|D_J^B_J| said:
I thought lactose (milk sugar) excreted a large release of insulin despite having a low GI?
This is not true - it is the slow digeting nature, that accounts for the is low GI. A low GI by definition means that blood glucose is secreted slowly and hence insulin production is not greatly effected. Check any GI list and you will see that any food that contains dairy, especially chocolate! has a low GI. Wth all due respect, I hardly think that diabetics would fanatically follow GI lists, consuming milk proteins in the process, if they secreted a large amount of insulin into the blood
- milk proteins are is the main ingredient in night time protein shakes for this reason -they digest slowly, being anti catabolic, and keep blood glucose, especially that of fasting blood glucose, more even. However milk protein isolate might be better for this purpose as it contains few carbs, and has a more optimal ratio of amino acids to promote sleep- (casein can be quite stimulating, as it contains large amounts of phenylalanine)
Another thought:
A substantial amount of scientific research has accumulated over the last 4 years that supports what appears to be a very unlikely concept for effective weight loss. Dietary calcium is now thought to play a key role in the regulation of energy metabolism and whether an individual gains or loses body fat. Diets that are rich in calcium appear to prevent fat gain as well as increase fat metabolism, thereby markedly accelerating the process of shedding body fat.
While the beneficial impact of a high calcium intake on fat loss is clear, a review of the literature shows that dairy calcium appears to provide the greatest fat-loss effect of all calcium sources. Even without calorie-restriction, increasing the intake of dairy proteins is shown to reduce body fat and increase fat-free mass in a number of populations. Although the bioactive constituents responsible for dairy calcium’s beneficial effects on fat metabolism remain the subject of speculation.