Header

FEBRUARY 2017

In this issue: James Rippe and Theodore Angelopoulos on why reducing added sugars without reducing calories from other sources is unlikely to achieve any meaningful benefit; OJ is OK and can be part of a healthy reduced calorie diet; Breakfast has body benefits but may contribute to weight gain in regular skippers; Sugar dietary guidelines and why one size does not fit all; Nutrition follies are nothing new – cooked dragon flesh once recommended as a cure for old age; What do young men who want to get bigger and young women who want to get thinner have in common? Get straight A’s for eyesight with good carbs like carrots, orange sweet potatoes and pumpkin that are rich in carotenoids; Three beta-carotene boosting recipes from Yotam Ottolenghi, Anneka Manning and Kate McGhie plus Kate Hemphill’s Super Noodle Salad and Gabriel Gaté’s Bean, Beetroot and Pearl Couscous Salad. Download the full PDF version here.


elephant

Food for Thought

The Whole Story  “In the complex world of nutrition and particularly in the study of how the foods we eat relate to such chronic conditions as obesity, diabetes and cardiovascular disease, we are somewhat like[...]

read more

A freshly squeezed orange juice in a glass, with oranges and a juicer on a wood table

News Briefs

Drinking 2 small classes of 100% orange juice a day contributed to weight loss as part of a healthy reduced calorie diet; Breakfast has body benefits, but small study finds requiring non-breakfast eaters to eat[...]

read more

Close up of nutrition facts and measure tape

Perspectives with Dr Alan Barclay

Sugar-coated Guidelines? Given the feverish focus on reducing people’s “sugar” consumption in recent years you would be forgiven for thinking that the evidence to support dietary recommendations to do so were[...]

read more

Whey protein powder in scoop with vitamins and plastic shaker on wooden background

Food Unplugged

Nicole Senior pulls the plug on hype and marketing spin to provide reliable, practical advice on food for health and enjoyment. Protein Drinks. What do young men who want to get bigger and young women who want to[...]

read more

carrots250

Keep Good Carbs and Carry On

Get straight A’s for eyesight. Vitamin A deficiency is the most common form of malnutrition leading to blindness worldwide, but it is rare in countries like Australia. But it can happen as Kerry Moore[...]

read more

Roasted Sweet Potatoe and fresh figs

In the GI News Kitchen this Month

We dug into our archive to provide you with tasty ways to boost your beta-carotene and came up with three all-time favourites from Yotam Ottolenghi, Anneka Manning and Kate McGhie plus Kate Hemphill’s Super[...]

read more

DT-launch-email-banner-v6-768x768

Glycemic Index Foundation News

CSIRO’s Total Wellbeing Diet have a new survey designed to find out what your diet type is. The scientists behind the CSIRO Total Wellbeing Diet have looked at what triggers us to make the food choices we do.[...]

read more

GI News 
Editor: Philippa Sandall
Science Editor: Alan Barclay, PhD
GI Symbol Program: Dianna Crisp
Contact: moc.l1487186461obmys1487186461ig@of1487186461ni1487186461
Technical problems or faults:moc.l1487186461obmys1487186461ig@of1487186461ni1487186461 
GI testing: ua.ud1487186461e.yen1487186461dys@r1487186461egana1487186461m.sri1487186461gus1487186461

If you would like to receive GI News in your IN box, you can SUBSCRIBE (existing subscribers do not need to re-subscribe)

If you don’t want to continue receiving GI News, you can UNSUBSCRIBE.


giindex_logo-1
 COPYRIGHT AND PERMISSION
Copyright
This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968 (Commonwealth of Australia) (as amended) and the copyright laws of all member countries of the Berne Union and the Universal Copyright Convention.
Copyright in the website and in material prepared by GI News is owned by Glycemic Index Foundation. Copyright in quotations, images from published works and photo libraries, and materials contributed by third parties including our regular contributors Alan Barclay, Jennie Brand-Miller, Johanna Burani, Anneka Manning, Joanna McMillan, Emma Sandall and Nicole Senior is owned by the respective authors or agencies, as credited. GI News encourages the availability, dissemination and exchange of public information. You may include a link to GI News on your website. You may also copy, distribute, display, download and otherwise freely deal only with material owned by GI News, on the condition that you include the copyright notice “© GI News, Glycemic Index Foundation” on all uses and prominently credit the source as being GI News and include a link back to www.gisymbol.com/gi-news. You must, however, obtain permission from GI News if you wish to do the following:

  • • charge others for access to the work
  • • include all or part of the work in advertising or a product for sale, or
  • • modify the work.

To obtain such permission, please contact moc.l1487186461obmys1487186461ig@of1487186461ni1487186461

This permission does not extend to material contributed and owned by other parties. We strongly recommend that you refer to the copyright statements at their respective websites and seek their permission before making use of any such material, whether images or text. Please contact GI News if you are in doubt as to the ownership of any material.

Nutritional analysis
To analyse Australian foods, beverages, processed products and recipes, we use FoodWorks which contains the AusNut and Nuttab databases. If necessary, this is supplemented with data from www.calorieking.com.au and http://ndb.nal.usda.gov/ndb/search.

Disclaimer
GI News endeavours to check the veracity of news stories cited in this free e-newsletter by referring to the primary source, but cannot be held responsible for inaccuracies in the articles so published. GI News provides links to other World Wide Web sites as a convenience to users, but cannot be held responsible for the content or availability of these sites. All recipes that are included within GI News have been analysed however they have not been tested for their glycemic index properties by an accredited laboratory according to the ISO standards.  

© ®™ The University of Sydney, Australia