CARB QUALITY AND RISK OF METABOLIC SYNDROME
By GI Group
/ November 1, 2021
Carbohydrate quality may play a role in the development of metabolic syndrome, according to two recent systematic reviews and meta-analyses...
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GLYCEMIC LOAD AND DIABETES
By Alan Barclay
/ November 1, 2021
People have long known that, compared to the other major nutrients protein and fat, the amount and type of carbohydrate...
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HOW TO ENJOY A MODERATE GLYCEMIC LOAD DIET
By Alan Barclay
/ November 1, 2021
As regular readers of GI News know, the glycemic index, or GI, is an inherent property of carbohydrate-containing foods and...
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LOWERING THE GL WITH SMARTER CARB CHOICES
By GI Group
/ November 1, 2021
When first diagnosed with diabetes, my clients often tell me that they’ve changed to using Basmati rice, new potatoes, and...
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WATERMELON
By GI Group
/ November 1, 2021
I took great delight in singing a song about watermelons to my son when he was a toddler. And I...
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THE GOOD CARBS KITCHEN
By GI Group
/ November 1, 2021
ROASTED TOMATO, QUINOA AND CRISPY CHICKPEA SALAD WITH CREAMY CASHEW DRESSING 0:50 Prep • 6 Serves • Main • Every...
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COPYRIGHT AND PERMISSION
By GI Group
/ November 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 – 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 GI Group
/ 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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