GI News – July 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
PROTEIN QandA: OUR EXPERTS ANSWER YOUR QUESTIONS Prof Jennie Brand-Miller and Dr Alan Barclay answer the most common questions we are asked about protein. WHAT IS PROTEIN? People talk about “protein”, but in fact there are many proteins. They are chemical compounds made up of chains of smaller building blocks called amino acids. There are …
WHAT’S NEW?
MODERNIZING THE DEFINITION OF PROTEIN QUALITY Dr David Katz and colleagues call for the definition of protein quality to be modernized in their recent paper in Advances in Nutrition, because the current definition is misleading and antiquated they say. Historically, protein quality has been defined in biochemical and physiological terms reflecting the concentration of the …
WHAT’S HOT?
PROTEIN BARS, BALLS, BITES, AND SHAKES Protein is hot. Not regular protein-rich foods like meat, chicken, fish, milk, yoghurt, eggs, legumes, and grains nuts and seeds – it’s protein supplemented bars, balls, bites and shakes that are hot. And if that’s not enough protein-supplemented product, you can top up your protein tank with protein boosted …
PRODUCT REVIEW
GOOD CARBS FOR GOOD PROTEIN Using the True Health Initiatives modernised protein quality metric, we chose a couple of the top-ranking plant sources of protein they mention in their paper (brown rice and chickpeas both get a 5 out of 6) that are good for our overall health, and good for the planet. We also …
PERSPECTIVES WITH DR ALAN BARCLAY
FEEDING THE PROTEIN FAD WITH ULTRA-PROCESSED FOODS Ultra-processed foods have been in the media a lot lately, with new research suggesting that they cause weight gain and may increase the risk of heart attack, stroke and ultimately death. They can be described as “formulations mostly of cheap industrial sources of dietary energy and nutrients plus …
BEST FOOD FORWARD
WINNER, WINNER CHICKPEA DINNER We thought we’d ‘chick’ out the chickpea because they have some unique benefits, especially for people living with diabetes. Also known as garbanzo beans, chickpeas belong to the legume family and like their cousins, they are high in protein, rich in fibre, an excellent source of folate, and a good source …
GOOD CARBS FOOD FACTS
SOY BEANS Soybeans and soy products (tofu, tempeh, soy drink and other soy foods) are the nutritional powerhouse of the legume family. A staple of Asian diets for thousands of years, they have long been a mainstay of vegetarian and vegan diets. They are an excellent source of protein, and rich in fibre, iron, zinc …
IN THE GI NEWS KITCHEN
IN THE GI NEWS KITCHEN Lamb Shanks with Garden Peas and Mint from The Good Carbs Cookbook • Tomato, Mozzarella and Olive Quinoa Pizzas from Reversing Diabetes • Peanut Butter and Chickpea Energy Balls from Veggie-licious. LAMB SHANKS WITH GARDEN PEAS AND MINT Lamb and pearl barley are a natural pairing and 1 large shank …
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