GI News – August 2017
We look at fake news about food and health in food for thought and how to counter it. Misinformation is sticky because our brains are actually bad at updating information even when we want to. In What’s New” Ted Kyle looks at what is milk and what is not; Prof Fred Brouns explains why avoiding …
FOOD FOR THOUGHT
FOOD AND FAKE NEWS There’s a bit of a myth doing the rounds that ours is an era of fake news. There’s nothing new about fake news. Certainly not when it comes to food and health. Most old wives’ tales were “fake news” back in the day. “An apple a day keeps the doctor away” …
WHAT’S NEW?
MILK OR FAKE MILK? In June, European courts settled the matter. Only milk can be called milk in Europe, not those plant concoctions. In the US, the dairy industry is fighting to get FDA to enforce its regulations about what is milk and what is not. The FDA says it’s gotta come from cows, but …
PERSPECTIVES WITH DR ALAN BARCLAY
CAN WE CUT OUR AVERAGE DIETARY GI AND GL? In July GI News, I made the point that: “We now know that glycemic load is the most powerful predictor of blood glucose and insulin levels. You can lower GL by substituting low GI foods for high GI foods, or by consuming less carbohydrate, or by …
FOOD UN-PLUGGED
CAN YOUR BREAKFAST CLEANSE YOUR LIVER? Remember the lemon detox diet – that tear-jerking lemon, cayenne pepper and sugar water concoction? Or those liver cleansing diet books? No matter how often you gently and persistently point out that detoxing your body is what the liver and kidneys do (it’s their job), the notion that you …
KEEP GOOD CARBS AND CARRY ON
CAULIFLOWER In our new book, The Good Carbs Cookbook, there’s a profile of each of the forty foods that made the final cut. We chose cauliflower (a member of the Brassica or cabbage family) for a few reasons. It’s a great source of dietary fibre and other nutritional goodies and we love it and like …
IN THE GI NEWS KITCHEN
BRILLIANT BRASSICAS Brassica veggies are consumed in enormous quantities around the world from salad plants such as rocket (arugula), mustard and cress; to Oriental leafy veg such as pak-choi, bok choy and choy sum and their European cousins – cabbage, kale, cauliflower, broccoli and kohlrabi. We opted for the flowery Brassicas this issue: cauliflower and …
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