Nelson Montana said:
Knowing the pedantic nature of some of the members, I should have been more specific and said protein is "far less likely to be fully absorbed without fat and much more likely to be converted to glucose", which is absolutely true. The benefits of using milk also stands as do the statements about adding calories while bulking.
It would be nice if people can make their point without condensention or rudeness. Give some people a reason to argue some minute point and the sarcasm and name calling starts right in. Maybe it stems from some sort of insecrurity. Who knows?
I'm sure that your second paragraph above couldn't have been referring to my reply on page 1 of this thread, as it was about as diplomatic as a reply can be.
Since you haven't yet provided any support for your statement, allow me to speculate about the rationale behind your claims.
You state that protein is far less likely to be absorbed without fat. Let's look at this from the point of oral consumption to the point of absorption. You can chew your protein just fine without fat, so we'll rule that out. Same goes for swallowing. The role of the stomach is to churn and liquify food, and also begins enzymatic digestion. More enzymatic digestion occurs in the duodenum, at the start of the intestines. Are you claiming that the protein-digesting enzymes aren't released in the same quantity in the absence of fat? ...doesn't make sense. Past the duodenum, the protein will have been liquified and broken down into amino acids and small peptide chains. These can cross the wall of the small intestine and enter the bloodstream just fine on their own. If you have scientific literature that shows permeabilty of the intestinal wall to protein is based on lipid presence, please post a link or even just a reference.
The only other real way in which fat's presence can assist protein absorption is by increasing gastric emptying time. The presence of fat in the stomach will slow the release of it's contents into the intestines, allow more of a trickle effect and possibly increasing the exposure time of the liquified food to the absorbitive surfaces of the intestines. Maybe this is what you're thinking of?
...even if so, this brings us back to your assertation that lipid-free protein intake will result in a likely large-scale conversion to glucose. Please explain this, even if only in a brief one-sentence answer. I stand by my previous statement that when consuming protein with carbs (sugars, whatever you want to call them), the body already has to deal with an increase in blood sugar, and is certainly not going to make it more difficult to maintain homeostasis by converting protein into even more sugar, via an inefficient mechanism.
...eagerly awaiting a reply from you. If you present actual proof that I am wrong, I will be thrilled that I learned something new, and will be more than happy to stand corrected.