The more I find out about GI and diabetes, the more I am baffled about sweetness. There is a lot of confusing and conflicting information out there about sugar/sweeteners, and it is hard to sift through it all to work out something meaningful. Many of these accounts are biased, or stem from a particular belief, [...]
Food recipes
Passionfruit ricotta cupcakes
October 2nd, 2009
Passionfruit from the garden, delicious coarse wholegrain & wholemeal stoneground flour, and cashew nut butter combine for mouthwatering bite sized treats. Freeze them in individual packs and take them to work with your lunch — by morning tea time they will have thawed and be perfect with coffee or tea, or serve after dinner with [...]
Bread: why it can be worse than pure sugar
August 3rd, 2009
Most people are surprised when they first hear that a white bread has more of a sugar hit than sugar itself! Fluffy, soft white bread made with finely processed flour has long been considered a delicacy, and certainly tastes great! Unfortunately, it is very high GI – in the order of 70-100 depending on how [...]
