GI News – February 2019
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 …
FOOD FOR THOUGHT
FERMENTED FOODS ARE BACK Fermented foods have burst onto the health scene and are packing the supermarket shelves. What are they? Do the health claims stack up? Here, dietitian Nicole Senior checks them out and Prof Jennie Brand-Miller explains why many are low GI. Everywhere you look there is a revival of time-honoured food preserving …
WHAT’S NEW?
YOGHURT – ITS INSULINEMIC INDEX IS HIGHER THAN ITS GI Numerous studies over the past 20 years have shown that high yoghurt intake is associated with a reduced risk of type 2 diabetes. In Nutrition Today, Prof Tom Wolever talks about yoghurt’s glycemic and insulinemic impact of yoghurt. “There is evidence that low GI and …
WHAT’S HOT?
KOMBUCHA Does kombucha shape up as the magic elixir of life that “wellness” gurus make out? Is it a “super food”? Dietitian Catherine Saxelby, who maintains the popular Foodwatch website, investigates. Should you start making it at home? Is it something to add to your daily intake? The short answer is “not really”. If you …
PRODUCT REVIEW
WHAT’S IN KOMBUCHA? Mostly water. To brew a batch that’s all you need along with a few black or green tea or teabags, some sugar and a SCOBY “pancake”. For flavour, add slices of lemon, orange, strawberries or ginger root when serving. Most recipes we looked at make around 2 litres (quarts) which makes the …
PERSPECTIVES WITH DR ALAN BARCLAY
DOES THE MICROBIOME AFFECT THE RISK OF DEVELOPING TYPE 1 DIABETES? The number of people developing type 1 diabetes has increased significantly all around the world since World War II, but incidence rates (number of new cases in a year) vary amongst regions. It is most common in Northern Europe, with Finland having the highest …
KEEPING IT GREEN – EATING FOR BODY AND PLANET
OUR E-WASTE PROBLEM Were you gifted yet another unneeded donut maker or fondue fountain for Christmas? After being stored in your kitchen for a short while, your electronic waste or ‘e-waste’ will eventually be thrown into landfill. E-waste includes any gadgets with a battery or power cord, including kitchen appliances and white goods. Throwing these …
GOOD CARBS FOOD FACTS A TO Z
CABBAGE Dietitian Nicole Senior wrote this for us a few years ago. We asked her to update it for Good Carbs Food Facts this month as sauerkraut is a must for our fermented issue. Rich in vitamin C, vitamin K, folate and cancer-fighting phytochemicals, cabbage is one of those veggies you can enjoy in many …
IN THE GI NEWS KITCHEN
THE GOOD CARBS COOKBOOK The Good Carbs Cookbook (by Alan Barclay, Kate McGhie and Philippa Sandall) published by Murdoch Books helps you choose the best fruits, vegetables, beans, peas, lentils, seeds, nuts and grains and explains how to use them in 100 refreshingly nourishing recipes to enjoy every day, for breakfast, brunch, lunch, dinner and …
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