Tag: Protein and insulin

While carbohydrates are well-known for affecting insulin, certain proteins can also trigger a powerful response, an effect driven by amino acids. Understanding which protein raises insulin most effectively is key for managing metabolic health and optimizing nutrient partitioning.

Protein is a known stimulant for insulin release, but the resulting effect on blood sugar is far from a typical 'spike'. Unlike carbohydrates that trigger a rapid glucose-insulin response, the insulinogenic effect of protein is more complex and depends on several factors. Excessive protein consumption, however, can impact metabolic function over time.

According to glycemic index rankings, raw green peas have a low GI of 22, and the isolated protein is similarly characterized as a low GI food. This low ranking means that pea protein is digested and absorbed slowly, promoting a more stable release of glucose into the bloodstream.

Contrary to the widespread belief that only carbohydrates cause an insulin spike, research shows that high-protein foods like eggs do trigger a notable insulin response, an effect captured by the Food Insulin Index. This raises the question: **Do eggs spike insulin levels?** The answer is more nuanced than a simple yes or no, involving a complex interplay of macronutrients.