Carbs, sugars & fibres

What do GI and GL mean and what’s the difference between them?

Written by Catherine Saxelby on Tuesday, 27 May 2014. Posted in Carbs, sugars & fibres
Tagged: GI, GL, glycaemic index, glycaemic load, glycemic index, glycemic load, healthy eating, low GI, whole grain, wholemeal, wholewheat

What do GI and GL mean and what’s the difference between them?

GI stands for Glycaemic Index and GL, Glycaemic Load. These two terms can be confusing. GI seems to have been around for ages and people are comfortable checking the GI of the foods they eat, but GL? In this post I try to demystify these two terms for you so you can make an informed choice when deciding what you should eat, especially if you have diabetes.

Sugar – the WHO and the what

Written by Catherine Saxelby on Monday, 19 May 2014. Posted in Carbs, sugars & fibres
Tagged: healthy eating, Recommended Daily Allowance, serve sizes, sugar, WHO, World Health Organization

Sugar – the WHO and the what

Recently there has been a flurry of media attention on the World Health Organization’s (WHO) Draft Sugars Guideline. So what is it? On 3 March 2014 WHO held a press conference where they announced they were opening up for discussion the Draft Sugars Guideline which would continue to propose that sugars should make up less than 10 per cent of total daily energy intake (measured in kilojoules or calories). 

How much whole grain should you eat ?

Written by Catherine Saxelby on Monday, 21 April 2014. Posted in Carbs, sugars & fibres
Tagged: healthy eating, serve sizes, whole grain, wholemeal, wholewheat

How much whole grain should you eat ?

It’s no secret that whole grain and high-fibre breads, cereals and grains are what we should be eating. We know they boast plenty more B vitamins, iron, zinc, vitamin E, fibre and antioxidants than refined products. Yaddah yaddah. I know I sound like my mum. But they’re often chewier, denser, more hard-yakka to eat and sometimes not as delicious as their white, low-fibre cousins, are they? Ask my white-bread-lover husband!

Easy ways to get whole grains into your meals

Written by Catherine Saxelby on Friday, 18 April 2014. Posted in Carbs, sugars & fibres
Tagged: bowel cancer, bread, breakfast, breakfast cereals, carbs, convenience, fibre, healthy cooking, healthy eating, pasta, rice, smart carbs, snacks, starch, tips, wellness, whole grains, wholemeal

Easy ways to get whole grains into your meals

Whole grains shouldn’t be hard work. The two key foods to swap to whole grain are bread and breakfast cereal. These two will give you the biggest bang for your grainy buck so I’ll concentrate of those two here.

7 reasons whole grains are a MUST!

Written by Catherine Saxelby on Wednesday, 16 April 2014. Posted in Carbs, sugars & fibres
Tagged: bowel cancer, bran, bread, breakfast cereals, carbohydrates, carbs, crackers, fibre, healthy eating, starch, wellness, wheat bran, whole grains, wholemeal

7 reasons whole grains are a MUST!

Forget white bread and white rice. Whole grains are what we should be eating - something your grandmother would have told you!  Eating whole grain foods may help with all sorts of health problems. Personally, I love whole grains as they make me feel full without over-eating which makes it easier to manage my weight without dieting but if you want some really compelling reasons to switch keep reading.

Resistant starch - the newest fibre

Written by Catherine Saxelby on Monday, 31 March 2014. Posted in Carbs, sugars & fibres
Tagged: bowel cancer, carbohydrates, carbs, fibre, laxatives, potatoes, resistant starch, starch

Resistant starch - the newest fibre

Until recently nutritionists believed that the starch from cereals, breads, pasta and potatoes was completely broken down and absorbed from the small intestine - that's the uppermost part of the bowel just after the stomach and is where most of our digestion occurs. Dietary fibre was the only food component that was believed to enter the large intestine.

Honey - is it healthier than sugar?

Written by Catherine Saxelby on Monday, 03 March 2014. Posted in Carbs, sugars & fibres
Tagged: antioxidants, carbohydrates, carbs, fibre, GI, glycemic index, honey, sugar, sugar substitutes, sweet treats, sweeteners

Honey - is it healthier than sugar?

An amber fluid made by honey bees (Apis mellifera) from the nectar of flowers, honey has been ‘nature’s sweetener’ for centuries and is frequently marketed as ‘superior’ to sugar. Today we consume over 40 times more sugar than honey yet it remains a favourite flavouring in foods like honey cakes, sauces, breakfast cereals, honey-coated nuts, yoghurts and hams.  Here’s how it stacks up side by side with sugar.

Q Are sports drinks the best thing to drink if you want to rehydrate in hot weather?

Written by Catherine Saxelby on Monday, 17 February 2014. Posted in Carbs, sugars & fibres
Tagged: exercise, healthy eating, healthy lifestyle, hydration, sports drinks, sugar, sugary drinks

Q Are sports drinks the best thing to drink if you want to rehydrate in hot weather?

A. It all depends. Sports drinks or electrolyte drinks are effective at rehydrating as they contain lowish levels of sugars (sucrose plus glucose) combinesd with electrolytes (potassium, sodium and sometimes magnesium). This combination has been shown to enhance absorption of fluid INTO the body and is superior to drinking water alone.