Food skills is our focus this issue, prompted by Paula Goodyer’s think piece in the Sydney Morning Herald: Have We Lost Our Food Skills and How to Get Them Back. We think the suggestion in the article that we need to turn off the tap with convenience foods is idealistic rather than realistic. What matters for good health and achieving and maintaining a healthy weight is the overall quality and quantity of the foods we consume whether home cooked, delivered, or picked up. “I know how to cook but I want the food industry to provide me with high quality, healthy convenience food (takeaway food, eat-in food, plonk-together-in-a-saucepan food) so I get to do other things higher on my priority list such as being outside, exercise, yoga, mindfulness, reading, sailing … We know the food industry can give us anything we want but they work by the law of supply and demand. We have to DEMAND,” says Prof Jennie Brand-Miller.
GI News is published by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins Centre. 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 the latest scientific findings on food and diet with a particular focus on carbohydrates, dietary fibres, blood glucose and the glycemic index.
Publisher: Professor Jennie Brand-Miller, AM, PhD, FAIFST, FNSA
Editor: Philippa Sandall
Scientific Editor/Managing Editor: Alan Barclay, PhD, APD AN
Contact GI News: email@example.com
Sydney University Glycemic Index Research Service
Manager: Fiona Atkinson, PhD, APD AN