If you have diabetes and you’re eating a high-protein diet, you have probably wondered for a very long time why something that only has 2 grams of carbs or fewer, may be causing your blood sugar to skyrocket.

I remember the first time I ever had protein powder.

I was 15 years old.
I had just done a workout.
My blood sugar was 92.

I drank this stuff thinking it only had a couple grams of carbs…

…suddenly I tested and my blood sugar had gone up to 255.

I’m over here scratching my head wondering “What in tarnation is going on?!”

Protein CAN AND WILL break down into glucose.

Protein powder is hydrolyzed, which means that it’s broken down so finely it can be absorbed almost instantaneously.

There were studies in people without diabetes that show that protein powder had the same insulinogenic response as white bread. (!!!)

If that doesn’t say blood sugar explosion, I don’t know what does.

So what is the moral of the story?

You’re going to have to dose your protein powder.

A good starting point? 50-60% of the protein.

Why?

Because the gluconeogenesis process breaks down 58% of the protein into glucose.

You will thank me later.

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