SEPTEMBER 2026 GI NEWS
By GI Group
/ September 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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ULTRA-PROCESSED FOODS
By GI Group
/ September 1, 2026
A new dietary demon has entered the psyche: ultra-processed food (1). ‘Ultra’ implies extreme, like ultra-luxury resorts. In this case,...
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ARE ALL ULTRA-PROCESSED FOODS BAD?
By GI Group
/ September 1, 2026
Ultra-processed foods (UPFs) are often portrayed as universally unhealthy. However, a 2025 critical review, published in the Proceedings of the...
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ULTRA-PROCESSED FOODS AND DIABETES
By Alan Barclay
/ September 1, 2026
It is generally believed that food processing makes starches more easily digestible and sugars more readily available, leading to a...
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BEFORE WE TELL PEOPLE TO AVOID ULTRA-PROCESSED FOODS, CAN THEY IDENTIFY THEM?
By GI Group
/ September 1, 2026
As concern about ultra-processed foods (UPFs) grows, policy makers and activists are increasingly discussing measures such as front-of-pack UPF warning...
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UNPROCESSED OR MINIMALLY PROCESSED FOODS, GI AND GL
By Alan Barclay
/ September 1, 2026
One of the hypotheses about the associations found between ultra-processed foods and adverse health effects like obesity and type 2...
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NOT ALL ULTRA-PROCESSED FOODS ARE CREATED EQUAL
By GI Group
/ September 1, 2026
What the UPF label doesn't tell you. Ultra-processed foods (UPFs) have become nutrition's latest villain. Social media tells us to...
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THE GOOD CARBS KITCHEN
By GI Group
/ September 1, 2026
APPLE PIE OVERNIGHT OATS 00:10 Prep • 1 Serving • Main Meal • Everyday INGREDIENTS ½ cup oats 1 cup...
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COPYRIGHT AND PERMISSION
By GI Group
/ September 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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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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