GI News – February 2020

There is a huge variety of seafood to choose from but we are creatures of habit and tend to stick to a limited range of our favourites. However, overfishing is a big problem. Taking pressure off fish stocks means we need to branch out and try different types of seafood. The Whole Fish Cookbook author, Josh Niland, also believes we need to consider using the elements that traditionally would be considered as waste. Many of the world’s most highly desired and loved dishes have been born from the utilisation of waste he says. Dietitian Nicole Senior looks at the health benefits of seafood in Food for Thought; Dr Alan Barclay discusses eating for eye health in Perspectives; Diabetic Eye Diseases are in Dr Shanel Sharma’s sights in our new Diabetes Care feature; the GI Shopping Guide focuses on milk; and in Good Carbs Food Facts we check out broccoli.

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
Contact GI News: glycemic.index@gmail.com

Sydney University Glycemic Index Research Service
Manager: Fiona Atkinson, PhD, APD, AN
Contact: sugirs.manager@sydney.edu.au

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