You have been talking about insulin spikes, becoming insulin resistant, etc. But then, why wouldn't you use the insulin index to decide which foods were good?
In the same amounts, beef and fish raise insulin more than pasta does. If insulin is the issue why doesn't that mean pasta is ok?
Of course, there may very well be something else bad about carbs but it doesn't seem like it can be reduced purely to insulin. Or perhaps it is that people eat bigger serving of pasta.
The insulin spike of these foods may be about the same in pasta, but it's much worse for other carb foods. And besides being much worse on the glycemic index, carbs also don't possess any of the benefits that meat and fish have to offset any spike in insulin.
http://www.marksdailyapple.com/insulin-index/#axzz2Dx3MkvRf
When we eat protein-rich food, another chemical is released by the body that actually has a contrary effect to insulin. Protein-rich foods also result in a release of glucagon. (Carb-rich food does not.) Glucagon raises blood sugar levels in part to allow for absorption of amino acids in the liver and their subsequent transformation there to glucose.
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What does this tell us? It underscores the fact that we don’t need to (and shouldn’t) include extra carbohydrates in our diet.
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For people without diabetes, the insulin and glucagon responses mitigate each other, and we’re looking at a healthy picture.