GI News—October 2014

Food addiction? Unlikely. Eating addiction is more likely; Dr Alan Barclay on the sodium/potassium balance; Prof Jennie Brand-Miller on total carbs, net carbs and available carbs; What you need to know about inulin; Emma Sandall talks to Rhys Johnson about skating for fun and fitness; Nicole Senior checks out broccoli and Anneka Manning and Johanna […]

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GI News – November 2014

What you need to know about stevia; Dr Alan Barclay on the fibre paradox; Prof Jennie Brand-Miller: why we don’t talk about simple and complex carbs any more; Fat cats, hungry birds and jet-lagged mice; Put fun into fitness with walking says Emma Sandall; Nicole Senior checks out sweet strawberries and Anneka Manning and Johanna […]

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Food for Thought

Reaching for the stars.  How do you sum up the nutritional quality of a food on its label? How can a food labelling rating system be simple, but not too simple? How can we be sure it does not have unintended consequences? How does it keep pace with advances in nutrition science? In this edited […]

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What’s new?

Dietary Dilemmas. Which is the best diet? Popular diets can help you lose some weight in the short term, but keeping the weight off after the first year and the diet’s impact on heart health are unclear, according to a new systematic review. After analysing clinical trials on four popular diet plans that promote weight loss […]

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Nicole’s Taste of Health

Get Cracking – It’s the Festive Season.   Is there a more luxurious nut than the macadamia? Its delicate flavour, velvety texture and perfectly mouth-sized roundness just trumpet specialness, happiness and joy. I associate macadamias with Christmas time – probably due to their premium price and the gift boxes I’ve been lucky enough to receive over […]

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In the GI News Kitchen

Family Baking.  Anneka Manning, founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Through both her writing and cooking school, Anneka teaches home cooks to bake in practical and approachable yet inspiring ways that assure success in the kitchen. In 2015 she is offering a wide […]

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Putting the Fun Back into Fitness with Emma Sandall

Yoga.   Yoga is something different to everyone and people come to yoga at different stages in life. They move in and out of it – although certain practitioners and teachers are dogmatic about consistency! I first came across yoga through a beautiful school in North Bondi, called Dharma Shala. This initial experience has stayed with […]

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Perspectives with Dr Alan Barclay

Optimise Physical Performance with Low GI Carbs.  For high intensity exercise that requires quick bursts of speed, like football, netball, basketball, marathons, etc., carbohydrate, or more specifically glucose, is the preferred fuel for your muscles. Consequently, eating enough carbohydrate at the right time in your training schedule, and before the event, has long been one […]

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News from the Glycemic Index Foundation

Quick Meals. As our lives get busier, there are more ‘quick’ or microwavable rice and related products (e.g., quinoa and chia seeds) finding their way onto our supermarket shelves, that can be enjoyed as sides for our main meals, or as a quick and easy lunch (served with canned fish, cold meat or poultry, etc. […]

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Q&A with Prof. Jennie Brand-Miller

Prof Jennie Brand-Miller answers your questions. Why are there different GI values for the same thing? It’s very confusing.  If you are a fan of Google (and who isn’t) you’ll find various GI values for the same foods and beverages. I have to say that I have no idea where some values come from. Certainly […]

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Food for Thought

Paradoxically…   When it comes to paradoxes, nutrition science produces its fair share. The French paradox has been followed by the Spanish paradox, the Australian paradox, the alpine paradox and more. The French paradox was based on observational studies that found that despite enjoying their cheese, butter, cream, foie gras and confit de canard, French people […]

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What’s new?

Sweet as! Four stories on sugars and sweetness feature in this issue of GI News. Run Rodent, Run!   In September 2014, a study linking artificial sweeteners (aspartame, sucralose and saccharin) to the risk of diabetes hit the headlines. If you saw the headlines, you may have been tempted to bin your favourite alternative sweetener. What got […]

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Nicole’s Taste of Health

Berry, berry good   I’ve got strawberries growing in pots and they’re coming on beautifully, however I did lose a few to Mr Two who took a while to understand you have to wait until they’re red to pick them; he didn’t seem to mind eating them green but they don’t ripen after picking. He […]

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In the GI News Kitchen

Family Baking  Anneka Manning, founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Through both her writing and cooking school, Anneka teaches home cooks to bake in practical and approachable yet inspiring ways that assure success in the kitchen.  Strawberry, maple and pistachio parfait  A delicious […]

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Putting the Fun Back into Fitness with Emma Sandall

Walking   Spring is here in Sydney. It seems to bestow on us all a bright energy, just like the flowers coming into bloom. My friends and I decided that this is the year of exploring more of the city we live in: getting to know all its nooks and crannies; its beautiful coastlines and […]

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Perspectives with Dr Alan Barclay

Australia’s Dietary Fibre Paradox.  Bowel cancer, or colorectal cancer (CRC) to use its more scientific name, is one of the most common cancers in Australian men and women with 62 out of every 100,000 people diagnosed each year. It is also a leading cause of cancer in the USA (44 diagnosed per 100,000 people) and UK […]

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News from the Glycemic Index Foundation

New Total Wellbeing Diet plus low GI carbs online program. The Glycemic Index Foundation has joined forces with CSIRO in an enhanced version of the CSIRO Total Wellbeing Diet. We are seeking up to 5000 Australians between the ages of 18 and 74 to take part in a three-month trial of the online program, which […]

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Q&A with Prof. Jennie Brand-Miller

Prof Jennie Brand-Miller answers your questions. Why don’t you use the terms simple and complex carbohydrates anymore? Research on the glycemic index over the past 30+ years has shown us that using terms like “simple” or “complex” tells us nothing about how the carbohydrates in the foods and beverages we consume affect our blood glucose […]

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Food for Thought

What’s for dinner? The omnivore’s daily dilemma.  “Omnivores, such as rats and humans, faced with an enormous number of potential foods, must choose wisely. They are always in danger of eating something harmful or eating too much of a good thing.” (Paul Rozin, 1976) In his Omnivore’s Dilemma Michael Pollan reminds us of the pros and cons […]

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What’s new?

Diet research, stuck in the stone age. A current diet study making headlines purportedly asked, and answered this question: Which is better for weight loss and improving cardiac risk, a low-fat or a low-carb diet? writes Dr David Katz in the Huffington Post. The following edited summary is reproduced with his permission. But the study didn’t even really […]

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Nicole’s Taste of Health

Hearts and flowers.  “I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States, and I’m not going to eat any more broccoli” proclaimed the 41st President of the United States George H.W. Bush. Let me […]

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In the GI News Kitchen

Family Baking.  Anneka Manning, founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Through both her writing and cooking school, Anneka teaches home cooks to bake in practical and approachable yet inspiring ways that assure success in the kitchen.   Broccoli, feta and mint frittata.  Simple, tasty and […]

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Putting the Fun Back into Fitness with Emma Sandall

Skateboarding.   It is not unusual for boys to come to dance and ballet technique later in life, often in their mid- to-late teens. This year I have been teaching a range of wonderful young men from many different backgrounds. What is refreshing is their determination and discipline, as well as mature understanding of themselves gained […]

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Update with Dr Alan Barclay

Reducing your risk of heart attack and stroke by balancing sodium and potassium. Dietary guidelines from around the world recommend that people eat less, or limit, added salt and salty foods. They are talking about sodium chloride, the most common salt added to foods, which has been consumed by humans for many thousands of years. […]

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Q&A and New Product News

Prof Jennie Brand-Miller answers your questions.   I’m confused about carb counts. What’s the difference between total carbs, net carbs and available carbs and does it really matter?  This very sensible question is complicated for several reasons. Let’s start with the labelling regulations of the country you live in. In the United States, for example, the […]

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GI News—September 2014

Sugars, sweeteners and tooth decay; Dr Alan Barclay on alternative sweeteners for weight loss and BGLs; Prof Jennie Brand-Miller on low-carb diets; Emma Sandall talks to Wes Doyle about personal training benefits; Nicole Senior checks out honey and Anneka Manning bakes a batch of honey and nut muesli (granola) bars for lunch boxes; Ottolenghi’s roasted […]

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Food for Thought

Keeping it off.  From high protein to low-fat, from eating right for your type to eating like a caveman, any calorie deficit diet (burning more calories than you eat) will help you lose weight. The main game is maintaining that weight loss – converting your old eating and lifestyle patterns into new and healthy ones […]

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What’s new?

Obesity in grizzlies, a natural adaptation to hibernation. Researchers writing in Cell Metabolism report that as grizzly bears become obese in preparation for winter and hibernation, they respond normally to insulin – which prevents the breakdown of fatty tissue. But during hibernation, their insulin effectively stops working. This insulin resistance allows the bears to break down […]

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Nicole’s Taste of Health

Honey-bunch (you know I love you).Honey is made by bees after gathering nectar from flowers. It’s a beautiful image and a lovely example of the generosity of Mother Nature (or the greed of man, depending on your world view). It’s also a great example of how food can be regional. Much like winemakers talk of […]

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In the GI News Kitchen

Family Baking. Anneka Manning, founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Through both her writing and cooking school, Anneka teaches home cooks to bake in practical and approachable yet inspiring ways that assure success in the kitchen.    Honey and Nut Muesli Bars.  […]

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Putting the Fun Back into Fitness with Emma Sandall

Personal training. In this past year I have been discovering the simple pleasure of a gym workout – pulling and pushing exercises, which give you the chance to focus on training and recruiting specific muscles, thereby building strength and endurance. With weight training you are not only increasing strength, you are also increasing your basal […]

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Update with Dr Alan Barclay

Sweet nothings? Artificial or non-nutritive sweeteners (NNS) have been around for over a century, helping people to enjoy sweet foods and drinks without the unwanted calories or carbohydrate that can contribute to weight gain on the one hand and raise blood glucose levels on the other when consumed in excess. Few would argue that NNS do […]

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Q&A and New Product News

Prof Jennie Brand-Miller answers your questions.  If carbs increase my blood glucose levels, wouldn’t a low-carb diet (or even a very low one) make better sense for managing it? I am often asked about this. In theory, a low-carbohydrate diet seems a logical choice if your aim is simply to reduce blood glucose levels. But presumably […]

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GI News—August 2014

Nutrient density: Prof. Jennie Brand-Miller answers your questions; Alan Barclay discusses the role of family environment in the expression of diabetes genes; Weight gain where there’s a family history of type 2 diabetes; Nutritional strategies for preventing and managing type 2 diabetes; Focus on prunes. Nicole Senior checks out the benefits of prunes, Anneka Manning […]

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Food for Thought

It’s all in the family. The road to type 2 diabetes can run in the family. In fact, a family history of diabetes is a major risk factor. What are your odds? It’s estimated that having: one parent with diabetes doubles your risk  both parents with diabetes increases your risk up to six times  a brother […]

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What’s new?

Know your family medical history. A family history of type 2 diabetes was associated with a higher incidence of diabetes reports a study in Diabetologia. The greatest risk was observed in those with two parents with type 2 diabetes and those whose parents had been diagnosed with diabetes at a younger age, an effect largely […]

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Nicole’s Taste of Health

A dark horse.  I’m attracted to black foods. I’m not sure why: perhaps it because they are so unusual and mysterious? Perhaps it is because it is unlikely that something so unattractive and sinister looking can actually be edible? Just think Japanese nori (seaweed), eggplant, squid ink, black beans and Vegemite (yeast extract spread). But […]

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In the GI News Kitchen

Family Baking. Anneka Manning, founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Through both her writing and cooking school, Anneka teaches home cooks to bake in practical and approachable yet inspiring ways that assure success in the kitchen.    Prune and Almond BrowniesCocoa, prunes, […]

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Putting the Fun Back into Fitness

Walking is a surprisingly effective form of exercise for people with diabetes or those trying to prevent it.It doesn’t really matter who you are or what type of diabetes you have, if you want to be around and in good shape to enjoy your life, your family and your friends, you have to get some […]

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Update with Dr Alan Barclay

Dr Alan Barclay Families share more than their genesAs we describe in food for thought this issue, the road to type 2 diabetes can run in the family. One of the main reasons is genetic – you are genetically very similar to your biological parents and siblings. Your height, amount of muscle, the size of […]

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Q&A and New Product News

Prof Jennie Brand-Miller answers your questions.  Everyone seems to be talking about “nutrient density” these days. Can you explain simply what this actually means and why it seems to matter so much?Nutrient density is about quality over quantity. Nutrient-dense foods are those which contribute greater amounts of beneficial nutrients (vitamins and minerals) per calorie (kilojoule) […]

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GI News—July 2014

Pre-diabetes: Prof. Jennie Brand-Miller answers your questions; Why fermented foods like yoghurt are low GI;  Homemade spelt and wattleseed flour bread;  Canola bread diet reduces BGLs and LDL cholesterol; Nicole Senior checks out the benefits of yoghurt and Anneka Manning whips up a batch of fruity-yoghurt muffins;  Taste Planner’s black rice salad with pork and […]

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Food for Thought

Watch out for Weight Creep.  Struggling to zip up your favourite jeans? Join the ever-expanding Weight Creep Club. For most people, weight gain isn’t a sudden event. It is very gradual. From our mid-to-late twenties, most of us notice the numbers on the scale edging up, typically around a pound or 450 grams a year. […]

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What’s new?

ICEMAN and the blood glucose benefits of keeping cool.Studies by endocrinologist Dr Paul Lee from Sydney’s Garvan Institute of Medical Research have shown that people with plentiful brown fat stores tend to be lean and have low blood glucose levels. His recent ICEMAN study in Diabetes demonstrates that ambient temperatures can influence the growth or […]

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Nicole’s Taste of Health

It’s a cultural thing.  I’ve always been interesting in all aspects of food and I remember as a teenager winning a family trivia game knowing that Lactobaccilus acidophilus was the technical term for yoghurt. I remember my Dad being very impressed! Of course it is actually the name of a kind of bacteria (culture) that […]

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In the GI News Kitchen

Family Baking. Anneka Manning, author of Bake Eat Love. Learn to Bake in 3 Simple Steps and founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Through both her writing and cooking school, Anneka teaches home cooks to bake in practical and approachable yet inspiring […]

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Emma Sandall Looks at Putting the Fun Back into Fitness

IKO Goju Ryo karate: A complete mind-body workout.  Recently I met and filmed Sydney-based karate teacher Pete McGuire. It was a fascinating experience for me, an ex-dancer, because the movements and training are so familiar – except that their purpose is fundamentally different. Where dancers learn and practice patterns of movement to entertain an audience, […]

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Update with Dr Alan Barclay

Dr Alan BarclayWhy fermented foods and drinks are so good for our health. Long before the invention of canning and refrigeration, people around the world fermented foods and drinks to preserve them for later use. Through trial and error over thousands of years, our ancestors worked out which bacteria and/or yeasts (microorganisms) would turn excess produce […]

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Q&A and New Product News

Prof Jennie Brand-Miller answers your questions about pre-diabetes.  How do I know if I have pre-diabetes?  You don’t. There are no specific signs and symptoms. But, carrying extra body fat (especially around the middle) tends to go hand in hand with pre-diabetes. There are also a number of risk factors such as a family history […]

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GI News—June 2014

Try Taste Planner’s low GI Chargrilled fish with green chilli, coriander (cilantro) and coconut relish;  New GI value for coconut sugar;   Anneka’s Rhubarb and pear coconut crumble;  Do the myriad coconut products live up to the hype? Nicole Senior investigates;  Jennie Brand-Miller and the GI of coconut flour;  Alan Barclay looks at GI, GL […]

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Food for Thought

The coconut conundrum.  Tropical coconut palms (Cocos nucifera) flourish on shorelines in a worldwide band 25 degrees north and 25 degrees south of the equator. It’s considered the tree of life in many cultures, and is certainly top contender for gold when it comes to “world’s most useful plants”. With each tree yielding thousands of […]

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What’s new?

Preventing diabetes with diet and exercise brings healthy heart benefits. People with type 2 diabetes have more than twice the risk of death from heart disease than people of a similar age without diabetes. Many studies have shown that diet and exercise can prevent pre-diabetes progressing to diabetes. However, there hasn’t been any high-quality, randomized controlled […]

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Nicole’s Taste of Health

Coco-loco. When does a regular food become a super food? When it has lots of dough spent on promotion. And the over-hyped, “super” food of the moment is coconut: the Kardashian of the food world due to abundant self-promotion. Its uber-cool aura has now drifted from the health nuts to normal folk who are apparently caught; […]

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In the GI News Kitchen

Family Baking. Anneka Manning, author of Bake Eat Love. Learn to Bake in 3 Simple Steps and founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Through both her writing and cooking school, Anneka teaches home cooks to bake in practical and approachable yet inspiring […]

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Emma Sandall Looks at Putting the Fun Back into Fitness

How to have some fun while meeting your fitness goals. When it comes to fitness, many of us find that having a goal, something to work towards, not only keeps us on track and motivated but gives us an idea of how well we are going. of how well they are doing. This month I talk […]

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Update with Dr Alan Barclay

Dr Alan BarclayGlycemic index, glycemic load and risk of type 2 diabetes. How high your blood glucose level rises and how long it remains elevated when you eat a food or meal containing carbohydrate depends on both the glycemic index (GI) of the carbohydrate and the total amount of carbohydrate in the food or meal. […]

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Q&A and New Product News

Prof Jennie Brand-Miller answers your questions.   What’s the GI of coconut flour?   We don’t have a GI value for coconut flour. As with regular flour, it’s just not reasonable to ask volunteers to eat a 50-gram portion of neat (indigestible, uncooked) flour. However, back in 2003, PhD candidate T.P. Trinidad GI tested a number […]

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GI News—May 2014

Try Taste Planner’s low GI salmon with white bean mash;  Bake your own wild harvested wattleseed bread; Alan Barclay looks at the bountiful benefits of fruit;  Nicole Senior has an orange crush; Anneka Manning bakes a whole orange and walnut cake for Mother’s Day;  Jennie Brand-Miller answers your questions about juice and GI. GI News Editor: […]

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Food for Thought

Is juicing the solution, asks Glenn Cardwell. “You are not serious about your health until you juice combinations of fruits and vegetables, according to those that pray at the Church of Blended Plants. You exchange recipes online and discuss the best juicers and blenders on the market and tell the world of nature’s wonders. But will […]

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What’s new?

Eat to beat cholesterol with low GI legumes – beans, peas and lentils.They aren’t labelled “cholesterol-fighters” like oats, barley or nuts, but eating just one serving of legumes such as beans, chickpeas, lentils and peas a day can help reduce “bad cholesterol” according to the findings of a meta-analysis published in the Canadian Medical Association […]

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Nicole’s Taste of Health

Orange crush.  I love how you can tell whenever someone is eating an orange, even if you can’t even see them. It’s the gorgeously perfumed spray of orange oil released from the peel that gives the game away; an instant room freshener. Another reason I like oranges is because a boy I liked at school […]

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In the GI News Kitchen

Family Baking. Anneka Manning, author of Bake Eat Love. Learn to Bake in 3 Simple Steps and founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Through both her writing and cooking school, Anneka teaches home cooks to bake in practical and approachable yet inspiring […]

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Putting the Fun Back into Fitness

Cycling stretches. I have recently had great fun cycling in the English countryside with my brother and his friends. My brother is a keen cyclist and it’s his favourite way to get away from it all and get exercise and stay fit. I have been introducing him to the benefits of Pilates stretches specifically designed […]

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Update with Dr Alan Barclay

Dr Alan Barclay The bountiful benefits of fruit.   Whatever your beliefs are about the origin of human life, one fact is relatively common to all. Be it from the trees in the Garden of Eden or the berries and fruits consumed by our ancient hominid ancestors – the first solid food consumed by our […]

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Q&A with Jennie Brand-Miller

Prof Jennie Brand-Miller answers your questions.  Are you better off drinking a small glass of fruit juice than a soft drink, cordial or sports drink? Fruit juices have a low GI in most cases (40–50) and they contribute valuable micronutrients that you won’t find in alternative beverages. Some fruit juices are not low GI, e.g. […]

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GI News—April 2014

GI Symbol: making healthier choices easier whatever your diet;  Eating yoghurt may reduce diabetes risk;  Nicole Senior looks at delicious, nutritious pumpkins;  Anneka Manning’s Spiced Baked Pumpkin;   Surfing puts fun into fitness says Craig Wachholz; Baking hot cross buns? Try our moderate GI recipe.  GI News Editor: Philippa SandallWeb management and design: Alan Barclay, PhDContact […]

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Food for Thought

Enjoying food: Ground-breaking dietary guidelines from Brazil.  “The guide is not just concerned with avoiding obesity and disease,” says Jean-Claude Moubarac. “It is also designed to encourage positive good health and well-being. All the advice has been summed up in three universal ‘golden rules’ that everybody in the world will benefit from following: Make fresh […]

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What’s new?

Breast cancer survivors more likely to develop diabetes, and should be screened more closely.  A large population study in Diabetologia shows that post-menopausal women who are breast cancer survivors are more likely to develop diabetes than women without breast cancer. Dr Lorraine Lipscombe and colleagues compared the incidence of diabetes among women aged 55 years […]

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Nicole’s Taste of Health

Pumpkin eater Pumpkin soup appears on café menus as the weather turns cooler. As a vegetable, it is almost an Aussie icon: it is very much a part of a traditional ‘baked dinner’ along with meat, potatoes and peas; and pumpkin scones (the light and fluffy British-style ones) are a Down-under classic whose golden colour is […]

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In the GI News Kitchen

Meal planning made easy with Taste Planner. Taste Planner provides personalised meal plans with nutritional information and a shopping list that you can access on your mobile (cell), laptop, desktop or tablet. To date, Diabetes Australia has partnered with tasteplanner.com.au to give users access to over 550 diabetes-friendly recipes. Subscribers also get access to 25 […]

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Putting the Fun Back into Fitness

Let’s Go Surfing!Ever wanted to try surfing but been too intimidated by waves, other surfers, or a general lack of know how? Don’t be! There are a great number of excellent surf schools out there and wonderful, passionate surfing instructors who know exactly how to get you into the water and standing on the board […]

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Update with Dr Alan Barclay

Dr Alan Barclay Making healthy choices, easy choices.   For our overall health and wellbeing, our bodies need a wide variety of essential nutrients including proteins, fats, carbohydrates, vitamins, minerals, etc. Apart from breast milk, no one food or drink offers the lot. That’s why it’s important to consume a wide variety of foods and […]

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Q&A with Jennie Brand-Miller

Prof Jennie Brand-Miller answers your questions.  I want to make my own hot cross buns this year, which flour has the lowest GI value and do you have a low GI recipe for making them? To date there are no GI ratings for refined flour whether it’s made from wheat, soy or other grains. This is […]

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GI News—March 2014

New GI value for corn syrup;    Why high fibre foods are not necessarily low GI;   Indigenous health and why bush food is really, really good;   David Katz: Fathoming the calorie;   Nicole Senior bites into apples in Taste of Health, and Anneka Manning whips up a batch of bircher muesli with apples; Emma […]

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Food for Thought

Fathoming the calorie.  ‘I have some trouble fathoming our constant questioning of the calorie: Is a calorie really a calorie? Do calories really count? After all, a calorie is a precise and specific unit of energy, or heat. Namely, it is the heat required to raise the temperature of 1 cubic centimeter of water at […]

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What’s new?

Diabetes: We are in it together.  Living in a household implies sharing duties and responsibilities but it could also imply sharing your diabetes. A research team from the McGill University Health Centre has shown, through combined analyses of several studies, evidence that spousal diabetes is a diabetes risk factor. These findings, in BMC Medicine, have […]

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Nicole’s Taste of Health

Apples“She’ll be apples” is a quaint Australian turn of phrase meaning everything will be all right, and it appears when it comes to our health, apples really live up to it. It has become an emblem for healthy eating, representing all that is nutritious, simple and good, overcoming its morally dubious (remember the Garden of […]

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In the GI News Kitchen

Family Baking, Anneka Manning, author of Bake Eat Love. Learn to Bake in 3 Simple Steps and founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Through both her writing and cooking school, Anneka teaches home cooks to bake in practical and approachable yet inspiring […]

read more

Putting the Fun Back into Fitness

PilatesI began Pilates training when I was sixteen. Ballet dancers often do. It becomes apparent, around that age, that if you want to have a successful career, and avoid injury, you need more than a ballet class a day – you need all the help you can get. During my long dancing career I kept […]

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Update with Dr Alan Barclay

Dr Alan Barclay The low down on dietary fibre (part 2)How do we know a food is high in fibre? On packaged foods it’s easy, just check the nutrition information/facts panel. In the US, dietary fiber must be declared in the nutrition facts panel under the total carbohydrate banner. However, in Australia and New Zealand […]

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Q&A with Jennie Brand-Miller

Prof Jennie Brand-Miller answers your questions.  I really want to get my figure back and get into my favourite jeans. Is it OK to go on a diet while breastfeeding my baby girl?Part of the weight you gained during pregnancy was extra fat stores built up by your body to supply the building blocks of […]

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GI News—February 2014

Jennie Brand-Miller checks out maple water;    New GI value for rice syrup from SUGiRS;   Soft drinks: making the healthy choice the cheaper choice;   The Australian fibre paradox;   Nicole Senior tucks into pasta in Taste of Health, and Anneka Manning bakes Vegetable and Pasta Frittatas; Invest in some lessons in technique to breathe […]

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Food for Thought

The devastating effects of diabetes on Indigenous health in Australia.   “It has become obvious that the situation is urgent and is an area of national neglect” says Dr Neale Cohen, General Manager Diabetes Services, BakerIDI Heart and Diabetes Institute. Diabetes rates in Australia are high but its prevalence in the Indigenous population is between […]

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News and Reviews

Soft drinks: making the healthy choice the cheaper choice. Prof. Jack Winkler and his co-authors suggest a new strategy for healthy living in The Grocer which sets out the economics (costs of production, margins and profits) that show it is possible to sell healthier versions of mass market foods and beverages at lower prices than the […]

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Nicole’s Taste of Health

Donta be lasta for pastaPasta generates such varied responses nowadays. I’m not sure how this humble food went from a much-loved traditional staple to eliciting fear and loathing for its carb content, but such is our whacky, affluent Western, diet-obsessed world. The origin of pasta is an age-old argument between the Chinese and the Italians, […]

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In the GI News Kitchen

Family Baking, Anneka Manning, author of Bake Eat Love. Learn to Bake in 3 Simple Steps and founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Through both her writing and cooking school, Anneka teaches home cooks to bake in practical and approachable yet inspiring […]

read more

Putting the Fun Back into Fitness

Breathe easy when swimming – it makes a difference.   When summer approaches, my heart lifts. I can get back in the water. And although it takes a little time for the Pacific Ocean to bring in the warmer currents, they are on their way. My current challenge is to improve my swimming technique to the […]

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GI Symbol News with Dr Alan Barclay

Dr Alan Barclay The low down on dietary fibreWe hear lots about dietary fibre these days – in particular how good it is for us and how we all need to eat more. In this first of a two-part series, I explore what it is, why we think it is good for us, and why […]

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Q&A with Jennie Brand-Miller

Prof Jennie Brand-Miller answers your questions.  I find coconut water refreshing. But I have recently come across maple water. What is it? They say it is low GI. I am tempted to try it.Maple water is the very same sap from the tree that they make the syrup from. It’s long been known as a […]

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GI News—January 2014

Bill Shrapnell on why sugar intake from soft drinks is falling;  Prof Tom Wolever puts the GI facts on the table for healthier choices;   Prescribe yourself lifestyle as medicine in 2014 with Dr David Katz; Nicole Senior enjoys raspberries in taste of health, and Anneka Manning bakes a raspberry and nectarine crumble; Put the fun […]

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Food for Thought

More carrot, less stick might help do the trick.   Taxes on ‘bad’ foods are the dish du jour in nutrition policy,’ says Prof J.T. Winkler in the BMJ commenting on a study where the authors propose even more taxes – just a bit higher despite acknowledging that most taxes are small, based on flawed […]

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News and Reviews

The naturally low GI spud story.  Everyone loves potatoes but they are often very high GI and a problem when managing BGLs. Back in 2007, when Prof Jennie Brand-Miller and Dr Alan Barclay saw the evidence mounting that it is the potato variety that effects glycemic impact not the cooking method, they sat down with […]

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Nicole’s Taste of Health

Raspberries to that Ever wondered where the term ‘blowing a raspberry’ came from? It’s kinda obvious in a way because the shape of your mouth when you blow a raspberry looks a bit like a raspberry, but the real low-brow humour comes from the English rhyming slang ‘raspberry tart’ for fart- the noise blowing a raspberry. […]

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In the GI News Kitchen

Family Baking, Anneka Manning, author of Bake Eat Love. Learn to Bake in 3 Simple Steps and founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Through both her writing and cooking school, Anneka teaches home cooks to bake in practical and approachable yet inspiring […]

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Putting the Fun Back into Fitness

Paddling.   Here in Australia, it is fair to say that kayaking or ‘paddling’ is in. The minute I sit in a kayak with a paddle in my hands and feel the sensation of the criss-cross motion gliding through the water, all cares vanish. Prof Jennie Brand-Miller tells me that she has an ‘industrial strength’ […]

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GI Symbol News with Dr Alan Barclay

Dr Alan Barclay Low GI foods and drinks help kids keep in shape While it’s common knowledge that adults around the world are piling on the pounds, we sometimes overlook the fact that our children live in exactly the same obesogenic environment and that they too are increasing in girth at a faster rate than […]

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Q&A

Guest contributor, Dr David Katz, gets to ask and answer the first Q&A for 2014.  Dr. David Katz ‘When I ask my patients why they’ve come to see me, the answer is always to get better if something is wrong, or to get advice about staying healthy if nothing is currently bothering them. My second […]

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