GI News – April 2017
Our subscribers and regular readers may notice a few changes this issue. For the past couple of years, we have been hosted by the GI Foundation. As of April, we are back where we began at the University of Sydney, now with the School of Life and Environmental Sciences and the Charles Perkins Centre. We …
FOOD FOR THOUGHT
TELL-TALE TEETH: WHAT NEANDERTALS ATE With no toothbrushes or toothpaste let alone dental floss or oral hygiene products, Neandertal teeth were plaque heaven, that’s the unsightly build up that makes teeth feel fuzzy to the tongue. Hardened plaque (dental calculus) is a goldmine for scientists who study human evolution. It “traps microorganisms that lived in …
WHAT’S NEW?
TELL-TALE NUMBERS: WHAT AUSSIES ATE Although generally not eating in a manner consistent with dietary guidelines, the CSIRO’s 2016 study comparing the 1995 and 2011 national nutrition survey results found some positive changes in what Australians are consuming. What’s up? Whole fruit, a greater diversity of vegetables, more beans, peas and pulses, less refined sugar, …
PERSPECTIVES WITH DR ALAN BARCLAY
SUGAR DIABETES? There is a wide-held belief that people who consume too much added refined sugar will develop diabetes. Similarly, there is a common belief that people with diabetes need to limit or avoid added sugar to manage their condition. To help address these common diabetes myths, two globally recognised experts on sugars (Dr Mike …
VIEWPOINTS FROM THE CHARLES PERKINS CENTRE, SYDNEY UNIVERSITY
WHAT’S IN THAT HERBAL MED? In The Conversation, Dr Nick Fuller recently took a look at how complementary meds end up on the shelves of our pharmacies and supermarkets, and why it’s still very much buyer beware. Here he takes us through the regulatory process, and why you should only purchase supplements with an AUST-L …
FOOD UN-PLUGGED
Nicole Senior pulls the plug on hype and marketing spin to provide reliable, practical advice on food for health and enjoyment. SUGAR-FREE CHOCOLATE Easter is the season that will test the New Year’s resolutions of many. You will be quietly going about your grocery shopping and the chocolate bunnies will literally hop right into your …
KEEP GOOD CARBS AND CARRY ON
GRAPEFRUIT Grapefruit is a relative newcomer to the fruit bowl. Our hunter-gather forebears would not have bumped into it in the forest. But they may have met its parents, the pummelo and the orange because it’s a shining example of citrus doing what comes naturally – cross pollinating. The deed was probably done in Barbados …
IN THE GI NEWS KITCHEN
KATE HEMPHILL’S EASTER EGGS Pass on the chocolate eggs and opt for the free-range, organic real deal on Easter morning (or any morning). Kate uses Herbie’s spice mixes, but of course you can substitute with your favourites. Note these recipes use a regular 15ml tablespoon. Turkish Poached Eggs There are many variations of this Turkish …
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