GI News – September 2018
By GI Group
/ August 31, 2018
Recently, the Trump administration angered health experts around the world with its attempt to weaken a UN resolution encouraging breastfeeding....
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FOOD FOR THOUGHT
By GI Group
/ August 31, 2018
INTRODUCING NEW FOODS TO BABIES: WHEN AND WHAT Recently, the Trump administration angered health experts around the world with its...
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WHAT’S NEW?
By GI Group
/ August 31, 2018
YOUR BABY’S THYROID GLAND PLAYS A CRITICAL ROLE IN BRAIN DEVELOPMENT Adequate concentrations of maternal and neonatal thyroid hormones are...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ August 31, 2018
IODINE AND THE THYROID GLAND Iodine was one of the first trace-minerals to be identified as an essential nutrient. Nearly...
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KEEPING IT GREEN – EATING FOR BODY AND PLANET
By GI Group
/ August 31, 2018
THE ANIMAL FOOD DILEMMA Meat and dairy products are valuable sources of nutrition yet a recent report by Greenpeace recommends...
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GOOD CARBS FOOD FACTS A TO Z
By GI Group
/ August 31, 2018
STRAWBERRIES Strawberries are rich in vitamin C, with one cup providing 180% of the recommended daily intake,” says dietitian Nicole...
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IN THE GI NEWS KITCHEN
By GI Group
/ August 31, 2018
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
/ August 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 – August 2018
By GI Group
/ July 31, 2018
Food skills is our focus this issue, prompted by Paula Goodyer’s think piece in the Sydney Morning Herald: Have We...
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FOOD FOR THOUGHT
By GI Group
/ July 31, 2018
THE COOKING SKILLS CONUNDRUM Have We Lost Our Food Skills and How to Get Them Back was the bait-clicky headline...
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WHAT’S NEW?
By GI Group
/ July 31, 2018
KIDS IN THE KITCHEN Dr Jennifer Utter is an associate professor in public health nutrition at the University of Auckland's...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ July 31, 2018
IMPROVING CARBOHYDRATE LABELLING TO CUT THROUGH THE CONFUSION With carbohydrates top of the pops as the world’s favourite dietary villain,...
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KEEPING IT GREEN – EATING FOR BODY AND PLANET
By GI Group
/ July 31, 2018
To Vegan or Not? Vegan diets are often perceived as being a healthier, more ethical and more sustainable way to...
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GOOD CARBS FOOD FACTS A TO Z
By GI Group
/ July 31, 2018
PUMPKIN What’s not to like about rambling pumpkins with their softly hairy stems and elegant tendrils reaching for the sun....
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IN THE GI NEWS KITCHEN
By GI Group
/ July 31, 2018
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
/ July 31, 2018
This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968 (Commonwealth...
Read More
GI News – July 2018
By GI Group
/ June 30, 2018
The recent “would you go vegan to save the planet?” headlines were prompted by a study that showed animal product-free...
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FOOD FOR THOUGHT
By GI Group
/ June 30, 2018
BACK TO THE FUTURE Researchers from Oxford University and the Swiss agricultural research institute, Agroscope, report that the same food...
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WHAT’S NEW?
By GI Group
/ June 30, 2018
SUPPLEMENTS MAY DO MORE HARM THAN GOOD The most commonly consumed vitamin and mineral supplements provide no consistent health benefit...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ June 30, 2018
PROTEIN POWER Protein is one of the more popular and positive nutrition buzzwords today, with a myriad packaged processed foods...
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