GI News – March 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
STARCH Q and A: OUR EXPERTS ANSWER YOUR QUESTIONS Prof Jennie Brand-Miller and Dr Alan Barclay answer 5 of the most common questions we are asked about starch. WHAT IS STARCH? Starch is found naturally in grains, legumes (beans, peas and lentils), potatoes and other starchy vegetables (e.g., parsnip, potato, pumpkin, squash), nuts and seeds. …
WHAT’S NEW?
HOW STARCHY CARBS ADVANCED THE HUMAN RACE Starchy carbohydrates were a major factor in the evolution of the human brain say researchers in the Quarterly Review of Biology, challenging the long-standing belief that the increase in size of the human brain around 800,000 years ago was the result of increased meat consumption. “Global increases in …
WHAT’S HOT?
PORRIDGE OATS For a high-energy breakfast that sticks to your ribs, warms you up on a crisp day and keeps you firing till lunchtime, it’s hard to go past porridge made with traditional oats – a good source of soluble fibre, B vitamins, vitamin E, iron and zinc. Oats make really great porridge because they …
PRODUCT REVIEW
POTATO, PASTA OR RICE? WHAT’S IN YOUR STARCHY CARB PICK? Potato, pasta or rice? We thought it would be interesting to compare what you are putting on your plate. For the potato we followed the standard dietitian guidelines for a serve (if you like two potatoes, double the numbers). For pasta and rice, we used …
PERSPECTIVES WITH DR ALAN BARCLAY
HOT POTATOES While they are a pariah in many parts of the developed world, due to the current popularity of low carbohydrate diets, potatoes have been eaten and enjoyed all over the world for centuries. Even today, roots and tubers are the third largest carbohydrate-containing food source in the world, with potatoes representing nearly half …
KEEPING IT GREEN – EATING FOR BODY AND PLANET
OUR CLOTHING CONUNDRUM OK so clothing isn’t really about eating, but it’s a household issue so we thought it was worth talking about. According to ABC’s program War on Waste, Australians throw a massive 6000kg of clothing into landfill every 10 minutes. For those of you thinking you are in the clear because you donate …
GOOD CARBS FOOD FACTS A TO Z
SWEET POTATO They were cultivating sweet potatoes in Central and South America for about 7–8000 years before Columbus arrived. He thought they looked like yams and tasted like chestnuts, and shipped them back to Spain along with chillies and chocolate. Like ducks to water they took to local conditions and thrived in the Mediterranean climate. …
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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