DIABETES CARE
By GI Group
/ February 28, 2021
DIABETES IN SOUTH-EAST ASIA In 2019, there were an estimated 88 million people in South-East Asia living with diabetes and...
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PERSPECTIVES: Dr ALAN BARCLAY
By GI Group
/ February 28, 2021
LOWERING THE GLYEMIC IMPACT OF SOUTH-EAST ASIAN DIETS Food is not merely a collection of nutrients, and neither is it...
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GOOD CARBS FOOD FACTS
By GI Group
/ February 28, 2021
When I first saw a dosa being brought to a neighbouring table at an Indian restaurant, I was both surprised...
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YOUR GI SHOPPING GUIDE
By GI Group
/ February 28, 2021
NON-WESTERN BREADS One food that unites many cultures across the world is bread. Traditionally made fresh every day, bread represents...
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THE GOOD CARBS KITCHEN
By GI Group
/ February 28, 2021
SOUTH INDIAN PRAWN AND COCONUT CURRY 0:35 Prep • 4 Serves • Main • Every day INGREDIENTS 1 medium red...
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COPYRIGHT AND PERMISSION
By GI Group
/ February 28, 2021
This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968...
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GI News – January 2021
By GI Group
/ December 31, 2020
Rice provides about 20% of all calories eaten globally. Today, we can find many varieties of rice on supermarket shelves,...
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FOOD FOR THOUGHT
By GI Group
/ December 31, 2020
RICE AND RISK OF TYPE 2 DIABETES Around the world, the prevalence of type 2 diabetes continues to climb. The...
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WHAT’S NEW?
By GI Group
/ December 31, 2020
WHOLEGRAINS AND RISK OF DIABETES A new study published in the British Medical Journal has found that a higher intake...
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PERSPECTIVES: Dr ALAN BARCLAY
By GI Group
/ December 31, 2020
RICE: THE GO-TO GRAIN English translation: “Have you eaten rice?” This popular greeting used throughout East Asia is a reminder...
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DIABETES CARE
By GI Group
/ December 31, 2020
RICE AND THE MANAGEMENT OF DIABETES Due in part at least to the current popularity of “low carb” diets, people...
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YOUR GI SHOPPING GUIDE
By GI Group
/ December 31, 2020
WHICH RICE? Preparing this article on the GI of rice turned out to be way more difficult than I anticipated....
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GOOD CARBS FOOD FACTS
By GI Group
/ December 31, 2020
BLACK RICE Have you noticed a trend toward black foods, such as bread with charcoal, black seaweed, black sesame and...
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GLYCEMIC INDEX FOUNDATION NEWS
By GI Group
/ December 31, 2020
SWAP IT, DON’T STOP IT The GI Foundation (Australia) has a handy Swap It tool that you can use...
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THE GOOD CARBS KITCHEN
By GI Group
/ December 31, 2020
GOLDEN RICE WITH PEAS AND CASHEWS 0:10 Prep • 6 Serves • Side dish • Every day INGREDIENTS 1½...
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COPYRIGHT AND PERMISSION
By GI Group
/ December 31, 2020
This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968...
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GI News – November 2020
By GI Group
/ October 31, 2020
Once upon a time, the roughage in food, now called dietary fibre, was regarded as a nuisance, something that might...
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FOOD FOR THOUGHT
By GI Group
/ October 31, 2020
NON-DIGESTIBLE COMPONENTS OF FOOD – SHOULD WE BE EATING MORE? Once upon a time, the roughage in food, now called...
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WHAT’S NEW?
By GI Group
/ October 31, 2020
FIBRE AND BODY WEIGHT The role of dietary fibre in weight management has been investigated for many decades and is...
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PERSPECTIVES: Dr ALAN BARCLAY
By GI Group
/ October 31, 2020
FIBRE AND GLYCEMIC INDEX There is a common belief that foods that are high in fibre do not raise blood...
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