GI News – September 2017
This month we look at diet one way or another. In Food for Thought, Prof Arya Sharma looks at a year-long randomised controlled study on alternate days fasting. In What’s News we share a study that shows fasting blood glucose and/or fasting insulin can be used to select the optimal diet and to predict weight …
FOOD FOR THOUGHT
ALTERNATE DAY FASTING IS NO BETTER THAN ANY OTHER FAD DIET In his Obesity Notes blog, Dr Arya Sharma recently reviewed a year-long randomised controlled study by John Trepanowski and colleagues that showed alternate day fasting is evidently no better in producing superior adherence, weight loss, weight maintenance, or cardio-protection compared to good old daily …
WHAT’S NEW?
FUDGING CONCLUSIONS ABOUT CHILDHOOD OBESITY PREVENTION “We have a pretty good idea of how to curb childhood obesity.” Such convictions run deep. And because of those convictions, prevention is a frontline strategy for dealing with childhood obesity. So, it’s especially dispiriting when we see the scientific literature stained by a paper that fudges conclusions about …
PERSPECTIVES WITH DR ALAN BARCLAY
KETONES No. Not a music group. But ketones are creating a lot of noise. They are a kind of fuel our liver produces from fatty acids (from what we eat or body fat stores), when glucose is severely restricted. Dietary regimens that stimulate the production of ketones are known as “ketogenic diets”. What are their …
VIEWPOINTS FROM THE CHARLES PERKINS CENTRE, SYDNEY UNIVERSITY
YOGHURT IS A LOW GI FOOD The Sydney University GI Research Service (SUGiRS), established in 1995 to provide a reliable commercial GI testing laboratory, has tested a variety of yoghurts over the past 20 years – plain, flavoured, full fat, and diet. Over the same period of time, numerous studies in peer-reviewed journals have shown …
FOOD UN-PLUGGED
THE FAUX MEAT PHENOMENON Faux (fake) meats have progressed in leaps and bounds since the days of Tofurky roasts. Even devoted meat lovers are being drawn over to the veggie side of life by convincingly tasty ‘not-meats’. Is facon better than bacon? Or are we better off sticking with the real deal? What’s in them? …
KEEP GOOD CARBS AND CARRY ON
YOGHURT CULTURE Yoghurt has long been a part of the human diet. The word seems to come from come from the Turkish yoğurmak, to thicken, coagulate, or curdle, which is what its beneficial bacterial cultures do as they feed on milk’s natural lactose and turn it into the lactic acid that gives yoghurt its characteristic …
IN THE GI NEWS KITCHEN
A DOLLOP OF YOGHURT A dollop of yoghurt makes a difference as you’ll see in our recipes this month – Quinoa Crusted Veggie Cakes with Horseradish Yoghurt, Vegetable Frittata with Black Sesame and Herb Yoghurt, and Sumac Lamb Fillet with Tzatziki. DO A DOLLOP Inspired by the flavour, colour, texture and taste of the vegetable …
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