GI News—July 2014
Pre-diabetes: Prof. Jennie Brand-Miller answers your questions; Why fermented foods like yoghurt are low GI; Homemade spelt and wattleseed flour bread; Canola bread diet reduces BGLs and LDL cholesterol; Nicole Senior checks out the benefits of yoghurt and Anneka Manning whips up a batch of fruity-yoghurt muffins; Taste Planner’s black rice salad with pork and …
Food for Thought
Watch out for Weight Creep. Struggling to zip up your favourite jeans? Join the ever-expanding Weight Creep Club. For most people, weight gain isn’t a sudden event. It is very gradual. From our mid-to-late twenties, most of us notice the numbers on the scale edging up, typically around a pound or 450 grams a year. …
What’s new?
ICEMAN and the blood glucose benefits of keeping cool. Studies by endocrinologist Dr Paul Lee from Sydney’s Garvan Institute of Medical Research have shown that people with plentiful brown fat stores tend to be lean and have low blood glucose levels. His recent ICEMAN study in Diabetes demonstrates that ambient temperatures can influence the growth …
Nicole’s Taste of Health
It’s a cultural thing. I’ve always been interesting in all aspects of food and I remember as a teenager winning a family trivia game knowing that Lactobaccilus acidophilus was the technical term for yoghurt. I remember my Dad being very impressed! Of course it is actually the name of a kind of bacteria (culture) that …
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 …
Emma Sandall Looks at Putting the Fun Back into Fitness
IKO Goju Ryo karate: A complete mind-body workout. Recently I met and filmed Sydney-based karate teacher Pete McGuire. It was a fascinating experience for me, an ex-dancer, because the movements and training are so familiar – except that their purpose is fundamentally different. Where dancers learn and practice patterns of movement to entertain an audience, …
Update with Dr Alan Barclay
Dr Alan Barclay Why fermented foods and drinks are so good for our health. Long before the invention of canning and refrigeration, people around the world fermented foods and drinks to preserve them for later use. Through trial and error over thousands of years, our ancestors worked out which bacteria and/or yeasts (microorganisms) would turn …
Q&A and New Product News
Prof Jennie Brand-Miller answers your questions about pre-diabetes. How do I know if I have pre-diabetes? You don’t. There are no specific signs and symptoms. But, carrying extra body fat (especially around the middle) tends to go hand in hand with pre-diabetes. There are also a number of risk factors such as a family history …
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