GI News – November 2017
This month we look at how chicken took over the world’s diet. Industrial farming is a big part of it. But secret sauce is 63,000 tons of antibiotics every year according to Maryn McKenna in her new book – Big Chicken. GI News is published by the University of Sydney, School of Life and Environmental …
FOOD FOR THOUGHT
THE AMAZING STORY OF BIG CHICKEN How did chicken take over the world’s diet? Industrial farming is a big part of it. But secret sauce is 63,000 tons of antibiotics every year. This insight comes from Maryn McKenna in her new book – Big Chicken. Before those innovations, hens were just leftovers from egg production …
WHAT’S NEW?
CAN CHICKEN SOUP CURE A COLD? Of all the homemade winter cure-alls, chicken soup is the best known and most loved. In fact, the term “chicken soup” has become idiomatic for all things restorative; benefiting every possible problem from the head to the soul. In many different cultures, chicken soup is a traditional treatment for …
PERSPECTIVES WITH DR ALAN BARCLAY
DIABETES. IS AN EGG A DAY OK? The answer is a qualified yes. Here’s why. Eggs are popular. They are delicious and convenient and easy to cook. There’s also a steady stream of scientific research looking at whether we can enjoy them as part of our daily fare, or whether we should limit them. Two …
FOOD UN-PLUGGED
PROCESSED VEGAN FOODS The vegan diet is exclusively plant-based and excludes meat, fish, eggs, dairy products and honey. People choose to follow a vegan diet typically do so for a combination of reasons: ethical (not killing animals), environmental (a smaller environmental footprint), and health (a plant-only diet is better for you). Fruits, vegetables, legumes, wholegrains, …
KEEP GOOD CARBS AND CARRY ON
CARROTS Carrots are one of the most popular vegetables in our kitchen and for good reasons says dietitian Nicole Senior. For a start, they are very versatile: they are delicious raw or cooked, and can blend in to most dishes whether it is a stir fry, casserole, grill or salad. It’s really no wonder you’ll …
IN THE GI NEWS KITCHEN
CARROT GLUT This month we are making the most of Sydney’s carrot glut in the kitchen with Kate Hemphill’s roast carrot humous with carrot top pesto, carrot and date wholemeal muffins, some classic carrot soup and salad recipes from Elizabeth David and Jane Grigson and Barbara Solomon’s chicken and barley soup from the Monday Morning …
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