GI News—June 2013

• Bread: ‘ingenious technology for improving the flavour, digestibility and nutritional value of grass’ – Michael Pollan; 
• Paleolithic bread: looks like we have had our nose to the grindstone for about 30,000 years;
• Why white veggies are so good;  
• Prof Jennie Brand-Miller: why we don’t estimate the GI of our recipes;  
• Nicole Senior: baby’s first foods.    

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