We Are What We Ate
By GI Group
/ July 31, 2013
A-foraging we will go. Foraging is back in fashion. Danish chef Rene Redzepi’s passion for foraging and using native ingredients...
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GI Symbol News with Dr Alan Barclay
By GI Group
/ July 31, 2013
Dr Alan Barclay Rice - enjoy it, but don't overdo it and opt for lower GI varieties The Chinese were...
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GI Update with Prof Jennie Brand-Miller
By GI Group
/ July 31, 2013
Prof Jennie Brand-Miller answers your questions. I don’t understand how you can bake sweet foods like cakes or desserts that...
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Copyright and Permission
By GI Group
/ July 31, 2013
Copyright This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968...
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GI News—July 2013
By GI Group
/ June 30, 2013
Our clockwork body - why when we eat matters for our health; New low GI gluten-free foods on supermarket shelves; ...
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Food for Thought
By GI Group
/ June 30, 2013
Baking boom. Home baking is on the rise as many people rediscover the joy of baking better-for-you desserts and snacks...
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What’s New?
By GI Group
/ June 30, 2013
Consensus on real health benefits of low GI/GL diets. After reviewing all the latest research on glycemic index, glycemic load...
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Nicole’s Taste of Health
By GI Group
/ June 30, 2013
Going bananas! Ever wondered where this came from? According to Wiki, we can trace it back to monkeys becoming somewhat...
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In the GI News Kitchen
By GI Group
/ June 30, 2013
Family Baking, Anneka Manning, author of The Low GI Family Cookbook (Hachette) and founder of Sydney’s BakeClub, shares her delicious...
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GI Symbol News with Dr Alan Barclay
By GI Group
/ June 30, 2013
Dr Alan Barclay Low GI, gluten-free foods. Coeliac disease is becoming increasingly common, affecting around 1 in 100 people in...
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We Are What We Ate
By GI Group
/ June 30, 2013
The clockwork body – why when we eat matters. ‘Body clocks are ancient mechanisms that regulate fundamental biological systems important...
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GI Update with Prof Jennie Brand-Miller
By GI Group
/ June 30, 2013
Prof Jennie Brand-Miller answers your questions. Can you explain the difference between glycemic index, glycemic load and glycemic response? Glycemic...
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Copyright and Permission
By GI Group
/ June 30, 2013
Copyright This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968...
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GI News—June 2013
By GI Group
/ May 31, 2013
Bread: 'ingenious technology for improving the flavour, digestibility and nutritional value of grass' - Michael Pollan; Paleolithic bread: looks like...
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Food for Thought
By GI Group
/ May 31, 2013
Staff of life. Did you know that the Middle English word ‘companion’ (from Old French compaignon), literally means ‘one...
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What’s New?
By GI Group
/ May 31, 2013
The white stuff is the right stuff, too. That rainbow of green, red and orange veggies tends to take prime...
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Nicole’s Taste of Health
By GI Group
/ May 31, 2013
Baby cakes. What we feed babies is important for their growth and development but we are finding out it is...
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In the GI News Kitchen
By GI Group
/ May 31, 2013
American dietitian and author of Good Carbs, Bad Carbs, Johanna Burani, shares favourite recipes with a low or moderate GI...
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We Are What We Ate
By GI Group
/ May 31, 2013
Looks like we have had our nose to the grindstone for at least 30,000 years. Grinding starchy grains, tubers and...
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GI Symbol News with Dr Alan Barclay
By GI Group
/ May 31, 2013
Dr Alan Barclay Give us this day our daily bread. Taken literally, this line from the Lord’s Prayer (Matthew 6:9–13...
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