nostr:npub14eng8plhflea40cu3lafnw6nwkxsp5te2v7hzy74lz6a9mjhpaks0wm4rw Foods that contain fat and protein usually measure as having no glycemic index. You say it gets converted into sugars. Seeing as this is not seen when measured, how do you explain that?
Discussion
I don’t know the metrics they use for calculating their glycemic index, my guess would be that because it is a metabolic energy loss they consider the index to be zero. The problem with that approach is that blood sugar is still handled the same way, with the same biological mechanisms; insulin to facilitate cellular absorption, then liver conversion to free fatty acids for adipose tissue storage. Excess blood glucose is toxic to the body, when the cells refuse receipt of the glucose, your liver must step in to moderate, or there will be coma and death. Plant protein is much worse with amino acid/glucose conversion efficiency. If you have the time and inclination there is a guy who explains these concepts named Sten Ekberg. He’s a sensible fellow Scandinavian with a decent grasp on human biological function.