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...
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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...
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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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WHAT’S NEW?
By GI Group
/ January 31, 2019
YOGHURT – ITS INSULINEMIC INDEX IS HIGHER THAN ITS GI Numerous studies over the past 20 years have shown that...
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WHAT’S HOT?
By GI Group
/ January 31, 2019
KOMBUCHA Does kombucha shape up as the magic elixir of life that “wellness” gurus make out? Is it a “super...
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PRODUCT REVIEW
By GI Group
/ January 31, 2019
WHAT’S IN KOMBUCHA? Mostly water. To brew a batch that’s all you need along with a few black or green...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ January 31, 2019
DOES THE MICROBIOME AFFECT THE RISK OF DEVELOPING TYPE 1 DIABETES? The number of people developing type 1 diabetes has...
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KEEPING IT GREEN – EATING FOR BODY AND PLANET
By GI Group
/ January 31, 2019
OUR E-WASTE PROBLEM Were you gifted yet another unneeded donut maker or fondue fountain for Christmas? After being stored in...
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GOOD CARBS FOOD FACTS A TO Z
By GI Group
/ January 31, 2019
CABBAGE Dietitian Nicole Senior wrote this for us a few years ago. We asked her to update it for Good...
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IN THE GI NEWS KITCHEN
By GI Group
/ January 31, 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
/ January 31, 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 – January 2019
By GI Group
/ December 31, 2018
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
/ December 31, 2018
AN EMPTY HOUSE IS BETTER THAN A BAD TENANT Farts. Flatus. Wind. Gas. Whatever you call it, everyone does it....
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WHAT’S NEW?
By GI Group
/ December 31, 2018
FOODS THAT MAY CAUSE GAS The International Foundation for Functional Gastrointestinal Disorders (a non-profit) is a handy website to head...
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