PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ October 31, 2017
DIABETES. IS AN EGG A DAY OK? The answer is a qualified yes. Here’s why. Eggs are popular. They are...
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FOOD UN-PLUGGED
By GI Group
/ October 31, 2017
PROCESSED VEGAN FOODS The vegan diet is exclusively plant-based and excludes meat, fish, eggs, dairy products and honey. People choose...
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KEEP GOOD CARBS AND CARRY ON
By GI Group
/ October 31, 2017
CARROTS Carrots are one of the most popular vegetables in our kitchen and for good reasons says dietitian Nicole Senior....
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IN THE GI NEWS KITCHEN
By GI Group
/ October 31, 2017
CARROT GLUT This month we are making the most of Sydney’s carrot glut in the kitchen with Kate Hemphill’s roast...
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COPYRIGHT AND PERMISSION
By GI Group
/ October 31, 2017
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 2017
By GI Group
/ September 30, 2017
This month we look at the dangers of making a link between unrelated results. An historical tidbit from Jon Borwein...
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FOOD FOR THOUGHT
By GI Group
/ September 30, 2017
DON’T CONFUSE CORRELATION WITH CAUSATION In an entertaining and informative piece in The Conversation, Jon Borwein and Michael Rose look...
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WHAT’S NEW?
By GI Group
/ September 30, 2017
PROTEIN AND THE PROSPECT OF DIABETES There have been a couple of prospective studies or what we are now going...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ September 30, 2017
PURE BUT NOT SO SIMPLE Most nutrition experts have been recommending that we enjoy traditional healthy eating patterns like the...
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FOOD UN-PLUGGED
By GI Group
/ September 30, 2017
GLUTEN-FREE In August, the Medical Journal of Australia published an article questioning the existence of non-coeliac gluten or wheat sensitivity....
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KEEP GOOD CARBS AND CARRY ON
By GI Group
/ September 30, 2017
CAPSICUMS (SWEET PEPPERS) Speedy underestimates the rate at which the Old World embraced the New’s zesty chilli. Try these hot...
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IN THE GI NEWS KITCHEN
By GI Group
/ September 30, 2017
SPICE IS NICE This month Kate Hemphill showcases three spice blends – sambar curry powder, paella spice mix and Creole...
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COPYRIGHT AND PERMISSION
By GI Group
/ September 30, 2017
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 – September 2017
By GI Group
/ August 31, 2017
This month we look at diet one way or another. In Food for Thought, Prof Arya Sharma looks at a...
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FOOD FOR THOUGHT
By GI Group
/ August 31, 2017
ALTERNATE DAY FASTING IS NO BETTER THAN ANY OTHER FAD DIET In his Obesity Notes blog, Dr Arya Sharma recently...
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WHAT’S NEW?
By GI Group
/ August 31, 2017
FUDGING CONCLUSIONS ABOUT CHILDHOOD OBESITY PREVENTION “We have a pretty good idea of how to curb childhood obesity.” Such convictions...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ August 31, 2017
KETONES No. Not a music group. But ketones are creating a lot of noise. They are a kind of fuel...
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VIEWPOINTS FROM THE CHARLES PERKINS CENTRE, SYDNEY UNIVERSITY
By GI Group
/ August 31, 2017
YOGHURT IS A LOW GI FOOD The Sydney University GI Research Service (SUGiRS), established in 1995 to provide a reliable...
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FOOD UN-PLUGGED
By GI Group
/ August 31, 2017
THE FAUX MEAT PHENOMENON Faux (fake) meats have progressed in leaps and bounds since the days of Tofurky roasts. Even...
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KEEP GOOD CARBS AND CARRY ON
By GI Group
/ August 31, 2017
YOGHURT CULTURE Yoghurt has long been a part of the human diet. The word seems to come from come from...
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