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...
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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...
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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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KEEPING IT GREEN – EATING FOR BODY AND PLANET
By GI Group
/ June 30, 2018
PLASTIC-FREE JULY Grocery shoppers in Montreal recently made headlines ditching excessive plastic packaging at the door of their supermarket in...
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GOOD CARBS FOOD FACTS A TO Z
By GI Group
/ June 30, 2018
BROWN RICE Grains are at their most nourishing when we eat them as whole as possible or as minimally processed...
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IN THE GI NEWS KITCHEN
By GI Group
/ June 30, 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
/ June 30, 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 – June 2018
By GI Group
/ May 31, 2018
Back in 2014, we published The Ultimate Guide to Sugars and Sweeteners, an all-in-one reference to sugars and sweeteners for...
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FOOD FOR THOUGHT
By GI Group
/ May 31, 2018
SWEET TALK Hi Alan. I’ve still got a bee in my bonnet about oranges only getting 4½ stars when you...
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WHAT’S NEW?
By GI Group
/ May 31, 2018
WHO ADDED ALL THAT SUGAR TO MAPLE SYRUP? Who knew that we could weave such a tangled web when we...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ May 31, 2018
Juiced? We have been juicing fruits for a long time. Here’s a short summary. Wine is fermented grape juice –...
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KEEPING IT GREEN – EATING FOR BODY AND PLANET
By GI Group
/ May 31, 2018
ORGANIC – IS IT THE GREENER CHOICE? Organic foods are generally perceived to be healthier and better for the environment....
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GOOD CARBS FOOD FACTS A TO Z
By GI Group
/ May 31, 2018
PEAS Eating the youngest, most tender peas shelled straight after picking is a truly sweet experience. Peas are easy to...
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IN THE GI NEWS KITCHEN
By GI Group
/ May 31, 2018
THE GOOD CARBS COOKBOOK The Good Carbs Cookbook (by Alan Barclay, Kate McGhie and Philippa Sandall) published by Murdoch Books...
Read More
