GI News – October 2018
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
TOPPING UP THE TANK It’s often said that we run on fuel just as a car runs on petrol. In fact we burn a mix of three key fuels that we get from the foods and drinks we consume. Nutrition scientists call these fuels “macronutrients” because our bodies need lots of them. They provide us …
WHAT’S NEW?
FOUR LANDMARK STUDIES WHAT MAKES MICE FAT? Since food consists of fat, protein and carbs, it has proven difficult to pinpoint exactly what aspect of the typical diet leads to weight gain. Part of the problem is that it is very difficult to do studies on humans where what they eat is controlled for long …
PERSPECTIVES WITH DR ALAN BARCLAY
DIETS: LET’S BREAK THE 50-YEAR FAD CYCLE Overweight and obesity is a global phenomenon, with the World Health Organisation estimating in 2016, that 1,900 million adults and 380 million children have a body mass index (BMI) greater than 25 kg/m2. The causes are multifaceted and complex. In 2007, the Foresight Programme of the UK Government …
KEEPING IT GREEN – EATING FOR BODY AND PLANET
THE ETHICS OF MEAT The fairy tale farm evokes images of pigs rolling in muddy pig pens, cows grazing in green pastures and hens happily sitting on eggs in wooden hen houses. While this may have been the scene in the 1890s, the reality today is not so pretty. Increasing demand, corporatisation of agriculture and …
GOOD CARBS FOOD FACTS A TO Z
SPELT Spelt is one of today’s trendy grains with organic cred and a mystical “ancient grains” health halo. An older wheat variety of uncertain parentage – possibly a hybrid of emmer and bread wheat – it was long cultivated in parts of Europe, but fell out of fashion because it is a hulled wheat (meaning …
IN THE GI NEWS KITCHEN
ALAN BARCLAY: REVERSING DIABETES The latest research into type 2 diabetes shows that for some people it’s possible to put diabetes into remission and for others they can prevent or at least delay the complications of diabetes. In Reversing Diabetes (Murdoch Books), Dr Alan Barclay explores what these findings mean and includes 70 inspiring, delicious …
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