• Recipes
  • Testing Testing & Research
    Have your foods testing in our labs
  • Newsletter
   
 
Food Name
Glycemic Index
Glycemic Load
Find records
 if any fields match
 if all fields match
 
   
 

 Subscribe today - it's free

 View previous editions

 
 
 

August 2018 GI News

 
 

FOOD FOR THOUGHT
Food skills is our focus this issue, prompted by Paula Goodyer’s think piece in the Sydney Morning Herald: Have We Lost Our Food Skills and How to Get Them Back. We think the suggestion in the article that we need to turn off the tap with convenience foods is idealistic rather than realistic. What matters for good health and achieving and maintaining a healthy weight is the overall quality and quantity of the foods we consume whether home cooked, delivered, or picked up. “I know how to cook but I want the food industry to provide me with high quality, healthy convenience food (takeaway food, eat-in food, plonk-together-in-a-saucepan food) so I get to do other things higher on my priority list such as being outside, exercise, yoga, mindfulness, reading, sailing … We know the food industry can give us anything we want but they work by the law of supply and demand. We have to DEMAND,” says Prof Jennie Brand-Miller. We hope you enjoy this issue and join in the conversation on our Facebook page here.

 
 

 
     
 

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.