Does beef tendon cause a "more than normal compared to meat" insulin response when consumed in large quantities? Or is it same as muscle meat? (with a simultaneous glucagon release).
I slightly recall Robb Wolf talking about glucosamine (amine group attached to a glucose) in one of his podcasts as a supplement, and warning folks to dial in dosages, since it broke down very similarly to glucose (although to my knowledge, tendons do not contain glucosamine).
asked byKnarf (3700)
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