PROTEIN
Protein
Protein is an important part of our diets. The amino acids that make up the proteins we eat are used by our bodies to repair tissue, build enzymes necessary for digestion, create antibodies for immunity, build skin, hair, teeth – anything structural and protein builds it.
Relatively little evidence has been gathered regarding the effect of protein on the development of diabetes (though very high protein diets may pose a strain on the kidneys, bones and liver). Although proteins found in cow's milk have been implicated in the development of type 1 diabetes ongoing research has yielded inconsistent results. Later in life, the amount of protein in the diet doesn't seem to adversely affect the development of type 2 diabetes, although research in this area is ongoing.
Other research suggests the type of proteins we eat may be an important factor: A 20-year prospective study of 82,802 women found that those who ate low-carbohydrate diets that were high in vegetable sources of fat or protein had a 30 percent lower risk of heart disease, compared to women who ate high carbohydrate, low fat diets. What’s interesting to note is that women who ate low-carbohydrate diets that were high in animal fats or proteins did not have a reduced risk of heart disease.
Most healthcare professionals recommend about 15 – 20% of our total calories come from protein, though most of us tend to get far more in our diets given our collective taste for meats and other high protein foods. Since protein’s complex structure is digested slowly, it may slow the digestion of carbohydrates eaten with it. leViv recommends getting a source of protein at every meal or snack to help you maintain blood sugars.
Which proteins to choose? Fish, egg whites, legumes, nuts, whole grains, seeds and soy products are all great options. When shopping for meats and dairy products, choosing leaner varieties is a good rule of thumb (you’ll also save on saturated fat and cholesterol).
If you are a diabetic with CKD, click here for more info on protein.
Relatively little evidence has been gathered regarding the effect of protein on the development of diabetes (though very high protein diets may pose a strain on the kidneys, bones and liver). Although proteins found in cow's milk have been implicated in the development of type 1 diabetes ongoing research has yielded inconsistent results. Later in life, the amount of protein in the diet doesn't seem to adversely affect the development of type 2 diabetes, although research in this area is ongoing.
Other research suggests the type of proteins we eat may be an important factor: A 20-year prospective study of 82,802 women found that those who ate low-carbohydrate diets that were high in vegetable sources of fat or protein had a 30 percent lower risk of heart disease, compared to women who ate high carbohydrate, low fat diets. What’s interesting to note is that women who ate low-carbohydrate diets that were high in animal fats or proteins did not have a reduced risk of heart disease.
Most healthcare professionals recommend about 15 – 20% of our total calories come from protein, though most of us tend to get far more in our diets given our collective taste for meats and other high protein foods. Since protein’s complex structure is digested slowly, it may slow the digestion of carbohydrates eaten with it. leViv recommends getting a source of protein at every meal or snack to help you maintain blood sugars.
Which proteins to choose? Fish, egg whites, legumes, nuts, whole grains, seeds and soy products are all great options. When shopping for meats and dairy products, choosing leaner varieties is a good rule of thumb (you’ll also save on saturated fat and cholesterol).
If you are a diabetic with CKD, click here for more info on protein.
