GI News | Interest
GI News
Reviews
to load big map
25.01.2022 FOOD, DIET AND HEALTH: HOW YOU CAN CHECK THE EVIDENCE Low carb diets. Low fat diets. Owning a dog. Eating leafy greens. Fermented foods. Dairy foods. Eggs. Salt. Sugar. We are bombarded with conflicting messages about food, diet and health in the media and on-line. Universities and research organisations keen to promote their staff and their findings in turn bombard the media with often inflated press releases. ... How do we work out who or what to believe? In Food for Thought, Dr Alan Barclay explains the different kinds of evidence and how compelling it is, or isn’t. Read more: http://ginews.blogspot.com/2019/12/food-for-thought.html
24.01.2022 FIVE THINGS YOU SHOULD KNOW ABOUT PROCESSED FOODS These days, processed food seems to be associated with either junk food or food additives things that many people would rather avoid if they could. ... Prof Jennie Brand-Miller reminds us that food processing is nothing new. It’s something our paleolithic (stone age) ancestors were doing long before the agricultural revolution some 12,000 years ago. Just imagine all the trial and error that went into discovering how to leach toxins from plant foods. Perhaps, we should see food processing as an example of human creativity at its best she suggests! Read on to learn more: http://ginews.blogspot.com/2019/10/food-for-thought.html
22.01.2022 PLANT PROTEIN LINKED TO LONGER LIFE Greater consumption of plant-based proteins such as those found in cereals and legumes is associated with lower mortality risk, according to an observational study in JAMA Internal Medicine. Roughly 70,000 people aged 40 to 69 in Japan completed food frequency questionnaires. During a mean 18 years’ follow-up, 18% died.... Read more: http://ginews.blogspot.com/2019/10/whats-new.html
20.01.2022 FIVE THINGS YOU NEED TO KNOW ABOUT EDIBLE SEAWEEDS Two books about edible seaweeds recently arrived on the editor’s desk. Ocean Greens by Lisette Kreischer and Marcel Schuttelaar (The Experiment) explores the world of edible seaweed and sea vegetables and includes 50 vegan recipes. ... Bren Smith’s Eat Like a Fish (Murdoch Books) is more of a rollicking tale of the adventures of a fisherman turned restorative ocean farmer growing edible algae. They have inspired us to take a closer look at these vegetables that are used as ingredients and flavourings in sauces, soups, salads, stews and side dishes and as sources of food additives such as carrageen (a thickener), and agar agar (a gelling agent). Read more: http://ginews.blogspot.com/2019/10/product-review.html
14.01.2022 Choosing good carbs that are low or lower GI for your meals or snacks is now a key dietary choice if you have diabetes. Evidence based recommendations about diet and nutrition from the world’s major diabetes organisations advise people with diabetes to use the GI or GL to help them manage blood glucose levels and reduce their risk of complications including diabetic retinopathy and kidney disease. Read more: http://ginews.blogspot.com/2020/02/whats-new.html
13.01.2022 FOOD FOR THOUGHT! Dietitian Nicole Senior ponders finding health in the happy medium Eating meat kick-started the evolution of modern big-brained humans. But we can actually live long and healthy lives without eating it, and many millions do. However, it’s a highly nutritious food that provides us with essential nutrients more difficult to obtain from plant foods.... Read on: http://ginews.blogspot.com/2020/01/food-for-thought.html
11.01.2022 Research has shown that drinking milk post-exercise can be beneficial for acute recovery and for chronic training adaptation. It: Augments post-exercise muscle protein synthesis and rehydration Can contribute to post-exercise glycogen resynthesis, Attenuates post-exercise muscle soreness/function losses.... Read more: http://ginews.blogspot.com/2020/03/whats-new.html
10.01.2022 SEAFOOD: GET HOOKED SUSTAINABLY Dietitian Nicole Senior reports: If any food could be considered a super food, it’s seafood (fish and shellfish). High in protein, and low in saturated fat, it’s a major source of healthy long-chain omega-3 fats and rich in nutrients such as iron, zinc, selenium, iodine, and vitamin D. And there is strong evidence eating it is good for the heart. Quality observational studies have shown approximately one to two 100-gram (3-ounce) servings of... fatty fish a week salmon, herring, mackerel, anchovies, or sardines reduce the risk of heart disease. Read more: http://ginews.blogspot.com/2020/02/food-for-thought.html
09.01.2022 GOOD CARBS FOOD FACTS... Grapes! Wine is generally destiny for grapes. It seems that was why we first began cultivating them and (mostly) why we still do. ... Some 76,000 square kilometres (about 47,225 square miles) of Earth’s surface is dedicated to grape growing and over 70% of the harvest is for wine-making. In the kitchen, grapes are typically more garnish than main event, but you can make delicious jams, and jellies, cakes and tarts with them. Most of us, however, are happy to pick them from the bunch, serve them with cheese or add them to salads and fruit salads. To expand the culinary repertoire, we have included two recipes by Kate McGhie in the Good Carbs Kitchen to try: Pork Meatballs with Fresh Grapes and Wild Rice with Fresh Grapes, Walnuts and Feta. Read more: http://ginews.blogspot.com/2019//good-carbs-food-facts.html
06.01.2022 CAULIFLOWER THE ROCK STAR VEGETABLE Was it the rock-star chef Yotam Ottolenghi, or was it cauliflower rice that has created such an aura around this humble brassica vegetable? I’m going with Ottolenghi says dietitian Nicole Senior? Why? Because he’s all about deliciousness and flavour and a food culture that has lasted for ages and not a fad that has tarnished the name of all carbohydrates. ... And there are so many more delicious ways to enjoy cauliflower than smashing it to smithereens and imagining (very hard) that its potato. Read on: http://ginews.blogspot.com/2019//good-carbs-food-facts.html
04.01.2022 We dipped into our book, The Good Carbs Cookbook, to share 7 low carb good carbs to put on the dinner plate. Stay tuned over the next 7 days! First up: BEETROOT. Its vibrant colours come from its betalain pigments betacyanin in red purple beetroots, betaxanthin in golden and orange beets. ... A medium raw beetroot (about 90g or 3oz) has about 165 kilojoules (40 calories), 2g protein, no fat, 7g carbs (7g sugars), 3g fibre, 45mg sodium, 240mg potassium, and a moderate GI (64) when cooked/canned; the GL is low (4).
04.01.2022 Plain water faces stiff competition these days, however. The proportion of tap water in our diet has diminished as we have shifted to drinking other beverages from tea and coffee to soft drinks and mineral waters. The latest commercial beverage trend is plant waters, once part of traditional diets in northern Europe, Asia, the Pacific Islands and North America. Now endorsed by celebrities and sports people, they have hit the hype home run. Take the health claims made about ...them with a large pinch of salt (the evidence is excessively thin on the ground) and enjoy them in moderation if you wish. Remember, they are a pricy alternative to Chateau Tap, and they come with calories. They will also affect blood glucose levels. Shop now: http://ginews.blogspot.com/2020/03/food-for-thought.html
04.01.2022 Four steps to better BGLs for potato lovers! 1. Keep portions moderate. 2. Choose a lower carb potato 3. Choose a lower GI potato... 4. Watch the Glycemic Load For more: http://ginews.blogspot.com/2019/09/food-for-thought.html
