GI NEWS – JANUARY 2023
GI News is published online by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins Centre, and delivered to the mailboxes of our ~100,000 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 to share …
GOOD CARBS FOOD FACTS
PRUNES Prunes, says dietitan Nicole Senior, are actually dried plums. This probably explains why they are low GI and such a rich source of nutrients and phytochemicals. Calling them dried plums also seems to make them sound so much more attractive, and goes some way to make up for their shortcomings in the looks department. The …
GOOD CARBS FOOD FACTS A TO Z
ORANGES The golden glow of oranges in the midst of a grey winter lift spirits. It’s not just colour. Their sweet acidity makes them a versatile ingredient in the kitchen (variety doesn’t matter so much, although some recipes specify blood oranges or Seville oranges for colour or flavour). Whole oranges (skin and all), segments, juice and …
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 …
Food for Thought
Choose tricklers not gushersBecause there have been inconsistent findings from observational studies, the controversy over the effects of GI and the risk of lifestyle diseases has had that ‘how long is a piece of string quality’ about it. The first meta-analysis to evaluate the association between the GI of the diet, and the risk of …
