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NOVEMBER 2016

In this issue:Prof Robert Moore on why our gut microbiota is vital for good health; What your poo says about your health; Will changing the microbiome decrease the risk of type 1 diabetes? – Dr Alan Barclay investigates; Prof Jennie Brand-Miller on why fermented foods tend to have a low GI; Fermented veg in Keep Good Carbs plus Cornersmith’s fermented carrots; Kate Hemphill’s jerk pork chops with pineapple and black bean salad in the GI News Kitchen; How to give your gut bugs healthy low GI foods in GI Foundation News. Download the full PDF version here.


Human digestive system, digestive tract or alimentary canal including labels with US spellings

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[...]

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Metal shopping basket with foods

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[...]

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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

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.[...]

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yogurt and spoon photographed from above on blue rustic table

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[...]

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37.Lifestyle-3206 enews

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[...]

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Homemade fermented cabbage sauerkraut

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[...]

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jerk-pork-chop-pineapple-salad

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[...]

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Quinoa Bean Risotto cropped

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[...]

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TWD Online Lady_Main

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[...]

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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
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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