1 April 2009

Making the Most of GI News

Subscribe - it's free!
To subscribe to GI News, simply click on the SUBSCRIBE link in the top right-hand column. Help us be sure our email newsletter isn’t filtered as spam. Add "gifeedback@gmail.com" to your address book to ‘whitelist’ us with your filter, helping future issues of GI News get to your inbox.

Your questions answered
If you have posted a question in GI News, be assured that the GI Group will answer this as soon as possible. We welcome your views about our articles and other reader’s suggestions. Please POST your comments and questions on the site.

Want to search past issues of GI News?
Want to search the GI News Archive for a particular topic, food or recipe? Make the most of our search feature with Google. Simply enter the term in the space provided and press SEARCH.

Want to print a copy of this GI News edition?
Download and print the PDF.

This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968 (Commonwealth of Australia) (as amended) and the copyright laws of all member countries of the Berne Union and the Universal Copyright Convention.

Copyright in the website and in material prepared by GI News is owned by GI News, Human Nutrition Unit, University of Sydney. Copyright in quotations, images from published works and photo libraries, and materials contributed by third parties including our regular contributors Alan Barclay, Johanna Burani, Susie Burrell, Garry Egger (Prof Trim), Kate Hemphill, Catherine Saxelby and Nicole Senior is owned by the respective authors or agencies, as credited.

GI News encourages the availability, dissemination and exchange of public information. You may include a link to GI News on your website. You may also copy, distribute, display, download and otherwise freely deal only with material owned by GI News, on the condition that you include the copyright notice “© GI News, Human Nutrition Unit, University of Sydney” on all uses and prominently credit the source as being GI News.

You must, however, obtain permission from GI News if you wish to do the following:

  • charge others for access to the work
  • include all or part of the work in advertising or a product for sale, or
  • modify the work.
To obtain such permission, please contact gifeedback@gmail.com

This permission does not extend to material contributed and owned by other parties. We strongly recommend that you refer to the copyright statements at their respective websites and seek their permission before making use of any such material, whether images or text. Please contact GI News if you are in doubt as to the ownership of any material.

GI News endeavours to check the veracity of news stories cited in this free e-newsletter by referring to the primary source, but cannot be held responsible for inaccuracies in the articles so published. GI News provides links to other World Wide Web sites as a convenience to users, but cannot be held responsible for the content or availability of these sites.

© ® & ™ The University of Sydney, Australia


Anonymous said...

I really like the new emailed form of GI News. Having the topics laid out in an easy to read form right in front of me makes it very easy to pick and choose the links I want to follow up right away.

Anonymous said...

I really want to follow a low gi diet but am very confused. I bought a book today of low gi recipes for the family but the recipes don't tell me the gi rating and a lot of the recipes have what I thought were high gi foods like bananas, banana bread etc. How do I know what the gi rating is? It tells me the carbs and fibre. can i trust that all the recipes are low gi??

GI Group said...

It's hard to comment not knowing what the book is. If it is The Low GI Family Cookbook by Sydney University GI Group's Kaye Foster-Powell and Prof Jennie Brand-Miller, you can indeed trust it as they are world authorities in this area. If not, we can't comment as we don't know the work of other authors. FYI: bananas have a GI of 52 -- and banana bread could indeed have a low GI if the recipe has lots of low GI ingredients in it (bananas, milk, oat bran) to counterbalance the flour. If you replaced the sugar in the recipe with the new low GI sugar, LoGicane, the GI would be even lower.