GI News—April 2013
By GI Group
/ March 31, 2013
Fats AND carbs count when it comes to your cholesterol; Even our hunter-gatherer ancestors had clogged arteries; What our...
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Food for Thought
By GI Group
/ March 31, 2013
Would viewing food as ‘a cocktail of hormones’ deliver a better diet for weight loss and health? The search for...
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What’s New?
By GI Group
/ March 31, 2013
Even our hunter-gatherer ancestors had clogged arteries. In the last century, atherosclerotic vascular disease has replaced infectious disease as the...
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Get the Scoop
By GI Group
/ March 31, 2013
The scoop on bulgur (GI 48). Bulgur (also spelled bulgar, bulghur, burghul and bourghul) is a versatile, nutty-tasting, wholegrain cracked...
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In the GI News Kitchen
By GI Group
/ March 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
/ March 31, 2013
What our teeth tell us about our diet. DNA from tartar (calcified dental plaque) on human teeth reveals the changes...
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GI Symbol News with Dr Alan Barclay
By GI Group
/ March 31, 2013
Dr Alan Barclay When it comes to blood cholesterol, both fats and carbohydrates count. For many years, dietary advice to...
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GI Update with Prof Jennie Brand-Miller
By GI Group
/ March 31, 2013
Prof Jennie Brand-Miller answers your questions. When I give talks, I am regularly asked if chronic disease such as heart...
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Copyright and Permission
By GI Group
/ March 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—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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