GI and red meat

A diet with a low GI is thought to be helpful in lots of conditions.

A diet with a low GI is thought to be helpful in lots of conditions including:

? maintaining energy levels

? helping people to feel full and not require as many snacks

? assisting in managing weight loss as well as preventing it

? benefiting those with diabetes

? aiding those with raised cholesterol levels

? polycystic ovary syndrome

? syndrome X

? improving behaviour in young people

Red meat, with a GI of zero, can be beneficial as part of a low GI diet. The Glycaemic Index or GI, has often been discussed in magazines and books.

Indeed, I have been involved in writing two books on this topic with Antony Worrall Thompson, the celebrity chef.

So what is the GI? It is the way that our bodies digest and absorb carbohydrates into the simple sugar, glucose, which our bodies use for energy.

Foods with a low GI sustain our blood sugar levels for longer than those with a high GI, which cause a spike in blood sugar levels followed by a slump.

It has been realised that some carbohydrates such as oats, apples and peanut have a low GI while others, such as basmati rice and carrots, have a medium GI. Jacket potatoes and dates have a high GI.

Red meat contains no carbohydrate so has a GI of zero. It has been found that when zero-rated foods like red meat are combined with high GI carbohydrate foods they reduce the overall GI of the meal.

So it makes good sense to try and include some lean red meat in a meal with high GI carbohydrate foods like mashed potatoes to make it a lower GI meal.

Mabel Blades


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