Is milk protein concentrate likely to cause the same surge in insulin production that milk does??
No. Its 80% casein, 20% whey. Perfect for a protein blend during any time except during/PWO.
Thanks - I just wanted to be sure - from what I’ve read nobody seems to know what it is about milk that results in a large insulin response!
[quote]Breakdown wrote:
Thanks - I just wanted to be sure - from what I’ve read nobody seems to know what it is about milk that results in a large insulin response![/quote]
Its not the lactose, its the protein, and seeing as Milk protien concentrate is milk protein, you will have some insulin release.
[quote]cycomiko wrote:
Its not the lactose, its the protein, and seeing as Milk protien concentrate is milk protein, you will have some insulin release. [/quote]
Of the same magnitude as if actually drinking milk?
I realise that there will be some insulin response no matter what you eat but if it is the protein that makes milk such an anomaly doesn’t that mean that Low Carb Grow! and other whey protein products would produce an insulin response equivalent to milk?
breakdown, think about it, dude. All the experts here recommend and use Grow! themselves. John Berardi, who is against excessive milk consumption because of the insulin response, uses Grow! Even if he didn’t, its fine. There is absolutely nothing wrong w/ milk protein. It’s probably the best protein you can use for an everyday blend because it has both whey&casein. Combine it w/ some whey powder(like in a protein blend) which will beef up its whey content, and you’re even better off. So don’t fuckin worry about it, and get some milk protein or a protein blend.
Where did you get milk protein concentrate?
I can find whey protein concentrate. It contains whey protein and lactose.
Milk concentrate is powdered milk.
The larger increase in insulin release than would be expected in milk, is caused from the protein. g for g would probably not be identical.
Milk concentrate is NOT powdered milk.
Its powdered milk protein.
[quote]vandalay15 wrote:
All the experts here recommend and use Grow! themselves. John Berardi, who is against excessive milk consumption because of the insulin response, uses Grow! [/quote]
I know lol - It was more of a rhetorical question - I was trying to get some more detail about what it is about milk protein that causes this. I’m surprised that nobody has figured out a mechanism for this, isolated what it is that causes it etc…
Milk protein concentrate (MPC) composition varies. The protein concentration varies from 42% to 85%.
MPC-42 composition looks like:
protein 42.0%
lactose 45.5%
fat 1.0%
plus other (ash 7.5%, etc…)
MPC-80 composition has:
protein 80%
lactose 4%
plus other (fat, ash, etc…)
Skim milk powder contains:
protein 35%
lactose 52%
plus other (fat, ash, etc…)
My prior statement that MPC is powdered milk is in ERROR.
Sorry about that.
tall tom
According to Glycemic Index and Glycemic Load USA whole milk has a Glycemic Index of 40 about the same as for apples. Some other glycemic index lists milk even lower.
I think the GI is old hat, check out the II values…
[quote]vroom wrote:
I think the GI is old hat, check out the II values…[/quote]
to which if you look at the information, lactose has a low GI and low II,
milk (skim) has a low GI and a similar II to glucose.
The original post is asking a question that relates to comparing Insulin Index.
Anyone know of any new Insulin Index data?
I have only seen the one list of Glycemic Index and Insulin Index. But I have not seen any additional Insulin Index data.
It would be good to know the Insulin Index for specific amino acids, Grow!, Surge, Whey Isolate, etc…
(even if the data was for only a sample of 1 instead of 10).
[quote]tall tom wrote:
The original post is asking a question that relates to comparing Insulin Index.
Anyone know of any new Insulin Index data?
I have only seen the one list of Glycemic Index and Insulin Index. But I have not seen any additional Insulin Index data.
It would be good to know the Insulin Index for specific amino acids, Grow!, Surge, Whey Isolate, etc…
(even if the data was for only a sample of 1 instead of 10).[/quote]
Good points… Surge obviously has a massive Insulin Index. I think JB made the analogy to an IV drip of insulin (due to the malto/dextrose mainly).
I presume that whey isolates/concentrates and casein would be much lower however because it’s taken for granted now that whey proteins and casein are fine to use in a P+F meal. What’s the difference between these and milk protein concentrates in terms of the Insulin Index? Why?
It’s all in the ratio of proteins to carbs and the speed of absorption. Go look up some basic material on this – it’s out there.
Could someone post a link to a list of II for different foods?
[quote]vroom wrote:
It’s all in the ratio of proteins to carbs and the speed of absorption. Go look up some basic material on this – it’s out there.[/quote]
Don’t you stroke your chin at me wise one 
There’s only a couple of grams of carbs for every 30 or so grams of protein in all the things that I just mentioned - whey proteins, milk protein concentrate, casein etc… I’m not having that a couple of grams of carbs make the difference - the ratio is as good as the same in them all.
Somebody mentioned something earlier about a specific amino acids (leucine maybe) in milk that could be responsible for the big insulin release but leucine is present in all of these proteins and they don’t all have a big insulin release.
Just curious, why do you care?
[quote]Breakdown wrote:
There’s only a couple of grams of carbs for every 30 or so grams of protein in all the things that I just mentioned - whey proteins, milk protein concentrate, casein etc… I’m not having that a couple of grams of carbs make the difference - the ratio is as good as the same in them all.
Somebody mentioned something earlier about a specific amino acids (leucine maybe) in milk that could be responsible for the big insulin release but leucine is present in all of these proteins and they don’t all have a big insulin release.[/quote]
Thats a problem with GI. GI is a measurement of the glycemic response over 2hrs from a 50g of available carbohydrate. I nsulin Index was calculated from 1000kj of food. This is a subtle but important difference. (and GI should be calculated from food rather than carbohydrate content)
So milk protein can have an II even without carbs.
This article is a good one for milk protein and GI/II
Ostman EM et al. Inconsistency between glycemic and insulinemic responses to regular and fermented milk products. Am J Clin Nutr 2001;74:96-100
but its unlikely for anyone to have performed a correct II measure on milk protiens per se.
In terms of leucine, milk proteins are are the best natural source of leucine within the diet. Between 10-15% of milk protein is leucine (10 in casein and ~15 in whey. Whey contains 25% BCAA) Most other protein sources are <8%