Haha, thanks.

I was reading comments from the creators of both the glycemic index and the new "insulin index". This whole thing with dairy and even egg and meats is that they can have an insulin response that is independent from their GI value. But the thing is that these scientists do not yet know the long term implications of this. It lowers glycemia so that may be good. On the other hand it could be bad metabolically in the long run. If you dwell on every little physiological response you get from every food you eat you are going to drive yourself crazy. But if the scientists who "invented" this stuff don't even know it's implications then I wouldn't worry too much about the interpretation of various bb gurus.

Also keep in mind if you go look up insulin values (for which you will find few) it is based on 1000 calories of food, including the list that has comparisons of the GI and II of common foods. That's a lot different than the 50 gram of carboydrate standard. Honestly I think this whole insulin thing is a mountain being made out of a mole-hill.

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If you act sanctimonious I will just list out your logical fallacies until you get pissed off and spew blasphemous remarks.