A no-added-sugar plant protein (like pea or soy) blunts the post-carb glucose spike about as well as animal whey — what matters is the protein, not its source.

noli's read

The creator tests whether plant protein (chocolate pea protein) gives him the same effect as his usual whey. Existing data back the intuition: a pilot study in the European Journal of Nutrition (2026, healthy adults, crossover) found pea protein taken before a carb meal reduced the glucose peak nearly as well as whey, with an even slightly stronger effect as a preload. Another study (Frontiers in Physiology, 2017) directly comparing whey and lupin flour found comparable blunting (-46% for whey vs -54% for lupin on the 60-minute area under the curve), with a lower insulin response for the plant protein. The mechanism (slowed gastric emptying, digestive enzyme inhibition, GLP-1 stimulation) doesn't depend on whether the protein is animal or plant-based. Like his earlier test, this is a personal experiment, not a controlled trial — but it points in the right direction, one confirmed by published crossover studies.

the sources

No named source held this one up — that absence is part of the verdict.