GI News—June 2013

Bread: ‘ingenious technology for improving the flavour, digestibility and nutritional value of grass’ – Michael Pollan;  Paleolithic bread: looks like we have had our nose to the grindstone for about 30,000 years; Why white veggies are so good;   Prof Jennie Brand-Miller: why we don’t estimate the GI of our recipes;   Nicole Senior: baby’s […]

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Food for Thought

Staff of life.   Did you know that the Middle English word ‘companion’ (from Old French compaignon), literally means ‘one who breaks bread with another’, based on Latin com– ‘together with’ + panis ‘bread’. It is a gentle reminder in these ‘nutritionist’ times that no food is more basic, more essential and more universal, and […]

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What’s New?

The white stuff is the right stuff, too.  That rainbow of green, red and orange veggies tends to take prime position for top nutrient sources, but white vegetables (e.g. potatoes, cauliflower, turnips, onions, parsnips, mushrooms and kohlrabi) are nutrient powerhouses that have a place at the table too according to the authors of the Advances […]

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Nicole’s Taste of Health

Baby cakes. What we feed babies is important for their growth and development but we are finding out it is also important for the development of their future food habits. The food we offer is priming their tastebuds for later life. This idea was sensationally brought to the world’s attention when the results of study […]

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In the GI News Kitchen

American dietitian and author of Good Carbs, Bad Carbs, Johanna Burani, shares favourite recipes with a low or moderate GI from her Italian kitchen. For more information, check out Johanna’s website. The photographs are by Sergio Burani. His food, travel and wine photography website is photosbysergio.com. Strawberry yoghurt dessert.  Here is a simple, healthful dessert […]

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We Are What We Ate

Looks like we have had our nose to the grindstone for at least 30,000 years. Grinding starchy grains, tubers and rhizomes, possibly into flour, was a widespread practice across Europe 30,000 years ago according to Anna Revedin and colleagues’ findings in PNAS. The grinding stones they discovered at sites in Italy, Russia and the Czech […]

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GI Symbol News with Dr Alan Barclay

Dr Alan Barclay Give us this day our daily bread.  Taken literally, this line from the Lord’s Prayer (Matthew 6:9–13 and Luke 11:2–4) reminds us that bread has been a staple food for humankind for millenia. And still today it is consumed at breakfast, lunch and dinner time, and often for snacks in many parts […]

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GI Update with Prof Jennie Brand-Miller

Prof Jennie Brand-Miller answers your questions.  ‘How about giving us the GL of your recipes? Calories, fat, etc are all very interesting, but you’re supposed to be the “Glycemic Index Newsletter” and I find it frustrating that I have to go searching and calculating the GL of your recipes.’Most of us have great faith in […]

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