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We are the home of Sydney University Glycemic Index Research Service (SUGiRS). We are an established commercial GI testing laboratory, where we test foods for their glycemic index, insulin index, satiety response, and other metabolic parameters. We also do other analyses such as in vitro starch digestion assays. SUGiRS has an established reputation for quality, speed and flexibility.
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GI NEWS – SEPTEMBER 2023
GI News is published online by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins Centre, and delivered to the mailboxes of our ~100,000 subscribers. Our goal is to help people choose the high-quality carbs that are digested at a rate that our bodies can comfortably accommodate and to share…
LEGUMES: SUSTAINABLE NUTRITION
The legume family includes beans, peas and lentils. There are so many different varieties, and they can be prepared, eaten and enjoyed in so many different ways, depending on where you live in the world, your cultural heritage, cooking skills and personal food preferences. Our most commonly used word for legumes is “bean” and…
EATING LENTILS REGULARLY CAN IMPROVE INSULIN RESISTANCE
Lentils (Lens culinaris) have been enjoyed by humans for many thousands of years, having been first domesticated in the Fertile Crescent of the Middle East. Nowadays, they are available in many varieties, depending on where you live, and can be classified according to their size (small, medium or large), colour (red, green, yellow, brown, black,…
Continue Reading EATING LENTILS REGULARLY CAN IMPROVE INSULIN RESISTANCE
LEGUMES MAY HELP WITH BLOOD GLUCOSE MANAGEMENT IN PEOPLE WITH TYPE 2 DIABETES
A review of the research looking at legume consumption and blood glucose management in people with and without diabetes has found that eating legumes regularly may have a beneficial effect on markers of blood glucose management in people with type 2 diabetes. Legumes are a good source of dietary fibre, plant protein and low GI…
Continue Reading LEGUMES MAY HELP WITH BLOOD GLUCOSE MANAGEMENT IN PEOPLE WITH TYPE 2 DIABETES
LEGUMES: CORNERSTONE OF A HEALTY PLANT-BASED DIET
In recent years, vegetarian, vegan and other plant-based diets have been among the most popular diets around the globe. There are many reasons for their current popularity, including perceived health, animal welfare and environmental benefits. Health benefits Nutritionally, vegetarian diets can indeed be very healthy if they follow patterns consistent with international dietary guidelines, containing…
Continue Reading LEGUMES: CORNERSTONE OF A HEALTY PLANT-BASED DIET
BEANS, LENTILS AND PEAS
Do you like legumes? Are legumes part of your regular diet? They should be because they keep you full of beans! In many healthy eating guides, like the Australian Guide to Healthy Eating, you will find legumes under the “Lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/ beans” food group. Not…
SOYBEANS
Soybeans are a nutritious and versatile legume that gives back nitrogen to the soil. Just edged out of the ‘big four’ global crops by maize, rice, wheat and potatoes, they are one of the fastest expanding crops in the world. Soybeans are grown as a protein-rich staple and for oil. Soybeans are exceptional in being…
THE GOOD CARBS KITCHEN
SHAKSHUKA WITH LENTILS AND FETA 0:10 Prep • 0:10 Cook • 2 Servings • Main• Everyday INGREDIENTS spray oil 1 spring onion, thinly sliced 1 clove garlic, finely chopped 1 carrot, diced 1 stalk celery, diced 400g can no-added-salt lentils, drained 400g can no-added-salt chopped tomatoes 1 teaspoon ground cumin ½ teaspoon chilli flakes…