increasing insulin sensitivity - snacks with only protein?

[samadhi_smiles]

Hey,

I eat 'three square meals a day' - breakfast, lunch, dinner, which are pretty good and balance (like 40/40/20% carbs/protein/fat%). I also usually eat three snacks (one in between breakfast and lunch and one before bed). The one before bed is higher fat usually.

I'm planning on making my in between meal snacks JUST protein, 50g of whey protein each time cause I am preparing to cut about 3-5 pounds of fat off my body (which means about 3 weeks of cutting bleh). Also want to increase sensitivity to insulin. When I workout I will make one of these snacks my postworkout shake (which means it will have carbs of course around 50g). But on off days it will just be 50g protein.

my question: Will it be OK to take in this snack with just protein? Will my body be able to use it if there are no carbohydrates along with it? I'm hoping this will increase sensitivity to insulin but I don't want to be feeding my body if it is just useless (can't get to muscles).

so it'd look something like this for the percentages:

7:00am: 40/40/20

9:00am: 100/0/0

12:00: 40/40/20

3:00: 100/0/0

6:00: 40/40/20

9:00: 60/20/20

[Holto]

my question: Will it be OK to take in this snack with just protein?

Yes.


Will my body be able to use it if there are no carbohydrates along with it?

Remember, protein creates an insulin response, just not as significant as carbs. You do not need carbs or insulin to utilize protein. Insulin *increases* cellular permeability, but it's not like amino's can't enter the cell without insulin being bound to the receptor.

The #1 non-dietary thing you can do to increase insulin sensitivity; lift heavy. When those cells are beat up, they are very friendly with insulin.

The #1 dietary thing you can do; manage your resting insulin levels. This is something I do for energy and a sense of well being and most of us already do it. The key is where you end up an hour and two hours after each meal. If you feel flat or hungry, add more fat, protein, fiber and/or look at the quality of carbs.