GI News—October 2005
In This Issue: Waist Not, Want Not. Just a Spoonful of Dressing … From Flab to Fab Is There More to Fibre than Crunch Low Sat Fat + Low GI = Prevention of Heart Disease ‘Cherries, Ripe Cherries’ The Versatile Tortilla—Perfect for Wrapping, Scooping and Dipping Conchiglie with Pesto Balsamico What Makes My Blood Glucose …
Food for Thought
Waist Not, Want Not— By Maggie Alderson I can get my skinny jeans off without undoing them … This waistband revolution is the result of two months on the GI diet—which stands for ‘glycaemic index’, meaning how fast foods break down into sugars in your bloodstream. The lower the GI, the slower it breaks down …
GI News Briefs
Just a Spoonful of Dressing … One of the biggest challenges to losing weight is ignoring that gnawing feeling in your gut. Hunger. To date, more than 20 studies around the world have confirmed the remarkable fact that low GI foods, in comparison to their nutrient-matched high GI counterparts, are more filling, delay hunger pangs …
GI Values Update
‘Cherries, ripe cherries …’ Summer just wouldn’t be the same without juicy, cheerful cherries. Well supplied with nutrients—vitamin C, beta-carotene, potassium, a little iron and some fibre—they are also high in phytochemicals such as anthocyanins (the pigments responsible for the red and blue colours of fruits and vegetables). And quercetin, an antioxidant that may have …
Low GI Food of the Month
The Versatile Tortilla—Perfect for Wrapping, Scooping and Dipping Tortillas are a flat (unleavened) bread traditionally made from corn (maize) flour. A staple of Mexican cuisine, they are quite different from the Spanish tortilla, which is a type of omelet. And when made in the traditional Mexican way, whether from corn or wheat flour, they have …
Low GI Recipe of the Month
Conchiglie with Pesto Balsamico Dietitian, diabetes educator and author, Johanna Burani, cooked up this quick and easy pasta recipe especially for GI News! We wanted something simple and convenient and ‘very Italian’. ‘This pasta is nourishing, easy to prepare and something Italian cooks serve regularly to their families,’ says Johanna. Try it with salads on …
New Books
What Makes My Blood Glucose Go Up and Down? In the foreword to the UK edition of What Makes My Blood Glucose Go Up and Down: Sir Michael Hirst, Chairman, Diabetes UK (http://www.diabetesuk.org/) says: ‘One of the most challenging problems for people with diabetes, particularly the recently diagnosed, and their carers, is trying to maintain …
Feedback—Your FAQs Answered
Why do many high-fibre foods still have a high GI value? Dietary fibre is not one chemical constituent like fat and protein. It is composed of many different sorts of molecules and can be divided into soluble and insoluble types. Soluble fibre is often viscous (thick and jelly-like) in solution and remains viscous even in …
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