WHAT’S NEW?
By GI Group
/ March 31, 2019
WILL A TREAT A DAY KEEP THE WEIGHT AWAY? Possibly. Back in 2005, when researchers from the University of Toronto...
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WHAT’S HOT?
By GI Group
/ March 31, 2019
CHOCOLATE Observational studies suggest that the flavonoids in cocoa can help lower blood pressure, improve blood flow to the brain...
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PRODUCT REVIEW
By GI Group
/ March 31, 2019
WITH OR WITHOUT SUGAR? WHAT’S IN CHOCOLATE? People with diabetes don’t need to eat low or reduced-sugar chocolates to avoid...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ March 31, 2019
SWEET NOTHINGS? Consumer demand for reduced sugar, no-added-sugar and sugar free foods and beverages has increased, as people look to...
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BEST FOOD FORWARD
By GI Group
/ March 31, 2019
ICE CREAM – IT’S IMPACT ON OUR PLANET AND HEALTH “You scream, I scream, we all scream for ice cream”...
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GOOD CARBS FOOD FACTS A TO Z
By GI Group
/ March 31, 2019
PEANUTS We think of peanuts as nuts, and for all culinary, research and nutritional purposes they are. But they aren’t...
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IN THE GI NEWS KITCHEN
By GI Group
/ March 31, 2019
THE GOOD CARBS COOKBOOK The Good Carbs Cookbook (by Alan Barclay, Kate McGhie and Philippa Sandall) published by Murdoch Books...
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COPYRIGHT AND PERMISSION
By GI Group
/ March 31, 2019
This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968 (Commonwealth...
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FOOD FOR THOUGHT
By GI Group
/ February 28, 2019
STARCH Q and A: OUR EXPERTS ANSWER YOUR QUESTIONS Prof Jennie Brand-Miller and Dr Alan Barclay answer 5 of the...
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GI News – March 2019
By GI Group
/ February 28, 2019
GI News is published online every month by the University of Sydney, School of Life and Environmental Sciences and the...
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WHAT’S NEW?
By GI Group
/ February 28, 2019
HOW STARCHY CARBS ADVANCED THE HUMAN RACE Starchy carbohydrates were a major factor in the evolution of the human brain...
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WHAT’S HOT?
By GI Group
/ February 28, 2019
PORRIDGE OATS For a high-energy breakfast that sticks to your ribs, warms you up on a crisp day and keeps...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ February 28, 2019
HOT POTATOES While they are a pariah in many parts of the developed world, due to the current popularity of...
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PRODUCT REVIEW
By GI Group
/ February 28, 2019
POTATO, PASTA OR RICE? WHAT’S IN YOUR STARCHY CARB PICK? Potato, pasta or rice? We thought it would be interesting...
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KEEPING IT GREEN – EATING FOR BODY AND PLANET
By GI Group
/ February 28, 2019
OUR CLOTHING CONUNDRUM OK so clothing isn’t really about eating, but it’s a household issue so we thought it was...
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GOOD CARBS FOOD FACTS A TO Z
By GI Group
/ February 28, 2019
SWEET POTATO They were cultivating sweet potatoes in Central and South America for about 7–8000 years before Columbus arrived. He...
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IN THE GI NEWS KITCHEN
By GI Group
/ February 28, 2019
THE GOOD CARBS COOKBOOK The Good Carbs Cookbook (by Alan Barclay, Kate McGhie and Philippa Sandall) published by Murdoch Books...
Read More
COPYRIGHT AND PERMISSION
By GI Group
/ February 28, 2019
This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968 (Commonwealth...
Read More
GI News – February 2019
By GI Group
/ January 31, 2019
GI News is published online every month by the University of Sydney, School of Life and Environmental Sciences and the...
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FOOD FOR THOUGHT
By GI Group
/ January 31, 2019
FERMENTED FOODS ARE BACK Fermented foods have burst onto the health scene and are packing the supermarket shelves. What are...
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