10 home truths about food and eating We cherry-picked these home truths (with permission) from Prof Robin Fox’s paper, Food and Eating: An Anthropological Perspective, that was published some twenty years ago and[...]
Starting the day with porridge reaps healthy rewards; Dr Joanna shares her family’s favourite oatmeal porridge recipes and new GI values for nutritional supplements. Kids benefit from oatmeal for brekkie For a[...]
What you need to know about weight loss formulas We all know that being physically active, buying fresh ingredients and cooking healthy homemade foods is the best recipe for long-term weight loss and maintenance.[...]
Cabbage – A cruciferous classic Rich in vitamin C, vitamin K, folate and cancer-fighting phytochemicals, cabbage is one of those veggies you can enjoy in many different ways. Here are a couple of favourites.[...]
Nicole Senior talks to Milena Katz, an Accredited Practising Dietitian, qualified high school science teacher and founder of Ahead In Health, a Sydney-based private practice and nutrition consultancy. What is your[...]
In the GI News Kitchen, Anneka Manning gets “oaty” with these winter fruits that pair up beautifully – their slightly tart flavour offset by the sweet, cinnamon-infused topping. In What’s for Dinner? Dr[...]
Make mine muesli I know many people skip it, but here at GI News we are great believers in it. What? Breakfast. We think it’s important and we recently covered a range of studies about its benefits in GI News. I[...]
Why are some oatmeal porridges low GI and others high? Oats make great porridge, becoming deliciously thick and creamy when you cook them thanks partly to their soluble fibre. We have tested various porridge oats[...]
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