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  GI News is published by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins Centre, and delive...

RICE AND RISK OF TYPE 2 DIABETES Around the world, the prevalence of type 2 diabetes continues to climb. The rate of increase is parti...

WHOLEGRAINS AND RISK OF DIABETES A new study published in the British Medical Journal has found that a higher intake of wholegrains...

RICE: THE GO-TO GRAIN  English translation: “Have you eaten rice?”  This popular greeting used throughout East Asia is a reminder that tra...

RICE AND THE MANAGEMENT OF DIABETES Due in part at least to the current popularity of “low carb” diets, people with diabetes are often adv...

WHICH RICE? Preparing this article on the GI of rice turned out to be way more difficult than I anticipated. There are literally hundred...

BLACK RICE Have you noticed a trend toward black foods, such as bread with charcoal, black seaweed, black sesame and squid ink? Perhaps t...

  SWAP IT, DON’T STOP IT The GI Foundation (Australia) has a handy Swap It tool that you can use to find healthy lower GI alternatives to yo...

GOLDEN RICE WITH PEAS AND CASHEWS 0:10 Prep • 6 Serves • Side dish • Every day    INGREDIENTS 1½ cups (300 g) basmati rice 1 tablespoo...

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GI News is published online bi-monthly (during 2020) by the University of Sydney, School of Life and Environmental Sciences and the Charl...

NON-DIGESTIBLE COMPONENTS OF FOOD – SHOULD WE BE EATING MORE?  Once upon a time, the roughage in food, now called dietary fibre, was regard...

FIBRE AND BODY WEIGHT  The role of dietary fibre in weight management has been investigated for many decades and is still debated. A rec...

FIBRE AND GLYCEMIC INDEX  There is a common belief that foods that are high in fibre do not raise blood glucose levels as much as those th...