GI News—March 2013
By GI Group
/ February 28, 2013
Jamie’s low GI 15-minute Falafel wraps/grilled veg & salsa; Take that (glycemic) load off your diet and reduce your...
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Food for Thought
By GI Group
/ February 28, 2013
What’s irisin? Glenn Cardwell brings us up to speed on this interesting hormone. Glenn Cardwell ‘Don’t you like to be...
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What’s New?
By GI Group
/ February 28, 2013
Fat facts and fat fiction. Dietary advice about fat is always controversial, and even experts disagree about what recommendations...
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Get the Scoop
By GI Group
/ February 28, 2013
The scoop on pearl couscous. Unlike traditional couscous, pearl couscous which takes its name from its pearl-like shape and size...
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In the GI News Kitchen
By GI Group
/ February 28, 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
/ February 28, 2013
Was ancient man a vegetarian? Robb Dunn reviews the evidence. First published in Scientific American. This edited and updated extract...
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GI Symbol News with Dr Alan Barclay
By GI Group
/ February 28, 2013
Dr Alan Barclay Reduce that load and reduce your risk. A-grade research (think Olympic gold level) from around the world...
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GI Update with Prof Jennie Brand-Miller
By GI Group
/ February 28, 2013
Prof Jennie Brand-Miller answers your questions. I have never been much of a meat eater and have decided to go...
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Copyright and Permission
By GI Group
/ February 28, 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—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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