GI News—June 2012
Going with the grain – low GI of course says CSIRO; New GI values for creamy Carisma mashed potato and healthy ‘fries’; Beans, rice and glycemic response; Add almonds at breakfast for better BGLs; Johanna Burani’s ‘Early bird’ tomato soup; Nicole Senior checks out the myth that raw foods are best; The scoop on raising …
Food for Thought
It pays to be picky with vegetables says cooking guru Harold McGee. ‘Vegetables aren’t sweet and soft and easy to love the way fruits are. It takes a cook to make tubers, stalks, and leaves lovable. That’s because plants not only didn’t design them to be delicious as they did fruits, many tried to protect …
News Briefs
Going with the grain – low GI of course. A new report from Australia’s CSIRO has revealed that the simplification of complex nutritional messages has resulted in grain foods like bread and pasta becoming the ‘scapegoat’ for weight gain and bloating, despite ample research to the contrary. Prof Manny Noakes, Dr Jane Muir and Dr …
Get the Scoop with Emma Stirling
The scoop on raising a vegetable lover. Emma Stirling APD Were you forced to eat your broccoli before getting dessert as a child? Are there veggies your dad didn’t eat and now as an adult you bypass them too? With international nutrition surveys showing that kids are not meeting daily vegetable targets, many even failing …
In the GI News Kitchen
American dietitian and author of Good Carbs, Bad Carbs, Johanna Burani, shares favourite recipes with a low or moderate GI from her Italian kitchen. For more information, check out Johanna’s website. The photographs are by Sergio Burani. His food, travel and wine photography website is photosbysergio.com. ‘Early bird’ tomato soup. At some point in October, …
Busting Food Myths with Nicole Senior
Nicole Senior Myth: Raw foods are best. I love vegetables! All kinds, including the uncooked ones. Nothing beats the crunch of a raw carrot or the crispness of lettuce and cucumber in a salad. However, you can take a good idea to extremes. There is a whole diet tribe who only eat raw foods, believing …
GI Symbol News with Dr Alan Barclay
Dr Alan Barclay What, no potato? While it is the popular whipping boy of many a fad diet, the humble spud has been enjoyed by humans for many millennia. In fact, in many nations today, it is the most popular vegetable in the pantry. In Australia, for example, potatoes account for one third of all …
GI Update
Prof Jennie Brand-Miller answers your questions. I am 30 weeks pregnant. I’m not eating for two. In fact I think I’m pretty much eating what I usually eat. So, how come I’ve gained all this weight? It’s a very good question! Careful studies in well-nourished women reveal either no change in their food intake during …
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