The Inaugural Innovation in Food Lecture – Podcast and Slidecast Avaliable

“Are ‘refined’ carbohydrates worse than saturated fat?” listen to Professor Jennie Brand-Miller’s talk which was given at the Inaugural Innovation Of Food Lecture on the 6th September, 2010, or you can watch the Slidecast below.

This lecture focuses on well-designed studies demonstrating that carbohydrates that are slowly digested and absorbed (i.e. low GI carbs) are good for health and reduce risk factors associated with lifestyle-related diseases such as diabetes. Improving carbohydrate quality is therefore a better approach to health and sustainability issues than ‘ditching the carbs’. Professor Jennie Brand-Miller is recognised for her work on carbohydrates and diabetes. Her books under the series title The New Glucose Revolution have sold over 3.5 million copies worldwide and appeared in 12 languages.

Professor Jennie Brand-Miller

Professor Jennie Brand-Miller

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