WHAT ARE FERMENTED FOODS?
By Alan Barclay
/ January 1, 2024
Fermentation is the process where alcohol (ethanol), carbon dioxide, and/or organic acids (e.g., acetate, propionate, butyrate and lactate) are produced...
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GI VALUES OF SOME FERMENTED FOODS
By Karen Lau
/ January 1, 2024
Do you regularly include fermented foods in your diet? There are potentially many benefits of consuming fermented foods regularly -...
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THE GOOD CARBS KITCHEN
By GI Group
/ January 1, 2024
HOMEMADE YOGHURT 0:15 Prep • 9:00 Setting • 4 Servings • Main • Everyday INGREDIENTS 1 litre skim milk...
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COPYRIGHT AND PERMISSION
By GI Group
/ January 1, 2024
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 – NOVEMBER 2023
By GI Group
/ November 1, 2023
GI News is published online by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins...
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COLORECTAL CANCER DIAGNOSIS – A LIFE CHANGING EVENT
By Alan Barclay
/ November 1, 2023
Colorectal cancer is a type of cancer that affects the colon (large bowel/large intestine) and/or rectum. According to the World...
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CAN LIFESTYLE CHANGES REDUCE THE RISK OF COLORECTAL CANCER?
By GI Group
/ November 1, 2023
A recent review of the research looking at lifestyle-based guidelines for reducing cancer risk has encouragingly found that greater adherence...
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IMPAIRED GLUCOSE METABOLISM AND RISK OF COLORECTAL CANCER
By Alan Barclay
/ November 1, 2023
Colorectal cancer shares a number of common risks factors with type 2 diabetes (not type 1 nor gestation diabetes) including...
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KEEP PHYSICALLY ACTIVE TO PREVENT COLORECTAL CANCER AND INCREASE SURVIVAL
By Alan Barclay
/ November 1, 2023
Around the globe, low levels of physical activity are a major risk factor for most common chronic diseases including type...
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EAT THE RAINBOW TO REDUCE COLORECTAL CANCER RISK
By GI Group
/ November 1, 2023
Plant foods, such as whole grains, fruits and vegetables are high in fibre and phytochemicals. Phytochemicals, phytonutrients are helpful chemicals...
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THE GOOD CARBS KITCHEN
By GI Group
/ November 1, 2023
SPICE RUBBED FISH WITH QUINOA AND SWEET POTATO SALAD 0:25 Prep • 0:15 Cook • 4 Servings • Main •...
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COPYRIGHT AND PERMISSION
By Alan Barclay
/ November 1, 2023
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 2023
By Alan Barclay
/ September 1, 2023
GI News is published online by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins...
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LEGUMES: SUSTAINABLE NUTRITION
By Alan Barclay
/ September 1, 2023
The legume family includes beans, peas and lentils. There are so many different varieties, and they can be prepared, eaten...
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EATING LENTILS REGULARLY CAN IMPROVE INSULIN RESISTANCE
By Alan Barclay
/ September 1, 2023
Lentils (Lens culinaris) have been enjoyed by humans for many thousands of years, having been first domesticated in the Fertile...
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LEGUMES MAY HELP WITH BLOOD GLUCOSE MANAGEMENT IN PEOPLE WITH TYPE 2 DIABETES
By GI Group
/ September 1, 2023
A review of the research looking at legume consumption and blood glucose management in people with and without diabetes has...
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LEGUMES: CORNERSTONE OF A HEALTY PLANT-BASED DIET
By Alan Barclay
/ September 1, 2023
In recent years, vegetarian, vegan and other plant-based diets have been among the most popular diets around the globe. There...
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BEANS, LENTILS AND PEAS
By Karen Lau
/ September 1, 2023
Do you like legumes? Are legumes part of your regular diet? They should be because they keep you full of...
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