WHAT’S HOT?
By GI Group
/ April 30, 2019
PLANT MILKS Gone are the days when the lactose intolerant or those with milk allergy had to opt for soy...
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PRODUCT REVIEW
By GI Group
/ April 30, 2019
THE FREE-FROM-DAIRY MILK BAR If you check out the ingredient list on a carton of cow’s milk, there’s one ingredient:...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ April 30, 2019
FATS AND BLOOD CHOLESTEROL As well as being a highly concentrated source of energy and a carrier for fat-soluble vitamins,...
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BEST FOOD FORWARD
By GI Group
/ April 30, 2019
CARBS AND YOUR HEART, FOR WOMEN Perhaps you’ve heard of Go Red for Women, the movement to end heart disease...
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GOOD CARBS FOOD FACTS
By GI Group
/ April 30, 2019
MILK Milk and other nutrient-rich dairy products such as yoghurt and cheese are one of the most affordable sources of...
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IN THE GI NEWS KITCHEN
By GI Group
/ April 30, 2019
Anneka Manning’s Salmon and Roast Vegetable Frittatas • Dr Nick Fuller’s Whole Roast Cauliflower with Lemon and chilli • SunRice...
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COPYRIGHT AND PERMISSION
By GI Group
/ April 30, 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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GI News – April 2019
By GI Group
/ March 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
/ March 31, 2019
SUGAR ALCOHOLS (POLYOLS) QandA: OUR EXPERTS ANSWER YOUR QUESTIONS Prof Jennie Brand-Miller and Dr Alan Barclay answer 7 of the...
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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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