trooper149 Posted November 9, 2013 Share Posted November 9, 2013 I understand that the GI Index measures how quickly a substance releases carbohydrate. Why isn't the same structure applied to foods containing protein because protein does contain the same calories as carbs per gram and they can be used as an energy source? Link to comment Share on other sites More sharing options...
DogLady Posted November 9, 2013 Share Posted November 9, 2013 The main reason is that meat does not contain carbohydrate and therefore does not raise the blood glucose level, so its effective glycemic index is zero. This doesn't mean that the calorie content isn't important. In following a diabetic diet it is still important to watch your portions. Clarissa Link to comment Share on other sites More sharing options...
John Cuthber Posted November 9, 2013 Share Posted November 9, 2013 Also, most meat is pretty similar to other meat in terms of protein structure. Link to comment Share on other sites More sharing options...
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