GI News – June 2018
Back in 2014, we published The Ultimate Guide to Sugars and Sweeteners, an all-in-one reference to sugars and sweeteners for those who crave the facts. In the introduction we quote the US Academy of Nutrition and Dietetics which having considered the scientific evidence, advises: ‘Consumers can safely enjoy a range of nutritive sweeteners and non-nutritive …
FOOD FOR THOUGHT
SWEET TALK Hi Alan. I’ve still got a bee in my bonnet about oranges only getting 4½ stars when you ran them through the Australian Health Star Rating system for May GI News despite their being packed with good stuff like vitamin C, fibre, potassium, folate and over 170 different types of phytochemicals that have …
WHAT’S NEW?
WHO ADDED ALL THAT SUGAR TO MAPLE SYRUP? Who knew that we could weave such a tangled web when we practice not to deceive, but to inform? Ted Kyle of ConscienHealth reports on Vermont maple producers and legislators protesting an FDA requirement to label all the sugar in maple syrup as added sugar. Vermonters …
PERSPECTIVES WITH DR ALAN BARCLAY
Juiced? We have been juicing fruits for a long time. Here’s a short summary. Wine is fermented grape juice – the fermentation process is a way of preserving the fruit– and it looks like we’ve been making it for about 8000 years. Archeologists have found that the people living at Gadachrili Gora and a nearby …
KEEPING IT GREEN – EATING FOR BODY AND PLANET
ORGANIC – IS IT THE GREENER CHOICE? Organic foods are generally perceived to be healthier and better for the environment. But do they live up to this perception? “Organic” generally refers to plant and animal products grown or raised without artificially made fertilisers, pesticides, growth regulators and other chemicals. Instead they may use natural fertilisers …
GOOD CARBS FOOD FACTS A TO Z
PEAS Eating the youngest, most tender peas shelled straight after picking is a truly sweet experience. Peas are easy to grow and in the right spot with appropriate TLC are generous providers from late spring through the summer months. You keep picking, they keep providing. Most of us outsource the growing and shelling and buy …
IN THE GI NEWS KITCHEN
THE GOOD CARBS COOKBOOK The Good Carbs Cookbook (by Alan Barclay, Kate McGhie and Philippa Sandall) published by Murdoch Books helps you choose the best fruits, vegetables, beans, peas, lentils, seeds, nuts and grains and explains how to use them in 100 refreshingly nourishing recipes to enjoy every day, for breakfast, brunch, lunch, dinner and …
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