[Montignac] Meat...Pasta (GI experts)

[eva123]

Hello.

<b>Meat</b>
Would someone be kind enough to clarify how you'd look at meat on this type of plan?
Montignac and sugar Busters look at glycemic index. I am from the Atkins school (not pure and core but that is my feeble background...)

I looked at the Glycemic List from the mondesera site...I do not see anything about meat (piece of steak...etc....)...err....i saw ravioli with meat...


<b>Pasta:</b>
Who cooks pasta for only 5 minutes!!!?? I see that the more you cook them the higher their GI.

Funny how foods play with our body.........

Ciao.... :wave:

[KoKo]

Hey Girl Glad you made it over here!!!!

Meat is ok - pure proteins are all ok - beware deli meats, sausage etc (same as atkins here) - Pasta - well the 5 min. is maybe a bit too el dente maybe depending on the shape of pasta, I know he specifies spaghetti is best but on further reading it turns out that also the type of wheat is very important - he says it must be durham semolina - well I don't know about Europe, but here all dried pasta seems to be made from that. Fresh is another story- and the extrusion well I can see how the shape comes in there. I used to not time my pasta and it was always slightly el dente, the last time I timed it and 5 min. was waaaay to "el dente"(to the tooth) - more like "el break a dente" So I let it go about 7 minutes - just don't let it get to soft - also you can (if you can find it use whole wheat pasta or mix it) I checked and found some whole wheat pasta that was also using the durham semolina wheat. One note, so far I have only found menus using tomatoe or vegetable sauce with pasta - no meat sauce (I guess it might be because he is expecting the fat content of the meat sauce to be high - but he is unclear on that)

Check your journal I left you info. :wave:

[Natrushka]

Originally posted by eva123
I looked at the Glycemic List from the mondesera site...I do not see anything about meat (piece of steak...etc....)...err....i saw ravioli with meat...
: Eva, the GI is a measure of foods that cause changes in insulin levles, AKA carbohydrates. Proteins would not be on that list, because they are not carbohydrates :)

While exessive protien can be turned into glucose by the body, and many diabetics are senstive to excessive levels of protein, this is not an issue when you're LCing - the process by which proteins are turned into glucose (gluconeogensis) is done in the absence of insulin.

Nat

[Spang]

Meat doesn't have a GI which is why you won't find it on a GI chart. That doesn't mean you should eat just meat and nothing else.

New Glucose Revolution explains it better (this is where Mendosa site got most of his info)