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In this issue of GI News
- Debunking the carrot myth
- The blood-glucose-reducing pucker power of vinegar
- The Low GI Family Cookbook hits the stands
- Are chia seeds a magic food?
- Exercise builds brain health
- What’s on the menu when it comes to food for love?
We have the power to change the shape of things to come says Dr David Ludwig in his column this month. With time for physical education classes for our kids being gobbled up by other academic demands, he shares the story of how one inspirational teacher, Patty Nolan of Warren Point Elementary School in Fair Lawn New Jersey, took matters into her own hands and made a real difference to the children and families of her community. Also this month our chef Kate Hemphill has more fabulous fare including a Mango, passion fruit and lime fruit salad that your editor has made several times this summer already and Hermin Halim sorts fact from fiction in the GI or GL question.
Good eating, good health and good reading.
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GI News Editor: Philippa SandallWeb Design and Management: Scott Dickinson, PhD
2 comments:
Have heard that carrots and beets are not as bad for diabetics as first thought. Could a person with this disease eat them on a daily basis?
Carrots have a low GI and contain very little carbohydrate (about 5 g carbs in an 80 g/3 oz serve size) so crunch away. Only cooked beetroot has been tested and it has a medium GI (64) but too doesn't contain much in the way of carbs (7 g in an 80 g portion) so enjoy it if it takes your fancy. What we say is to think of almost all vegetables as free foods as they are low in carbohydrate, full of fibre and essential nutrients and protective antioxidants that will fill you up without adding extra kilojoules/calories.
However, to manage your blood glucose watch portion sizes with the higher carb starchy veggies such as potatoes, sweet potatoes, sweet corn and legumes.
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