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- Eating the Okinawan way
- Low GI benefits for type 1 diabetes
- Bitter melons and blood glucose
- Should you be eating eggs?
- Prof. Trim on skin and sin
- The real deal on 'lite' foods
For over 10 years, Bradley and Craig Willcox have been studying the people of Okinawa, Japan, the longest living (800 centenarians out of a population of 1.3 million) and healthiest people in the world. They describe the Okinawan diet as Japanese with salsa – mostly plant-based with plenty of fish and soy foods (tofu and miso) and a great variety of vegetables from sweet potato to leafy greens and bitter melons. And low GI. In this month’s
GI News they talk about the benefits of ‘hara hachi bu’ or eating until you are 80% full. There are all the usual features this month too, including four new recipes (try Kate’s Wholemeal, Carrot and Poppy Seed Muffins), two enterprising success stories, new GI values and your questions answered. If you enjoy the success stories our readers share with us, you'll be pleased to hear we have put them all in one place in the right-hand column under 'Success Stories'.
Good eating, good health and good reading.
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GI News Editor: Philippa SandallWeb Design and Management: Scott Dickinson, PhD
6 comments:
nice news blog. continue spreading goos news... God bless
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I've seen a couple of questions regarding low GI bread and breadmaker recipes. I have a low GI recipe book by the UK celebrity chef Anthony Worral Thompson which included a seed bread. I have also found an extremely similar recipe for a breadmaker. Would it be appropriate to share these recipes here?
Yes there's always lots of interest in low GI bread. If you like to post the recipes here Rachel we will get our team to check them out. Whoever has created the recipes has probably just estimated the GI from the ingredients, not actually tested it. In our experience it is very difficult to have low GI baked goods (breads, muffins etc) that contain lots of refined flour -- white or wholemeal.
Here's the recipe from Anthony Worral Thompson (quote from his book - "This bread has an extremely low GI as the tough outer coating of the seeds makes them harder to break down")
325g strong wholegrain flour
25g wheatbran
1 sachet fast action yeast (6 or 7g)
25g sunflower seeds
25g sesame seeds
25g pumpkin seeds
25g linseeds
12.5g muscovado sugar
half teaspoon salt
1 tablespoon vegetable oil (I used canola oil)
This is cooked at 200c / 400f for 40 mins or so
The breadmaker recipe I found is:
25oz package yeast
1 cup warm water
1/4 cup honey
4 teaspoons veg oil (again I used canola)
3 cups wholewheat flour
1/4 cup wheat bran
1 teaspoon salt
1/3 cup sunflower seeds (I split this between sunflower and linseeds)
1/3 cup pumpkin seeds (I split this between pumpkin and sesame seeds)
I would be very interested to hear what your thoughts are on these. Many thanks!
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