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More Room at The Table 08/21/15, via WholeFoods Magazine

Having been an established category in the United Kingdom for over 10 years, the original purpose of “free-from” as a category was to serve as “an easy way for those with dietary restrictions to access products.” Anne Roland Lee On the sweetener

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Diet expert: Low-GI, energy dense snacks should be the future 05/15/15, via BakeryAndSnacks.com

Asked by BakeryandSnacks.com if consumer education would be needed on low-GI claims, he said: “Health claims are shifting every day and that is leading to confusion, it's also not helped by the prescriptive wording handed down by EFSA. In time, I feel 

This Week In Plants - Webinars, Glycemic Index, Unlimited Carbs, Vegan Athletes

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Plant Pure Nation Washington Rally - https://www. v=l6pScSSnv4A Real Truth About Health Conference.

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From Needles to Natural

From Needles to Natural

Published by Archway Publishing 2014

ISBN 9781480809055,1480809055
302 pages

After using traditional Western veterinary medicine to treat her animal patients for many years, Dr. Judy Morgan discovered a better way to help them live longer, healthier lives. In From Needles to Natural, she shares her journey from traditional to holistic veterinary medicine and helps pet owners understand the differences between good advertising and good health for their animal friends. With more than thirty years of experience as a practicing veterinarian, Morgan blends her personal story as a lifelong animal lover with this collection of professional opinions about animals and animal care. From Needles to Natural covers a variety of topics including pet nutrition and food therapy, pet food labels, veterinary chiropractic care, acupuncture, and understanding the array of vaccines...

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More Room at The Table - WholeFoods Magazine

When we see the words gluten-free, allergen-free or dairy-free on the shelf, in many cases, our mind goes to the preventative—the idea that these foods are here to accommodate for health needs. On paper, this may still be the case, but in reality, that frame of mind is outdated, and we need only to look to the numbers to prove it. Findings from National Marketing Institute’s 2015 Gluten-Free Report suggests that while gluten-free... Instead, the most common reason was “overall health,” with many giving gluten-free a try based off of recommendations from friends and family (1). This idea of foods for sensitive diets becoming a gateway to overall health mirrors what we see in... And, what of the controversial sentiment held by some critics that sensitive diet foods aren’t optimally healthy for those without any food sensitivities. Free-From: Then and Now. Perhaps the most prevalent demonstration of the “rebranding” of sorts that the sensitive diets category is undergoing is in a new name that is being passed around. The idea of a “free-from” category isn’t what’s new, points out David Wilson, board advisor at Quorn Foods, Stokesley, UK. Having been an established category in the United Kingdom for over 10 years, the original purpose of “free-from” as a... While many of the principles that shaped the UK definition of the free-from category still hold true, its introduction abroad has also taken on some principles of its own. Joel Warady, chief sales and marketing officer at Enjoy Life Foods, Schiller Park, IL, says that his company was one of the first American companies to introduce the term into the marketplace, but “redefined it to mean gluten-free plus free of... He notes that there is a bit of confusion with the free-from name, though, as while it is primarily targeted toward the removal of certain allergens, some retailers “are using it to designate products that are free-from certain ingredients, not... We believe that this will continue to confuse the consumer who is looking for products that meet the needs of their special diets. ” So, while free-from is certainly a part of the sensitive diets category, not all sensitive diet foods match the free-from designation. It will be interesting to see as the “free-from” category grows whether we see a further evolution of the term to encompass this or a push back to keep it to its original purpose. It would be remiss to discuss how the free-from category was created for the purpose of communicating to consumers without explaining why said communication is so important. Dave Rosenberg, food category manager for NOW Foods, Living Now and Ellyndale Foods, Bloomingdale, IL, says that as consumers demand foods that are minimally processed without artificial ingredients, they want to see ingredients they recognize... Free-from plays to this need by serving as a “clarification and simplification of what previously was a difficult quest,” he says. While expanded interest equals bigger sales, it also equals bigger expectations. Daphne Taylor, founder and CEO of Namaste Foods, Coeur d’Alene, ID, points out that the consumer mindset is very much a case of “we want it all. We want the perfect taste and texture AND want it to be as healthy as possible. ” This is particularly a challenge in sensitive food categories like dairy-free, salt-free or sugar-free, where there are certain concrete taste and texture markers that consumers are asking for. But, experts are hard at work finding effective substitutes in their ingredients while still maintaining sensitive diet-friendly status. Jill Motew, president and founder of Zemas Madhouse Foods, Highland Park, IL, says that cocoa powder , cinnamon , nutmeg and ginger are ingredients she turns to for flavors over artificial options, emphasizing “familiar smells, textures and eating...

Source: www.wholefoodsmagazine.com

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Low-fat diet better than low-carb diet for trimming body fat - 08/14/15, via Food Navigator

The ‘most precise human data to date’ has suggested that when it comes to losing excess body fat, following a low-fat diet is better than cutting out carbs. Contrary to popular claims, the new human study reported in Cell Metabolism, suggests that ...

Teaching an Old Drug to Maintain its Tricks - 07/28/15, via Lab Manager

The study, “Optimizing clinical use of polymyxin B: teaching an old drug to treat superbugs,” will focus on Gram-negative bacteria resistant to all other antibiotics except polymyxin B. Keith Kaye, M.D., professor of infectious diseases will lead the ...

Green tea extract promising for low-GI bread: Study - 06/18/15, via Bakery and Snacks

Green tea compounds could be used to develop low ... the GI value of baked and steam breads. “Such bread may be beneficial to manage type 2 diabetes and reducing the risks of developing chronic diseases that are associated with high GI foods,” the ...

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  1. Working the Glycemic Index into Meal Planning Webinar Did you know the glycemic index is a valuable tool to measure the ... Working the Glycemic Index into Meal Planning Webinar ... Low Glycemic Diet, ...
  2. Glycemic Index Glycemic Load Find records: if any ... The Glycemic Index (GI) ... Complex carbs and low GI carbs: are they the same? Not at all says Prof Jennie Brand- Miller.
  3. Low Glycemic Diet Approach | Ketogenic Diet Program Low Glycemic Diet Approach. This Post is a segment taken from the Glycemic Index module of the complete Ketogenic Diet Program. This module shows you, ...
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Must See Webinar Replay!
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Paleo Dinner Rolls - Healing Gourmet
Paleo Dinner Rolls - Healing Gourmet
... results after 9 months following a high-carb, low fat vegan diet w
... results after 9 months following a high-carb, low fat vegan diet w
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