L. Conrad wrote:

One of these friends, a male age 62 lives on a high carbohydrate diet
and drinks at least one six-pack of beer a night. He does not exercise
due to the pain and swelling in his feet. Encouraging him to get on a
better diet with less "sugars" has done no good. His feet are
discolored and he was told he may lose one or both.

It's unlikely data will help. I have multiple diabetics in my family
and the majority of them are completly uninterested in changing their
diets.

My MIL can sit and explain to me how much her feet hurt at length, but
any hint that eating chocolate cake is probably not helpful just ****es
her off.

People have to decide for themselves.

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L. Conrad wrote:

Thank you, I understand now. I was under the impression glucose was only
converted from protein if there was almost no carbs in the diet. My
mistake.

There's not an easy answer to this question.

It's extremely easy to make blanket statements like 50% of protein
converts to glucose, but it really depends. That is how much *can* be
converted, but the body has a lot of issues going on, how much it needs
glucose, what other needs for protein there are, the overall balance of
the diet, etc.

I have personally found I need to dose insulin in such a way that 1 g
carb = 2 g protein with the diet I eat, which is relatively low-carb
(around 50g net carb/day).

However, many others do just fine controlling their bg just accounting
for carb and ignoring protein entirely. It seems to me most T2s who are
not on insulin do not get a spike from protein & fat meals at all and
those T2s on insulin mostly do not have to account for protein the way I do.

Protein seems to be a *potential* source of glucose, but whether it
actually is so in any specific case seems very difficult to predict
short of testing.

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