GI News – July 2017
While people have a lot of opinions about carbs, they often don’t know what they are, where they come from or what they do in our bodies. So, we go back to basics in Food for Thought and cover some common FAQs; Dr Alan Barclay explains why you don’t have to adopt a low carb …
FOOD FOR THOUGHT
Carbs 101 As you can imagine, we have been asked many questions about carbs over the 12 years we have been publishing GI News. In Food for Thought it’s back to basics as we share our answers to some common FAQs: what are carbs, where do they come from, why are the good ones important, …
WHAT’S NEW?
I AM NOT A DIABETIC National Diabetes Week 2017 kicks off on July 9 in Australia to raise awareness and understanding about this chronic condition. We thought we would do something different on the awareness-raising front with a poem by our UK colleague, Jim Young. I am not a diabetic. I have diabetes – you …
PERSPECTIVES WITH DR ALAN BARCLAY
A POTTED HISTORY OF CARBOHYDRATE AND DIABETES People have been trying to work out the optimal diet for people with diabetes for hundreds of years. Until recently, most offerings have been restrictive and unpalatable. Fad diets are nothing new. In the early 1900s, they included: the “oat-cure,” the “milk diet,” the “rice-cure,” and “potato therapy,” …
VIEWPOINTS FROM THE CHARLES PERKINS CENTRE, SYDNEY UNIVERSITY
NEW GI VALUES FROM SUGiRS Teff is a tiny, gluten-free grain, rich in carbohydrate, fibre and some essential minerals. It can be cooked as a porridge, added to soups and sauces, sprinkled on salads and baked in breads. To cook: Add to saucepan with boiling water. Cook on low heat (lid on) for 15 minutes. …
FOOD UN-PLUGGED
ARE RAW DESSERTS HEALTHIER? Raw food diet followers say that cooking foods destroys nutrients and enzymes; raw food marketers claim their products are better for you. Raw desserts are selling like hotcakes (so to speak), as consumers concerned about their health seek to satisfy their basic instincts for sweet pleasure. Are raw desserts nutritionally superior? …
KEEP GOOD CARBS AND CARRY ON
EYE HEALTH: THE AYES HAVE IT FOR VEG Guest contributor Diabetes Victoria Dietitian Kim Duggan-Larkin APD explains why. It’s common knowledge that eating lots of carrots is great for our eyes. Many people have also got the message that green leafy vegetables are good too. The evidence to date suggests it’s their antioxidants that protect …
IN THE GI NEWS KITCHEN
GO GREEN Lifting lutein and zooming in on zeaxanthin with leafy greens is what’s in store this month in the GI News Kitchen because a new review in Nutrients concludes: “Current evidence suggests that higher dietary intakes of lutein and zeaxanthin are likely to play an important role in protecting against age-related macular degeneration (AMD)”. …
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