- Going with the grain – low GI of course says CSIRO;
- New GI values for creamy Carisma mashed potato and healthy ‘fries’;
- Beans, rice and glycemic response;
- Add almonds at breakfast for better BGLs;
- Johanna Burani's ‘Early bird’ tomato soup;
- Nicole Senior checks out the myth that raw foods are best;
- The scoop on raising a vegetable lover with Emma Stirling.
It pays to be picky with vegetables. In an exclusive, edited extract from
Keys to Good Cooking (published by Hodder & Stoughton RRP AUD$49.99) Harold McGee explains why in Food for Thought. There's more on veggies this issue, too. Lots more. We look at a couple of recent studies from the University of Newcastle that have found that although the school garden was an effective strategy to increase kids’ willingness to taste vegetables and also improved their ratings for some vegetables, it did not noticeably up intake. Prof Philip Morgan concludes that: ‘changing vegetable consumption in children is complex.’ (Most parents will agree with this!) And in the GI News Kitchen there are recipes to help you (and your kids) up your veggie intake, deliciously.
Good eating, good health and good reading.
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