Latest News

The GI Symbol programs inaugural TV commercial launched

July, 2010.

The new GI Symbol is now appearing in its very first TV commercial! The commercial stars Olympic champion Ian Thorpe, who generously donated his time and efforts to help the GI Foundation get the word out about a healthy Low GI diet and the new GI Symbol. The commercial provides a brief explanation of the GI, along with a showcase of high and low GI foods. View it now:

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In addition, the SBS Foundation has selected the GI Foundation as one of their successful charities to share in $2 million worth of television airtime that will be donated in 2010. For more information, please visit SBS:

SBS Foundation Logo

We would also like the thank all of those who so generously donated their time and expertise to make this Community Service Announcement a reality:

Acorn Brand Design, for their brilliant logo design
www.acornbd.com.au

OBM Advertising, for their creative work on concept and inspired copywriting
www.obmadvertising.com.au

Marc Trompe, for all the production
www.marctromp-cinematography.com

FSM, for all the post-production editing
www.fsm.com.au

The Glycemic Index Foundation and the GI Symbol Program

 Today's savvy supermarket shoppers look for the GI Symbol. They know that they need to put those smart low GI carbs into the trolley to manage their blood glucose levels, reduce their risk of diabetes and heart disease, and maintain a healthy weight.

Backed by the Glycemic Index Foundation, a collaboration between the University of Sydney, the Juvenile Diabetes Research Foundation of Australia, and Diabetes Australia, the GI Symbol Program leads the way in helping everybody make healthier food choices every day for every meal for their long term health and well being.

When you pick a food product that carries the GI Symbol, you know that the GI value stated near the nutrition information panel is accurate and that you have made a healthy choice for that food category from breads and breakfast cereals to fruit, or yoghurt. This is because to earn the GI Symbol, a food not only has to be low GI, it must also meet our strict nutrition criteria for energy (calories/kilojoules), fat, saturated fat, sodium, and where appropriate, fiber and calcium. Save time reading the entire pack because we’ve done the hard work for you.

Recipe of the Month

Margaret Fulton's Vegetable Chilli Bowl

This delicious recipe from The Low GI Diet Cookbook is a vegetarian variation of chilli con carne. It has a lovely spicy taste and is a complete meal in a bowl.

Serves 6

Ingredients

2 tablespoons of olive oil
2 onions, roughly chopped
3 garlic cloves, finely chopped
2 red capsicums (peppers), halved and cut into squares
2 zucchini (courgette's), cut into chunks
1 tablespoon chilli powder, or to taste
1 tablespoon ground cumin
2 x 400 g (14 oz) cans peeled tomatoes, roughly chopped, juice reserved
440 g (15 1/2 oz) can red kidney beans, rinsed and drained
440 g (15 1/2 oz) can chickpeas, rinsed and drained
½ teaspoon salt
Freshly ground black pepper
15 g (1/2 cup) chopped flat-leaf (Italian) parsley
25 g (1/2 cup) chopped coriander leaves
2 tablespoons lemon juice

Methods

  • Heat the oil in a flameproof casserole dish over medium heat.
  • Add the onions, garlic and capsicums and cook for 5 minutes, then add the zucchini and cook for a further 3 minutes
  • Add the chilli powder and cummin and stir for a minute to combine, then add the chopped tomatoes with their juice, the drained kidney beans and chickpeas.
  • Season with salt and plenty of pepper.
  • Cover and cook over low heat for 8-10 minutes, or until the zucchini is tender.
  • Stir in the parsley, coriander and lemon juice.
CUMIN PEARS, CARROT, TOFU AND LENTIL STRUDEL
Photography: Ian Hofstetter

Per serve
Energy: 900 kJ/ 215 Cals; Protein 9 g; Fat 8 g (includes 1 g saturated fat); Carbs 22 g; Fibre 9 g; Sodium 465 mg

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