The Dessert-Like Treat That Works Better Than Diabetes Drugs
Discover the beneficial link between whey protein and diabetes!

The Dessert-Like Treat That Works Better Than Diabetes Drugs to Control Blood Sugar

by Kelley Herring on December 1, 2015

More than 29 million Americans are currently diagnosed with diabetes. An additional eight million are undiagnosed. And an estimated 86 million display symptoms of “pre-diabetes.”

It’s no wonder that an estimated $176 billion is spent each year on diabetes medications and care alone. Billions more are spent on medical devices and so-called “diabetic-safe” industrial foods, many of which actually promote or worsen blood sugar control due to their high levels of sugar, artificial sweeteners and harmful fats.

With all of these harmful drugs, fake pharma-foods, and expensive gadgets (not to mention, the mass media and marketing surrounding them), many people with blood sugar issues feel pressure from their physicians, family and friends to concede, becoming dependent on prescription medications.

But it’s not just people with diabetes or pre-diabetes who should be concerned about blood sugar. Keeping your blood sugar within a healthy range is one of the most important things you can do to prevent heart disease, Alzheimer’s, macular degeneration, weight gain, hormonal issues, certain cancers and more.

Fortunately, recent research shows that a simple, healthy, drinkable addition to your meals may not only stabilize blood sugar enough to prevent post-meal blood sugar surges… this tasty treat may even be powerful enough to reduce the need for diabetes medications altogether.

So, what is this tasty treat?

Do you know the link between whey protein and diabetes? Discover the dessert-like treat you can use to control your blood sugar... deliciously!Whey Protein and Diabetes: The Ultimate Blood-Sugar Balancing Shake

Well, it’s not just any shake – it’s a shake made with whey protein.

Researchers at Wolfson Medical Center of the Hebrew University of Jerusalem evaluated a cohort of type 2 diabetes patients. The participants were divided into two groups. The first group received 50 grams of whey protein in 250 ml of water and a high-glycemic breakfast. The second consumed only the same, blood-sugar spiking breakfast. Blood samples were taken before the meal, when the whey protein was taken, and at specific intervals afterward.

The researchers found that blood sugar levels were reduced after the meal by an impressive 28 percent in the participants who consumed the whey shake. What’s more, the whey shake group also enjoyed a 105 percent increase in insulin release and 141 percent higher levels of glucagon-like peptide 1 (GLP-1) – a gut hormone that stimulates insulin secretion. All in all, the whey shake group enjoyed a 96 percent improvement in early insulin response compared to the control group.

The lead researcher on the study, Prof. Daniela Jakubowicz, said:

“What’s remarkable is that consuming whey protein before meals reduces the blood sugar spikes seen after meals. It also improves the body’s insulin response, putting it in the same range or even higher than that produced by novel anti-diabetic drugs.”

Eat Wisely, Move Often, Add Whey Protein

When it comes to controlling your blood sugar – or even reversing diabetes – focus on lifestyle and diet first.

Move your body. Get plenty of fresh air and sunshine. And base your meals around the low-carb, grain-free, healthy-fat foods that are known to naturally regulate blood sugar and metabolism, including grass-fed beef, bison and lamb, pastured poultry and wild fish, with as many of the above-ground veggies you can eat.

And for even more blood-sugar balancing power and nutrition, add a delicious low-sugar shake made with non-denatured, grass-fed whey protein before a meal.

And here’s more good news… Did you know that you can still enjoy all your favorite sweet treats without a care as to how it will affect your blood sugar or your health? It’s true – but only if you choose what we like to call, “intelligent ingredients.”

Healing Gourmet has produced an indispensable guide to  healthy, low-glycemic desserts, called GUILT-FREE-DESSERTS – with more than 40 dessert recipes that won’t spike your blood sugar or sour your health!


American Diabetes Association. Statistics About Diabetes. Taken from National Diabetes Statistics Report, 2014 Gregg, E., Zhuo, X., Cheng, Y. Trends in lifetime risk and years of life lost due to diabetes in the USA, 1985–2011: a modelling study. The Lancet Diabetes & Endocrinology, 2014 Wild, S. Roglic, G., Green, A, et al. Global Prevalence of Diabetes. Estimates for the year 2000 and projections for 2030. Diabetes Care, Volume 7, No. 5, May 2004. USA Today. Diabetes care costs nation $245 billion annually. Daniela Jakubowicz, Oren Froy, Bo Ahrén, Mona Boaz, Zohar Landau, Yosefa Bar-Dayan, Tali Ganz, Maayan Barnea, Julio Wainstein. Incretin, insulinotropic and glucose-lowering effects of whey protein pre-load in type 2 diabetes: a randomised clinical trial. Diabetologia, 2014; 57 (9) Pepino MY, Tiemann CD, Patterson BW, Wice BM, Klein S. Sucralose affects glycemic and hormonal responses to an oral glucose load. Diabetes Care. 2013 Sep;36(9):2530-5. Suez J, Korem T, Zeevi D, Zilberman-Schapira, G. Artificial sweeteners induce glucose intolerance by altering the gut microbiota. Nature. 2014 Oct 9;514(7521):181-6.

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

About Kelley Herring

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.


  1. Marilyn Markowitz says:

    So what exactly goes into this shake? I don’t see a link to the recipe.

  2. I noticed, for instance, in the Chicken Marsala recipe the Fat was 21 grams. How can I lose weight with that much fat at one meal? And, also, do you recommend a specific name brand of Whey protein ? Thank you….Carol

  3. Thank you for your informative emails, Kelly! It seems as though the recipe for your shake might have been lost along the way. What other ingredients would you put into this before a meal shake? Most shakes I make are so full of vegetables they make a meal for me!

  4. Hello people. The study described used 50 grams of whey protein to 250 ml of water. There’s your “recipe”.

  5. Veganism gave me diabetes says:

    I think perhaps good quality GELATINE might be a better source of protein to control blood sugar?

    I use Great Lakes brand. Need about 15g a day. Costs £20 !$25?) for 464g.. Great Lakes actually works out same price per g as supermarket branded rubbish, yet is grass fed.

    Gelatine is made from animal skin (cow or pig). It sounds distasteful to many modern westerners. But not so long ago we used to eat the entire animal, because we weren’t wasteful and we knew that each animal part contained different nutrients.

    Today’s average omnivore eats almost entirely muscle meat. No organ meat, no skin, and no bones except perhaps fish bones. Yet muscle meat is actually the least nutrient dense and the worst value for money too. There are some benefits from eating some muscle meat, but it should never be the only meat you eat. It’s an unbalanced diet + a waste of money too.

    Gelatine is very high in an amino acid called GLYCINE. The vegan diet is usually very low in glycine. Although even modern meat and fish eaters don’t get much because most of us no longer eat organ meats, bone broth or gelatine

    Glycine deficiency worsens diabetes, anxiety, epilepsy, schizophrenia, insomnia, depression, liver function, skin, bone, and gut problems. It can even cause skin cancer. (Over 4yrs as a wholefoods vegan saw me develop several of the above problems. Some bad enough to put me in hospital on a drip too).

    If you use cronometer (an analytical food diary application), it doesn’t show your glycine intake by default. You have to go into the settings and choose to displayed it. Odd, and very unhelpful

    Not so long ago it was believed that our body could produce all the glycine we needed from other amino acids. So, as long as you got enough protein, you were fine. Now we know that when chronically ill or under stress, we need more than diet can usually provide. Especially modern diets.

    NB Yes Jello (Jelly in the UK) does provide gelatine. If that’s a all you can find, it’s probably better than nothing. However it will almost always be made from very low quality gelatine, from sick, poorly fed animals, and also will be packed with sugar, colourings and flavourings..

    **See also amino acid therapy, to understand why the types of protein you eat (plant/animal + which part) affects your entire body and brain.

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