In This Issue:
- Food for Thought
—Let's Do Lunch
- GI News Briefs
—Test Is Best
—A Public Health Time Bomb
—Teenagers Make Healthy Changes Given the Chance
- GI Values Updates
—No Time to Cook? Nestle LEAN Cuisine; Sanitarium Lunch Today
—What’s the GI of …? A Step-by-Step Guide to the GI Database on www.glycemicindex.com
- Low GI Food of the Month
—The Antioxidant-rich Orange
- Low GI Recipe of the Month
—Citrus Salad with White Wine and Thyme Syrup
- Success Stories
—Sue Drops a Dress Size
- What's New?
—Peter Howard’s Delicious Living
—Revised US edition of What Makes My Blood Glucose Go Up and Down?
- Feedback—Your FAQs Answered
- I've read that while fats slow down the body's response to high GI foods, the body still sees the same level of glucose response from the food, just over a considerably longer period of time (which is perhaps not accounted for when doing GI testing). Is this true?
- What about a glossary? I'm familiar with glycemic index, glycemic load, and a few other ‘normal’ GI terms, but when I start reading terms like ‘glycemic response’ or ‘glycemic impact’ I begin to wonder whether I know anything at all.
- Are NutraSweet or Splenda considered as being low GI?
- Why is there no information about stevia?
- I read that people just trying to lose weight or eat more healthily should use GL, but people with insulin resistance (like me) should use GI. Is this true?
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GI News Editor: Philippa Sandall
Web Design and Management: Scott Dickinson