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PROGRAMME INFO
Sunday 12:30-13:00
Rpt: Monday 16:00-16:30
From amaranth to zabaglione, Sheila Dillon and Derek Cooper investigate every aspect of the food we eat.
LISTEN AGAIN
Listen to the Food Programme for13 February 2005
PRESENTERS
Sheila Dillon
Simon Parkes
Andrew Jefford
Derek Cooper
Sheila Dillon, Andrew Jefford and Simon Parkes, Derek Cooper
PROGRAMME DETAILS
13 February 2005
GI Food

 
Is the GI diet over-hyped, over-simplistic and over-sold? Sheila Dillon examines our current fascination with the glycaemic index and discusses whether it holds the key to resolving our troubled realtionship with food.

Reporter Margaret Collins goes to Tesco to talk to shoppers about the new system of GI labelling and to ask Hamish Renton, co-author of Tesco's GI Guide, why the supermarket has been so swift to endorse the diet.

Sheila has breakfast with Surjeet Soin who was diagnosed with diabetes 10 years ago and who has since changed his diet in line with the principles of the GI diet.

Reporter Phil Mercer travels to a shopping mall in Sydney to find out why Australians are so much further ahead than the British in their understanding of GI; he also talks to Joanna McMillan-Price from Sydney University, nutritionist Caroline Hills and Alan Barclay from Diabetes Australia.

Sheila is joined in the studio by Dr Susan Jebb, Head of Nutrition and Health Research at the Medical Research Council's Human Nutrition Resarch Unit, and Dr Tony Leeds, a medical practitioner and senior lecturer in the Department of Nutrition and Dietetics at King's College, London and co-author of The New Glucose Revolution.

Sheila goes to the Cafe Montignac with Professor Philippe Froguel, Chair of Genomic Medicine at Imperial College, London and Director of Research at the Institute Pasteur in Lille.

Further information
 
Diabetes UK

University of Sydney

MRC-HNR

Imperial College

Institute Pasteur

Tesco

Sainsbury's

Café Montignac

Dr Tony Leeds

Recipe
Low GI breakfast, light lunch or supper

Sweet Potato and Corn Hotcakes with Pan-fried Tomato and Basil

Ingredients
75g self-raising flour
40g rolled oats
1 egg lightly beaten
125ml low fat milk
270g (canned) corn kernels, drained
150g sweet potato, peeled and grated
freshly ground black pepper
3-4 ripe tomatoes, cut into 1cm thick slices

Method
Combine the flour and rolled oats in a medium-sized bowl. Using a whisk, stir in the beaten egg and milk, mixing until combined. Stir in the corn kernels and grated sweet potato with the pepper.

Brush a non-stick frying pan with oil or spray with cooking spray over medium heat. Add large spoonfuls of the mixture to the pan. Cook 2 minutes or until bubbles begin to form.

Turn and cook 1 to 2 minutes on the other side. Repeat with remaining mixture. Set aside cooked hot-cakes in a warm place.

Once you have finished cooking the hotcakes, re-grease the frying pan and place over medium heat. Add the sliced tomatoes, cooking for a couple of minutes until browned on one side, then turn, sprinkle with basil and cook until softened.

Serve the fried tomatoes and basil over the hotcakes.

Or for a faster process fry the tomatoes in another pan at the same time, so that the tomatoes are ready to serve with the first batch of 5 cakes, [total preparation time 20 minutes].

Makes approximately 10 hotcakes [usual serving 2 - 3 hotcakes]

Low GI [approximately 52] with 90 kcal, 19g carbohydrate, 1g fat, 2g fibre per hotcake.

Recipe designed by Kaye Foster-Powell and Lisa Lintner

© Hodder and Stoughton 2003

Reproduced with permission from: Dr Anthony Leeds, Professor Jennie Brand Miller, Kaye Foster-Powell, and Dr Stephen Colagiuri, The New Glucose Revolution Third Edition  published by Hodder Mobius p118.

Books

The Low GI Diet  by Jennie Brand-Miller and Kaye Foster-Powell published by Hodder.
ISBN 0340835346
The New Glucose Revolution Third Edition 2003 Dr Anthony Leeds, Professor Jennie Brand Miller, Kaye Foster-Powell and Dr Stephen Colagiuri published by Hodder Mobius
ISBN 0 340 82702 5
The Glucose Revolution GI Plus by Jennie Brand-Miller, Kaye Foster-Powell
and Dr Anthony Leeds published by Hodder and Stoughton. ISBN 0 340 76992 0

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