food

Chefgood and Diabetes Victoria Launch

Do you find that food has become a nightmare since being diagnosed with diabetes? Or perhaps you have had the opposite experience, where you have realised that eating a healthy diet is essential for anyone, diabetes or not – and that there is no such thing as a “diabetic diet”! In fact people with diabetes…

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Practical Tips for Label Reading

Guest Post from Sally Marchini – Dietitian and person with type 1 diabetes My very first blog for Diabetes Counselling Online was written on label reading because as a dietitian I have found it is such a popular topic with clients, to help them be clear on how to make healthier food choices when shopping. To…

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Longer term health prospects with diabetes and grains

Guest Post by Sally Marchini, Dietitian It’s been more than a year since I wrote about grains. Recently there has been a research push involving grains and microbiota that people with diabetes should really know about for cardiovascular health, insulin resistance management and improved mortality. The Dietitians Association of Australia’s (DAA) annual conference was held…

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Fruit and diabetes – Part 2

Guest Post from Sally Marchini Thanks so much for all the feedback! Following the great success of “Fruit and diabetes: part 1”, today we’ll take a look at the benefits of eating fruit seasonally. We’ll focus on what fruits are currently in season during our Australian Autumn. We’ll chat about the glycaemic index of fruits…

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Fruit and Diabetes Part 1

fruit and diabetes

Guest Post from Sally Marchini, dietitian Everybody knows that fruits are a great source of plant nutrients, as well as being delicious. But it wouldn’t hurt to understand a little more about the range of fruits, so we can be mindful of our diabetes health and our overall wellbeing in our choices. If you get…

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D-discussion on ‘That Sugar Film’

that sugar film

Guest Post from Sally Marchini, Dietitian Recently I attended the Newcastle premiere of ‘That Sugar Film’, with Damon Gameau as the star. I was there because I was invited to participate afterwards as the ‘nutrition expert’ in the 30 minute Q&A with the audience, numbering 640. I thought my experience worth talking about as, although…

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