GI News—September 2009

Fasting and diabetes GI and Parkinson’s disease Beans and blood glucose Imagining a world where we eat less meat 2 new recipes from the GI News kitchen Potatoes – good for you? Bad for you? ‘Let them eat cake!’ said the Queen, and they did. Two centuries plus after the demise of Marie Antoinette, the […]

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Food for Thought

Obesity – a potent cause of evolutionary change‘Evolution on the farm transformed society ten millennia ago and is doing the same today. Farmers have been powerful agents of selection on wheat, maize, cows, pigs, chickens and more, but the influence of those domestic creatures on the biology of the farmers has been almost as great. […]

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News Briefs

Fasting safely with diabetesMost people with type 2 diabetes whose diabetes was well-controlled before Ramadan can safely observe Ramadan fasting is the finding of recent study. UK dietitian Azmina Govindji agrees. ‘It is possible to fast safely if you are careful about managing your diabetes,’ she says. ‘The reason why you need to take care […]

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Foodwatch with Karen Kingham

Apples – an affordable super food Apples have always been a staple in my home. My children eat them any time of the day or night. I often give thanks for this because they’re super convenient – no sticky fingers, no need to peel and they don’t squash in the schoolbag. And, as a health […]

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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 (photographed by Sergio Burani). For more information, check out Johanna’s website. Nonna Anita’s tuna-stuffed summer tomatoesThe late summer months in Italy are when Italian cooks feverishly start canning their home-grown tomatoes […]

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Busting Food Myths with Nicole Senior

Myth: Potatoes are bad for you. Nicole SeniorFact: Potatoes are a vegetable, and vegetables are good for you.The poor old potato is a much maligned food but it really doesn’t deserve all the criticism. It has been called fattening, bad for blood glucose, and generally undesirable, but this really isn’t fair. Spud lovers can relax. […]

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Talking Turkey with Prof Trim

‘Really, what do you guys know about nutrition anyway? One day you say eat this and the next day avoid it? When will you get it right?‘‘The fact is that nutrition is a very incomplete science. Unlike other areas of health (like exercise), where we can specifically study muscles and their reaction, nutrition involves so […]

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Your Success Stories

Elissa Renouf’s storyIf you met us you would see five beautiful, happy, healthy, well loved children and two adults that love each other very much and live for their children. If you delved further you would see how determined we are to keep our family this way even if we are constantly handed challenging health […]

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GI Symbol News with Alan Barclay

Alan BarclayA sweet blend: the best of both worlds? Stevia was recently approved for use as a food additive in Australian foods by Food Standards Australia New Zealand (FSANZ). It has been used as a sweetener in Japan, South America and other nations for several decades. It is obtained from Stevia rebaudiana – a herb […]

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GI Update with Alan Barclay and Fiona Atkinson

GI of cereals and tubers produced in China‘Most cereals and tubers produced in China have a similar GI with their counterparts produced in other countries.’ says Yue-Xin Yang from the Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention in a study to determine the GI of some cereals and tubers […]

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