Associate Professor Antigone Kouris’ Blog

Antigone KourisAssociate Professor Antigone Kouris APD, PhD, Post Grad Dip Diet, Post Grad Dip Bot Med, BSc Biochem/Micro (Hons)   
Senior Academic, Discipline Dietetics and Human Nutrition  La Trobe University  
Director (Clinical Dietitian), Total Nutrition care
Director, Skinnybik Pty Ltd 
Author “Medications: Good and Bad Interactions with foods, herbs and nutrients
Author “Food Sources of Nutrients” 
Author “Your are what you cook – Mediterranean & South Asian”
 

 

 

 

UNDERSTANDING MALTODEXTRIN

Maltodextrin is a refined starch that gets rapidly converted to sugar in the body. It has a higher glycaemic index than sugar and is also bad for your gut microbiome. Foods claiming to be sugar free or low sugar are often loaded with maltodextrin. People watching their blood sugars should avoid foods high in maltodextrin. Read more in the article published by Healthline HERE

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I have published a cook book “You are what you cook” (www.lulu.com) which helps you implement the key features of the Mediteranean Diet and it goes without saying it  includes many legume based recipes. I have also developed a healthy range of reduced sugar high fibre  gluten free cookies made with lupin flour (a legume!) (www.skinnybik.com).

Until next time…Antigone

 

Click here to read more about Antigone

You Are What YoCookbook Kouris luluu Cook, by Dr Antigone Kouris, is a Wellness Cookbook containing 80 easy to prepare healthy recipes for the family using Mediterranean and South Asian flavours. Many of the recipes have been adapted from traditional Greek recipes and made healthier by reducing the calories, fat, carbs and many are naturally gluten free. Therefore most recipes are suitable for weight control and for people with diabetes, high cholesterol and coeliac disease. Recipes have been developed by Dr Kouris using knowledge gained from her Greek mother and mother-in-law, her research on the Mediterranean diet and the latest nutrition research, especially on preferred cooking methods (more stews less grills) and use of herbs and spices (especially oregano and turmeric for their anti-inflammatory properties). The book includes a simple guide for a preferred weekly menu and a ‘plate’ guide for food portions. Click here to purchase a copy.