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...
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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...
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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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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ December 31, 2018
FABULOUS FIBRES Most of us know that dietary fibre is good for our health and wellbeing. Many of the health...
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KEEPING IT GREEN – EATING FOR BODY AND PLANET
By GI Group
/ December 31, 2018
A GREENER NEW YEAR IN THE KITCHEN New Year is a good time for fresh starts and resolutions. How about...
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GOOD CARBS FOOD FACTS A TO Z
By GI Group
/ December 31, 2018
RED KIDNEY BEANS Dietitian Nicole Senior is such a fan of red kidney beans, we asked her to share the...
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IN THE GI NEWS KITCHEN
By GI Group
/ December 31, 2018
ANNEKA MANNING: BAKECLUB Anneka Manning – author, food editor, home economist, mother of two and the founder of BakeClub –...
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COPYRIGHT AND PERMISSION
By GI Group
/ December 31, 2018
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 – December 2018
By GI Group
/ November 30, 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
/ November 30, 2018
FRUIT FOR THOUGHT “There is no way that taking a pill can replace eating fruits and vegetables … In theory,...
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WHAT’S NEW?
By GI Group
/ November 30, 2018
NOT ALL PLANT-BASED DIETS ARE CREATED EQUAL While plant-based diets are recommended to reduce the risk of heart disease, some...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ November 30, 2018
CAN FRUIT BE PART OF A HEALTHY DIET TODAY? Dietary guidelines since Day One back in the late 1970s have...
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