Pork insulin is simply not available in the US. I’ve heard of some people importing it from the UK, but don’t have the particulars.
As far as C-peptide, when the pancreas manufactures insulin, it starts out as a sort of a loop, with a connector bridge of molecules in approximately the middle of it. Then an enzyme snips off the end of the loop, creating a kind of H-like structure. The end that was snipped off is the C-peptide. For a long time, scientists thought that the C-peptide was simply useless waste matter, but now they are looking at whether it has useful function, although all the answers aren’t in yet. Pork and beef insulins DID/DO have the C-peptide, but it did not prevent complications in those who used them, BUT they were on what we now know were inferior insulin regimens, and since they couldn’t check BGs because it was before meters, we really don’t know whether the C-peptide would have helped if they had had better control. (No one ever said diabetes was simple)
Jan, Smart Insulin sounds like a good idea, but I’ll believe it when I see it. Meanwhile, keep up the good work!