Q&A with Prof. Jennie Brand-Miller
Prof Jennie Brand-Miller answers your questions. Why are there different GI values for the same thing? It’s very confusing. If you are a fan of Google (and who isn’t) you’ll find various GI values for the same foods and beverages. I have to say that I have no idea where some values come from. Certainly …
Q&A with Prof. Jennie Brand-Miller
Prof Jennie Brand-Miller answers your questions. Why don’t you use the terms simple and complex carbohydrates anymore? Research on the glycemic index over the past 30+ years has shown us that using terms like “simple” or “complex” tells us nothing about how the carbohydrates in the foods and beverages we consume affect our blood glucose …
Q&A and New Product News
Prof Jennie Brand-Miller answers your questions. I’m confused about carb counts. What’s the difference between total carbs, net carbs and available carbs and does it really matter? This very sensible question is complicated for several reasons. Let’s start with the labelling regulations of the country you live in. In the United States, for example, the …
Q&A and New Product News
Prof Jennie Brand-Miller answers your questions. If carbs increase my blood glucose levels, wouldn’t a low-carb diet (or even a very low one) make better sense for managing it? I am often asked about this. In theory, a low-carbohydrate diet seems a logical choice if your aim is simply to reduce blood glucose levels. But …
Q&A and New Product News
Prof Jennie Brand-Miller answers your questions. Everyone seems to be talking about “nutrient density” these days. Can you explain simply what this actually means and why it seems to matter so much? Nutrient density is about quality over quantity. Nutrient-dense foods are those which contribute greater amounts of beneficial nutrients (vitamins and minerals) per calorie …
Q&A and New Product News
Prof Jennie Brand-Miller answers your questions about pre-diabetes. How do I know if I have pre-diabetes? You don’t. There are no specific signs and symptoms. But, carrying extra body fat (especially around the middle) tends to go hand in hand with pre-diabetes. There are also a number of risk factors such as a family history …
Q&A and New Product News
Prof Jennie Brand-Miller answers your questions. What’s the GI of coconut flour? We don’t have a GI value for coconut flour. As with regular flour, it’s just not reasonable to ask volunteers to eat a 50-gram portion of neat (indigestible, uncooked) flour. However, back in 2003, PhD candidate T.P. Trinidad GI tested a number …
Q&A with Jennie Brand-Miller
Prof Jennie Brand-Miller answers your questions. Are you better off drinking a small glass of fruit juice than a soft drink, cordial or sports drink? Fruit juices have a low GI in most cases (40–50) and they contribute valuable micronutrients that you won’t find in alternative beverages. Some fruit juices are not low GI, e.g. …
Q&A with Jennie Brand-Miller
Prof Jennie Brand-Miller answers your questions. I want to make my own hot cross buns this year, which flour has the lowest GI value and do you have a low GI recipe for making them? To date there are no GI ratings for refined flour whether it’s made from wheat, soy or other grains. This …
Q&A with Jennie Brand-Miller
Prof Jennie Brand-Miller answers your questions. I really want to get my figure back and get into my favourite jeans. Is it OK to go on a diet while breastfeeding my baby girl? Part of the weight you gained during pregnancy was extra fat stores built up by your body to supply the building blocks …
