April 2015

IN THIS ISSUE: The tables of our lives and the importance of sharing meals; Australia’s new Health Star Rating system; The nip and tuck of baking packet mixes; Dr Alan Barclay: what 5% and 10% added sugars can look like in a day’s eating plan; Recipes and benefits of red kidney beans; Eating to appetite with Prof Jennie Brand-Miller; Emma Sandall on diversity with exercise choices. Download the full PDF version here.


Food for Thought

The Tables Of Our Lives - “The table is essential to our lives,” says food writer Kate McGhie. “Tables remind us of food that’s been prepared and served on them, people who have eaten there, debates they[...]

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A cook making pastry - cracking an egg in a bowl

News Briefs

Star ratings: Australia’s Health Star Rating system is here • The nip and tuck of baking packet mixes for muffins, muesli bars and protein balls for lunch boxes – how many “stars” do they get? •[...]

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crystal sugar

Perspectives with Alan Barclay

What 5 percent and 10 percent added sugars look like in an overall healthy diet. In its latest guidelines, the World Health Organization (WHO) recommends that adults and children reduce their daily intake of free[...]

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Putting Fun into Fitness with Emma Sandall

Diversify! Gyms these days are wisely offering people a variety of exercise choices because they understand that people get bored. And quite quickly. Not only do people get bored. But bodies get complacent.[...]

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Mexican Tortilla Wraps

Nicole Senior’s Taste of Health

In this month’s Taste of Health, we investigate the versatility, style and substance of red kidney beans • In ‘What I eat’ Nicole Senior talks to nutrition expert Ines Astudillo about her Chilean[...]

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Honey and nut Muesli bar

In the GI Kitchen

Anneka Manning’s Honey and nut muesli bars • Dr Joanna’s Lamb and red bean cocotte in What’s for Dinner • Johanna Burani shares her Tuna and bean salad in Italian Kitchen. Anneka Manning’s Family[...]

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101 diabetes recipes

Glycemic Index Foundation News

One dish dinners…. Getting the kids to eat a balanced meal is always a challenge as they have their favourite dishes (or in our case parts of dishes) and want the same things week after week – tuna bake[...]

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ideal plate

Q&A with Prof. Jennie Brand-Miller

You often talk about “eating to appetite”. I would have thought counting calories would be more helpful when you want to lose weight? If your goal is significant weight loss (e.g. 10% of your current weight)[...]

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GI News 
Editor: Philippa Sandall
Science Editor: Alan Barclay, PhD
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