IN THE GI NEWS KITCHEN
By GI Group
/ July 31, 2017
BRILLIANT BRASSICAS Brassica veggies are consumed in enormous quantities around the world from salad plants such as rocket (arugula), mustard...
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COPYRIGHT AND PERMISSION
By GI Group
/ July 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 – July 2017
By GI Group
/ June 30, 2017
While people have a lot of opinions about carbs, they often don’t know what they are, where they come from...
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FOOD FOR THOUGHT
By GI Group
/ June 30, 2017
Carbs 101 As you can imagine, we have been asked many questions about carbs over the 12 years we have...
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WHAT’S NEW?
By GI Group
/ June 30, 2017
I AM NOT A DIABETIC National Diabetes Week 2017 kicks off on July 9 in Australia to raise awareness and...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ June 30, 2017
A POTTED HISTORY OF CARBOHYDRATE AND DIABETES People have been trying to work out the optimal diet for people with...
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VIEWPOINTS FROM THE CHARLES PERKINS CENTRE, SYDNEY UNIVERSITY
By GI Group
/ June 30, 2017
NEW GI VALUES FROM SUGiRS Teff is a tiny, gluten-free grain, rich in carbohydrate, fibre and some essential minerals. It...
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FOOD UN-PLUGGED
By GI Group
/ June 30, 2017
ARE RAW DESSERTS HEALTHIER? Raw food diet followers say that cooking foods destroys nutrients and enzymes; raw food marketers claim...
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KEEP GOOD CARBS AND CARRY ON
By GI Group
/ June 30, 2017
EYE HEALTH: THE AYES HAVE IT FOR VEG Guest contributor Diabetes Victoria Dietitian Kim Duggan-Larkin APD explains why. It’s common...
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IN THE GI NEWS KITCHEN
By GI Group
/ June 30, 2017
GO GREEN Lifting lutein and zooming in on zeaxanthin with leafy greens is what’s in store this month in the...
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COPYRIGHT AND PERMISSION
By GI Group
/ June 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 – June 2017
By GI Group
/ May 31, 2017
We are going with the grain. We can’t put a date on when our forebears began pounding and grinding the...
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FOOD FOR THOUGHT
By GI Group
/ May 31, 2017
GOING WITH THE GRAIN We have just written a book called The Good Carbs Cookbook to share our enthusiasm for...
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WHAT’S NEW?
By GI Group
/ May 31, 2017
GLUTEN FREE AND HEART HEALTH In April, ConscienHealth’s Ted Kyle reported on research that found that people who ate less...
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PERSPECTIVES WITH DR ALAN BARCLAY
By GI Group
/ May 31, 2017
A GRAIN OF SALT For nearly four decades, dietary guidelines around the world have advised us to avoid consuming too...
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VIEWPOINTS FROM THE CHARLES PERKINS CENTRE, SYDNEY UNIVERSITY
By GI Group
/ May 31, 2017
PROF JENNIE BRAND-MILLER ON NUTRITION FOLLIES: #3 – WHOLEGRAIN FOLLIES Wholegrain or wholewheat products have everything that’s in the original...
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FOOD UN-PLUGGED
By GI Group
/ May 31, 2017
ARE ANCIENT GRAINS BETTER? Ancient grains lost popularity in the 1700s following the surge in wheat, oats and barley cultivation....
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KEEP GOOD CARBS AND CARRY ON
By GI Group
/ May 31, 2017
EAT YOUR VEG It’s hard to imagine a dinner time when the spotlight wasn’t on “eat your veggies”. But it...
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IN THE GI NEWS KITCHEN
By GI Group
/ May 31, 2017
GO SLOW TO WARM UP As the weather turns cooler, thoughts turn to slow cooking, baked dinners, pot roasts and...
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COPYRIGHT AND PERMISSION
By GI Group
/ May 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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