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...
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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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PROBIOTIC SUPPLEMENTS MAY BENEFIT PEOPLE WITH DIABETIC NEPHROPATHY
By GI Group
/ April 29, 2021
Diabetic nephropathy, or diabetic kidney disease, is a serious kidney-related complication of both type 1 and type 2 diabetes. It...
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THE MICROBIOME AND RISK OF DIABETES
By GI Group
/ April 29, 2021
There is increasing interest in the role that the microbiome may play in our health. One area that is the...
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MICROBIOME LINGO: PREBIOTICS, PROBIOTICS AND SYNBIOTICS
By GI Group
/ April 29, 2021
Our microbiome is a collection of around 100 trillion bacteria (mostly), fungi and viruses that live both on the surface...
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PROBIOTICS IN FOODS
By GI Group
/ April 29, 2021
The market for probiotic fortified foods, beverages and dietary supplements has exploded globally in the last decade. Products range from...
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THE GOOD CARBS KITCHEN
By GI Group
/ April 29, 2021
HARISSA PRAWN SKEWERS WITH DILL & APPLE COLESLAW 0:25 Prep • 4 Serves • Entrée • Every day INGREDIENTS 24...
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COPYRIGHT AND PERMISSION
By GI Group
/ April 29, 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 – March 2021
By GI Group
/ February 28, 2021
The vast majority of published GI values are of Western origin, notably European, Australian and North American. We know that...
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FOOD FOR THOUGHT
By GI Group
/ February 28, 2021
THE FIRST COMPENDIUM OF GI VALUES OF NON-WESTERN FOODS Evaluating the quality of carbohydrate in the diet could be considered...
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WHAT’S NEW?
By GI Group
/ February 28, 2021
LOW GLYCEMIC INDEX DIETS IMPROVE HEALTH OF SOUTH INDIANS WITH DIABETES Traditional Indian diets are rich in dietary fibre and...
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