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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IN THE GI NEWS KITCHEN
By GI Group
/ August 31, 2017
A DOLLOP OF YOGHURT A dollop of yoghurt makes a difference as you’ll see in our recipes this month –...
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COPYRIGHT AND PERMISSION
By GI Group
/ August 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 – August 2017
By GI Group
/ July 31, 2017
We look at fake news about food and health in food for thought and how to counter it. Misinformation is...
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FOOD FOR THOUGHT
By GI Group
/ July 31, 2017
FOOD AND FAKE NEWS There’s a bit of a myth doing the rounds that ours is an era of fake...
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WHAT’S NEW?
By GI Group
/ July 31, 2017
MILK OR FAKE MILK? In June, European courts settled the matter. Only milk can be called milk in Europe, not...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ July 31, 2017
CAN WE CUT OUR AVERAGE DIETARY GI AND GL? In July GI News, I made the point that: “We now...
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FOOD UN-PLUGGED
By GI Group
/ July 31, 2017
CAN YOUR BREAKFAST CLEANSE YOUR LIVER? Remember the lemon detox diet – that tear-jerking lemon, cayenne pepper and sugar water...
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KEEP GOOD CARBS AND CARRY ON
By GI Group
/ July 31, 2017
CAULIFLOWER In our new book, The Good Carbs Cookbook, there’s a profile of each of the forty foods that made...
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