KEEPING IT GREEN – EATING FOR BODY AND PLANET
By GI Group
/ November 30, 2018
A GREENER CHRISTMAS THAT WON’T COST THE EARTH We associate “green” with Christmas, but many of our Christmas traditions are...
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GOOD CARBS FOOD FACTS A TO Z
By GI Group
/ November 30, 2018
DATES Fresh dates “are so remarkably luscious that there would be no end to eating them, were it not for...
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IN THE GI NEWS KITCHEN
By GI Group
/ November 30, 2018
THE GOOD CARBS COOKBOOK The Good Carbs Cookbook (by Alan Barclay, Kate McGhie and Philippa Sandall) published by Murdoch Books helps...
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COPYRIGHT AND PERMISSION
By GI Group
/ November 30, 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 – November 2018
By GI Group
/ October 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
/ October 31, 2018
A TASTE OF HONEY To make honey, bees collect nectar from nearby flowering plants; transform it by combining it with...
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WHAT’S NEW?
By GI Group
/ October 31, 2018
HONEY LABELLING – AND MISLEADING LABELLING Winnie the Pooh had no problems when he wanted a jar of honey. The...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ October 31, 2018
SHOULD YOU BE EATING THAT, IT’S FULL OF SUGAR? Honey is classified as a free sugar by the World Health...
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KEEPING IT GREEN – EATING FOR BODY AND PLANET
By GI Group
/ October 31, 2018
PALM OIL: FRIEND OR FOE? Palm trees are often associated with tropical beaches, sunsets and vacations, so you may be...
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GOOD CARBS FOOD FACTS A TO Z
By GI Group
/ October 31, 2018
Honey Honey is made by bees after gathering nectar from flowers. It’s a beautiful image and a lovely example of...
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IN THE GI NEWS KITCHEN
By GI Group
/ October 31, 2018
SPEAKEASY’S HONEY ROASTED BABY CARROTS WITH HOUSE LABNE, HAZELNUT PRALINE, AND FRESH HERBS Speakeasy Bar is a warm and welcoming...
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COPYRIGHT AND PERMISSION
By GI Group
/ October 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 – October 2018
By GI Group
/ September 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
/ September 30, 2018
TOPPING UP THE TANK It’s often said that we run on fuel just as a car runs on petrol. In...
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WHAT’S NEW?
By GI Group
/ September 30, 2018
FOUR LANDMARK STUDIES WHAT MAKES MICE FAT? Since food consists of fat, protein and carbs, it has proven difficult to...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ September 30, 2018
DIETS: LET’S BREAK THE 50-YEAR FAD CYCLE Overweight and obesity is a global phenomenon, with the World Health Organisation estimating...
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KEEPING IT GREEN – EATING FOR BODY AND PLANET
By GI Group
/ September 30, 2018
THE ETHICS OF MEAT The fairy tale farm evokes images of pigs rolling in muddy pig pens, cows grazing in...
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GOOD CARBS FOOD FACTS A TO Z
By GI Group
/ September 30, 2018
SPELT Spelt is one of today’s trendy grains with organic cred and a mystical “ancient grains” health halo. An older...
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IN THE GI NEWS KITCHEN
By GI Group
/ September 30, 2018
ALAN BARCLAY: REVERSING DIABETES The latest research into type 2 diabetes shows that for some people it’s possible to put...
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COPYRIGHT AND PERMISSION
By GI Group
/ September 30, 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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