In this issue: Facts on fats; What you need to know about the sugar–fat see-saw; Prof Steve Simpson: “Conventional thinking which demonises fat, carbohydrate or sugar in isolation as causes of the obesity crisis has now run its course”; How much sugar? Dr Alan Barclay on food labels and recipe analysis; Slow metabolism? It’s possible. Our genetic make-up underlies how many kilojoules we burn per minute; Nicole Senior on the importance of actively measuring and managing blood cholesterol levels; Enjoy rye bread and keep good carbs and carry on; Recipes: Rye and caraway bread and easy fish cakes, rye crostinis. Download the full PDF version here.

Food with unsaturated fats

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 –[...]

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High resolution, digital capture of a double cheese cheeseburger with crispy bacon slices, American cheese, pickles, onions, tomatoes, lettuce, ketchup, and mustard, on a fresh sesame seed bun, set against a clean, white background sweep. Shot in an aspirational advertising style.

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;[...]

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Close up of nutrition facts and measure tape

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[...]

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Studying with Mom

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[...]

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Fresh fruitbowl

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[...]

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rye caraway bread 010 enews

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[...]

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Easy fish cakes enews

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[...]

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Ocean trout Burgen open sandwich cropped

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.[...]

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CSIRO Slimtember wording

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[...]

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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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