We Are What We Ate
By GI Group
/ August 31, 2013
Say cheese, but when? The processing of milk and particularly the production of cheese were critical in early agricultural societies...
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GI Symbol News with Dr Alan Barclay
By GI Group
/ August 31, 2013
Dr Alan Barclay Overweight, obesity and diabetes are on the up downunder. The latest results from Australia’s largest population health...
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GI Update with Prof Jennie Brand-Miller
By GI Group
/ August 31, 2013
Prof Jennie Brand-Miller answers your questions. Why doesn’t cheese have a GI value? Other dairy foods like milk and yoghurt...
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Copyright and Permission
By GI Group
/ August 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—August 2013
By GI Group
/ July 31, 2013
The real deal on agave syrup, coconut sugar and rice syrup; Nicole Senior checks out crispy, crunchy carrots in Taste...
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Food for Thought
By GI Group
/ July 31, 2013
Sweet celebrities. Chrissy Freer, author of the delicious Supergrains, recently quizzed us about rice syrup as magazine editors keep asking...
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What’s New?
By GI Group
/ July 31, 2013
Diet soft drinks – is it the drink or what you eat with it that’s the problem? An opinion article...
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Nicole’s Taste of Health
By GI Group
/ July 31, 2013
Carrot tops. We’ve just planted some winter veg and the crop I’m most looking forward to harvesting is the Dutch...
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In the GI News Kitchen
By GI Group
/ July 31, 2013
Family Baking, Anneka Manning, author of Bake Eat Love. Learn to Bake in 3 Simple Steps and founder of Sydney’s...
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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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