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GI News – July 2021
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 98,000 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…
WHAT IS RESISTANT STARCH? IS IT GOOD OR BAD FOR US?
Short answer: It’s good and we should eat more of it. But what is it and where can we find more? Resistant starch is just like it sounds – starch that resists digestion in the small intestine. Like many things in science, it was discovered by accident by John Cummings and colleagues at the MRC…
Continue Reading WHAT IS RESISTANT STARCH? IS IT GOOD OR BAD FOR US?
STARCH LINGO: RAPIDLY DIGESTED STARCH, RESISTANT STARCH AND SLOWLY DIGESTED STARCH
Carbohydrates include the maltodextrins, starches and sugars that we are able to digest and absorb to provide our bodies with fuel such as glucose, plus dietary fibre that provides bulk for laxation and importantly is also a fuel for our gut microbiome. Starch is mostly found in traditional staple foods such as cereal grains, roots…
Continue Reading STARCH LINGO: RAPIDLY DIGESTED STARCH, RESISTANT STARCH AND SLOWLY DIGESTED STARCH
STARCH AND DENTAL HEALTH
Tooth decay is a serious health problem around the world in both developed and developing nations and is caused by the breakdown of the tooth’s enamel. The breakdown is the result of bacteria on teeth producing acid that destroys the enamel. Bacteria’s fuel source for the production of acid are available carbohydrates from the foods…
RESISTANT STARCH AND DIABETES
As explained in this month’s Food for Thought, resistant starch is the part of starchy foods that resists digestion in the small intestine. Instead, it acts in a similar way to dietary fibre, passing through to the large bowel largely undigested where it provides fuel for gut bacteria. Bacteria in the large bowel ferment and…
COMMON STARCHY FOODS
When we talk about starch in our diet we’re talking about what most of us recognize as “carbs”. Potato, bread, rice and pasta are all starchy foods, rich in carbohydrate. Popular diet ideology these days says we need to cut out all these foods, but I wonder how realistic this is, especially in the long…
HEALTHIER HOME BAKED BREAD
What flour do you have in your cupboard right now? I’m guessing you have regular wheatflour and perhaps some cornflour for thickening. You’ve probably noticed the flour category in the supermarket has grown and even more so in healthy food stores. And did you know you can make your own oat flour by pulverizing rolled…
THE GOOD CARBS KITCHEN
CHICKEN AND CORN SOUP WITH ASIAN OMELETTE 0:25 Prep • 4 Serves • Entrée • Every day INGREDIENTS 1 2/3 cups reduced-salt chicken stock2 x 420g cans creamed corn1 x 420g can no-added-salt corn kernels, rinsed, drained2 cups shredded cooked chicken breast2 tablespoons reduced-salt gluten-free tamari8 eggs, lightly whisked2 shallots, thinly sliced, plus extra, to…