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We are the home of Sydney University Glycemic Index Research Service (SUGiRS). We are an established commercial GI testing laboratory, where we test foods for their glycemic index, insulin index, satiety response, and other metabolic parameters. We also do other analyses such as in vitro starch digestion assays. SUGiRS has an established reputation for quality, speed and flexibility.
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MAY 2026 GI NEWS
GI News is published online by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins Centre, and delivered to the mailboxes of our 100,000+ subscribers. Our goal is to help people choose the high-quality carbs that are digested at a rate that our bodies can comfortably accommodate and to share…
DO YOU EAT ENOUGH ‘ROUGHAGE’?
Around 50 years ago, fibre in the diet was regarded as something called ‘roughage’ and regarded as a waste product. In some Middle Eastern countries, unleavened wholewheat breads had been associated with mineral deficiencies and infertility (1). In animal diets, too much fibre had been shown to slow the rate of growth and muscle deposition.…
DIETARY FIBRE, PROTEIN SOURCE AND INFLAMMATION
The amount of fibre and the type of protein you eat is linked to chronic inflammation, according to the findings of a recent study published in the journal Nutrients. C-reactive protein (CRP) is a protein produced by the liver that signals inflammation in the body. Chronically elevated CRP levels are linked with several chronic health…
Continue Reading DIETARY FIBRE, PROTEIN SOURCE AND INFLAMMATION
HIGHER FIBRE HIGHER CARBOHYDRATE VS. LOWER FIBRE LOWER CARB. DIETS FOR DIABETES MANAGEMENT
Before insulin was identified, isolated and made commercially available in the 1920’s, most people with diabetes used to have to eat extremely low carbohydrate diets in order to stay alive. While they did prolong life, they were by all accounts extremely unpleasant. After insulin became commonly available, people with diabetes began to include carbohydrate foods…
EAT MORE FIBRE AND PROTEIN?
For a variety of reasons, foods, meals and diets high in fibre and protein are being promoted as nutritional must haves at present. It may be due to decades long campaigns to demonise fats and carbohydrates, leading to consumers, food industry and their pundits focusing on what’s left of the macronutrients. Alternatively, it may be…
HIGHER FIBRE AND PROTEIN FOODS
Whole grains, legumes (beans, peas, lentils, etc..) nuts, seeds and meals made from them, are naturally good sources of dietary fibre and plant proteins. In this month’s shopper’s guide, we look at some popular foods that are low GI (≤55), and that are a good source of fibre (≥4 g per serve) and plant protein. …
LUPINS: THE HIGH FIBRE, HIGH PROTEIN LEGUME YOU’VE NEVER HEARD OF
In conversations about carbohydrates, fibre and protein are often treated as bonuses rather than fundamentals. Yet one Australian grown legume ticks all the boxes, and you’ve possibly never heard of it. Lupins are emerging as a food that makes sense for modern nutrition and for the environment. Lupins are the edible seeds of plants…
Continue Reading LUPINS: THE HIGH FIBRE, HIGH PROTEIN LEGUME YOU’VE NEVER HEARD OF
THE GOOD CARBS KITCHEN
LUPIN HUMMUS 0:10 Prep • 00:05 cook • 6 Servings • Side • Everyday INGREDIENTS 120g lupin flakes Juice of half one lemon 2 heaped tsp dried cumin 6 tbsp extra virgin olive oil 4 garlic cloves 2 tbsp dehulled tahini (optional) Salt, to taste METHOD Add lupin flakes to a small pot of hot…