Catherine Saxelby's Foodwatch | Glossary

Any technique that uses a living organism to modify the genetic makeup of cells so they will produce new substances or perform new functions. Soy, genetically engineered to be resistant to the herbicide Roundup, now makes up about 30 per cent of soy crops in the USA and genetically modified tomatoes, potatoes and corn are on their way. Labelling of genetically modified foods is underway in Australia.

Short for Glycaemic Index. A measure of the effect of a carbohydrate food on blood glucose levels. Values range from 0 to 100 with pasta and legumes being low (slowly-absorbed) and rice and potatoes being high (quickly-absorbed).

A simple sugar which is the building block of starch and a constituent of sugar.

A protein in wheat, rye, oats and barley. People suffering from coeliac disease cannot tolerate gluten and must avoid these four grains.

Shortened to GI. A measure of the effect of a carbohydrate food on blood glucose levels. Values range from 0 to 100 with pasta and legumes being low (slowly-absorbed) and rice and potatoes being high (quickly-absorbed).

Compounds that thicken and gel foods.