JULY 2026 GI NEWS
By GI Group
/ July 1, 2026
GI News is published online by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins...
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DOES PASTA DESERVE TO BE CALLED A REFINED FOOD?
By GI Group
/ July 1, 2026
The short answer is no, but one would be forgiven for thinking it should. Afterall, it appears to be white...
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PASTA AND CARDIOMETABOLIC HEALTH
By GI Group
/ July 1, 2026
Swapping white bread, white rice, or potatoes for pasta could help reduce body weight and waist circumference in older adults...
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GLUTEN FREE AND DIABETES
By Alan Barclay
/ July 1, 2026
Gluten and wheat free foods, meals and diets are increasingly popular. People are avoiding gluten due to serious health conditions...
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GLYCEMIC INDEX, GLYCEMIC LOAD AND STARCHY STAPLES
By Alan Barclay
/ July 1, 2026
The most common kinds of carbohydrate in foods are dietary fibres, starches and sugars. While sugars and fibre are commonly...
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PASTAS
By Alan Barclay
/ July 1, 2026
Around the world, people enjoy many different kinds of pasta because they are versatile, tasty, relatively cheap and are important...
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PASTA 2.0. WHY THIS OLD FAVOURITE STILL HAS NEW TRICKS
By GI Group
/ July 1, 2026
Pasta is one of the world's most loved foods. From spaghetti in Italy and macaroni cheese in North America to...
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THE GOOD CARBS KITCHEN
By GI Group
/ July 1, 2026
WARM CAPRESE PASTA 00:15 Prep • 00:15 cook • 4 Servings • Main Meal • Everyday INGREDIENTS 250g fusilli (pasta...
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COPYRIGHT AND PERMISSION
By GI Group
/ July 1, 2026
This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968 (Commonwealth...
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MAY 2026 GI NEWS
By GI Group
/ May 1, 2026
GI News is published online by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins...
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DO YOU EAT ENOUGH ‘ROUGHAGE’?
By GI Group
/ May 1, 2026
Around 50 years ago, fibre in the diet was regarded as something called ‘roughage’ and regarded as a waste product....
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DIETARY FIBRE, PROTEIN SOURCE AND INFLAMMATION
By GI Group
/ May 1, 2026
The amount of fibre and the type of protein you eat is linked to chronic inflammation, according to the findings...
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HIGHER FIBRE HIGHER CARBOHYDRATE VS. LOWER FIBRE LOWER CARB. DIETS FOR DIABETES MANAGEMENT
By Alan Barclay
/ May 1, 2026
Before insulin was identified, isolated and made commercially available in the 1920’s, most people with diabetes used to have to...
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EAT MORE FIBRE AND PROTEIN?
By Alan Barclay
/ May 1, 2026
For a variety of reasons, foods, meals and diets high in fibre and protein are being promoted as nutritional must...
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HIGHER FIBRE AND PROTEIN FOODS
By Alan Barclay
/ May 1, 2026
Whole grains, legumes (beans, peas, lentils, etc..) nuts, seeds and meals made from them, are naturally good sources of dietary...
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LUPINS: THE HIGH FIBRE, HIGH PROTEIN LEGUME YOU’VE NEVER HEARD OF
By GI Group
/ May 1, 2026
In conversations about carbohydrates, fibre and protein are often treated as bonuses rather than fundamentals. Yet one Australian grown legume...
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THE GOOD CARBS KITCHEN
By GI Group
/ May 1, 2026
LUPIN HUMMUS 0:10 Prep • 00:05 cook • 6 Servings • Side • Everyday INGREDIENTS 120g lupin flakes Juice of...
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COPYRIGHT AND PERMISSION
By GI Group
/ May 1, 2026
This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968 (Commonwealth...
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MARCH 2026 GI NEWS
By GI Group
/ March 1, 2026
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 GRANNY TYRE
By GI Group
/ March 1, 2026
Healthy ageing wasn’t always a subject that interested me - it seemed to be a long way off and yet...
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