GI News – June 2017
We are going with the grain. We can’t put a date on when our forebears began pounding and grinding the tough little seeds they gathered, but it was long before we became farmers. The evidence is in our genes. This month you’ll also discover why going gluten free may not lower your risk of heart …
FOOD FOR THOUGHT
GOING WITH THE GRAIN We have just written a book called The Good Carbs Cookbook to share our enthusiasm for the plant foods the natural world provides us with: fruits, vegetables, beans, peas, lentils, seeds, nuts and grains and to try and answer the many questions we have received over the years from our GI …
WHAT’S NEW?
GLUTEN FREE AND HEART HEALTH In April, ConscienHealth’s Ted Kyle reported on research that found that people who ate less gluten had a slightly higher risk of developing type 2 diabetes. Now a new study from Harvard finds that avoiding gluten won’t lower your risk of heart disease. In fact, the researchers conclude from their …
PERSPECTIVES WITH DR ALAN BARCLAY
A GRAIN OF SALT For nearly four decades, dietary guidelines around the world have advised us to avoid consuming too much salt, or words to that effect. The salt they are talking about is sodium chloride, which has been used by humans for millennia, and is still the most common source of sodium today accounting …
VIEWPOINTS FROM THE CHARLES PERKINS CENTRE, SYDNEY UNIVERSITY
PROF JENNIE BRAND-MILLER ON NUTRITION FOLLIES: #3 – WHOLEGRAIN FOLLIES Wholegrain or wholewheat products have everything that’s in the original grain. Substituting refined grains with unrefined grains improves your health. Consuming wholegrain products reduces your risk of heart disease. Wholegrain or wholewheat products have everything that’s in the original grain Most consumers seeing “wholegrain” or …
FOOD UN-PLUGGED
ARE ANCIENT GRAINS BETTER? Ancient grains lost popularity in the 1700s following the surge in wheat, oats and barley cultivation. Nowadays we can thank novelty-seeking, health conscious consumers for the revival of grains such as spelt, chia, amaranth and quinoa, and their often premium pricing. Clever marketing aims to convince us that these ancient grains …
KEEP GOOD CARBS AND CARRY ON
EAT YOUR VEG It’s hard to imagine a dinner time when the spotlight wasn’t on “eat your veggies”. But it wasn’t long ago – a bit over 100 years. The discovery of vitamins and minerals in the early years of the twentieth century was the wakeup call, and “Dr Vitamin” (Elmer Verner McCollum, 1879–1967) was …
IN THE GI NEWS KITCHEN
GO SLOW TO WARM UP As the weather turns cooler, thoughts turn to slow cooking, baked dinners, pot roasts and casseroles. In this issue,we have come up with recipes for three (almost) one-pot wonders to feed the family and warm the heart. Serve with salad or steamed greens and your favourite starchy veg or grains …
COPYRIGHT AND PERMISSION
This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968 (Commonwealth of Australia) (as amended) and the copyright laws of all member countries of the Berne Union and the Universal Copyright Convention.Copyright in the website and in material prepared by GI News is owned by Glycemic …
