Raw fermented milk and insulin resistance?

In context of a diet of otherwise nose-to-tail red meat, fat, eggs and salt, can full-fat raw fermented (so no lactose) dairy in excess cause insulin resistance?

https://www.marksdailyapple.com/dairy-insulin/

“Both skim and whole milk (PDF) elicit significant insulin responses that you wouldn’t predict from looking at their protein and carb contents, and the fat in whole milk doesn’t blunt it (maybe non-homogenized whole milk would be a different story… I don’t know). Cream and butter are not particularly insulinogenic, while milk of all kinds, yogurt, cottage cheese, and anything with casein or whey, including powders and cottage cheese, elicits a significant insulin response. In one study (PDF), milk was even more insulinogenic than white bread, but less so than whey protein with added lactose and cheese with added lactose. Another study (PDF) found that full-fat fermented milk products and regular full-fat milk were about as insulinogenic as white bread.

What’s going on here? It comes down to the amino acid composition of dairy proteins, specifically the amino acids leucine, valine, lysine, and isoleucine. These are the truly insulinogenic proteins, and they’re highest in whey (which is probably why whey protein elicits the biggest insulin response).

…If full-fat dairy really did have similarly negative effects on the insulin response [as skim milk] that eventually led to the metabolic syndrome, you wouldn’t see studies showing that people who ate the most dairy fat were at the lowest risk for diabetes. You also wouldn’t see the high number of epidemiological studies (I know, I know) linking full-fat dairy intake with lower risk of heart disease and stroke, both of which are strongly linked with insulin resistance.

I think it’s more accurate to say that acute insulin spikes are different from chronically elevated insulin levels…”

About the last sentence – so maybe milk too often could cause insulin resistance? Or would chronic elevated insulin do it but also acute insulin spikes once or twice a day for months or years could too? Or would acute insulin spikes once or twice a day help insulin sensitivity? Would no acute insulin spikes (and no chronic elevated insulin) from milk be best for insulin sensitivity?

But are the amounts of those insulinogenic amino acids (leucine, isoleucine, lysine, valine) higher enough in milk compared to beef that not drinking raw fermented (so no lactose in combination with the insulin spike) milk several times a day and eating beef instead would be better for insulin sensitivity? The beef has proportionally less of those amino acids, but would the higher proportion of them in milk be enough to reduce insulin sensitivity compared to eating beef instead? About these last two questions:

Amino acids in milk

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4932579/

Scroll down to “Amino acid profile of casein and whey proteins”

In cow casein:

• valine 54 mg/g

• isoleucine 80 mg/g

• leucine 108 mg/g

• lysine 63 mg/g

• threonine 40 mg/g

• methionine 21 mg/g

• phenylalanine 45 mg/g

• histidine 21 mg/g

In cow whey:

• valine 49 mg/g

• isoleucine 34 mg/g

• leucine 81 mg/g

• lysine 65 mg/g

• threonine 41 mg/g

• methionine 22 mg/g

• phenylalanine 44 mg/g

• histidine 16 mg/g

So, total in the milk:

• valine 103 mg/g

• isoleucine 114 mg/g

• leucine 189 mg/g

• lysine 128 mg/g

• threonine 81 mg/g

• methionine 43 mg/g

• phenylalanine 89 mg/g

• histidine 37 mg/g

Ratio of totals of valine, isoleucine, leucine and lysine to threonine, methionine, phenylalanine and histidine is 534:250 or 267:125.

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Amino acids in beef chuck roast

https://academic.oup.com/jas/article/94/6/2603/4702294

Scroll down to “Total Amounts of Proteinogenic AA in Beef Cuts”

• valine 44 mg/g (all these are in the dry weight)

• isoleucine 38 mg/g

• leucine 61 mg/g

• lysine 66 mg/g

• threonine 34 mg/g

• methionine 23 mg/g

• phenylalanine 30 mg/g

• histidine 29 mg/g

Ratio of totals of valine, isoleucine, leucine and lysine to threonine, methionine, phenylalanine and histidine is 209:116. Milk ratio was 267:125.

Seems like the difference of amino acid proportions in milk and beef wouldn’t be enough for fermented milk to be worse for insulin sensitivity than beef, right?

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Something else in raw fermented milk that could reduce insulin sensitivity compared to eating beef instead?

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