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JULY 2016

In this issue: Key “new nutrition” lessons for health and wellbeing; America’s new food label puts added sugar in the crosshairs; Why meerkats eat to compete (big is better); Dr Alan Barclay on stopping the nutrient blame game; Prof Jennie Brand-Miller on why glucose tolerance can vary from day to day; Nicole Senior on matters of the healthy heart; Keep good carbs and carry on eating low GI chickpeas; Doctor meets chef with Hit 100’s Corn fritters & tomato salsa; Raising food smart kids who are full of beans. Download the full PDF version here.


Foods

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,[...]

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Muelen bread

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[...]

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Sushi enews

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[...]

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Diabetes concept glucose meter in hand and healthy organic green and red pepper tomatoes almonds fresh salad spaghetti grapefruit glass of milk on a white background

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[...]

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Heart of fruits and vegetables

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[...]

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Kale, Chickpea, Mint and Preserved lemon Salad Sml cropped

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[...]

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Corn fritters enews

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[...]

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muffins

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[...]

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Dietitian Plus Program Sign Up Facebook

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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Copyright in the website and in material prepared by GI News is owned by Glycemic Index Foundation. Copyright in quotations, images from published works and photo libraries, and materials contributed by third parties including our regular contributors Alan Barclay, Jennie Brand-Miller, Johanna Burani, Anneka Manning, Joanna McMillan, Emma Sandall and Nicole Senior is owned by the respective authors or agencies, as credited. GI News encourages the availability, dissemination and exchange of public information. You may include a link to GI News on your website. You may also copy, distribute, display, download and otherwise freely deal only with material owned by GI News, on the condition that you include the copyright notice “© GI News, Glycemic Index Foundation” on all uses and prominently credit the source as being GI News and include a link back to www.gisymbol.com/gi-news. You must, however, obtain permission from GI News if you wish to do the following:

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Nutritional analysis
To analyse Australian foods, beverages, processed products and recipes, we use FoodWorks which contains the AusNut and Nuttab databases. If necessary, this is supplemented with data from www.calorieking.com.au and http://ndb.nal.usda.gov/ndb/search.

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GI News endeavours to check the veracity of news stories cited in this free e-newsletter by referring to the primary source, but cannot be held responsible for inaccuracies in the articles so published. GI News provides links to other World Wide Web sites as a convenience to users, but cannot be held responsible for the content or availability of these sites. All recipes that are included within GI News have been analysed however they have not been tested for their glycemic index properties by an accredited laboratory according to the ISO standards.  

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