GI News—June 2014

Try Taste Planner’s low GI Chargrilled fish with green chilli, coriander (cilantro) and coconut relish;  New GI value for coconut sugar;   Anneka’s Rhubarb and pear coconut crumble;  Do the myriad coconut products live up to the hype? Nicole Senior investigates;  Jennie Brand-Miller and the GI of coconut flour;  Alan Barclay looks at GI, GL […]

read more

Food for Thought

The coconut conundrum.  Tropical coconut palms (Cocos nucifera) flourish on shorelines in a worldwide band 25 degrees north and 25 degrees south of the equator. It’s considered the tree of life in many cultures, and is certainly top contender for gold when it comes to “world’s most useful plants”. With each tree yielding thousands of […]

read more

What’s new?

Preventing diabetes with diet and exercise brings healthy heart benefits. People with type 2 diabetes have more than twice the risk of death from heart disease than people of a similar age without diabetes. Many studies have shown that diet and exercise can prevent pre-diabetes progressing to diabetes. However, there hasn’t been any high-quality, randomized controlled […]

read more

Nicole’s Taste of Health

Coco-loco. When does a regular food become a super food? When it has lots of dough spent on promotion. And the over-hyped, “super” food of the moment is coconut: the Kardashian of the food world due to abundant self-promotion. Its uber-cool aura has now drifted from the health nuts to normal folk who are apparently caught; […]

read more

In the GI News Kitchen

Family Baking. Anneka Manning, author of Bake Eat Love. Learn to Bake in 3 Simple Steps and founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Through both her writing and cooking school, Anneka teaches home cooks to bake in practical and approachable yet inspiring […]

read more

Emma Sandall Looks at Putting the Fun Back into Fitness

How to have some fun while meeting your fitness goals. When it comes to fitness, many of us find that having a goal, something to work towards, not only keeps us on track and motivated but gives us an idea of how well we are going. of how well they are doing. This month I talk […]

read more

Update with Dr Alan Barclay

Dr Alan BarclayGlycemic index, glycemic load and risk of type 2 diabetes. How high your blood glucose level rises and how long it remains elevated when you eat a food or meal containing carbohydrate depends on both the glycemic index (GI) of the carbohydrate and the total amount of carbohydrate in the food or meal. […]

read more

Q&A and New Product News

Prof Jennie Brand-Miller answers your questions.   What’s the GI of coconut flour?   We don’t have a GI value for coconut flour. As with regular flour, it’s just not reasonable to ask volunteers to eat a 50-gram portion of neat (indigestible, uncooked) flour. However, back in 2003, PhD candidate T.P. Trinidad GI tested a number […]

read more