1 March 2007

GI News—March 2007

[MARCH COLLAGE]

In This Issue:

  • Food For Thought
    —Diabetes: 10 ways to reduce your risk
  • GI News Podcast
    —US publisher of The New Glucose Revolution, Matthew Lore, discusses the GI and diabetes
  • GI News Briefs
    —Man’s best friend
    —Turn back the clock
    —15 minutes exercise a day can help ward off diabetes
    —Eat beans, lentils and tofu often
    —Trans fats alternatives now in the firing line
    —Tossing and turning
  • Low GI Food of the Month
    —Eat to beat cholesterol with apples
    —Apples topped with scrunched filo and maple syrup glazed Brazil nuts
  • Low GI Recipes of the Month
    —Tandoori vegetables with cucumber yoghurt
    —Chicken, broccoli and basil red curry stir-fry
  • Success Story
    —‘With my family’s support and humour I control my diabetes.’ – Muthukrishnan
  • What's New?
    The Diabetes and Pre-diabetes Handbook
  • Feedback—Your FAQs Answered
    1. What’s the GI of farro? I understand it is not the same as spelt.
    2. I have a hankering for the palm or rock sugar Asian desserts of my childhood. Do you think that the mung or adzuki beans in these desserts would lower the GI?
    3. I am breastfeeding a 3-month-old and am trying to get back to eating low GI foods, but sweet potato seems to be causing my baby a lot of wind pain.
  • GI Values Update
    —Weight management snacks and powders
    —Where can I get more information on GI testing?
    —Where can I get more information on the GI Symbol Program?
[MARCH QUOTE]

Digg and help prevent diabetes

Reaching a billion people around the world with the diabetes prevention and care message is the International Diabetes Federation’s goal. Our goal is a little more modest (like our budget). But if you digg our diabetes story in ‘Food for Thought’ this month you can help spread the word by putting diabetes on ‘Digg’s’ front page.

[DIGG]

What’s digg? It is a community-based news website. Stories are submitted by users (any one of you), and then promoted to the front page through a user-based ranking system. When a story receives enough “diggs” it is promoted to the front page where it reaches many thousands of people. So digg and help someone turn back the clock. Here’s what you do:
  1. Click on the ‘digg this story’ button at the top of the reducing diabetes risk story.
  2. Register (if you haven’t already) – to make your digg count.

GI News Editor: Philippa Sandall
Web Design and Management: Scott Dickinson

5 comments:

Richard said...

I am confused over some terms used in the GI Index. I purchased some stone ground hulless barley flour figuring it must have a lower GI Index than white flour. I am confused about some of the following terms:
Coarse barley kernel bread with 75% kernels,
Wholemeal versus wholegrain breads,
proportion of whole or cracked grain,
Coarse barley kernel bread with 80% scalded intact kernels,
Barley kernel bread with 50% kibbled barley,
Wholemeal barley bread, flat, thin, soft (20% regular barley flour, 80% high-fibre barley flour)
HELP!

Anonymous said...

Sorry, the resultant GI resulting in cooked food made from any of thede products is very variable. ALL high starch foods whrn properky cooked have high GI. If you are unfortunate to have diabetes, ANY cooked food containing mainly starch will give a potentially dangerous high blood sugar spikr. It's like the difference between being run over by a car or a semi-trailer- the outcome is the same.

Ernie Lee

Jane said...

Dear Ernie (above comment) what a depressing thought and picture you just portrayed (albeit true!).

Doesn't it just suck?

gi group said...

Which bread to buy? Unless a specific brand of bread has been properly GI tested and you know it is low GI, we suggest people buy very grainy, sourdough or soy and linseed breads. We know from GI testing around the world that these types tend to have a low or lower GI.

The terms like 'kibbled barley' in Richard's question that are causing confusion simply describe how the grain in question has been processed. If you want a low GI product, look for brands made with whole kernel grains.

As for wholemeal or wholegrain ... we covered the wholegrain story in Food for Thought in December 2006 GI News.

We have also covered how you can lower the GI of your baking/cooking on numerous occasions including the December and October 2006 issues.

If you have diabetes, you are always going to have to watch portion size with carb-rich foods. But not all carb-rich foods are high GI. Cheer yourselves up and check out the top 100 low GI foods in Jennie Brand-Miller's Low GI Eating Made Easy.

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