1 March 2006

GI News—March 2006


In This Issue:

  • Food for Thought
    —Johanna Burani article
  • GI News Briefs
    —Making the Switch, Making a Difference
    —Risk Assessment
    Sense and Sensitivity
  • GI Values Updates
    —White Bread Matters
    —Sweet Cactus Farms Premium Agave Nectar
  • Low GI Food of the Month
    —Soy Milk: A Great Way to Include Soy Protein in Your Diet
  • Low GI Recipe of the Month
    —Sourdough French Toast with Peaches
  • Success Stories
    —Sanna’s Story: Giving Your Body the Fuel It Is Actually Meant to Run On
    —John’s Story: Managing Diabetes with GI
  • GI Profile
    —Prof. Jennie Brand-Miller
  • Books, DVDs, Websites: What’s New?
    —The 10-day GI Diet
    —The Low GI Guide to Your Heart and the Metabolic Syndrome
  • Feedback—Your FAQs Answered
    —What effect good or bad, can a GI diet have on prostate cancer patients undergoing hormone treatment to limit testosterone?
    —I enjoy brown rice and always assumed it had a lower GI than any kind of white rice, but I see that Basmati’s is lower. Why’s that?
    —Does it matter if you eat carbs after 5pm? Will this affect your fat metabolism?
    —Dispelling Some Myths About Hypoglycemia

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We receive a great deal of feedback from readers and visitors to our website about how a low GI diet has made a real difference to their lives along with some inspiring weight loss and blood glucose control stories. Please share your success. Your experiences really can motivate others. If you feel you have a story that will inspire or help others and you are prepared to give permission for it to be published in GI News, please click HERE to send us your story.

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GI News Editor: Philippa Sandall
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Anonymous said...

As a newly diagnosed type II diabetic and feeling somewhat overwhelmed I was lucky enough to find David Mendosa's website and thus jumped to yours from his.

I was wondering if you could post which of your books would be most helpful to someone who is most interested in controlling blood glucose levels and learning how to eat and cook recipes that are low GI/GL. I got your book "Low GI Guide to Diabetes" to start and "Shopper's Guide to GI Values 2006" but am not sure where to go from there and since I am also a student on a somewhat limited budget I want to make the best choices I can while still getting the best info I can. If you can recommend specific titles of your books - could you also tell me which of your books is best going to help me with menu planning and food cooking/prep/choices? Thanks SO much!

Anonymous said...

FOrgive me for posting again - I am the new diabetic who got here from David Mendosa's site. I forgot to say that I am in the U.S. so I don't know if I am limited in what is available here. Thanks!

GI Group said...


As you are a student on a limited budget, we'd recommend starting with Low GI Eating Made Easy. It is very practical and covers the basics of low GI eating along with some menu ideas and meal suggestions. You may find this is all you need and you can use it to adapt your own favourite recipes by replacing high GI ingredients with low GI alternatives. It has chapters that cover:

- Simple steps to developing good eating habits.
- Menus for low GI breakfasts, lunches and dinners -- along with desserts, information on snacks and what to drink.
- Recommendations for eating out.
- A comprehensive shopping guide.
- How to substitute high GI foods with low GI alternatives.

The second part of the book covers the top 100 low GI foods along with serving suggestions and recipes.

The tables at the back are set out to help you shop for carb quality and the foods are rated as being "everyday foods", "everyday caution with portion foods" (the ones that could have a high GL if you overload your plate), "occasional foods" and "keep for a treat foods".

If you want a cookbook with photos of the recipes, look out for a copy of The Low GI Diet Cookbook.

More information on all of the books are listed by geographical area under "GI Books" at glycemicindex.com.