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, [...]
Science recipes
Passionfruit curd & the Agave syrup story
September 28th, 2009
What to do with winter’s last gift to us: piles of passionfruit from the vine, ready to eat? I was inspired by a recipe for passionfruit butter on Souvlaki for the Soul. I replaced the caster sugar with low GI dark agave syrup. Agave syrup is higher in fructose than glucose, which is why it [...]
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 [...]
Review: “The calorie delusion” – why food labels are wrong
July 21st, 2009
Bijal Trivedi, New Scientist Magazine 18th July 2009 pp. 31-37
There is an interesting article in this week’s New Scientist magazine, exploring the general availability of energy from all sources of food that is cooked in different ways. This makes sense to me after learning about the way preparing and cooking food can impact on the [...]
