GI News—December 2009

Lower the GI of your baking with pea flour New GI values for chocolate mud cake, pavlova, Christmas cake, Christmas mince pies and rum balls A sensationally delicious and healthy festive feast from the GI News Kitchen Low GI prunes forge ahead as the most super of the super fruits We all know that Christmas […]

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Food for Thought

The veggies have it – againHealthy eating is one of the best gifts a mother-to-be can give her growing baby says dietitian Kaye Foster-Powell in her Low GI Family Cookbook. ‘We shape our children’s health and wellbeing from the moment they are conceived. What a woman eats when she is pregnant influences her baby’s health […]

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News Briefs

Chinese herbs show promise for diabetes preventionA recent Cochrane review examined 16 randomised controlled trials of 15 different Chinese herbal medicines traditionally used for blood glucose control. ‘Chinese herbal medicines have been used for this purpose for a long time, so there is plenty of anecdotal evidence for their safety and effectiveness, but we were […]

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Foodwatch with Catherine Saxelby

The once humble prune forges ahead as the most super of the super fruits Christmas is just around the corner and it’s a time when we turn to fruit cake, fruit and nut slices, nuts, dried fruit … which makes me think of prunes. One of the loveliest of all dried fruits, prunes are one […]

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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. Baked Belgian EndivesItalians love ‘indivia’. Vegetable greens, raw and […]

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Busting Food Myths with Nicole Senior

Myth: We can grow more food or import it. Technology will find a solution to food supply. Nicole SeniorFact: We must make some changes if our children are to inherit a decent quality of life.While many of us are lucky enough to pick and choose what we eat for good health, we need to act […]

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Talking Turkey with Prof Trim

How many steps?Physical activity guidelines for weight loss and fitness recommend 30–60 minutes of activity per day. But realistically, how much is that? You can walk to the fence and chat with the neighbour for 20 minutes, then use the last 10 minutes to walk home. On the other hand, some experts have recommended using […]

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GI Symbol News with Alan Barclay

Alan BarclayPOM Wonderful joins GI Symbol ProgramPOM Wonderful 100% Pomegranate Juice with its impressive line-up of polyphenols (a type of antioxidant) now carries the GI Symbol. Made from the juice of five fresh pomegranates, it contains no added refined sugars, artificial ingredients or filler juices. As with all fruit juices, keep those portions moderate. Here’s […]

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GI Update

GI Q&A with Prof Jennie Brand-Miller A high fat food may have a low GI. Doesn’t this make these foods sound healthy, even when they’re not? The GI is a measure of carbohydrate quality, not an all-in-one index of a food’s nutritional worth. We don’t recommend jelly beans simply because they are low in fat […]

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Making the Most of GI News

Subscribe – it’s free!To subscribe to GI News, simply click on the SUBSCRIBE link in the top right-hand column. Help us be sure our email newsletter isn’t filtered as spam. Add “*protected email*” to your address book to ‘whitelist’ us with your filter, helping future issues of GI News get to your inbox. Your questions answeredIf […]

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GI News—November 2009

Mediterranean diet and diabetes management Health headlines: don’t believe all you read Don’t eat when you should be sleeping Why the humble Greek salad is a winner Why not the Australian Aboriginal diet for health and weight loss? Discover low GI pearl couscous ‘Eat for Goals [a new book] shows young players and football fans […]

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Food for Thought

How to read articles about health and healthcareBy Dr Alicia White ‘If you’ve just read a health-related headline that’s caused you to spit out your morning coffee (“Coffee causes cancer” usually does the trick) it’s always best to follow the Blitz slogan: “Keep Calm and Carry On”. On reading further you’ll often find the headline […]

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News Briefs

Mediterranean diet and managing diabetesConsuming a Mediterranean style diet is more effective for diabetes management than a low-fat diet, reports a new study published in Annals of Internal Medicine. ‘Participants assigned to the Mediterranean-style diet lost more weight and experienced greater improvements in some glycemic control and coronary risk measures than did those assigned to […]

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Foodwatch with Catherine Saxelby

In search of the ultimate Greek salad … and purslane On holiday in the sunny Greek islands in peak season, the Greek salad turned out to be my best option for getting my daily fix of greens and providing the perfect counterfoil to our meals of barbecued octopus, lamb souvlaki or grilled fish. It was […]

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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 HERE. Matteo’s chickpea soupMy son, Matteo, who lives in Friuli, […]

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Busting Food Myths with Nicole Senior

Myth: The Mediterranean diet is healthy because of the olive oil. Nicole SeniorFact: The Mediterranean diet is healthy because it contains of variety of protective foods.Everybody has heard good things about the Mediterranean diet. Typically we hear it’s good for the heart, and this is true as evidenced by the lower rates of heart disease […]

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Talking Turkey with Prof Trim

Why not the Australian Aboriginal diet for health and weight loss?The Mediterranean diet; a mixture of fruit, nuts, vegetables, seafood, pasta and olive oil has been sold so much as the healthy diet by nutritionists and the medical profession in recent years, that many people think they have to move to Crete or Italy to […]

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Your Success Stories

‘Who would have thought beans and legumes could be a base foodstuff in so many dishes … even desserts!’ – Libby‘My husband has type 2 diabetes and in the honeymoon period of the six months after our wedding, the two of us gained so much weight because we were enjoying lots of meals out and […]

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GI Symbol News with Alan Barclay

Alan BarclayLow GI pearl couscousBlu Gourmet Pearl Couscous (GI 52) now carries the GI Symbol. Unlike traditional couscous, pearl couscous which takes its name from its pearl-like shape and size is often described as a ‘toasted pasta specialty’. Like regular pasta, it is made from hard (durum) wheat and water. But instead of being dried, […]

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GI Update

GI Q&A with Prof Jennie Brand-Miller ‘I have seen numerous studies stating that chewing food completely (20–30 times) is beneficial in suppressing appetite. However, if we chew an apple before swallowing, is the GI value that of an apple or of apple juice?’ – NormHi Norm, the GI of a food (or beverage) is based […]

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Making the Most of GI News

Subscribe – it’s free!To subscribe to GI News, simply click on the SUBSCRIBE link in the top right-hand column. Help us be sure our email newsletter isn’t filtered as spam. Add “*protected email*” to your address book to ‘whitelist’ us with your filter, helping future issues of GI News get to your inbox. Your questions answeredIf […]

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GI News—October 2009

Does organic food have more nutrients? Looking for healthy ways to eat well and lose weight – start a cookbook club High meat diets and diabetes risk Catherine Saxelby on why tomatoes are tops Two new recipes from the GI News kitchen Michael Pollan on why NOT cooking may be bad for our health Check […]

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Food for Thought

Off the couch and into the kitchen In a typically thought provoking piece in the New York Times magazine, ‘Out of the Kitchen, onto the Couch’, Michael Pollan writes: ‘…here’s what I don’t get: How is it that we are so eager to watch other people browning beef cubes on screen but so much less […]

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News Briefs

Does organic food have more nutrients? Glenn Cardwell comments on a UK study. A report published in the American Journal of Clinical Nutrition came to the conclusion that organically grown produce and livestock had a similar nutrient offering to conventionally grown food. The reviewers trawled all the research for the past 50 years and found […]

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Foodwatch with Catherine Saxelby

Tomatoes are tops in any healthy diet Cherry, egg, vine-ripened, ox-heart or teardrop; raw, grilled, oven-roasted or sun-dried; canned, bottled or in paste form – whichever way you eat them, tomatoes are a versatile ingredient of any healthy diet and a top super food. In terms of consumption, they are our second favourite vegetable after […]

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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 HERE. Frittata with fresh herbsA frittata is an open-faced omelet. […]

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Busting Food Myths with Nicole Senior

Myth: Some foods burn fat. Nicole Senior Fact: Burning body fat (losing weight) requires an energy deficit and individual foods are unlikely to make a big difference to your waistline.The idea that some foods have inherent fat-burning properties has been around for some time. Until I typed ‘fat-burning foods’ into my search engine I had […]

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Talking Turkey with Prof Trim

True or false? You have to bust a gut to lose a gut. Sit-ups will not help reduce fat off the waist. Exercise is better than dieting for weight loss. Swimming is better than walking for weight loss. Exercise before breakfast is better for fat loss. Sauna baths are good for fat loss. Weight lifting […]

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Your Success Stories

I’m frustrated and angry at being ignored for so long. I fell through the net. My experience should become a case study to avoid the problem occurring for other people. – Angus ‘Some 20 years ago when I went home to visit my family in Scotland I was diagnosed with type 2 diabetes and put […]

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GI Symbol News with Alan Barclay

Alan BarclayFacelift for the GI SymbolLook out for the new and much brighter GI Symbol in your supermarket. The new Symbol, which started appearing on products on supermarket shelves in Australia at the end of September, has all the same trusted credentials as the old one. We have just given it a facelift to make […]

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GI Update

The latest GI values with Fiona AtkinsonNew low GI breakfast cereal‘It’s good to have some low GI flaked cereals available on the market that taste great and are nutritionally sound,’ says SUGiRS manager Fiona Atkinson. ‘GI testing the Goodness Heart 1st cereal was really easy as the volunteers loved the toasted flakes, oats and dried […]

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Making the Most of GI News

Subscribe – it’s free!To subscribe to GI News, simply click on the SUBSCRIBE link in the top right-hand column. Help us be sure our email newsletter isn’t filtered as spam. Add “*protected email*” to your address book to ‘whitelist’ us with your filter, helping future issues of GI News get to your inbox. Your questions answeredIf […]

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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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Making the Most of GI News

Subscribe – it’s free!To subscribe to GI News, simply click on the SUBSCRIBE link in the top right-hand column. Help us be sure our email newsletter isn’t filtered as spam. Add “*protected email*” to your address book to ‘whitelist’ us with your filter, helping future issues of GI News get to your inbox. Your questions answeredIf […]

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GI News—August 2009

Why not enough sleep is not OK Artificial sweeteners linked to diabetes How to cook a carrot Are chia seeds too good to be true? Are energy drinks all they are cracked up to be? We are often asked about translated editions of GI News. Sadly we don’t have the budget to fund translations every […]

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Food for Thought

Not sleeping enough and not sleeping well is not OK‘Most of us don’t get enough sleep and this promotes weight gain and increases our risk of developing diabetes and heart disease,’ says dietitian and exercise physiologist Caitlin Reid in her new book, Health & the City. ‘Inadequate sleep also increases daytime sleepiness and our susceptibility […]

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News Briefs

Artificial sweeteners linked to diabetes People who use artificial sweeteners are heavier, more likely to have diabetes, and more likely to be insulin-resistant compared with non-users, according to data presented at ENDO 2009 (the annual meeting of The Endocrine Society) and reported in Medscape Medical News. The researchers reported they found an inverse association between […]

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Foodwatch with Catherine Saxelby

Spotlight on chia When I first read about chia, all I could think was: ‘Yeah, sure, sounds way too good to be true.’ And it does sound amazing – tiny seeds, smaller in size than sesame seeds or flax, yet supposedly loaded with so much omega-3, fibre, protein and calcium that they are proclaimed to […]

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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. Apricot-apple granola with pignoli nutsIn the northeastern corner of Italy, where I have my home, the continental breakfast has been […]

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Busting Food Myths with Nicole Senior

Myth: Ancient grains are better for you. Nicole Senior Fact: Old and new grains are good for you.Ancient grains such as spelt, amaranth and quinoa are fashionable at the moment (along with chia, covered in Foodwatch), albeit hard to get and more expensive. The rising popularity of these ‘old-world’ grains is great because variety in […]

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Talking Turkey with Prof Trim

Are ‘energy’ drinks all they’re cracked up to be?Caffeinated ‘energy drinks’ (‘Red Bull’; ‘Mother’; ‘V’ etc.) have become a popular part of the soft drink market, and are also sometimes used as a way of losing weight. But are they all they’re cracked up to be? Do they provide energy? And are there any particular […]

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Your Success Stories

‘I started using the GI in the summer of 2008 in hopes of lowering blood glucose levels. I heard a physician on TV talking about how spikes in blood glucose level will cause a surge in hormones. I had been dealing with adult acne that doctors had blamed on hormones. So, I decided to give […]

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GI Symbol News with Alan Barclay

Alan Barclay Spotlight on artificial sweetenersThe sugar veto for people with diabetes has helped create a huge market for alternative sweeteners from Aspartame (Equal/Nutrasweet) to stevia. In the second of a three-part series, Dr Alan Barclay checks out the pros and cons of non-nutritive sweeteners. Non-nutritive (‘artificial’) sweeteners provide few calories (kilojoules), carbs or any […]

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GI Update with Alan Barclay and Fiona Atkinson

Dr Alan Barclay answers your questions ‘We grow ‘all blue’ potatoes, which are suppose to be high in mineral content, are they a better choice for a person with type 2 diabetes? Are some potatoes better to eat than others?’‘I believe the blue (and other exotic coloured) potatoes have a higher antioxidant content, but they […]

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Making the Most of GI News

Subscribe – it’s free!To subscribe to GI News, simply click on the SUBSCRIBE link in the top right-hand column. Help us be sure our email newsletter isn’t filtered as spam. Add “*protected email*” to your address book to ‘whitelist’ us with your filter, helping future issues of GI News get to your inbox. Your questions answeredIf […]

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GI News—July 2009

Adding years to your life and life to your years The real deal on sugar and sweeteners Prof Trim on what drives us to drink Which foods are best for heart disease? Spotlight on psyllium Super foods or super expensive foods? Money-saving low GI recipes ‘10 years younger in 10 days’ promises the TV show. […]

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Food for Thought

Enjoying the golden yearsWe are living longer. In fact, if you are a baby boomer or younger, chances are you will make it to the 100 mark if you are in generally good health. The real question is how are you going to get there? Will your ‘golden years’ be active and healthy ones? Or […]

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News Briefs

Low-fat chocolate milk and recovery after exerciseA recent study in Medicine & Science in Sports & Exercise reported that post-exercise consumption of low-fat chocolate milk provided equal or possibly superior muscle recovery compared to a high-carbohydrate recovery beverage with the same number of calories. We asked Dr Emma Stevenson to comment. ‘Several studies have reported […]

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Foodwatch with Catherine Saxelby

Spotlight on psyllium Catherine Saxelby Psyllium (pronounced sill-ee-um), which looks like fine flakes of wheat bran and consists of the outer husks of Plantago psyllium or Psyllium ovata seeds, is an important source of soluble fibre. In fact, it contains 5–6 times more soluble fibre than oat bran. It’s also rich in mucilages which take […]

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Low GI Recipes of the Month

American dietitian, Johanna Burani invites GI News readers to try recipes from her Italian kitchen (photographed by Sergio Burani). Johanna Burani Cream of carrot and celery soupThis simple, earthy soup tastes like it came right out of Mother Nature’s very own soup kettle! It’s wholesome, smooth and absolutely delicious. Make a double batch and freeze […]

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Busting Food Myths with Nicole Senior

Myth: Superfoods make you super healthy Nicole Senior Fact: Superfoods and supplements are over-hyped and super-expensiveThe term ‘superfood’ was coined to describe foods with high levels of nutrients and phytochemicals that offer health benefits such as green leafy vegetables, berries and oily fish. However, food and supplement marketers have ‘gone to town’ with the whole […]

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Talking Turkey with Prof Trim

What drives us to drink? Thirst Like hunger, thirst is a biological drive that prevents us from dehydrating, and ensures that the 70% of the human body that is made up of fluid is maintained. Any decrease of body fluid by more than 5% can cause major physiological problems – and ultimately even death. As […]

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Your Success Stories

‘I was diagnosed with type 1 diabetes when I was 10 years old.’ – Kate ‘Having lived with type 1 diabetes since I was 10, and coeliac disease for the past few years, I have experienced first hand the difficulties of following a restricted diet … which I suppose makes me rather different from most […]

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GI Symbol News with Alan Barclay

Alan Barclay The real deal on sugar and sweetenersFeel guilty every time you enjoy something sweet? Do you think having diabetes equals no sugar? You are not alone. However, many scientific studies over the past 20 years clearly show that a moderate amount of sugar (e.g. 30–50 grams or 6–10 teaspoons a day) in diets […]

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GI Values with Fiona Atkinson

To have your product GI tested, contact an accredited GI testing laboratoryNorth AmericaDr Alexandra JenkinsGlycemic Index Laboratories36 Lombard Street, Suite 100Toronto, Ontario M5C 2X3 CanadaPhone +1 416 861 0506Email *protected email* www.gilabs.com AustraliaFiona Atkinson Research Manager, Sydney University Glycemic Index Research Service (SUGiRS)Human Nutrition Unit, School of Molecular and Microbial BiosciencesSydney UniversityNSW 2006 AustraliaPhone + 61 […]

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Making the Most of GI News

Subscribe – it’s free!To subscribe to GI News, simply click on the SUBSCRIBE link in the top right-hand column. Help us be sure our email newsletter isn’t filtered as spam. Add “*protected email*” to your address book to ‘whitelist’ us with your filter, helping future issues of GI News get to your inbox. Your questions answeredIf […]

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GI News—June 2009

Who really needs a gluten-free diet? Money-saving low GI recipes 5 tips to reduce your risk of diabetes More bang with low GI foods for your exercise buck GI database updated with over 2,480 foods New GI Symbol Program website ‘It’s a myth that everyone should be on a gluten-free diet,’ says Shelley Case a […]

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Food for Thought

Who really needs a gluten-free diet?‘These days, going gluten-free is being hailed as the solution to everything from autism and ADHD to obesity, but going gluten-free before being screened for celiac disease (an autoimmune disorder that affects 1 in 100 people in many Western countries) can be hazardous to your health! This is because removing […]

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News Briefs

5 tips to reduce your risk of diabetesWhen researchers checked out the lifestyle habits of some 4,900 adults, aged 65 or older and without diabetes over a 10-year period, they found that the factors associated with low risk for diabetes were: physical activity a healthy diet no smoking moderate alcohol use not being overweight The […]

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Foodwatch with Glenn Cardwell

Mushrooms and cancer Glenn Caldwell Mushroom eaters get many health benefits (one serve provides more than 20% of our daily needs of the essential nutrients riboflavin, niacin, pantothenic acid, biotin, copper and selenium). Back in October 2008, GI News reported on a US study that found mushrooms to be an ideal way to cut calories […]

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Low GI Recipes of the Month

American dietitian, Johanna Burani invites GI News readers to try recipes from her Italian kitchen (photographed by Sergio Burani). Johanna Burani Pappardelle con funghi Egg noodles with mushroomsLaughing Cow cheese wedges are pasteurized spreadable Swiss flavor cheese wedges.Serves 4 450 g (1 lb) fresh mushrooms (crimini, baby portabella, Swiss brown)12 sprigs fresh flat-leaf parsley, minced […]

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Busting Food Myths with Nicole Senior

Myth: Foods labelled as ‘Natural’ are healthier Nicole Senior Fact: ‘Natural’ claims mean very littleTo find healthier foods, check the ingredients list and nutrition information panel on the label, and try eating more fresh foods that don’t need labels. According to Mintel market research, ‘natural’ was the most popular claim made on new food and […]

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Move It & Lose It with Prof Trim

Prof Trim’s 5-point fitness test How do you rate? Size refers to body fat. This is related to fitness, but not perfectly. It is possible to be fit AND fat and activity levels are more important than weight loss in people who just can’t lose weight. All you need to do is move. Stamina is […]

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Feedback

Why are many high-fibre foods high GI? Dietary fibre can be divided into soluble and insoluble types. Soluble fibre is often viscous (thick and jellylike) in solution and remains viscous even in the small intestine. It slows down digestion, making it harder for enzymes to digest the food. Foods with more soluble fibre, like apples, […]

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Your Success Stories

‘My experience so far has ensured a life time of lower GI eating for myself and my family.’ – Fiona‘I am currently pregnant with my third child. I was diagnosed with PCOS in 1998. Although my specialist at the time specialised in PCOS for her doctorate, I had no understanding of the link between insulin […]

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GI Symbol News with Alan Barclay

www.gisymbol.com Alan Barclay The GI Symbol Program website has had a complete facelift. Designed to be helpful for consumers, health professionals and the food industry, the site provides clear and simple information on the glycemic index (GI), shopping for healthy low GI foods, the benefits of healthy eating the low GI way, and the steps […]

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New GI Values with Fiona Atkinson

GI database updatedThe database at www.glycemicindex.com has been updated with the latest GI values based on the 2008 International Tables which included the GI of 2,489 individual food items (Diabetes Care). If you want a print version, pick up a copy of the 2009 Shopper’s Guide to GI Values available in ANZ and in the […]

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Making the Most of GI News

Subscribe – it’s free!To subscribe to GI News, simply click on the SUBSCRIBE link in the top right-hand column. Help us be sure our email newsletter isn’t filtered as spam. Add “*protected email*” to your address book to ‘whitelist’ us with your filter, helping future issues of GI News get to your inbox. Your questions answeredIf […]

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GI News—May 2009

Taxing soft drinks Low GI diet halves women with gestational diabetes needing insulin Sweetening with stevia ‘GI the most critical tool in managing our child’s diabetes.’ Low GI sugar: your questions answered New GI values In a ‘Perspective’ piece in the New England Journal of Medicine, Yale University’s Kelly Brownell and New York City Health […]

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Food for Thought

Our drink problem‘How we drink and what we drink today is the result of major advances in food processing, distribution and aggressive marketing campaigns on the part of the beverage industry,’ says Prof Barry Popkin in his new book, The World Is Fat. ‘Throughout the world, from about 1990 on, the beverage industry has been […]

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News Briefs

Why low GI foods make you feel fullResearchers at the Department of Nutrition and Dietetics at King’s College London report that low GI meals increased the levels of GLP-1 gut hormone levels, leading to the suppression of appetite and the feeling of fullness in a paper presented at the annual society for endocrinology BES meeting […]

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Foodwatch with Catherine Saxelby

Stevia to the rescue in the noncaloric beverage business Catherine Saxelby Zero-calorie sweetener, stevia (Stevia rebaudiana) hit the headlines in the Wall Street Journal in December 2008 with the announcement that the FDA were approving two rebiana-based sweeteners (from rebaudioside A, a highly purified extract of stevia) as being safe for use as a general […]

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Low GI Recipes of the Month

American dietitian, Johanna Burani invites GI News readers to try recipes from her Italian kitchen (photographed by Sergio Burani). Johanna Burani Herbed fettuccine nests Here is a terrific tasting pasta dish that is easy to make and just as easy to digest. The ingredients are few and unassuming, yet with careful attention given to their […]

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Busting Food Myths with Nicole Senior

Myth: Heart attack is a men’s problem Nicole Senior Fact: Heart disease is the leading cause of death in women (in the US, Australia & the UK)I always prick up my ears when a high-profile person dies from a heart attack. The list is very long, and not really surprising when you consider heart disease […]

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Move It & Lose It with Prof Trim

Vitamin D deficiency: a lack of sunlight or something else?Vitamin D is a pro-hormone, which comes from sunlight, or artificial UV light exposure, as well as some types of foods (oily fish, some meat sources and fortified processed foods). Sources from sunlight however are more potent. And Australians have plenty of this. So it seems […]

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Curly Questions

What’s the GI and GL of raw wheat bran. We have a brand here in the UK called Jordans Wheat Bran which is quite coarse.If your raw wheat bran is the same as ours here in Australia, then this is a very low carbohydrate product that can’t have a GI or GL (it’s too low […]

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Your Success Stories

‘We found the GI the most critical tool in managing our children’s diabetes.’ – Margie‘I have two type 1 diabetic children, one diagnosed 12 years ago at age three and the other in 2007 at age two. Thanks to Prof Jennie Brand-Miller and colleagues, my husband and I were able to use the GI in […]

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GI Symbol News with Alan Barclay

LoGicane™: your questions answered Alan Barclay The launch of the low GI sweetener LoGicane™ in Australia in March sparked immense interest from around the globe. A growing disenchantment with non-nutritive tabletop sweeteners like aspartame and sucralose, and the hypothesis that high fructose corn syrups are fuelling the obesity epidemic in the USA, are a couple […]

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New GI Values with Fiona Atkinson

LycheesFresh lychees (B3 variety, Australian grown) GI 57Serve size 8 lychees (about 100 g or 3 1/2 oz); Available carbs per serve 16 g; GL = 9 Nektar Sweet Nektar Sweet™ GI 34Serve size (1 teaspoon) 4 g; Available carbs per serve 4 g; GL = 1.4This nutritive sweetener is a white powder-like sweetener. The […]

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Making the Most of GI News

Subscribe – it’s free!To subscribe to GI News, simply click on the SUBSCRIBE link in the top right-hand column. Help us be sure our email newsletter isn’t filtered as spam. Add “*protected email*” to your address book to ‘whitelist’ us with your filter, helping future issues of GI News get to your inbox. Your questions answeredIf […]

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GI News—April 2009

Sweeten your life with low GI sugar (GI 50) Can cinnamon reduce the blood glucose rise after eating? Lupin – dream ingredient or allergy nightmare? Catherine Saxelby investigates Mythbuster Nicole Senior looks at vegetarian diet health claims Prof Trim checks out how much protein you actually need Want to feel fuller on fewer calories, cut […]

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Foodwatch with Catherine Saxelby

Lupin – dream ingredient or allergy nightmare? Catherine Saxelby I have to say right up front, lupin looks promising but the jury is still out. Here’s the story so far. Research from Western Australia published in the American Journal of Clinical Nutrition found that a bread with 40% added lupin kernel flour lowered both systolic […]

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News Briefs

Is it finally the end of fad diet wars? It’s not the type of diet that makes a difference it’s cutting back on the calories that counts. This is the principal finding of a study in the prestigious New England Journal of Medicine that compared four heart-healthy, weight-loss diets. Consisting of similar foods, the diets […]

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Food for Thought

Can cinnamon reduce the blood glucose rise after eating? In recent years, lab research has suggested that CASSIA cinnamon, which contains around 5% of coumarin, may make body cells more sensitive to insulin. Small studies in healthy people and people with diabetes have also shown that this type of cinnamon (Cinnamomum cassia to give it […]

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Low GI Recipes of the Month

American dietitian, Johanna Burani invites GI News readers to try recipes from her Italian kitchen (photographed by Sergio Burani). Johanna Burani Vanda’s baked frittataVanda is my good friend and a fabulous cook. She lives in Friuli, northern Italy, in a small town very close to mine. She espouses to the freshest ingredients in her cooking. […]

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Busting Food Myths with Nicole Senior

Myth: Vegetarian diets are healthier Nicole Senior Fact: Vegetarian diets can lack essential nutrientsMy latest book, Heart food (with Veronica Cuskelly) has a picture of mouth-watering steak on the front cover. A couple of people expressed surprise at this choice, and couldn’t believe meat was healthy. Of course a balanced diet including lean meat can […]

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Move It & Lose It with Prof Trim

How much protein is enough?The recommended dietary allowance (RDA) of a nutrient is an estimate of the minimum average dietary intake level that meets the nutrient requirements of nearly all (around 97% that is) healthy individuals. Based on this recommendation, the RDA for protein in the diet is 0.8 grams per kg of body weight […]

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Curly Questions

Is there a difference between naturally occurring sugars and refined sugar? We are often asked this. Not in GI terms. Naturally occurring sugars are those found in milk and other dairy products and fruits and vegetables, including their juices. Refined sugar means added sugar, table sugar, honey, maple syrup, or corn syrup. Both sources include […]

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Your Success Stories

‘Words cannot describe how thrilled I am with this low glycemic eating plan!’ – Barbara‘On April 30, 2008, when I found out I was pre-diabetic, I was shocked and scared. As far as I knew it wasn’t in the family and I did not want it. If I had to diet to get my blood […]

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GI Symbol News with Alan Barclay

New low GI sugar Alan Barclay A low GI sugar made from 100% sugar cane is now available for those who like a little sweetness in their life – or in their tea or coffee. The new sugar has the same taste and colour as regular sugar and can be used in baking in the […]

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GI Testing

Contact an accredited GI testing laboratoryNorth AmericaDr Alexandra JenkinsGlycemic Index Laboratories36 Lombard Street, Suite 100Toronto, Ontario M5C 2X3 CanadaPhone +1 416 861 0506Email *protected email* www.gilabs.com AustraliaFiona Atkinson Research Manager, Sydney University Glycemic Index Research Service (SUGiRS)Human Nutrition Unit, School of Molecular and Microbial BiosciencesSydney UniversityNSW 2006 AustraliaPhone + 61 2 9351 6018Fax: + 61 2 […]

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