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March 2015

IN THIS ISSUE: Dr Darren Curnoe on the Palaeolithic diet and unprovable links to our past; Activity trumps weight-loss for health; Going gluten free with Dr Alan Barclay; Gluten free foods with the GI Symbol; Lentils – the truly super whole food; Azmina Govindji’s Indian cuisine; Somer Sivrioglu’s purslane and ancient grains stew; Prof Jennie Brand-Miller on what replaces added sugars in foods. Download the full PDF version here.


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Food for Thought

The palaeolithic diet and the unprovable links to our past. We hear and read a lot about how a diet based on what our Stone Age ancestors ate may be a cure-all for modern ills. But can we really run the clock[...]

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What’s New?

Activity trumps weight-loss for health • Are we sitting on a major health risk? • Something is better than nothing when it comes to being active • Walking groups work. Activity trumps weight-loss for[...]

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Perspectives with Alan Barclay

Free-from foods and fads. Foods, drinks, meals and diets that are free from a particular allergen, nutrient, or ingredient are becoming increasingly popular – so much so that there is now an annual[...]

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Putting Fun into Fitness with Emma Sandall

What is the plantar fascia and why does it matter? Fascia is connective tissue fibres, mostly made of collagen, that form sheets or bands beneath the skin to attach, stabilise, enclose, and separate muscles and[...]

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Nicole Senior’s Taste of Health

The term “superfood” is over-used, but in the case of lentils it is true. Growing up, my favourite meal on a chilly evening was my Mum’s lentil soup. Mum was born in Spain, and she grew up with the same dish[...]

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In the GI Kitchen

Efendy chef and owner Somer Sivrioglu’s Purslane and ancient grains stew (Piririm asi) • Dr Joanna’s Oregano lamb chops with Greek salad in What’s for Dinner • Johanna Burani shares her Feel-better lentil[...]

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Glycemic Index Foundation News

Where to start when looking for low GI, gluten free options Our aim here at the Glycemic Index Foundation is to show you how easy it is to incorporate the principles of low GI eating into your everyday meals.[...]

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Q&A with Prof. Jennie Brand-Miller

I have been reading that manufacturers are reducing the amounts of added sugars in foods. Do they replace them with anything? Yes, it’s true that many manufacturers are reducing the amount of sugars (sucrose,[...]

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GI News 
Editor: Philippa Sandall
Science Editor: Alan Barclay, PhD
Contact: moc.l1509712975obmys1509712975ig@of1509712975ni1509712975
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