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Not all Carbohydrate foods are equal

The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels.

Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore insulin levels.

Look for the GI Symbol

The easiest way to find all round healthy food choices is to look for the GI symbol. They make you feel fuller for a longer time and help control appetite.

October 2019 GI News

These days, processed food seems to be associated with either “junk food” or food additives – things that many people would rather avoid if they could. In Food for Thought, Prof Jennie Brand-Miller reminds us that food processing is nothing new, that it has delivered a number of benefits, and that perhaps we should see it as an example of human creativity at its best. One example of such creativity is how the Indigenous people in far northeast Queensland (Australia) discovered thousands of years ago that they could make the inedible edible by leaching the toxins from rainforest tree nuts, a dietary staple. We hope you enjoy the stories, have time to try the recipes, and join in the conversation on our facebook page here, or follow us on twiiter.