1 December 2009

GI News—December 2009


  • Lower the GI of your baking with pea flour
  • New GI values for chocolate mud cake, pavlova, Christmas cake, Christmas mince pies and rum balls
  • A sensationally delicious and healthy festive feast from the GI News Kitchen
  • Low GI prunes forge ahead as the most super of the super fruits
We all know that Christmas and the new year can be perilous for the waistline. This issue of GI News helps you slip into damage control mode to help you successfully navigate your way through December’s festivities as you relax as the year winds down. For starters, dietitian Amanda Clark has come up with a quick guide to party favourites to help you indulge a little without going overboard. Here’s what you get for 100 calories: 1 sliver-sized piece Christmas cake, 1 Lindt Lindor Ball, 14 cashews, 60 g smoked salmon, 1 small packet (20 g/¾ oz) potato crisps, 1 small party pie or party sausage roll or mini spring roll, 150 ml (5 fl oz) red or white wine or champagne, 60 ml (2 fl oz) port or 45 ml (1½ fl oz) spirits, 275 ml (9 fl oz) can light beer or 1 cup soft drink or 3/4 cup juice.

Good eating, good health and good reading.

Editor: Philippa Sandall
Design: Scott Dickinson, PhD
Web management: Alan Barclay, PhD


John La Puma, MD said...

You are doing first rate work there in AU and I love the feature photos of the food.

We're just on the edge of this revolution in the U.S., and the idea that food is medicine (that can be mouthwatering and life-changing all at once).

At ChefMD.com and in my books, I've termed this "Culinary medicine" but any way people reach for the right foods is the right way.

Keep up the great work, and I'm going to use the xanthum gum trick in the pea flour biscotti, or they'll turn into bars, I'm sure!


GI Group said...

Thanks for the compliment John. We certainly plan on keeping up the good work and have a great program for the coming year. The GI News Team