Eating meat kick-started the evolution of modern big-brained humans. But we can actually live long and healthy lives without eating it, and many millions do. However, it’s a highly nutritious food that provides us with essential nutrients more difficult to obtain from plant foods. But it does pose ethical questions around the environment and animal welfare. Dietitian Nicole Senior ponders these meaty matters in Food for Thought. We also check out four lean meats (two farmed and two game) in Product Review; Dr Alan Barclay takes a look at kidney health and high protein diets in Perspectives; and we shine the spotlight on low GI bulgur in Good Carbs Food Facts.
GI News is published online every month by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins Centre, and delivered to the mailboxes of our 97,000 subscribers. 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
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Sydney University Glycemic Index Research Service
Manager: Fiona Atkinson, PhD, APD, AN