GI News—November 2010
New light on dietary recommendations for heart health New International Standard for GI testing How scientists measure a food’s GI New GI values for agave syrups and protein drinks Nicole Senior investigates the story that saturated fats aren’t that bad The scoop on stevia with Emma Stirling The recent publication of the International Standard for …
Food for Thought
Science and the low GI concept The number of papers with ‘GI’ in their title published in peer-reviewed scientific journals has increased exponentially over the last 10 years. In an interview with FoodIngredientsfirst Jennie talked about how science is developing around the GI concept. We reprint an extract here. Prof Jennie Brand-Miller ‘Science has always …
News Briefs
New light on dietary recommendations for good heart health A new study (known as the RISCK trial) published in the American Journal of Clinical Nutrition has shed light on practical and achievable dietary recommendations for reducing the risk of heart disease. Prof Susan Jebb ‘The RISCK trial is important’ says lead author Prof Susan Jebb, …
Get the Scoop on Nutrition with Emma Stirling
The scoop on stevia Emma Stirling APD The ‘pure, white and deadly’ myths surrounding sugar have helped create a huge market for alternative sweeteners. Some, such as aspartame (Equal/Nutrasweet) and saccharin, have themselves been subject to a huge number of urban myths and internet scare-mongering about their supposed poor safety record. But these non-nutritive sweeteners …
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. Orecchiette and broccoli alla Franca I’ve known Franca almost …
Busting Food Myths with Nicole Senior
Myth: Saturated fats aren’t that bad. Nicole Senior Fact: A large body of evidence says a diet high in saturated fat increases blood cholesterol and heart disease risk. However, an old idea has recently found new legs: the idea that saturated fats aren’t that bad. The latest rumblings were published in Lipids based on a …
GI Symbol News with Dr Alan Barclay
Dr Alan Barclay How scientists measure a food’s GI value GI testing has a very strict protocol in order to detect true differences in the glycemic potential of the carbohydrates in different foods. Here’s how we test the GI of a food following the protocol set out by the International Standards Organization: Step 1. Ten …
GI Update
Professor Jennie Brand-Miller’s Low GI Diet Shopper’s Guide 2011 out now Australia’s #1 low GI shopper’s guide will help you make the switch to a low GI diet by putting the low GI choices into your shopping trolley and on the table. The 2011 edition is even easier to use and includes: A to Z …
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