Low GI? Reach for the meat
Red meat plays a vital role in a low GI diet, a renowned diet expert will declare at a national health conference in Cardiff tomorrow.
Nutritionist and GI (Glycemic Index) diet guru, and MTJ columnist, Dr Mabel Blades will host a discussion on the use of a low GI diet to treat various conditions at a Hybu Cig Cymru-Meat Promotion Wales (HCC) sponsored seminar at the Nursing in Practice conference on 12 June 2007.
Dr Blades is a Registered Dietician and Nutritionist and co-authored The GI Diet Cookbook with TV Chef Anthony Worrall-Thompson.
She has recently worked to improve catering in schools in order to inspire dissatisfied students, and previously managed a Nutrition & Dietetic Service for the NHS. She is the editor of the academic journal, Nutrition and Food Science.
The GI is the measure of how the body digests and absorbs carbohydrate foods.
A diet with a low GI can be of benefit in keeping people feeling alert and energetic. Foods which are mainly protein such as red meat have no carbohydrate and thus a GI of zero.
At the Nursing in Practice event, Dr Blades will explain how the use of a low GI diet can help various conditions such as diabetes, weight management, raised lipid orders, and irritable bowel syndrome.
Dr Blades said: "Lean Red Meat provides a valuable centre piece to a healthy diet as it provides iron, zinc, and essential fatty acids as well as protein."
Bill Joyce, HCC marketing manager, said, "Dr Blades presents an important message - that meat forms a central component of a balanced diet. Red meat's low-fat and high-nutrient status makes it the right choice for the healthy eater."
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