GI News—March 2010

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  • Prime your metabolism to burn fat
  • Eggs for breakfast help weight loss
  • Blood glucose and cancer risk
  • Renovate your breakfast with grains, cereals and porridges
  • New GI values for breads and juice beverages
  • Prof Jennie Brand-Miller on why breakfast flakes have a high GI

This month we take a look at breakfast in Food for Thought. We aren’t going to tell you that it’s the most important meal of the day – all your meals are important, or that you should eat like a king. After all, out here in the real world, most of us save the king-size meal for dinnertime. Why breakfast is important is that it breaks the longest time your body goes without incoming food so what you eat affects your blood glucose and insulin levels more than meals and snacks later in the day. We highlight some breakfast studies in News Briefs; dietitian Sue Radd talks about grains, cereals and porridges in Food of the Month, Dr Alan Barclay sets out the criteria for breakfast cereals carrying the Low GI Symbol and in GI Update Prof Jennie Brand-Miller explains why healthy high-fibre cereals like bran flakes actually have a high GI.

Good eating, good health and good reading.

Editor: Philippa Sandall
Web management and design: Alan Barclay, PhD