THE THERMIC EFFECT OF FOOD
By Alan Barclay
/ January 1, 2022
Weight gain, whether intentional or not, generally occurs over long periods of time, as habitual energy intake exceeds our bodies’...
Read More
THE WHY OF RYE
By GI Group
/ January 1, 2022
If you asked me to suggest classic American foods I picked up from watching TV shows growing up, I’d probably...
Read More
THE GOOD CARBS KITCHEN
By GI Group
/ January 1, 2022
TOMATO AND CHICKPEA SALAD 0:15 Prep • 4 Serves • Side • Every day INGREDIENTS 1 tablespoon olive oil 1...
Read More
COPYRIGHT AND PERMISSION
By GI Group
/ January 1, 2022
This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968 (Commonwealth...
Read More
GI NEWS – NOVEMBER 2021
By GI Group
/ November 1, 2021
GI News is published online by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins...
Read More
WHAT DO WE MEAN BY A LOW GLYCEMIC LOAD DIET?
By GI Group
/ November 1, 2021
If you put the keywords glycemic load AND diet into Google Scholar for studies published in 2020 and 2021, you’ll...
Read More
CARB QUALITY AND RISK OF METABOLIC SYNDROME
By GI Group
/ November 1, 2021
Carbohydrate quality may play a role in the development of metabolic syndrome, according to two recent systematic reviews and meta-analyses...
Read More
GLYCEMIC LOAD AND DIABETES
By Alan Barclay
/ November 1, 2021
People have long known that, compared to the other major nutrients protein and fat, the amount and type of carbohydrate...
Read More
HOW TO ENJOY A MODERATE GLYCEMIC LOAD DIET
By Alan Barclay
/ November 1, 2021
As regular readers of GI News know, the glycemic index, or GI, is an inherent property of carbohydrate-containing foods and...
Read More
LOWERING THE GL WITH SMARTER CARB CHOICES
By GI Group
/ November 1, 2021
When first diagnosed with diabetes, my clients often tell me that they’ve changed to using Basmati rice, new potatoes, and...
Read More
WATERMELON
By GI Group
/ November 1, 2021
I took great delight in singing a song about watermelons to my son when he was a toddler. And I...
Read More
THE GOOD CARBS KITCHEN
By GI Group
/ November 1, 2021
ROASTED TOMATO, QUINOA AND CRISPY CHICKPEA SALAD WITH CREAMY CASHEW DRESSING 0:50 Prep • 6 Serves • Main • Every...
Read More
COPYRIGHT AND PERMISSION
By GI Group
/ November 1, 2021
This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968 (Commonwealth...
Read More
GI NEWS – SEPTEMBER 2021
By Alan Barclay
/ September 1, 2021
GI News is published online by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins...
Read More
THE DEMONISATION OF SUGAR
By Alan Barclay
/ September 1, 2021
Fifty years ago, sugar was a good in anybody’s language. Sweetness was equivalent to goodness and Sweetheart was a name...
Read More
FRUIT, ADDED SUGARS AND CARDIOMETABOLIC RISK
By Alan Barclay
/ September 1, 2021
With few exceptions, whole fruit is a good source of vitamins (e.g., A, B and C), minerals (e.g., magnesium and...
Read More
FRUIT AND DIABETES
By Alan Barclay
/ September 1, 2021
If you have diabetes or are at risk, you may be confused about fruit. Is it a healthy choice or...
Read More
SWEET HISTORY
By Alan Barclay
/ September 1, 2021
“Sugar and spice and everything nice that's what little girls are made of…” Robert Southey Long before the recent association...
Read More
SWEET SENSATIONS
By Alan Barclay
/ September 1, 2021
“I just feel like something sweet…” I'm often asked by clients, ‘What’s something sweet I can eat that isn’t too...
Read More
