As of April 2017, GI News is back where they began at the University of Sydney, now with the School of Life and Environmental Sciences and the Charles Perkins Centre. They have also gone back to Blogger, however, it’s the same GI News team and the same quality and variety of stories you have come to expect.
In this issue, They are going with the grain. We can’t put a date on when our forebears began pounding and grinding the tough little seeds they gathered, but it was long before we became farmers. The evidence is in our genes.
This month you’ll also discover why going gluten free may not lower your risk of heart disease and why your brain needs veggies. Ted Kyle looks at alternate day fasting hype; Dr Alan Barclay explains why we should consume at least as much potassium in our diet as sodium; Jennie Brand-Miller puts some popular wholegrain health claims in perspective, and Nicole Senior unplugs ancient grains. While they add variety to the diet, and give us additional healthy food options, they are nutritionally similar to modern grains but tend to be more expensive. Click here for all the stories.