Tag Archives: Food industry

New at EUZICASA: Widget – The University of Sydney – Glycemic Index


The University of Sydney- Glycemic Index

The University of Sydney- Glycemic Index (access website by clicking!)

Measuring the GI

To determine a food’s GI value, measured portions of the food containing 50 grams of available carbohydrate (or 25 grams of available carbohydrate for foods that contain lower amounts of carbohydrate) are fed to 10 healthy people after an overnight fast. Finger-prick blood samples are taken at 15-30 minute intervals over the next two hours. These blood samples are used to construct a blood sugar response curve for the two hour period. The incremental area under the curve (iAUC) is calculated to reflect the total rise in blood glucose levels after eating the test food. The GI value is calculated by dividing the iAUC for the test food by the iAUC for the reference food (same amount of glucose) and multiplying by 100 (see Figure 1). The use of a standard food is essential for reducing the confounding influence of differences in the physical characteristics of the subjects. The average of the GI ratings from all ten subjects is published as the GI for that food.

The GI of foods has important implications for the food industry. Some foods on the Australian market already show their GI rating on the nutrition information panel. Terms such as complex carbohydrates and sugars, which commonly appear on food labels, are now recognised as having little nutritional or physiological significance. The WHO/FAO recommend that these terms be removed and replaced with the total carbohydrate content of the food and its GI value. However, the GI rating of a food must be tested physiologically and only a few centres around the world currently provide a legitimate testing service. The Human Nutrition Unit at the University of Sydney has been at the forefront of glycemic index research for over two decades and has tested hundreds of foods as an integral part of its program. Jennie Brand Miller is the senior author of International Tables of Glycemic Index published by the American Journal of Clinical Nutrition in 1995 and 2002 and by Diabetes Care in 2008.

GI Graph

today’s holiday: Carriacou Parang Festival (2014)


Today’s Holiday

Carriacou Parang Festival (2014)

The Carriacou Parang Festival has been held annually since 1977 to sustain the musical tradition of house-to-house serenading by acoustic string bands at Christmas time. Organized parang groups from villages throughout Carriacou, its neighboring island Petite Martinique, and Grenada compete for cash prizes and a challenge trophy. Groups comprise not more than eight members, all dressed in colorful outfits to reflect the festive season. Instruments used include the bass drum, guitar, violin, marack (shack-shack), mandolin, saxophone, and others. More… Discuss

Can we teach cats to drink with straws? Or may be we could ask geneticias to develop a straw drinking cat: the food industry needs that.



         The food industry needs geneticists (I’m sure someone willl consider the project of interest) to genetically modify cats, so they too can drink using straws, just like humans do: Why else would they provide straws with cat food containers?  It reminds me of  a fable: “Le renard et la Cigogne” by La Fontaine.

Great video by the way: Thanks Twinklybird!

Chauveau - Fables de La Fontaine - 01-18.png

XVIII.

Jean de La Fontaine 

Le Renard et la Cigogne

Compère le Renard se mit un jour en frais,

Et retint à dîner commère la Cigogne.
Le régal fût petit et sans beaucoup d’apprêts :
        Le Galant pour toute besogne,
        Avait un brouet clair (il vivait chichement).
        Ce brouet fut par lui servi sur une assiette :
        La Cigogne au long bec n’en put attraper miette ;
        Et le drôle eut lapé le tout en un moment.
        Pour se venger de cette tromperie,
À quelque temps de là, la Cigogne le prie.
« Volontiers, lui dit-il, car avec mes amis
                Je ne fais point cérémonie. “
        À l’heure dite, il courut au logis
                De la Cigogne son hôtesse ;
                Loua très fort la politesse ;
                Trouva le dîner cuit à point.
Bon appétit surtout ; Renards n’en manquent point.
Il se réjouissait à l’odeur de la viande
Mise en menus morceaux, et qu’il croyait friande.
                On servit, pour l’embarrasser,
En un vase à long col et d’étroite embouchure.
Le bec de la Cigogne y pouvait bien passer,
Mais le museau du Sire était d’autre mesure.
Il lui fallut à jeun retourner au logis,
Honteux comme un Renard qu’une Poule aurait pris,
        Serrant la queue, et portant bas l’oreille.
                Trompeurs, c’est pour vous que j’écris :
                Attendez-vous à la pareille.