University of Sydney News

University of Sydney News

In this section we will be covering news from the University of Sydney Nutrition Faculty as well as the Charles Perkins Centre. We will also highlight the partnership with the Glycemic Index Foundation and their initiatives including the GI Symbol Program and CSIRO Total Wellbeing Diet. GLYCEMIC INDEX FOUNDATION The Glycemic Index Foundation (GIF), a […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

A festive hamper A festive hamper makes a great gift. There are many prepacked ones around, but choosing the products yourself for family, friends and work colleagues makes it so much more personal and meaningful. It’s also fun to do. Gourmet food is always a good choice as are baskets or boxes of flawless fruit […]

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In the GI News Kitchen

In the GI News Kitchen

Don’t be coconut shy in your cooking. Try Kate Hemphill’s light and easy Coconut, Chicken & Mango Salad or Anneka Manning’s Rhubarb & Pear Coconut Crumble. And in GI Foundation News use up those leftovers with Quick Pearl Couscous with Leftover Roast Meat or Chicken.  STICKS, SEEDS, PODS AND LEAVES  Kate Hemphill’s light and easy […]

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Keep Good Carbs and Carry On

Keep Good Carbs and Carry On

Don’t be Coconut Shy. Antonio Pigafetta was one of the eighteen men who made it back to Spain in 1522 out of the 237 who had set out three years earlier with Ferdinand Magellan. It is thanks to his journal (and survival) that we know so much about Magellan and the first circumnavigation of the world […]

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Heartfelt Health with Nicole Senior

Heartfelt Health with Nicole Senior

Everything in Moderation, including Indulgence. With the festive season upon us, I thought I’d explore the notion of indulgence. My first stop: the dictionary. An indulgence is defined as yielding to somebody’s wish, something allowed as a luxury, or a kind or tolerant attitude toward somebody. I had no idea this one word would yield […]

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Q&A with Prof Jennie Brand-Miller

Q&A with Prof Jennie Brand-Miller

Why does Chocolate have a Low GI? Although most chocolate has a relatively high added sugar content, it doesn’t have a big impact on your blood glucose levels. In fact, the average GI is around 45 because the high fat content slows the rate that the sugars are released from the stomach into the intestine, […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

Dressing Up Discretionary Foods. You’ll be familiar with the traditional five food groups – breads and cereals; fruits, vegetables and legumes; meat, poultry and seafood; milk, yoghurt and other dairy foods and fats and oils. These are the core foods we should be eating every day because they provide us with all the protein, fat, […]

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News Briefs

News Briefs

Ted Kyle from ConscienHealth looks at a recent case of biased research on research bias; Science needs civility in debates about food and health if we are to solve the challenges of chronic diseases such as obesity, cardiovascular disease, and type 2 diabetes; Putting soda taxes to the test: Ted Kyle reports. BIAS DATA DEFIES […]

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Food for Thought

Food for Thought

Guilt-Free – It’s Marketing not Health and it’s not Helpful. “We’re craving … coconut whip. Whip up a guilt-free coconut dessert for an easy treat. Place a can of coconut cream in the fridge overnight to separate the cream and the liquid, then remove the firm cream from the top of the can and add it […]

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Sydney University News

Sydney University News

The University of Sydney. In this section we will be covering news from the University of Sydney Nutrition Faculty as well as the Charles Perkins Centre. We will also highlight the partnership with the Glycemic Index Foundation and their initiatives including the GI Symbol Program and CSIRO Total Wellbeing Diet.  GLYCEMIC INDEX FOUNDATION The Glycemic […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

Give your gut bugs the low GI goods. As you have read in this issue of GI News, a healthy gut microbiota needs dietary diversity. We thought we’d show you how to feed your bugs throughout the day with fibre-rich low GI foods that carry the GI Symbol. Breakfast: Uncle Toby’s steel-cut oat porridge with […]

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In the GI News Kitchen this Month

In the GI News Kitchen this Month

Cornersmith. Cornersmith is a family business with two cafes, a picklery, and a cooking school in Sydney’s inner West, plus a cookbook for all to enjoy. Owners Alex Elliott-Howery and James Grant believe in ethical food production, sustainable business practices and community engagement. In this issue of GI News, their publisher, Murdoch Books, shares a […]

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Keep Good Carbs and Carry On

Keep Good Carbs and Carry On

Fermented Veg.  Before there were cans, fridges or freezers, our forebears fermented fruit, vegetables, grains and dairy foods to prevent them from spoiling. Through trial and error, they worked out which bacteria and/or yeasts (microorganisms) would turn their harvest into flavoursome foods and drinks for the pantry shelf and have on hand to feed the […]

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Heartfelt Health with Nicole Senior

Heartfelt Health with Nicole Senior

Carbs and your health. Carbohydrates – especially dietary fibres and resistant starch – are important for a healthy gut and happy gut microbiota but the types of carbs you eat are important for your heart as well. It’s well known the types of fats you eat are very influential on your cholesterol levels but less […]

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Q&A with Prof Jennie Brand-Miller

Q&A with Prof Jennie Brand-Miller

Why do fermented foods have a low GI? One reason many fermented foods are beneficial to health is the production of organic acids such as lactic acid, acetic acid (the same acid as in vinegar), etc. These are by-products of the fermentation process when the bacteria/yeast metabolise the carbohydrates (sugars and starches) in the food or drink. […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

Microbiome and type 1 diabetes. The number of people developing type 1 diabetes has increased significantly since 1945. Finland has the highest rates in the world, with more than 60 cases per 100,000 people a year. Karelia, a region in Finland that crosses into Russia, is where it gets interesting. There is a 5- to […]

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News Briefs

News Briefs

Healthy people have diverse gut microbiota while reduced microbiotic richness is associated with type 2 diabetes, obesity and inflammatory bowel disease; Changing your diet changes your microbiome; Have we provoked the bugs in our gut? Ted Kyle reports; What your poo says about your health. A HEALTHY GUT MICROBIOTA NEEDS DIETARY DIVERSITY Changes in farming […]

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Food for Thought

Food for Thought

Getting to the guts of the matter. Our gut does more than help us digest food; the bacteria that call our intestines home have been implicated in everything from our mental health and sleep, to weight gain and cravings for certain foods. RMIT’s Prof Robert Moore gets to the guts of the matter and explains […]

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University of Sydney News

University of Sydney News

THE UNIVERSITY OF SYDNEY In this section we will be covering news from the University of Sydney Nutrition Faculty as well as the Charles Perkins Centre. We will also highlight the partnership with the Glycemic Index Foundation and their initiatives including the GI Symbol Program and CSIRO Total Wellbeing Diet.  The Diabetes and Dementia Symposium […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

Sandwiches – one of the first fast foods. We don’t exactly know how long sandwiches been around but the first reference in a cookbook is in Charlotte Mason’s The Lady’s assistant for regulating and supplying her table, containing one hundred and fifty select bills of fare (1773). The sandwich was certainly named after John Montague, […]

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In the GI News Kitchen

In the GI News Kitchen

The best of berries and seeds this month with simple and satisfying recipes from Veronica Cuskelly and Simon Bajada.  Eat to Beat Cholesterol. These delicious crepes make the most of coconut’s delightful texture and taste. The recipe is reproduced from the latest (it’s the third if you are counting) edition of Nicole Senior’s Eat to […]

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Keep Good Carbs and Carry On

Keep Good Carbs and Carry On

Berries Doubtless God could have made a better berry, but doubtless God never did” said Dr William Butler back in 1621. Of course we aren’t alone when it comes to fondness for berries and berrying. When North America’s black bears find a patch or bush, they will spend hours delicately plucking them one at a […]

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Heartfelt Health with Nicole Senior

Heartfelt Health with Nicole Senior

Top four cholesterol beaters. Last month I wrote that blood cholesterol is still an important risk factor to manage, and the right diet can really help whether your doctor has prescribed cholesterol-lowering medication or not. And the European Society of Cardiology agrees in their latest guidelines for the management of high cholesterol. They suggest all […]

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Q&A with Prof Jennie Brand-Miller

Q&A with Prof Jennie Brand-Miller

I have read that we should be basing our diet mostly on plant foods for good health. But I have also read that a moderate protein diet will keep us feeling fuller for longer and help us maintain a healthy weight. Can you give me some tips on which low GI plant foods provide protein […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

Social drinking While water is an essential nutrient (it is required in amounts that exceed our body’s ability to produce it), in most parts of the world, the consumption of a wide variety of beverages is also an important component of our social lives. We are just as likely to meet friends or family over […]

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News Briefs

News Briefs

Kevin Klatt of Nutrevolve explores the issue of funding nutrition research and potential conflicts of interest; Ted Kyle of Conscienhealth reports on reducing kids’ sugar intake, sweeteners and food terrorism and our fat pets. Funding Nutrition Research and Conflicts of Interest. A recent JAMA Internal Medicine piece reviewed the Sugar Industry’s influence of nutrition science back in […]

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Food for Thought

Food for Thought

Milky way marketing: To A2 or not to A2? Supermarket milk in Australia costs $2 a litre. That’s great for families, but not so great for dairy farmers’ incomes. However, say Andrea Koch and Alex McBratney; “adding information about how food is produced can transform Australia’s low-cost commodities into highly value-added products.” They make the […]

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The University of Sydney News

The University of Sydney News

In this section we will be covering all you need to know about GI Testing, the partnership with the Glycemic Index Foundation and their initiatives including the CSIRO Total Wellbeing Diet, the new Slimtember initiative and the GI Symbol Program. We have also included links to The Boden Institute at the University of Sydney for any […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

A pocketful of rye. Step out of your wheaty comfort zone and try rye bread. It has all sorts of good nutrition things going for it in the vitamin and mineral department and many rye breads are low or lower GI. You’ll find there’s plenty of choice from traditional rye breads made with a sourdough […]

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In the GI News Kitchen

In the GI News Kitchen

Recipes from Veronica Cuskelly and Anneka Manning make it easy to whip up a meal with fish that doesn’t cost a fortune and that the whole family will love. EAT TO BEAT CHOLESTEROL These easy fish cakes are a good source of omega-3 fats. The recipe is reproduced from the latest (it’s the third if […]

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Keep Good Carbs & Carry On

Keep Good Carbs & Carry On

Rye. Finland in July. Midsummer. Fields and ripening fields of rye, dense rye sourdough from “The Bakery in the Woods” with hot smoked salmon for lunch and toasted and topped with wild bilberry jam at breakfast or with the golden chanterelles gathered in the woods. As a bonus to its flavour and texture, rye bread […]

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Heartfelt Health with Nicole Senior

Heartfelt Health with Nicole Senior

Does blood cholesterol even matter any more? You might have heard the conspiracy theories about cholesterol. They say concern about high cholesterol is a story made up by Big Pharma to sell more drugs. I’m not happy about the billions spent on cholesterol-lowering drugs either (diet works too), but that doesn’t mean your cholesterol level […]

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Q&A with Prof Jennie Brand-Miller

Q&A with Prof Jennie Brand-Miller

My Mum’s overweight so is my Gran (Mum’s mum) and so am I. Friends say that it must be our genes and we must have a slow metabolism? If that’s the case, what can I do about it? There is plenty of evidence to back up the idea that our body weight and shape is […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

How much sugar is in that? As most people know these days, the latest advice from the World Health Organisation is to keep average free sugars consumption to less than 10% of energy (kilojoules or calories) to help reduce the risk of developing tooth decay and to limit “empty calories” which may contribute to unwanted […]

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News Briefs

News Briefs

Prof Steve Simpson. “Conventional thinking which demonises fat, carbohydrate or sugar in isolation as causes of the obesity crisis has now run its course; What you need to know about the sugar–fat seesaw; What’s all the talk about slow metabolism? Time to stop dumping on potatoes says Ted Kyle of ConscienHealth.  TIME TO END THE […]

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Food for Thought

Food for Thought

What you need to know about fat. In 1927, Harvard Medical School Professor Elliot P. Joslin wrote: “With an excess of fat, diabetes begins, and from an excess of fat, diabetics die.” Excess body fat – particularly around the waistline – definitely contributes to the development of type 2 diabetes. And we now have good […]

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The University of Sydney News

The University of Sydney News

In this section we will be covering all you need to know about GI Testing, the partnership with the Glycemic Index Foundation and their initiatives including the GI Symbol Program and CSIRO Total Wellbeing Diet. We have also included links to The Boden Institute at the University of Sydney for any readers who are based […]

read more

Glycemic Index Foundation News

Glycemic Index Foundation News

Jump start your day. A healthy low GI breakfast not only jump-starts your metabolism, it can prime it to burn fat and help to reduce day-long insulin levels. There aren’t fixed rules about when to have breakfast. It’s flexible, it’s just the first eating occasion of the day whether you sit down with the family, […]

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In The GI News Kitchen

In The GI News Kitchen

It’s “bar” food this month. Fruit and nut bars that is. Made with real whole food ingredients and ideal for lunch boxes or snacks. As Anneka and Chrissy both say: “Making your own means you know exactly what goes into them.”  GOOD FAMILY FOOD Tasty, nourishing, sustaining, easy to prepare and not hard on the […]

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Keep Good Carbs and Carry On

Keep Good Carbs and Carry On

Noodles. Noodles have long been a staple food in Asia and in parts of Europe (Poland and Hungary for example have a wide variety of noodles both egg and flour/egg flour potatoes noodles served with roasts, stews, sauces, soups). These days, their meals-in-minutes value has boosted their popularity – serving them with fish, chicken, tofu […]

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Heartfelt Health with Nicole Senior

Heartfelt Health with Nicole Senior

Is butter better? Keeping with the theme of “who can you trust?”, it’s important not to believe everything you read or see on a screen. Myths and misinformation gain traction when we just swallow headlines holus bolus. A recent case in point is a systematic review and meta-analysis on butter consumption and the risk of […]

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Q&A with Prof Jennie Brand-Miller

Q&A with Prof Jennie Brand-Miller

I know that the GI is based on individual foods. But what about whole meals – meat and three veg? Does the GI still apply? Are the numbers the same? The GI was introduced back in 1981 to rate the glycemic character of the carbohydrate in individual foods like bread, breakfast cereal, rice, pasta, apples […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

Protein: Be fussy where you get it. Our protein intake is up, but not from wholesome core foods – it’s from discretionary foods packed with refined proteins. Compared to carbohydrates (and to a lesser extent fats), proteins are being promoted as the nutritional “good guys” by food faddists and food industry alike. In affluent parts […]

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News Briefs

News Briefs

People consuming pasta in a population following a Mediterranean diet were less likely to have obesity; Exposing exposé films/programs on food/health/obesity – documentary filmmaking is an art form, not just-the-facts testimony that would pass muster in a court of law; Commercial protein bars/balls/bites are typically highly refined products providing few other nutrients apart from protein typically extracted […]

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Food for Thought

Food for Thought

Protein is hot. It’s being added in truckloads to highly processed products throughout the grocery store, especially the snack aisle and its star money-spinner – the high protein/low carb bar. We take a look at protein (what it does and what whole foods provide it) in Food for Thought and in What’s New? we check […]

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University of Sydney News

University of Sydney News

In this section we will be covering all you need to know about GI Testing, the partnership with the Glycemic Index Foundation and their initiatives including the GI Symbol Program and CSIRO Total Wellbeing Diet. We have also included links to The Boden Institute at the University of Sydney for any readers who are based […]

read more

Glycemic Index Foundation News

Glycemic Index Foundation News

Raising food smart kids – Round 2. The age old question (one of them) what do children need to eat? With the seemingly vast amounts of energy kids use up during the day that is often only replaced with a small amount of food, you need to ensure that what they do eat is nutrient […]

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In the GI News Kitchen

In the GI News Kitchen

Check out Hit100’s Doctor Meets Chef Corn fritters and tomato salsa and two recipes from The Low GI Family Cookbook Anneka Manning’s Chicken curry with chickpeas, pumpkin and spinach and Full-of-fruit muffins in GI Foundation News with Dianna Crisp. GOOD FAMILY FOOD Tasty, nourishing, sustaining, easy to prepare and not hard on the wallet: Anneka’s […]

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Eat Good Carbs and Carry On

Eat Good Carbs and Carry On

Chickpeas. Chickpeas are the chameleons of the food world blending into the background in a smorgasbord of dishes says chickpea fan Nicole Senior. They’re great in curries, soups, stews and salads. They are probably most famously used to make hummus, a dip that is great with fresh vegetable sticks (crudités) and used as a sauce/topping […]

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Heartfelt Health with Nicole Senior

Heartfelt Health with Nicole Senior

In matters of the heart, who can you trust?  It’s no surprise that many people find the science of nutrition confusing. They hear conflicting advice and take the easiest path of switching off altogether. Or worse, they are led down the garden path by people that seem believable, trustworthy and nice. And they’re on the […]

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Q&A with Prof Jennie Brand-Miller

Q&A with Prof Jennie Brand-Miller

I have heard that a person’s glucose tolerance may vary from day to day by as much as two-fold. How come? Is the GI still relevant? Why a person’s glucose tolerance varies is not clear, but we can point to varying pancreatic beta-cell responsiveness and insulin sensitivity, factors that are beyond anyone’s control. The beta […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

Stop the nutrient blame game. Rates of overweight, obesity and associated conditions like type 2 diabetes are increasing around the world. There are literally hundreds of potential reasons why we are gaining weight as a species, but the quality and amount of foods and drinks that we consume habitually tend to be scrutinised the most, […]

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News Briefs

News Briefs

America’s new food label and why the focus on 50 grams added sugars; Non-nutritive sweeteners and weight gain (rat study); New GI values: Van der Meulen Pumpernickel Wholegrain Rye; Biggest sister wins: meerkats and competitive eating.  AMERICA’S NEW FOOD LABEL  “The new nutrition facts label is now final, putting added sugar in the crosshairs for […]

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Food for Thought

Food for Thought

TRUST ME I’M A … DOCTOR … A CELEBRITY… AN INDEPENDENT NUTRITIONIST … A PERSONAL TRAINER … With so many “experts” on food, diet and health grabbing the headlines and twittersphere with their dictats, reveals and PJs (personal journeys), it’s no wonder there’s a whole world of confused consumers wondering what to put into their […]

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University of Sydney News

University of Sydney News

In this section we will be covering all you need to know about GI Testing, the partnership with the Glycemic Index Foundation and their initiatives including the GI Symbol Program and CSIRO Total Wellbeing Diet. We have also included links to The Boden Institute at the University of Sydney for any readers who are based […]

read more

Glycemic Index Foundation News

Glycemic Index Foundation News

Raising food smart kids. My daughter opened a fortune cookie on the weekend and the words of wisdom were “make it happen” which I thought was a great mantra for their netball team but it got me thinking that when it comes to my family’s own health and wellbeing I need to do the same […]

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In The GI News Kitchen this Month

In The GI News Kitchen this Month

It’s family fare this month in GI News. Check out Anneka Manning’s Roasted Vegetables and Quinoa Salad; Hit100’s Doctor Meets Chef Chicken Tikka Masala here and Salmon and Pasta Pie from The Low GI Family Cookbook in GI Foundation News with Dianna Crisp.  GOOD FAMILY FOOD Tasty, nourishing, sustaining, easy to prepare and not hard […]

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Keep Good Carbs and Carry On

Keep Good Carbs and Carry On

Sweet Corn. Sweet corn or maize is a type of grass that grew in the Americas long before Christopher Columbus arrived on the scene. It’s a versatile food we enjoy as both a fresh vegetable (cobs and kernels and baby corn) and a grain (polenta, corn grits and hominy grits). Its seeds (kernels) are rich […]

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Heartfelt Health with Nicole Senior

Heartfelt Health with Nicole Senior

‘Go with the good’ – More carrot, less stick. The world has been a-twitter about the results of a new study showing it may be most important to eat enough heart-friendly foods than banning less-healthy treats. This is hardly unexpected to us at GI News and it sounds very much like our overall approach to […]

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Q & A with Prof Jennie Brand-Miller

Q & A with Prof Jennie Brand-Miller

I am 3 months pregnant. I eat a healthy diet, I don’t have a sweet tooth and I like to be active, but I have always been overweight and I am concerned that I might be at risk of gestational diabetes. Should I diet? How much weight can I safely gain and what’s the best […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

Diabetes – Levels of evidence. In Food for Thought in this issue of GI News, we discuss what evidence-based means. To help people to really understand the concept, it’s useful to consider some examples of randomised controlled trials, epidemiological studies and animal studies relating to the risk of developing type 2 diabetes, given its rapidly […]

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News Briefs

News Briefs

Preconceived ideas, dogma, and biases dominate the topic of obesity says Prof Arya Sharma • Diet soda is definitely not fashionable these days. But does fashion plus an observational study add up to a sound basis for recommending what to drink in pregnancy asks ConscienHealth’s Ted Kyle? 7 widespread misconceptions about obesity. Preconceived ideas, dogma, […]

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Food for Thought

Food for Thought

Coming clean on food & health. When surveying the groaning shelves of food-health-diet cookbooks, ponder Nigella Lawson’s take-home and take-to-heart message from the introduction to her new cookbook, Simply Nigella. “What I hate” she writes “is the new age voodoo about eating, the notion that foods are either harmful or healing, that a good diet […]

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The University of Sydney News

The University of Sydney News

In this section we will be covering all you need to know about GI Testing, the partnership with the Glycemic Index Foundation and their initiatives including the GI Symbol Program and CSIRO Total Wellbeing Diet. We have also included links to The Boden Institute at the University of Sydney for any readers who are based […]

read more

Glycemic Index Foundation News

Glycemic Index Foundation News

Kick start your day with a speedy breakfast As the first meal of the day, breakfast breaks the overnight fast, jump-starts your metabolism and generally gets you going, replenishing your vital reserves of carbohydrate, fat and protein, along with vitamins and minerals, to energise your day. Other breakfast benefits include better blood glucose and insulin […]

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In the GI News Kitchen this Month

In the GI News Kitchen this Month

Enjoy the perfect portions of these tasty individual serves: Anneka Manning’s creamy custard bread puddings, Hit100’s little cottage pies and from The Low GI Vegetarian Cookbook, stuffed eggplant (aubergine), tomatoes and capsicums (peppers). Good Family Food. Tasty, nourishing, sustaining, easy to prepare and not hard on the wallet: Anneka’s family fare ticks all the right […]

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Keep Good Carbs and Carry On

Keep Good Carbs and Carry On

Beans. By filling bellies, tasting good and keeping for a long time, beans take out the plant food trifecta. So it’s not surprising our savvy forebears made the most of them millennia ago in the Old World and the New. They are certainly brimming over with good things including slow-digesting carbs, fibre, vitamins, minerals and […]

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Heartfelt Health with Nicole Senior

Heartfelt Health with Nicole Senior

Here, I’ll be focusing on good food and good living for heart health throughout 2016. Each month, I’ll bring you news you can use and ideas to inspire you to look after your heart. Whether it’s high cholesterol, high blood pressure, high blood glucose, a big belly or the whole darn lot, you’ll find advice, […]

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Q&A with Prof. Jennie Brand-Miller

Q&A with Prof. Jennie Brand-Miller

I have type 2 diabetes. How much carbohydrate should I aim for each day? I have read that very low carb diets make it easier to manage blood sugar. Are there any problems with them?  How much carbohydrate a day? This depends on many things including your body size, age, gender, plus how active you […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

Reducing Blood Pressure.  Cardiovascular diseases (CVDs) include heart disease, stroke and other blood vessel diseases. According to the World Health Organisation more people die each year from CVDs than from any other cause. The latest estimates from 2012 indicate that 17.5 million people died from CVDs, representing nearly ⅓ (31%) of all deaths globally. Along […]

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News Briefs

News Briefs

The health benefits of properly planned plant-based vegetarian or vegan diets for people with type 2 diabetes – 4 studies from PCRM’s Dr Neal Barnard who has undertaken a number of studies looking specifically at the benefits of vegetarian and vegan diets for people with type 2 diabetes. THE VEG ADVANTAGE. The evidence is piling […]

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Food for Thought

Food for Thought

Can Pre-Diabetes be Reversed? “I am interested in learning more about the stage before things go wrong,” said Sanna, who has been a subscriber to GI News for over eight years. “Pre-hypertension, pre-diabetes, and maybe there are other “pre’s”. It’s the annoying no-man’s land where you are not feeling well but don’t yet qualify for […]

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The University of Sydney News

The University of Sydney News

In this section we will be covering all you need to know about GI Testing, the partnership with the Glycemic Index Foundation and their initiatives including the GI Symbol Program and CSIRO Total Wellbeing Diet. We have also included links to The Boden Institute at the University of Sydney for any readers who are based […]

read more

Glycemic Index Foundation News

Glycemic Index Foundation News

Do you have a budding football player, swim champ or athlete?  My nine-year-old is becoming more competitive in the sporting arena and with that comes training sessions and competition meets. We are very proud of her and her willingness to give it a go. Our main worry at the moment is that she won’t eat […]

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In the GI News Kitchen

In the GI News Kitchen

Mop up our roast tomato, fennel & chickpea soup with Anneka Manning’s four seed spelt loaf. In Doctor Meets Chef, the Hit100 kitchen has whipped up a one-tasty pot wonder: Chicken and white bean casserole you can enjoy on its own or with your favourite accompaniments. ________________________________________________________________________________________________________________________________________________________________ GOOD FAMILY FOOD Anneka’s family fare ticks all […]

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Eat Good Carbs and Carry On

Eat Good Carbs and Carry On

Spelt Spelt is one of today’s trendy grains with organic cred and a mystical “ancient grains” health halo. An older wheat variety of uncertain parentage – possibly a hybrid of emmer and bread wheat – it was long cultivated in parts of Europe, but fell out of fashion because it is a hulled wheat (meaning […]

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Heartfelt Health with Nicole Senior

Heartfelt Health with Nicole Senior

Here, I’ll be focusing on good food and good living for heart health throughout 2016. Each month, I’ll bring you news you can use and ideas to inspire you to look after your heart. Whether it’s high cholesterol, high blood pressure, high blood glucose, a big belly or the whole darn lot, you’ll find advice, […]

read more

Q&A with Prof Jennie Brand-Miller

Q&A with Prof Jennie Brand-Miller

Is there any scientific research supporting the concept that too much food, even low glycemic food (i.e. all protein), would create an insulin response? Most foods will stimulate a rise in insulin levels in the blood and this increases proportionately as the amount of food increases. There appears to be no ceiling except in the […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

Can Diet affect your risk of getting lung cancer?  Headlines around the globe recently declared that high GI foods may increase the risk of developing lung cancer, but was there any substance to all of the hype? As most people know, lung cancers are a major health problem. Since 1985, lung cancer has been the […]

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News Briefs

News Briefs

From bathroom scales to healthy behaviours – achieving sustained weight loss; Cleaning up the kitchen could make a difference to your snacking habits; Quitting smoking and weight gain – what you need to know and what you can do about it. HOW MUCH WEIGHT LOSS REALLY MATTERS?  Robert Ross sums up some of the current […]

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Food for Thought

Food for Thought

Eating in the fourth dimension.  Jordan Younger thought going vegan seemed like the answer to her long-term digestive problems. It initially gave her a feeling of wellness and complete control. But, it eventually triggered an eating disorder: orthorexia. “I developed an obsession with healthy, pure, clean foods from the earth,” she says “and a fear […]

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The University of Sydney News

The University of Sydney News

In this section we will be covering all you need to know about GI Testing, the partnership with the Glycemic Index Foundation and their initiatives including the GI Symbol Program and CSIRO Total Wellbeing Diet. We have also included links to The Boden Institute at the University of Sydney for any readers who are based […]

read more

Glycemic Index Foundation News

Glycemic Index Foundation News

The Low GI cook. From every day to gourmet, I love looking at cook books for inspiration. But I do tend to home in on low GI recipes where the main carbohydrate food is already low or lower GI or recipes that I know I can easily adapt with some simple swaps such as replacing […]

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In the GI News Kitchen

In the GI News Kitchen

Anneka Manning is back in the GI News Kitchen with salmon cakes the whole family will love (don’t plan on leftovers), and Chrissy Freer shares her gluten-free twist on fruit crumble by topping fresh plums with crunchy almonds and buckwheat. We also introduce Doctor Meets Chef our new regular recipe section from the kitchens of […]

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Keep Good Carbs and Carry On

Keep Good Carbs and Carry On

The popular potato.  Potatoes (Solanum tuberosum) are tubers (swollen underground storage stems) and were first domesticated in the high Andes near Lake Titicaca some 7000 years ago, although those potatoes would have looked nothing like ours. Today around a billion people tuck into these sustaining, starchy staples every day – baked, boiled, steamed, grated, fried, […]

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Heartfelt Health with Nicole Senior

Heartfelt Health with Nicole Senior

Here, I’ll be focusing on good food and good living for heart health throughout 2016. Each month, I’ll bring you news you can use and ideas to inspire you to look after your heart. Whether it’s high cholesterol, high blood pressure, high blood glucose, a big belly or the whole darn lot, you’ll find advice, […]

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Q&A with Prof Jennie Brand-Miller

Q&A with Prof Jennie Brand-Miller

One gets the idea that taking apple cider vinegar can assist lowering blood glucose. Does it matter if taken before meals or after? Can you take it at each meal time? What sort of reduction can you expect? Several research findings over the last decade have shown that having a realistic amount of vinegar or […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

What makes blood glucose go up and down?  With respect to the major nutrients in foods and beverages, carbohydrates have the most profound effect on blood glucose and insulin levels, however, protein and fats also have an effect – a fact often overlooked by the purveyors of fad diets. But as most people with diabetes […]

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News Briefs

News Briefs

This month we cut through the confusion on cinnamon and blood glucose; look at why fats matter for optimal insulin administration; and why and how to make the most of Australian sweet lupin flour and flakes. CINNAMON  We are often asked about cinnamon and blood glucose management. It’s confusing on two fronts: the scientific evidence […]

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Food for Thought

Food for Thought

The Power of Positive Eating. “We all make our best decisions from positivity … It’s what you add to a diet that’s important (and by diet I mean collection of things one eats, not restriction of things). What you take away is less important” said Nigella Lawson at a Business Chicks Breakfast in Sydney recently. […]

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The University of Sydney News

The University of Sydney News

In this section we will be covering all you need to know about GI Testing, the partnership with the Glycemic Index Foundation and their initiatives including the GI Symbol Program and CSIRO Total Wellbeing Diet. We have also included links to The Boden Institute at the University of Sydney for any readers who are based in […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

Here’s to a pulsating year. 2016 is the international year of pulses (legumes) and a reminder to put these amazing edible dried seeds found inside the mature pods of beans, peas and lentils on your plate at least two or three times a week. We certainly will be featuring them regularly in GI News in […]

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In the GI News Kitchen

In the GI News Kitchen

Recipes for two and two seriously satisfying soups feature in the GI News Kitchen this month. Tuck in.  Serves Two We are often asked about recipes that serve one or two. We listened. Here are two tasty light meals for two. We hope you enjoy them.  ASPARAGUS AND CORN OMELETTE This tasty recipe from The […]

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Heartfelt Health with Nicole Senior

Heartfelt Health with Nicole Senior

Here, I’ll be focussing on good food and good living for heart health throughout 2016. Each month, I’ll bring you news you can use and ideas to inspire you to look after your heart. Whether it’s high cholesterol, high blood pressure, high blood glucose, a big belly or the whole darn lot, you’ll find advice, […]

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Q&A with Prof Jennie Brand-Miller

Q&A with Prof Jennie Brand-Miller

I’ve read that dairy products cause an increase in insulin secretion. Is this a problem? All protein foods (yes that includes meat, fish and eggs) stimulate insulin secretion – that’s why you may see them described as being ‘insulinogenic’ to use the technical term. However, the proteins in milk may be more insulinogenic than those […]

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Perspectives with Dr Alan Barclay

Perspectives with Dr Alan Barclay

It’s not just carbs that affect blood glucose and insulin levels.  There are three main – or “macro” – nutrients in foods and drinks: protein, fat and carbohydrate, which support growth, maintenance and repair of our body’s cells, tissues and organs. By definition, they are all essential for life, and despite what you may have […]

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News Briefs

News Briefs

We find out where body fat goes when you lose weight? Get to grips with the insulin index; Heart-healthy wholegrains – which ones are low GI? How healthy portions help us manage food intake plus Hit100’s healthy plate guide.  A BIG FAT QUESTION When you “lose” it, where does it go? Despite a worldwide obsession […]

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Food for Thought

Food for Thought

Body Fat what you need to know.  Endocrinologist Dr David Ludwig has been involved in research on weight control for over two decades. His hypothesis, based on the findings of clinical studies, suggests that it’s not overeating that makes us fat, it’s the process of getting fat that makes us overeat. In his new book, Always […]

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Q&A with Prof Jennie Brand-Miller

Q&A with Prof Jennie Brand-Miller

“Why are there the differences in published values for dates? I read they had a GI of 103. Does it have something to do with where they come from?” Your interpretation that there can be differences in fruit or vegetables grown in different countries is correct. Growing conditions and the particular variety of fruit/vegetable can […]

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Glycemic Index Foundation News

Glycemic Index Foundation News

Check out our GI Symbol Shopping Basket. The GI Symbol was developed in Australia in 2002 to make healthy shopping easier for consumers. When you see the symbol on a product it means that the food or beverage has been assessed by the experts. And it’s your guarantee that the GI value stated near the […]

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