1 May 2010

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, Jennie Brand-Miller, Johanna Burani, Kate Hemphill, Joanna McMillan Price 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


becki said...

can you tell me anything about the gi index of kefir? I make my own using whole milk.

GI Group said...

Kefir hasn't been GI tested so we don't have any actual values in the database. We will run your question by our dietitians for their thoughts and post a reply in the next few days.

Unknown said...

Is berocca safe to take? I notice it has very high sodium content.

Anonymous said...

Is it ok to cook lower GI foods in the same container as higher GI foods? For example, if I boil chopped pumpkin (for me)in the same saucepan as chopped potato (for my husband), does the GI of the pumpkin increase because it's cooked with the potato?

GI Group said...

Although kefir hasn't been tested, it's likely to have a GI similar to yoghurt and possibly lower (because of the alcohol) according to the experts here at GI Testing

GI Group said...

Re cooking: It's fine to use the same pots. Cooking the potato and pumpkin together won't 'change' the foods. It's what happens inside you when you eat them (ie digestion) that counts when it comes to the glycemic impact of the foods you eat.

GI Group said...

If you are concerned about Berocca and whether it is safe for you to take, have a chat to your doctor or pharmacist.

Anonymous said...

I like to eat rolled oats and multi grain cereal raw instead of cooking it. Does this affect the GI index.

GI Group said...

Re raw rolled oats: that's rather like having muesli instead of porridge. Provided you start with the real thing: traditional rolled oats, it's likely to have a lower GI. Not sure what you mean by 'multigrain cereal.' However, there are a number of GI values for oats (and muesli) and cereal grains on the GI database. You can check them out for yourself at www.glycemicindex.com