Q&A with Prof Jennie Brand-Miller

Q&A with Prof Jennie Brand-Miller

“New research in Cell based upon differences in how individuals metabolise their food suggests that a healthy diet differs from one person to the next. The authors continuously monitored week-long glucose levels in an 800-person cohort, measured responses to 46,898 meals, and found high variability in the response to identical meals, suggesting that universal dietary […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

Why GI Symbol Products are a healthier low GI choice.  The Glycemic Index Foundation is a not for profit health promotion charity whose main purpose is to provide education and tools to improve people’s health through scientifically backed low GI eating principles. One of the ways we go about this is to work with manufacturers […]

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In the GI News Kitchen this Month

In the GI News Kitchen this Month

We offer some suggestions for the Christmas table – and if you aren’t “doing” Christmas, we think you will enjoy these recipes anyway.  4 Recipes for the Christmas table.  Rolled lamb with pea and mint filling This recipe is from Kate McGhie’s new book, Apple Blossom Pie (Murdoch Books). Kate says the pea filling needs […]

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What I eat: Associate Professor Antigone Kouris

What I eat: Associate Professor Antigone Kouris

Nicole Senior talks to Associate Professor Antigone Kouris, an Accredited Practising Dietitian with over 28 years experience with a PhD, Bachelor of Science and Diplomas in Dietetics and Botanic Medicine. She worked with Professor Mark Wahlqvist for 20 years in the Department of Medicine at Monash University where she conducted pioneering research on the Mediterranean […]

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Nicole Senior’s Taste of Health

Nicole Senior’s Taste of Health

Taste of health: Turkey. Potted history Turkeys have been domesticated for some 2000 years or more. In America’s First Cuisines (written to highlight and celebrate the contribution made by the original inhabitants of the New World to the world’s food supply), anthropologist and food historian, Sophie D. Coe, tells us that the Aztecs had five […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

Guidelines for festive season drinks & nibbles.  You can enjoy a broad range of cold drinks and nibbles over the festive season. Careful choices from the wide variety available can ensure your risk of high and low blood glucose is minimised, and it also helps prevent unwanted weight gain.  We all know that water is […]

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News Briefs

News Briefs

Low GI diets beneficial for overweight kids’ health; Dr David Katz deconstructs Junk Food Not to Blame for America’s Obesity Epidemic claims; The benefits of a handful of nuts and why only some have a GI value. LOW GI DIETS HELP OVERWEIGHT KIDS A systematic review and meta-analysis published recently in Nutrition Journal  that reviewed […]

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Food for Thought

Food for Thought

Christmas cake: It’s tradition. Feasts and festivities play an important part in our lives, and the traditional ways we celebrate them evolve over time. Christmas may seem like an age-old tradition, but travel back in time, and you will find it was typically a modest event for most people and, at times, a non event. […]

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Q&A with Prof Jennie Brand-Miller

Q&A with Prof Jennie Brand-Miller

“I find the foods difficult to compare in the various GI tables you publish in your books and this newsletter as none of them are for the same amount etc. It would make it a lot easier to compare foods if you made one of the measurements the same, e.g. made all of the foods […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

Your favourite fruits all year round! Most of us need to be encouraged to eat more fruits and vegetables, whether they be fresh, frozen, dried or canned – whatever form best fits our lifestyle and pocket. Fresh fruit often makes the most sense in terms of taste, texture and nutritional value. But if it’s not […]

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In the GI News Kitchen this month

In the GI News Kitchen this month

There’s lots of veg in the GI News Kitchen this month with Anneka’s zucchini, quinoa and egg slice, fermenting (carrots) and a wonderful “head into summer” salad (broad beans and tomatoes). So aprons on and get cooking. ANNEKA MANNING’S FAMILY BAKING Zucchini, quinoa and egg slice This simple savoury slice makes a fabulous light meal […]

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What I eat: Maine Norberg from Sweden

What I eat: Maine Norberg from Sweden

Nicole Senior talks to Maine Norberg, a highly experienced dietitian, now District Manager Community Nutrition South Western Sydney Local Health District, New South Wales, Australia. What is your cultural background? I was born in the north of Sweden and migrated out to Australia with my parents and siblings under the assisted passage scheme in the […]

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Nicole Senior’s Taste of Health

Nicole Senior’s Taste of Health

Fermented foods are back. Everything Grandma is new again. Everywhere you look there is a revival of time-honoured food preserving skills including jams, preserves, pickles and chutneys. What was once a prudent method for prolonging the nutrition and enjoyment of a seasonal harvest has become an uber-cool way to turn your back on mass produced food […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

Alcohol: the calories no one seems to be counting. The potential negative health effects of drinking too many sugar-sweetened beverages are well known and publicised. The average Australian appears to have taken heed of the health warnings, and consumption of sugar-sweetened beverages has been heading downwards since 1995 according to new research published by the […]

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News Briefs

News Briefs

New systematic review reports there is “currently insufficient evidence to state that one diet is superior to another for treating overweight and obese adults with type 2 diabetes”; Added sugar labelling is on the horizon; Sweeten your life naturally with dried fruit plus GI values from SUGiRS for 10 popular dried fruits. YOUR DIABETES DIET: […]

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Food for Thought

Food for Thought

Blueprint for longer, healthier lives. Hot on the heels of the piles of cookbooks published in the lead up to Christmas will come January’s “promises-promises-lose-weight-effortlessly” diet books to help us fulfil those annual resolutions to lose a few pounds (kilos). We thought we would get in with a pre-emptive strike by telling you about Blue […]

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Q&A with Prof Jennie Brand-Miller

Q&A with Prof Jennie Brand-Miller

I love toast for breakfast. Does toasting bread lower the GI? This is a really good question. The GI values for bread you will see are for fresh bread, consumed on its own. One small study conducted some time ago suggested that toasting bread will lower the GI but it hasn’t been replicated. Our unpublished […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

Backing up those claims. Sugar free, fat free, heart healthy, dairy free, high protein, gluten free, paleo friendly: there are a lot of claims out there and it can get very confusing, I even saw a bottled water product being advertised as gluten free! With consumers desperate for information to help make healthier choices when […]

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In the GI News Kitchen this Month

In the GI News Kitchen this Month

Orange is the new black in the GI News Kitchen with loads of beta-carotene-rich grated carrot in Anneka’s amazing moist carrot cake and baked sweet potato chips with Dr Joanna’s coconut fish fingers. Plus Sydney’s Kepos Street Kitchen shares their renowned hot smoked salmon & potato salad. ANNEKA MANNING’S FAMILY BAKING Carrot Cake This cake […]

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What I eat: Fumi Somehara from Japan

What I eat: Fumi Somehara from Japan

Nicole Senior talks to Fumi Somehara, an Accredited Practicing Dietitian who is a passionate and motivated advocate for lifestyle health and wellbeing with a firm philosophy: Eat. Food. Nourish. She is a keen cook, always seeking ways to make lives easy, happy and nourishing. What is your cultural background? I am Japanese What does a […]

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Nicole Senior’s Taste of Health

Nicole Senior’s Taste of Health

Rice! A global staple: Rice originated around 10,000 years ago in China since then it has taken the world by storm sprouting many different varieties with different shapes (long, medium and short grain) and cooking qualities (separated or sticky grains).  Just take a moment to think about all the foods you’ve ever eaten with rice as […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

It’s not just sugar that causes tooth decay! Tooth decay is caused by bacteria on our teeth producing acid that destroys the enamel. The various sugars in the foods and drinks we consume provide the bacteria with the fuel they need to create their destructive acids. It is a serious health problem worldwide which is […]

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News Briefs

News Briefs

Not all calories are created equal when it comes to body fat loss, but over the long term, it’s pretty close; Orange is the new black: ultra-beta-carotene-rich sweet potatoes combat vitamin A deficiency; fruit, veg and beta-carotene: 20 GI values. LOW CARB OR LOW FAT? Calorie for calorie, restricting dietary fat results in more body […]

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Food for Thought

Food for Thought

Brain Power “The popularity of the so-called paleo diet has brought unprecedented attention to the foods consumed by Stone Age or Paleolithic people,” writes Dr Darren Curnoe in The Conversation. The following extract is reproduced with permission. The paleo diet eliminates all grains, legumes and potatoes, yet there is plenty of evidence that humans have […]

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Food for Thought

Food for Thought

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 has a tendency to run in families. It occurs when our bones lose […]

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News Briefs

News Briefs

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 enriched plant “milks” from numerous nuts and grains and even a fruit (coconut). It’s a growth industry. Plant “milks” […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

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 quick and easy Friday dinner, or eggs and beans for a lazy Sunday […]

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Nicole Senior’s Taste of Health

Nicole Senior’s Taste of Health

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 there’s a lot to love about this humble food. Peas or beans? Chickpeas are a legume, meaning the plant fixes nitrogen […]

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What I eat: Shadia Jammal from Syria

What I eat: Shadia Jammal from Syria

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 background is Syrian and I’m proud of the wonderful ingredients and recipes in our cuisine. It is similar to that of other Middle Eastern […]

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In the GI News Kitchen This Month

In the GI News Kitchen This Month

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 stuffing that gives the meal a lovely low GI twist. While Chrissy’s Bolognese sauce helps up veggie intake and cut costs […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

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 healthy teeth and bones we need to last a lifetime. The 2007 Australian National […]

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Q&A with Jennie Brand-Miller

Q&A with Jennie Brand-Miller

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, fruit, milk or yoghurt were simple and starches found in foods like beans, rice, pasta, bread and sweet potatoes […]

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Food for Thought

Food for Thought

10 home truths about food and eating We cherry-picked these home truths (with permission) from Prof Robin Fox’s paper, Food and Eating: An Anthropological Perspective, that was published some twenty years ago and is as relevant today – possibly even more so. We have to eat; we like to eat; eating makes us feel good; […]

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News Briefs

News Briefs

Starting the day with porridge reaps healthy rewards; Dr Joanna shares her family’s favourite oatmeal porridge recipes and new GI values for nutritional supplements. Kids benefit from oatmeal for brekkie For a high-energy breakfast that sticks to your ribs, warms you up on a crisp day and keeps you firing till lunchtime, it’s hard to […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

What you need to know about weight loss formulas We all know that being physically active, buying fresh ingredients and cooking healthy homemade foods is the best recipe for long-term weight loss and maintenance. However, despite our best efforts, we don’t always have the time or inclination. Are there any real alternatives if you need […]

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Nicole Senior’s Taste of Health

Nicole Senior’s Taste of Health

Cabbage – A cruciferous classic Rich in vitamin C, vitamin K, folate and cancer-fighting phytochemicals, cabbage is one of those veggies you can enjoy in many different ways. Here are a couple of favourites. Sauerkraut Fermented foods are really hot right now and one of the most well known fermented foods is sauerkraut: fermented cabbage. […]

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What I eat: Milena Katz from Belarus

What I eat: Milena Katz from Belarus

Nicole Senior talks to Milena Katz, an Accredited Practising Dietitian, qualified high school science teacher and founder of Ahead In Health, a Sydney-based private practice and nutrition consultancy. What is your cultural background? It has been just over 25 years since I migrated to Australia from Belarus, a small country bordering Poland and Russia. When […]

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In the GI News Kitchen This Month

In the GI News Kitchen This Month

In the GI News Kitchen, Anneka Manning gets “oaty” with these winter fruits that pair up beautifully – their slightly tart flavour offset by the sweet, cinnamon-infused topping. In What’s for Dinner? Dr Joanna whips up pot stickers 3 ways. Black beans, also known as black turtle beans, are used extensively in South America and are […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

Make mine muesli I know many people skip it, but here at GI News we are great believers in it. What? Breakfast. We think it’s important and we recently covered a range of studies about its benefits in GI News. I certainly do the “mum” thing and tell my two that they need to eat […]

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Q&A with Jennie Brand-Miller

Q&A with Jennie Brand-Miller

Why are some oatmeal porridges low GI and others high? Oats make great porridge, becoming deliciously thick and creamy when you cook them thanks partly to their soluble fibre. We have tested various porridge oats over the years here at SUGiRS and we find they can range from low GI to rather high. Why the […]

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Food for Thought

Food for Thought

Selling us wellness. Many of us want to improve our health and stave off heart disease, type 2 diabetes and cancer by making better food choices. To help us do this, there’s an army of food manufacturers formulating healthier foods and beverages, publishers promoting health/fitness/diet programs and fads, and nutritionists and wellness warriors sharing their […]

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News Briefs

News Briefs

Add more fibre to your day and reduce diabetes risk; New GI values for pears, corn, tortilla, wraps and quinoa milk; enjoy good carbs and good protein for healthy aging; how foods and beverages are GI tested at SUGiRS. Fibre and diabetes risk Consuming greater quantities of dietary fibre reduces the risk of developing type […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

The claim game. Nutrient claims frequently adorn the labels of packaged foods and beverages, highlighting their nutritional benefits and are defined in Australian, New Zealand and European Union food laws, so companies making false claims can be prosecuted by food regulatory agencies if they are false or misleading. Let’s take a quick look at some […]

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Nicole Senior’s Taste of Health

Nicole Senior’s Taste of Health

Chocolate cannot mend a broken heart. Can you be addicted to chocolate? There’s a lot to love about chocolate. It is perhaps the most pleasurable food of all, combining the hardwired hot-buttons for human survival: fats and sugars. I reckon it would be in many people’s top 3 list of favourite foods. It’s also the […]

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In the GI News Kitchen This Month

In the GI News Kitchen This Month

This month there’s plenty of choice to celebrate our 10th anniversary. Starting with birthday treats, enjoy a single serve of Anneka Manning’s Honey-roasted pears with chocolate fudge sauce and pecan sprinkle or a slice of Johanna Burani’s Flourless chocolate hazelnut cake. To bean us up and kick start the day, there’s Chrissy Freer’s breakfast quesadillas […]

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What’s for Dinner

What’s for Dinner

Forget 5pm panic.  To celebrate our 10th anniversary issue Healthy Food Guide magazine is sharing 10 recipes with GI News readers packed with hunger-busting protein, wholesome carbs, fibre and flavour. Click on the photo and head over to their website for the recipe and nutritional analysis. Ingredient tip: Choose the low or lower GI options […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

Symbols and scores: signposts for making better choices. The GI Symbol is designed to help shoppers choose the healthier option, when comparing similar products in the supermarket and it therefore encourages shoppers to eat healthy carbs. Research shows that by focusing on low GI foods, people automatically improve their diet quality because it increases fibre, […]

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Q&A with Jennie Brand-Miller

Q&A with Jennie Brand-Miller

Jennie – I would have thought high fibre foods would naturally be low GI. Why aren’t they? Many people think that if a food is rich in fibre it will automatically be low GI, but that’s not the case at all. To begin with, there’s not just one type of dietary fibre. It has many […]

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Food for Thought

Food for Thought

Gastro, hypos and glucose It’s horses for courses. It’s popular these days to demonise sugars, but sometimes they provide the fast-acting carbohydrate that helps to save the day. Gastroenteritis and hypoglycaemia are two common conditions that can rapidly become medical emergencies and sugar (usually glucose) is just what the doctor ordered to get people back […]

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News Briefs

News Briefs

Why people with diabetes should learn to love lentils and other legumes; Bean up your meals; Are salty crisps/chips that come with health claims on the packet actually healthier? How about home-made crunch? Bean health benefits Replacing red meat with legumes (beans, peas, or lentils) improved fasting blood glucose, insulin, triglyceride levels, and LDL (“bad”) […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

Sugar intolerance: Why some people need to avoid certain sugars There are various forms of sugar intolerance – lactose intolerance or lactase deficiency, sucrase/isomaltase deficiency, and fructose malabsorption. People with any of these conditions must limit or avoid these sugars. Lactose intolerance or lactase deficiency: Lactose (a disaccharide of glucose + galactose) is the sugar […]

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Nicole Senior’s Taste of Health

Nicole Senior’s Taste of Health

Salmon I’ve always admired the amazing story of salmon reproduction and how they give up their life in order to lay their eggs. Apparently they go back to the same place they hatched which can involve a heck of a distance and an incredible smell memory to find their way. They show awesome strength and […]

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What I Eat

What I Eat

Nicole Senior talks to Dr Joanna McMillan. Dr Joanna is one of Australia’s favourite and most trusted health and wellbeing experts. She is a PhD qualified nutrition scientist, an Accredited Practising Dietitian, and a former fitness instructor, giving her the sound credentials required to help us all sort the wheat from the chaff of the […]

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In the GI News Kitchen This Month

In the GI News Kitchen This Month

Anneka Manning’s Salmon & roast vegetable frittatas • Kate McGhie’s Crisp-skinned salmon in What’s for Dinner • Johanna Burani shares her Sautéed dandelion greens in Italian Kitchen. ANNEKA MANNING’S FAMILY BAKING RECIPE Salmon and roast vegetable frittatas  Make sure you roast extra vegetables when making them for dinner for a quick and easy lunch or […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

Snacking made easy I have been reading a few articles this month and they all seem to centre around snacking. We often get asked what are the best healthy snack foods. You want to look for something that is nutrient dense, low GI, comes in small portions and easy to access so you dont go […]

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Q&A with Jennie Brand-Miller

Q&A with Jennie Brand-Miller

Jennie – Is it true that people with diabetes should eat snacks between meals and before going to bed? We are often asked about this. Some diet sheets for people with diabetes include snacks. This is usually because people with diabetes taking some types of insulin or tablets may need a carbohydrate snack between meals […]

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Food for Thought

Food for Thought

Paleo for babies? Back in March, a paleo cookbook aimed at “new mums, toddlers and babies” was pulled from production just days before it was due to hit the shelves. This was after the Australian Women’s Weekly raised the alarm over some of its recipes and leading health and medical organisations subsequently confirmed that the alternative baby […]

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News Briefs

News Briefs

Mum’s milk best for baby; It takes a village to raise a child; Eight steps for giving baby the best start; Beating the allergy epidemic.   Mum’s milk best for baby “Before the invention of bottles and formula, wet nursing was the safest and most common alternative to breastfeeding by the natural mother” writes Emily […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

How much added sugar is in that? The World Health Organization recommends we reduce our daily intake of free sugars (that means added sugars not the sugars naturally in foods like fruit or milk and yoghurt) including glucose (dextrose), fructose, and sucrose (table sugar) to no more than 10% of energy to reduce the risk […]

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Nicole Senior’s Taste of Health

Nicole Senior’s Taste of Health

Daily bread Bread: Gosh, where do I start? It is called the staff of life; our daily staple. Bread is THE archetypal food. In the Bible “give us this day our daily bread” means give us the food we need to live. There is universality about bread everyone understands. I can’t think of anywhere in […]

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In the GI News Kitchen This Month

In the GI News Kitchen This Month

Anneka Manning’s Baked crispy fish pieces on the table in 20 • Dr Joanna’s Easy chicken stir-fry in What’s for Dinner • Johanna Burani shares her Chickpea stew with couscous in Italian Kitchen. Anneka Manning’s Family Baking Recipe Baked crispy fish pieces on the table in 20 Most kids love fish fingers. So do parents. […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

The family bread basket Bread for breakfast, packed lunches and on weekend dinners – yes we get through a lot of bread in our household. I am not sure if it’s my English ancestry coming out but we can eat up to three loaves a week not including the sourdough we buy on the weekend. […]

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Q&A with Jennie Brand-Miller

Q&A with Jennie Brand-Miller

I’ve been overweight all my life, even as a child, but my sister (18 months older) is slim and petite: same parents, same diet. But she was breastfed and I wasn’t because Mum was unwell after I was born. Would breastfeeding make that difference? I am pregnant now and wondering if I really want to […]

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Food for Thought

Food for Thought

The Tables Of Our Lives – “The table is essential to our lives,” says food writer Kate McGhie. “Tables remind us of food that’s been prepared and served on them, people who have eaten there, debates they have hosted, lasting friendships they have fostered and where homework was studiously undertaken. It also reminds us of family rules and rituals: Saying Grace, sitting up straight, elbows off the table, cleaning the plate (think of the starving children in Africa…)”

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News Briefs

News Briefs

Star ratings: Australia’s Health Star Rating system is here • The nip and tuck of baking packet mixes for muffins, muesli bars and protein balls for lunch boxes – how many “stars” do they get? • Queensland students: cooking in a class of their own   STAR RATINGS Australia’s voluntary Health Star Rating (HSR) system […]

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Perspectives with Alan Barclay

Perspectives with Alan Barclay

What 5 percent and 10 percent added sugars look like in an overall healthy diet. In its latest guidelines, the World Health Organization (WHO) recommends that adults and children reduce their daily intake of free sugars (that means added sugars not the sugars naturally in foods like fruit or milk) – including glucose, fructose, and sucrose (table sugar) – […]

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Putting Fun into Fitness with Emma Sandall

Putting Fun into Fitness with Emma Sandall

Diversify! Gyms these days are wisely offering people a variety of exercise choices because they understand that people get bored. And quite quickly. Not only do people get bored. But bodies get complacent. Without a personal trainer breathing down your neck, unintentionally, we find easy ways around things. The body quickly becomes accustomed to a pattern so that it no longer […]

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Nicole Senior’s Taste of Health

Nicole Senior’s Taste of Health

In this month’s Taste of Health, we investigate the versatility, style and substance of red kidney beans • In ‘What I eat’ Nicole Senior talks to nutrition expert Ines Astudillo about her Chilean cultural background, traditional foods and eating habits. Red kidney beans: style and substance. Raw (dried) red kidney beans (Phaseolis vulgaris) are beautiful. Their deep […]

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In the GI Kitchen

In the GI Kitchen

Anneka Manning’s Honey and nut muesli bars • Dr Joanna’s Lamb and red bean cocotte in What’s for Dinner • Johanna Burani shares her Tuna and bean salad in Italian Kitchen. Anneka Manning’s Family Baking Recipe Honey and nut muesli bars This recipe is based on one from Supergrains by Chrissy Freer, published by Murdoch Books […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

One dish dinners…. Getting the kids to eat a balanced meal is always a challenge as they have their favourite dishes (or in our case parts of dishes) and want the same things week after week – tuna bake three weeks in a row! The other challenge with young kids is that if you want […]

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Q&A with Prof. Jennie Brand-Miller

Q&A with Prof. Jennie Brand-Miller

You often talk about “eating to appetite”. I would have thought counting calories would be more helpful when you want to lose weight? If your goal is significant weight loss (e.g. 10% of your current weight) over a short period of time (6–8 weeks), then you will need to halve your normal intake of calories […]

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Food for Thought

Food for Thought

The palaeolithic diet and the unprovable links to our past. We hear and read a lot about how a diet based on what our Stone Age ancestors ate may be a cure-all for modern ills. But can we really run the clock backwards and find the optimal way to eat and live? Or is it largely […]

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What’s New?

What’s New?

Activity trumps weight-loss for health • Are we sitting on a major health risk? • Something is better than nothing when it comes to being active • Walking groups work. Activity trumps weight-loss for health. A brisk 20-minute walk each day could be enough to reduce an individual’s risk of early death, according to new research in the American […]

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Perspectives with Alan Barclay

Perspectives with Alan Barclay

Free-from foods and fads. Foods, drinks, meals and diets that are free from a particular allergen, nutrient, or ingredient are becoming increasingly popular – so much so that there is now an annual “free-from” food expo that is growing fast according to its organisers. Indeed, “free-from” claims have been the most popular nutrition claims on […]

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Putting Fun into Fitness with Emma Sandall

Putting Fun into Fitness with Emma Sandall

What is the plantar fascia and why does it matter? Fascia is connective tissue fibres, mostly made of collagen, that form sheets or bands beneath the skin to attach, stabilise, enclose, and separate muscles and other internal organs. Underneath our feet we have a tough layer of fascia called the plantar fascia. It is made […]

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Nicole Senior’s Taste of Health

Nicole Senior’s Taste of Health

The term “superfood” is over-used, but in the case of lentils it is true. Growing up, my favourite meal on a chilly evening was my Mum’s lentil soup. Mum was born in Spain, and she grew up with the same dish made by her mother. I’ve since shared the recipe with others and they’ve loved […]

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In the GI Kitchen

In the GI Kitchen

Efendy chef and owner Somer Sivrioglu’s Purslane and ancient grains stew (Piririm asi) • Dr Joanna’s Oregano lamb chops with Greek salad in What’s for Dinner • Johanna Burani shares her Feel-better lentil soup recipe in Italian Kitchen. Adventures in Turkish cooking with Somer Sivrioglu and David Dale Purslane and ancient grains stew (Piririm asi) […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

Where to start when looking for low GI, gluten free options Our aim here at the Glycemic Index Foundation is to show you how easy it is to incorporate the principles of low GI eating into your everyday meals. Finding low GI, gluten-free foods is easier these days as there is a much wider choice […]

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Q&A with Prof. Jennie Brand-Miller

Q&A with Prof. Jennie Brand-Miller

I have been reading that manufacturers are reducing the amounts of added sugars in foods. Do they replace them with anything? Yes, it’s true that many manufacturers are reducing the amount of sugars (sucrose, glucose and fructose) that they add to processed foods and beverages. And yes, they generally replace sugars or honey with something […]

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Food For Thought

Food For Thought

Aligning Nutrition, Calories and Enjoyment Australia’s Healthy Weight Week (16–22 February) is an initiative of the Dietitians Association of Australia to encourage us to kick-start healthy eating habits to achieve and maintain a healthy weight. This reminded us of a thought-provoking blog a couple of years back by Prof Arya Sharma who pointed out that […]

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What’s New?

What’s New?

Scientists create a new ingredient that can be added to foods that will make you feel fuller for longer • Don’t bolt your food: the growing evidence that eating more slowly will help lower your blood glucose response to a variety of carb-containing foods • Run rodent: what can happen when you feed mice far […]

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Perspectives With Alan Barclay

Perspectives With Alan Barclay

How do you find out about the carbs in processed foods? In processed foods from bread and breakfast cereal to pre-prepared meals, you have to read the label to find out how much carbohydrate you are eating and what sort of carbohydrate it is. Here I am talking about the information (often in small print) […]

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Putting Fun Into Fitness With Emma Sandall

Putting Fun Into Fitness With Emma Sandall

Pregnancy and Fitness Naomi Pendergast is a personal trainer and Director of Roman Pilates. She specialises in working with pregnant women and young mothers and recently had her first baby. “Developing a strong, stable, and balanced body during pregnancy made the whole experience a much more enjoyable one for me. It eliminated a lot of the […]

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Nicole Senior’s Taste of Health

Nicole Senior’s Taste of Health

The Sauce on Tomatoes. Fresh tomatoes are always on my shopping list and kept in the fruit bowl (not the fridge) for maximum flavour (and because they never last long enough to go off). People say ‘fresh is best’ and raw food-ists go on about how cooking destroys much of the health benefits of fresh […]

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In the GI Kitchen

In the GI Kitchen

Anneka Manning’s Tomato and Pumpkin Pizza in Family Baking • Dr Joanna’s Osso Bucco with Rich Tomato Eggplant Bake in What’s for Dinner • Johanna Burani shares her cousin Margherita’s passata di pomodori recipe in Italian Kitchen. Anneka Manning’s Family Baking Tomato and Pumpkin Pizza This is a terrific pizza recipe and it’s particularly fun […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

Back to School and Getting the Family Back on the Healthy Dietary Track. When everyone is on holiday (especially over the summer) it can become increasingly hard to watch what the kids are eating, especially those indulgent foods that family and friends keep offering them simply on the basis that “it’s the holidays!” So I […]

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Q&A with Prof. Jennie Brand-Miller

Q&A with Prof. Jennie Brand-Miller

I have just been diagnosed with pre-diabetes. I am absolutely devastated. I feel like crying. Does this mean I will get diabetes (my Dad has it)? Or can I stop this in its tracks? At the University of Sydney we are running a study to identify the most efficient lifestyle intervention pattern for preventing type […]

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Food for Thought

Food for Thought

Nicole Senior takes a good look at the very large pink elephant in the room. Let’s talk about alcohol – the very large pink elephant in the middle of the room that no one seems to be looking at. There’s endless talk about carbs being fattening and sugar being poison, but we don’t hear much […]

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What’s New?

What’s New?

Is breakfast necessary? Leptin and blood pressure – is there a link?? Our thoughts on new research that indicates that a low glycemic diet does not improve insulin sensitivity, lipid levels or blood pressure – it claims… It’s become dietary dogma that you’ve gotta have breakfast before heading off for the day. But to put it […]

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Perspectives with Alan Barclay

Perspectives with Alan Barclay

What are quality carbs? Carbohydrate is the macronutrient currently under the spotlight as health professionals look for reasons why rates of overweight, obesity and type 2 diabetes continue to rise around the globe in both developed and developing nations. Many popular diet book writers, and even some scientists, are advising people to severely limit or […]

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Putting Fun into Fitness with Emma Sandall

Putting Fun into Fitness with Emma Sandall

Ballet barre – Ballet barre fitness programs are very popular these days, especially with women. I spoke with Renee Scott, founder of Barre Attack, about the benefits of these programs and how and why she devised her own method. Renee owns Balance Moves Pilates and Barre Studio in the heart of Bondi and travels all […]

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Nicole Senior’s Taste of Health

Nicole Senior’s Taste of Health

Having a crush on garlic! This month’s focus is all about garlic and the many uses and therapeutic benefits that it has to offer (and how to get rid of that garlic breath). Nicole also interviews Hanan Saleh in our new section ‘What I Eat’ who gives us some insight into a typical Egyptian menu, of course featuring […]

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In the GI Kitchen

In the GI Kitchen

In the kitchen this month Anneka Manning shows us how to roast garlic, dinner at Dr Joanna’s house is delicious lean and mean turf burritos perfect for all the boys in her family and Johanna Burani shows us how to make a Sicilian garlic sauce (Agliata) to add to your favourite dish. Enjoy. Anneka Manning’s […]

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News from the GI Foundation

News from the GI Foundation

Get into shape with the CSIRO Total Wellbeing Diet NOW online. The GI Foundation has teamed up with the CSIRO to provide the new, personalised 12-week on-line Total Wellbeing Diet weight-loss program that includes a wide range of low GI carbohydrate foods and meals to help you manage hunger and cravings. I caught up with […]

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Q&A with Prof. Jennie Brand-Miller

Q&A with Prof. Jennie Brand-Miller

Many of the studies you write about in GI News talk about “insulin resistance” and “insulin sensitivity”. Can you explain these terms in a really simple way? Insulin is a hormone that plays several critical roles in our health and wellbeing. It’s been called the master hormone because it regulates so many things, including our […]

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