GI News—July 2013
Our clockwork body – why when we eat matters for our health; New low GI gluten-free foods on supermarket shelves; Going bananas for good health; Better-for-you family baking: Banana Bread and flourless Applesauce Oat Bran Muffins with Pinoli; Understanding the difference between GI, GL and glycemic response; The real health benefits of …
Food for Thought
Baking boom. Home baking is on the rise as many people rediscover the joy of baking better-for-you desserts and snacks packed with wholesome ingredients you can ‘picture in their raw state or growing in nature’ (Michael Pollan’s Food Rule Number 14) along with the pleasure that a home-baked cake, muffin or cookie brings family and …
What’s New?
Consensus on real health benefits of low GI/GL diets. After reviewing all the latest research on glycemic index, glycemic load and glycemic response, an international committee of leading nutrition scientists have released a Scientific Consensus Statement that concludes that carbohydrate quality (GI) matters and that the carbohydrates present in different foods affect post-meal blood glucose …
Nicole’s Taste of Health
Going bananas! Ever wondered where this came from? According to Wiki, we can trace it back to monkeys becoming somewhat intoxicated after feasting on fermented bananas that had fallen onto the forest floor and going crazy … You could call it a natural banana daiquiri! But, it’s not just monkeys who love bananas, fermented or …
In the GI News Kitchen
Family Baking, Anneka Manning, author of The Low GI Family Cookbook (Hachette) and founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Anneka creates accessible recipes that really work. Through both her writing and cooking school, she teaches home cooks to bake in practical and …
We Are What We Ate
The clockwork body – why when we eat matters. ‘Body clocks are ancient mechanisms that regulate fundamental biological systems important to health, such as insulin secretion, the time we go to bed, the time we get up and the time we get hungry,’ says Dr Joe Bass, associate professor of medicine at Feinberg School of …
GI Symbol News with Dr Alan Barclay
Dr Alan Barclay Low GI, gluten-free foods. Coeliac disease is becoming increasingly common, affecting around 1 in 100 people in Australia and the UK, and 1 in 133 Americans. People with coeliac disease’ own immune system reacts abnormally to the protein gluten found in wheat, rye, and barley (and often a contaminant in oats, depending …
GI Update with Prof Jennie Brand-Miller
Prof Jennie Brand-Miller answers your questions. Can you explain the difference between glycemic index, glycemic load and glycemic response? Glycemic Index (GI) is a measure of the quality of carbohydrate. It compares carbohydrates, gram for gram, in one food versus another. Different carbohydrate foods can behave quite differently in your body. Some break down quickly …
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