GI News—February 2007

In This Issue:

• Food For Thought
  —Should you be eating that, it’s full of sugar?
  —What does 40 grams of added sugar in a healthy diet look like?
• GI News Briefs
  —The perils of iron overload
  —When cloudy is better than clear
  —Reducing the risk of dementia
  —Setting GI labelling standards in Australia
• Low GI Food of the Month
  —Fructose
• Low GI Recipes of the Month
  —Apple and polenta crumble
  —Penne with tomatoes, buffalo mozzarella and fresh basil
  —High protein oat waffles
• Success Story
  —‘What a relief to finally understand why a little butter and sugar actually won’t kill you.’ – Jane
  —‘I am in my mid-seventies and feel renewed.’ – Karl
• What’s New?
  —Guide to Farmers’ Markets
  —The Don’t Go Hungry Diet
• Feedback—Your FAQs Answered
  1. I notice that the GI for oatmeal varies. How can I find oatmeal with the lower GI?
  2. Does slow cooking raise the GI of a dish?
  3. Does it matter what flower my honey comes from?
  4. In The Low GI Diet do you have an easy way to relate the recipes to daily allowances and categories?
• GI Values Update
  —Low GI sugar
  —Convenience meals for the US and Canada
  —Where can I get more information on GI testing?
  —Where can I get more information on the GI Symbol Program?
  —Wendy’s Chocollo

GI News Editor: Philippa Sandall
Web Design and Management: Scott Dickinson