1 July 2010

GI News—July 2010


  • 7 steps to better blood glucose
  • Rice: it’s not the colour or size, it’s the GI that counts
  • Why you should check your vitamin B12
  • The scoop on chromium
  • Does sugar cause diabetes?
  • Starchy vegetables – 10 things you need to know
  • Prof Jennie Brand-Miller on carbs and blood glucose
In Food for Thought in this issue, we outline 7 steps to better blood glucose. You have probably never given your blood glucose a second thought unless you have diabetes. But out-of-control blood glucose is emerging as a major health crisis around the world. Our love affair with soft white bread, French fries, crispy breakfast flakes, sugary baked goods (all high GI foods) has led to an outbreak of insulin resistance – essentially, what happens when the body’s system for handling blood glucose spikes gets worn out from overwork. In Australia for example, one in four people now has some impairment in glucose tolerance or insulin secretion. (The chances are nearly one in two for the overweight, over 45s.) Left unchecked, the result is metabolic syndrome – a precursor to heart disease, stroke and type 2 diabetes. Ask your doctor to measure your blood glucose levels next time you visit.

Good eating, good health and good reading.

Editor: Philippa Sandall
Web management and design: Alan Barclay, PhD


bmorgen said...

Very surprised by the 2 highly questionable assertions in Food for Thought: 7 steps to better blood glucose. Firstly recommending unlimited fruit portions is hardly sensible since some fruits are very high GI. And secondly the type of fat one eats does not effect our waistlines since all fats have roughly the same caloric value. There may be other implications to the type of fats we eat, but weight gain isn't one of them. Two pretty big errors from your otherwise very sensible recommendations.

GI Group said...

We believe you may have misinterpreted what we have written. Under point 4 we only say that people can eat as many non-starchy vegetables as they like. We do not say that they can eat as much fruit as they like. In Australia, the average person does not eat the recommended two serves a day. We believe the statement “eat more fruits and vegetables” is warranted. It is one of our national Dietary Guidelines. Most fruits have a low GI. High GI fruits are the exception to the rule. We had a number of stories on fruit in June GI News if you want to read more.

The type of fat consumed can affect insulin resistance which in turn affects the ability to store fat. This is one reason why there is a dietary guideline to consume less saturated fat. Kilojoule values for fats are an average value and only a rough approximation. Kilojoules/calories will be the subject of a future edition of GI News, but if you are interested, Wikipedia has an interesting article on the topic: http://en.wikipedia.org/wiki/Atwater_system .

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