In this issue: Protein – how much do we need, where do we get it and do we need supplements? High protein bars, balls and bites: Dr Joanna checks out what’s really in these highly processed foods; Dr Alan Barclay on how our protein intake is up, but not from wholesome core foods – it’s from discretionary foods packed with refined proteins; Prof Jennie Brand-Miller on the GI and mixed meals; Nicole Senior on why butter is a “sometimes” food; Pasta: friend or foe in obesity? Keep Good Carbs looks at oodles of noodles; Fruit and nut bars for lunch boxes or snacks; Belvita breakfast biscuits join GI Symbol program. Download the full PDF version here.

Food high in protein isolated on white

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[...]

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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[...]

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The Low GI Family Cookbook (Hachette Australia).

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[...]

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tarragon chicken beans enews

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[...]

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Buttered Toast

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[...]

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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,[...]

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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[...]

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Fruit Salad

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.[...]

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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[...]

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GI News 
Editor: Philippa Sandall
Science Editor: Alan Barclay, PhD
GI Symbol Program: Dianna Crisp
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Nutritional analysis
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