New values from SUGiRS
Sour (tart) cherries
Sour cherries may be good for more than just making pie, according to an oral presentation of findings from an animal study conducted by University of Michigan researchers at the Experimental Biology 2007 meeting in Washington, D.C. The researchers report that rats that received powdered tart cherries in their diet had lower total cholesterol, lower blood sugar, less fat storage in the liver, lower oxidative stress and increased production of a molecule that helps the body handle fat and sugar, compared with rats that had a similar diet but didn’t get the cherry on top. The key is anthocyanins, natural compounds which help stop cholesterol clogging up arteries. Sour cherries are especially rich in them. They also have a low GI. But the season is short, so the way to make the most of these treasures is frozen, dried or bottled (jarred). Way back in October 2005, we published the GI values for Montmorency frozen (GI 54) and dried tart cherries (GI 58). In recent months we’ve discovered big jars of juicy Always Fresh bottled Sour Pitted Cherries on the supermarket shelves. Quite a few of the GI Group have become addicted – they are absolutely delicious with muesli and yoghurt for breakfast. So we tested them. And all we can say is enjoy them with your breakfast along with the health benefits.
Always Fresh Sour (tart) Pitted Cherries
GI = 41, Serving Size = 50 g, Available Carbs = 17 g, GL = 7
Always Fresh Sour Pitted Cherries are made from morello cherries and can be used in recipes from cherry pie to fruit salads or simply served as a topping for muesli, yoghurt or ice-cream (reduced fat of course).
Where can I get more information on GI testing?
Dr Alexandra Jenkins
Glycemic Index Laboratories
36 Lombard Street, Suite 100
Toronto, Ontario M5C 2X3 Canada
Phone +1 416 861 0506
Research Manager, Sydney University Glycemic Index Research Service (SUGiRS)
Human Nutrition Unit, School of Molecular and Microbial Biosciences
NSW 2006 Australia
Phone + 61 2 9351 6018
Fax: + 61 2 9351 6022
Dr Tracy Perry
The Glycemic Research Group, Dept of Human Nutrition
University of Otago
PO Box 56 Dunedin New Zealand
Phone +64 3 479 7508
GI Symbol News
Trans fats regulation added to nutrient criteria for GI Symbol
GI Limited CEO Alan Barclay talks to GI News about trans fats:
‘Trans fats were not thought to be a major issue back in the late 1990s when the GI Symbol program was developed, and in fact there was very little information about the trans fat content of Australian and New Zealand foods. Since then, many foods have had their trans fat content measured, and modelling has been carried out by Food Standards Australia New Zealand. It appears that the trans fat intake of the average Australian and New Zealander is well within the World Health Organisation’s limits, although some foods still contain appreciable amounts and could potentially pose a health problem if consumed in large amounts. After investigating the way that trans fats are regulated around the world, GI Ltd decided to base their trans fat criterion on the model used by the Danes and this has been added to the Sandwich Spread category at this stage. It may be extended to other food categories, following the completion of a more extensive review of the GI Symbol program’s nutrient criteria by early 2008.’
New Muesli Bar category
By their very nature, muesli bars contain a variety of nuts and seeds that are naturally high in fat (mostly the healthy unsaturated kinds). However, as a consequence of this, no muesli bars could ever meet the GI Symbol criteria. To help consumers identify healthier choices within a broad range of popular food categories including muesli bars, GI Ltd have developed criteria for a special Muesli Bar category after an extensive review of the products available in Australia and the Australian and New Zealand food databases.
For more information on the new trans fats criteria or muesli bar category contact GI Ltd CEO Alan Barclay: Email: firstname.lastname@example.org
Where can I get more information on the GI Symbol program?
See The New Glucose Revolution on YouTube