Boning up on calcium. Osteoporosis may not be on your mind, but maybe it should be. Two out of three of us will develop it. It’s not part of normal aging, although it is most common in the over fifties. It also[...]
The free-from-dairy milk bar. Gone are the days when the lactose intolerant had to opt for soy or rice milk. Zoom around the supermarket and you are spoiled for choice – regular, light, flavoured, and calcium[...]
Eggs: Is 2-a-day ok? I like eggs. We have seven backyard chickens who lay about 12 eggs a week. The four of us enjoy their fresh and tasty produce once or twice a week, depending on whether we have omelettes for a[...]
The ubiquitous chickpea I had a learned foodie friend who was obsessed with everything about chickpeas – we called her “professor chickpea”. Her passion was contagious and I grew to love them too, and[...]
Nicole Senior talks to Shadia Jammal, an Accredited Practicing Dietitian and nutritionist working in the food industry with a passion for gastronomy, nutrition and culture. What is your cultural background? My[...]
In the GI News Kitchen, Anneka Manning makes the most of calcium-rich milk with a baked egg custard topped with strawberries. Dr Joanna’s roast chicken in What’s for Dinner is served with a mung bean dhal[...]
Building healthy bones to last a lifetime. In Food for Thought, we talk about the importance of calcium and how dairy foods like milk, yoghurt and cheese are an easy way to get the calcium you need each day for the[...]
Are complex carbs and low GI carbs the same thing? Before the GI came along, the nature of carbohydrates was described by their chemical structure: simple or complex. Sugars found in foods like honey, sugar itself,[...]
Editor: Philippa Sandall
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