GI NEWS – SEPTEMBER 2021
By Alan Barclay
/ September 1, 2021
GI News is published online by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins...
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THE DEMONISATION OF SUGAR
By Alan Barclay
/ September 1, 2021
Fifty years ago, sugar was a good in anybody’s language. Sweetness was equivalent to goodness and Sweetheart was a name...
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FRUIT, ADDED SUGARS AND CARDIOMETABOLIC RISK
By Alan Barclay
/ September 1, 2021
With few exceptions, whole fruit is a good source of vitamins (e.g., A, B and C), minerals (e.g., magnesium and...
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FRUIT AND DIABETES
By Alan Barclay
/ September 1, 2021
If you have diabetes or are at risk, you may be confused about fruit. Is it a healthy choice or...
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SWEET HISTORY
By Alan Barclay
/ September 1, 2021
“Sugar and spice and everything nice that's what little girls are made of…” Robert Southey Long before the recent association...
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SWEET SENSATIONS
By Alan Barclay
/ September 1, 2021
“I just feel like something sweet…” I'm often asked by clients, ‘What’s something sweet I can eat that isn’t too...
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SWEET AS HONEY
By Alan Barclay
/ September 1, 2021
There’s really no way of denying it; humans love sweetness. This natural attraction to foods with energy is imprinted on...
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THE GOOD CARBS KITCHEN
By Alan Barclay
/ September 1, 2021
BERRY BIRCHER OATS 0:05 Prep • 4 Serves • Breakfast • Every day INGREDIENTS Overnight oats 1 ½ Cups rolled...
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COPYRIGHT AND PERMISSION
By Alan Barclay
/ September 1, 2021
This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968 (Commonwealth...
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GI News – July 2021
By Alan Barclay
/ July 1, 2021
GI News is published online by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins...
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WHAT IS RESISTANT STARCH? IS IT GOOD OR BAD FOR US?
By Alan Barclay
/ July 1, 2021
Short answer: It’s good and we should eat more of it. But what is it and where can we find...
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STARCH LINGO: RAPIDLY DIGESTED STARCH, RESISTANT STARCH AND SLOWLY DIGESTED STARCH
By Alan Barclay
/ July 1, 2021
Carbohydrates include the maltodextrins, starches and sugars that we are able to digest and absorb to provide our bodies with...
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STARCH AND DENTAL HEALTH
By Alan Barclay
/ July 1, 2021
Tooth decay is a serious health problem around the world in both developed and developing nations and is caused by...
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RESISTANT STARCH AND DIABETES
By Alan Barclay
/ July 1, 2021
As explained in this month’s Food for Thought, resistant starch is the part of starchy foods that resists digestion in...
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COMMON STARCHY FOODS
By Alan Barclay
/ July 1, 2021
When we talk about starch in our diet we’re talking about what most of us recognize as “carbs”. Potato, bread,...
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HEALTHIER HOME BAKED BREAD
By Alan Barclay
/ July 1, 2021
What flour do you have in your cupboard right now? I’m guessing you have regular wheatflour and perhaps some cornflour...
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THE GOOD CARBS KITCHEN
By Alan Barclay
/ July 1, 2021
CHICKEN AND CORN SOUP WITH ASIAN OMELETTE 0:25 Prep • 4 Serves • Entrée • Every day INGREDIENTS 1 2/3...
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COPYRIGHT AND PERMISSION
By Alan Barclay
/ July 1, 2021
This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968 (Commonwealth...
Read More
GI News – May 2021
By GI Group
/ April 29, 2021
GI News is published online by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins...
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HOW IMPORTANT IS OUR MICROBIOME?
By GI Group
/ April 29, 2021
We know the average human being has about 20,000 genes sitting on 23 pairs of chromosomes. They make us into...
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