GI News—February 2013
By GI Group
/ January 31, 2013
Jamie’s low GI 15-minute pesto spaghetti with lemon steamed fish; Not all refined carbs are high GI; Cooking food...
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Food for Thought
By GI Group
/ January 31, 2013
Prof Richard Wrangham on why cooked food provides a lot more energy than eating the same food raw. Photograph: Stephanie...
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What’s New?
By GI Group
/ January 31, 2013
Why ‘whole grain’ is not always healthy. Current standards for classifying foods as ‘whole grain’ are inconsistent and, in some...
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Get the Scoop
By GI Group
/ January 31, 2013
The scoop on redefining wholegrains with Prof Jennie Brand-Miller. ‘Consume more wholegrains is enshrined in dietary guidelines around the globe...
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In the GI News Kitchen
By GI Group
/ January 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
/ January 31, 2013
How cooking helped to make us human. ‘You are what you eat.’ Can these pithy words explain the evolution of...
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GI Symbol News with Dr Alan Barclay
By GI Group
/ January 31, 2013
Dr Alan Barclay Not all refined carbs are high GI. Despite frequently being used interchangeably in the media and scientific...
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GI Update with Prof Jennie Brand-Miller
By GI Group
/ January 31, 2013
Prof Jennie Brand-Miller answers your questions. I read an article in the Sydney Morning Herald suggesting iodine deficiency could be...
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Copyright and Permission
By GI Group
/ January 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—January 2013
By GI Group
/ December 31, 2012
Check out Jamie’s low GI 15-minute meal; How honey helped to make us human; The scoop on quinoa plus...
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Food for Thought
By GI Group
/ December 31, 2012
Add years to your life and life to your years with Dr David Katz’s Super Six. ‘Feet, forks, fingers, sleep,...
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What’s New?
By GI Group
/ December 31, 2012
Prof Jennie Brand-Miller on how low should a low GI diet go? ‘The GI was introduced back in 1981 to...
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Get the Scoop
By GI Group
/ December 31, 2012
The scoop on quinoa. The United Nations has declared that 2013 is International Year of Quinoa. It was extensively cultivated...
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In the GI News Kitchen
By GI Group
/ December 31, 2012
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
/ December 31, 2012
Alyssa Crittenden: How honey helped to make us human…. Dr Alyssa Crittenden ‘Most discussions of the evolution of the human...
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GI Symbol News with Dr Alan Barclay
By GI Group
/ December 31, 2012
Dr Alan Barclay New health claim legislation for Australia and New Zealand includes provisions for GI. Food Standards Australia and...
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GI Update with Prof Jennie Brand-Miller
By GI Group
/ December 31, 2012
Prof Jennie Brand-Miller answers your questions. I have heard it’s a good idea to go meatless one day a week....
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Copyright and Permission
By GI Group
/ December 31, 2012
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—December 2012
By GI Group
/ November 30, 2012
Dr Alan Barclay on why healthy low GI food doesn't need to cost more; Eating carbs mostly AFTER 5pm: are...
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Food for Thought
By GI Group
/ November 30, 2012
Embrace health as a kind of wealth. Heading into the festive season, we are bombarded with ideas for a...
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