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[...]
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[...]
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[...]
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[...]
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[...]
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,[...]
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[...]
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.[...]
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[...]
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