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February 2020 GI News

 
 

There is a huge variety of seafood to choose from but we are creatures of habit and tend to stick to a limited range of our favourites. However, overfishing is a big problem. Taking pressure off fish stocks means we need to branch out and try different types of seafood. The Whole Fish Cookbook author, Josh Niland, also believes we need to consider using the elements that traditionally would be considered as waste. Many of the world’s most highly desired and loved dishes have been born from the utilisation of waste he says. Dietitian Nicole Senior looks at the health benefits of seafood in Food for Thought; Dr Alan Barclay discusses eating for eye health in Perspectives; Diabetic Eye Diseases are in Dr Shanel Sharma’s sights in our new Diabetes Care feature; the GI Shopping Guide focuses on milk; and in Good Carbs Food Facts we check out broccoli. Enjoy the stories, try the recipes, and join the conversation on our facebook page here, or follow us on twiiter.

 
 

 
     
 

Look for the GI Symbol

 
 

The easiest way to find all round healthy food choices is to look for the GI symbol. They make you feel fuller for a longer time and help control appetite.

 
 

 
     
 

Not all Carbohydrate foods are equal

 
 

The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels.

Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore insulin levels.