GI News—August 2013
The real deal on agave syrup, coconut sugar and rice syrup; Nicole Senior checks out crispy, crunchy carrots in Taste of Health; Anneka Manning shares her amazing carrot cake recipe in Family Baking; Rice – enjoy it but keep portions moderate and look for lower GI varieties says Dr Alan Barclay; New SunRice Low GI …
Food for Thought
Sweet celebrities. Chrissy Freer, author of the delicious Supergrains, recently quizzed us about rice syrup as magazine editors keep asking her to use it in recipes for ‘healthy’ baking. ‘Is it actually a ‘healthier’ alternative to sugar or just another fashionable sweetener being touted as sugar free and better for you?’ she asked. Rice syrup …
What’s New?
Diet soft drinks – is it the drink or what you eat with it that’s the problem? An opinion article published by Cell Press in Trends in Endocrinology & Metabolism reviews evidence on the negative impact of artificial sweeteners on health, raising red flags about all sweeteners – even those that don’t have any calories. …
Nicole’s Taste of Health
Carrot tops. We’ve just planted some winter veg and the crop I’m most looking forward to harvesting is the Dutch carrots. Even though we usually buy carrots nude from the supermarket, I confess I love the look of the green tops – and they’re a great indicator of freshness. And they make harvesting fun too: …
In the GI News Kitchen
Family Baking, Anneka Manning, author of Bake Eat Love. Learn to Bake in 3 Simple Steps and founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Through both her writing and cooking school, Anneka teaches home cooks to bake in practical and approachable yet inspiring …
We Are What We Ate
A-foraging we will go. Foraging is back in fashion. Danish chef Rene Redzepi’s passion for foraging and using native ingredients put Noma on the map and triggered a small culinary revolution. Most ‘urban foraging’ is for extras not survival – it’s for flavour foods like herbs and greens or seasonal fare like mushrooms or picking …
GI Symbol News with Dr Alan Barclay
Dr Alan Barclay Rice – enjoy it, but don’t overdo it and opt for lower GI varieties The Chinese were the first to cultivate rice more than 8000 years ago, and over the millenia, it has spread all around the world. It is such a success story as a crop that today it is considered …
GI Update with Prof Jennie Brand-Miller
Prof Jennie Brand-Miller answers your questions. I don’t understand how you can bake sweet foods like cakes or desserts that don’t have sugar in them (I’m not talking about artificial sweeteners here). What makes them sweet? Can you explain? I can see why it is a confused and confusing area. We have to go back …
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