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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CARBOHYDRATE QUALITY AND HEALTHY AGEING
By GI Group
/ March 1, 2026
A recent study published in JAMA Network Open has found that the quality of carbohydrates we consume during midlife may...
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AGEING WELL WITH DIABETES
By Alan Barclay
/ March 1, 2026
It’s well known that on average, people with diabetes do not live as long as people without the condition, due...
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WHAT ARE QUALITY CARBOHYDRATES?
By Alan Barclay
/ March 1, 2026
The essential nutrients found in foods and drinks in the largest amounts are proteins, fats and carbohydrates, and consequently these...
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FOODS TO HELP YOU AGE WELL
By Alan Barclay
/ March 1, 2026
Enjoying a diet with a low glycemic index (GI) and load (GL) that is high in dietary fibres is part...
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FULL OF (WHITE) BEANS
By GI Group
/ March 1, 2026
Whether you wish to age gracefully or disgracefully, boosting health and wellbeing will help. Study after study demonstrates that a...
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THE GOOD CARBS KITCHEN
By GI Group
/ March 1, 2026
LAMB AND WHITE BEAN STEW WITH FETA 0:10 Prep • 00:25 cook • 4 Servings • Entrée / Main •...
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COPYRIGHT AND PERMISSION
By GI Group
/ March 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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JANUARY 2026 GI NEWS
By GI Group
/ January 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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WHAT’S THE BEST WAY TO LOSE A FEW KILOS?
By GI Group
/ January 1, 2026
Humans are very social creatures. We love celebrations and festivities where special foods and drinks are prepared and enjoyed. I...
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