GI News—March 2012
Why refined starch is the hidden ingredient and why it matters for your health; What’s wrong with today’s diet – with Prof Jennie Brand-Miller; Why you don’t need to be afraid of fructose; Do cravings tell us what our body needs? Nicole Senior investigates; Emma Stirling and the scoop on low AGE diets; Three low …
Food for Thought
Why banning sugar will not solve obesity. Guest contributor, Dr Arya M. Sharma, takes issue both with the recent proposal to tax and ban sugar as well as the rather simplistic causal linking of sugar to the obesity epidemic. Here is why. Dr Arya M. Sharma My main criticism is that, as so often, the …
News Briefs
News Briefs includes four fructose studies published in the last year (three of them in recent weeks). We didn’t intend to focus on fructose this issue, but with all the heated debate about sugars (and in particular fructose) and obesity at present, we felt made the decision to run them all, as we felt that …
Get the Scoop with Emma Stirling
The scoop on dietary AGEs. Emma Stirling APD Have you heard about dietary AGEs? No we’re not talking about your real age compared with a predicted health age, but a fascinating and emerging area of sophisticated nutrition science. AGE’s stand for Advanced Glycation End Products and researchers are becoming more interested in the role they …
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. Salmon and chicory open-face grilled sandwiches Italians have a …
Busting Food Myths with Nicole Senior
Nicole Senior Cravings tell us what our body needs I’m pregnant and have a real and persistent hankering for sour foods: I’m putting lemon juice on everything, have a new respect for balsamic vinegar and love the taste of anything that makes my mouth pucker. I think I’m experiencing cravings. It is common for women …
GI Symbol News with Dr Alan Barclay
Dr Alan Barclay Why refined starch is the hidden ingredient – and why it matters for your health. With all the heated debate about sugars and in particular fructose, it’s easy to forget that sugars only make up around half of the carbohydrate in foods that we eat. Everyone seems to have forgotten about the …
GI Update
Prof Jennie Brand-Miller answers your questions Prof Jennie Brand-Miller ‘What’s wrong with today’s diet?’ We didn’t always eat the way we do today. One of the most important ways in which our diet differs from that of our ancestors is the speed of carbohydrate digestion and the resulting effect on our blood glucose and hence …
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