In other words, Protein has minimal effect on your Insulin levels (Donald K. Layman Jamie I. Baum. Dietary Protein Impact on Glycemic Control during Weight Loss. The Journal of Nutrition, Volume 134, Issue 4, 1 April 2004, Pages 968S–973S.):
These data suggest that amino acids have minimal impact on plasma insulin concentrations when entering the body via the GI tract.
There’s data which shows a large effect of protein on Insulin but that protein was mainlined into the veins of the test subjects. Unless you are injecting your protein, you’ve got nothing to fear from protein.
Most of these studies used direct intravenous infusion of amino acids into the human forearm under fasted conditions and used euglycemic clamp techniques to measure glucose uptake and insulin resistance. Using these techniques, investigators found that acute increases in plasma amino acid concentrations resulted in higher plasma glucose concentrations, lower glucose uptake, and elevated plasma insulin levels.
Here’s one experiment cited which makes that point:
One of the first studies of the differences in amino acid metabolism between i.v. administration and oral intake was by Floyd et al. (51,52). These investigators evaluated the insulin response to i.v. infusion of amino acids or glucose (51) and also examined the insulin response to oral intake of protein (52). They found that infusion of 30 g of amino acids produced a 3-fold higher insulin response (∼180 μU/mL) than infusion of 30 g of glucose (∼50 μU/mL), suggesting a dramatic hyperinsulinemic effect of amino acids.
However, these investigators also examined the same measurements after subjects consumed a meal of 500 g of beef liver and found that the peak insulin response to the protein meal was only 30 μU/mL. Assuming that leucine is 1 of the most potent insulin secretagogues, the i.v. infusion provided <5 g of leucine while the beef meal provide >14 g of leucine (52). These data suggest that amino acids have minimal impact on plasma insulin concentrations when entering the body via the GI tract.
BCAAs may be the exception since the reach the bloodstream directly like carbohydrates…
The primary exceptions to this pattern of modifications are the BCAA, with over 80% of dietary content of leucine, valine, and isoleucine directly reaching blood circulation.
I wonder if that’s part of their popularity as a supplement?
Speed has an effect too:
For glucose, the postprandial handling occurs mostly within the first 2 h (43); however for amino acids the rate of disposal is much slower with <20% of the dietary amino acids degraded within the first 2 h (48). Thus, direct comparison of a high carbohydrate diet vs. a high protein diet is that the carbohydrate diet requires rapid equilibration of the glucose and insulin metabolic system with dramatic shifts between hepatic vs. peripheral regulations, while a high protein diet serves to stabilize the glycemic environment with delayed metabolism and less reliance on peripheral insulin actions.
And most relevantly to this page:
…diets with reduced carbohydrates and higher protein stabilize glycemic control during weight loss
This part gets really interesting since it describes metabolically broken folks like us…
As expected, as the subjects lost weight (∼6.3 kg) during the 10-wk energy restriction and they improved glycemic control as measured by reduced postprandial insulin response to the test meal. For the CHO Group, average values at wk 0 = 77 μU/mL and at wk 10 = 38 μU/mL. On the other hand, subjects consuming the moderate protein diet achieved normal values for 2-h insulin response after only 4 wk on the diet with average values at wk 0 = 75 μU/mL and at wk 10 = 12 μU/mL. These changes appear to be beneficial associated with the overall risk patterns of obesity and Metabolic Syndrome (57,58).
In summary, use of diets with higher protein and reduced carbohydrates appears to enhance weight loss with greater loss of body fat and reduced loss of lean body mass. Beneficial effects of high protein diets may be increased satiety, increased thermogenesis, sparing of muscle protein loss, and enhanced glycemic control. Specific mechanisms to explain each of the observed outcomes remain to be fully elucidated. We suggest that a key to understanding the relationship between dietary protein and carbohydrates is the relationship between the intakes of leucine and glucose. Leucine is now known to interact with the insulin-signaling pathway with apparent modulation of the downstream signal for control of protein synthesis resulting in maintenance of muscle protein during periods of restricted energy intake. Leucine also appears to modulate glucose use by skeletal muscle. While total protein is important in providing substrates for gluconeogenesis, leucine appears to regulate oxidative use of glucose by skeletal muscle through stimulation of glucose recycling via the glucose-alanine cycle. These mechanisms appear to provide a stable glucose environment with low insulin responses during energy-restricted periods.