The vast majority of published GI values are of Western origin, notably European, Australian and North American. We know that GI values are altered by the degree of cooking and processing and this will vary from country-to-country. In this edition of GI News we focus on the GI of non-Western foods, with a particular emphasis on South-East Asia.
GI News is published 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, PhD
Editor: Alan Barclay, PhD, APD
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Sydney University Glycemic Index Research Service
Manager: Fiona Atkinson, PhD, APD, AN