GI News—May 2010

Reduce your risk of heart disease with a low GI diet High GI carbs increase women’s heart risk Fruit, veg and the other Big C Can you put a number on a low GI diet? Grapefruit: low GI and heart healthy Do all wholegrains provide the same heart benefits as oats and barley? GI values […]

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Food for Thought

Reduce your risk of a heart disease with a low GI dietThe statistics for heart disease are pretty much the same everywhere in the developed world. It’s the biggest killer. Often the cause is atherosclerosis or ‘hardening of the arteries’ which develops slowly and quietly for years until bingo, it suddenly produces the stabbing pain […]

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News Briefs

High GI carbs increase women’s heart risk‘A high consumption of carbohydrates from high GI foods, rather than the overall quantity of carbohydrates consumed, appears to influence the risk of developing coronary heart disease in women’ according to a large prospective study (the EPICOR study) published in Archives of Internal Medicine. Dr Sabina Sieri Fondazione Dr […]

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Food of the Month

GrapefruitThe tang of fresh grapefruit (GI 25) will not only start your day with zest, just half a medium-sized one will deliver around 70% of your daily dose of vitamin C. Canned grapefruit segments (GI 47) and commercial grapefruit juice (GI 48) are easy year-round options when fresh fruit isn’t available, but as you can […]

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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. Bowties ‘n’ BeansThis dish is as nutritious as it […]

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Busting Food Myths with Nicole Senior

Myth: We need to eat salt Nicole Senior Fact: We add salt to foods because we like, not because we need itI heard a food critic talking about salt (the main source of sodium in our diet) on the radio recently. He very much supported chefs adding salt to cooking because he said food had […]

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GI Symbol News with Dr Alan Barclay

Dr Alan BarclayGetting to the heart of the wholegrain matterEating more wholegrain foods is associated with a lower risk of developing cardiovascular disease (heart disease and stroke) based on the evidence from a number of large observational studies published in recent years. For example, the Nurses’ Health Study reported that women who ate the most […]

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GI Update

GI Q&A with Prof Jennie Brand-Miller Can you explain why some ‘wholegrains’ have a low GI and others don’t?Not all ‘wholegrain’ foods are created equal, in fact they can behave quite differently in our bodies depending on the following five key factors that can slow digestion, making them even better-for-you low GI choices. Starch matters […]

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Making the Most of GI News

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