises blood sugar levels by gluconeogenesis. The GI and II of cheese, eggs and beef are not much different, but for yogurt, II is almost double of its GI.
* An insulin index of foods: the insulin demand generated by 1000-kJ portions of common foods
Susanne HA Holt, Janette C Brand Miller, and Peter Petocz
http://www.ajcn.org/content/66/5/1264.full.pdf+html
Is it not possible whey's sustained insulin response indicates it is part of a feed back loop? For active people (ex: body builders, herdsmen) the dynamic is more valuable than for the sedentary; modern sedentary lifestyle & insulin spike are a different dynamic.
Many crucial cells must get their glucose diffused to the extra-cellular spaces; blood doesn't get to touch every cell.
Insulin "spike" and steady reign may be evolutionary to give crucial cells chance to sip some glucose. The spike is a signal
there's plenty for every cell; it prevents first come first served cells from going into overdrive and pulling in all the blood glucose.
"By conventional wisdom, this may be a good thing, but not in my book."
Well dear doctor we are all entitled to opinions, but in this particular case your book needs revision:
A population-based prospective study (CARDIA) revealed that dairy consumption was inversely associated with the incidence of all components of the insulin resistance syndrome (IRS) among overweight individuals (BMI>=25kg/m2).
*** Each daily occasion of dairy consumption was associated with 21% lower odds of IRS. ***
These associations were similar for blacks and whites and for men and women.
If you believe this to wrong, please direct us to what bases your conclusion.
Hi Annon.,
? Insulin resistance decreased by dairy in what form; ie:
hard cheese (essentially no whey), klabbered (yogurt/kefir) with bacteria, fluid w/or w/o "x" % milk fat …? My reply to you on "Smoothies" thread got lost, so am pleased you posted again here.
BMI is a ratio of proportionality to the persons height. A tall and thin individual can score a higher BMI than a short and fat one. BMI doesn't tell ratio of lean:fat in our body mass.
One day I'd like to see all studies use their subject's "Ponderal" proportion. This is the individual weight (in kilograms) divided by their height cubed (in meters).
It is superior for assesing what's happening with obesity. The "ponderal" change will reflect basal inflammation and can be cross-referenced to previous C Reactive Protein measurements to track if any complication are occuring.
Is there a home insulin meter, like the home glucose meter? It would help a lot.
We tend to over think things latching on to this isolated nutrient or that. Your overall diet is what counts. People have been drinking milk/yoghurt/kefir and eating cheese for thousands of years. Dairy is a pretty damned good food (especially cheese).
It seems to me that Weston Price (the man and organization) has it just about right.