Wednesday, July 31, 2013
Η τελευταία φορά
Αυτά τα κεφτεδάκια είναι ένα από τα πιάτα που παραγγείλαμε χτες το απόγευμα σε μια ταβέρνα δίπλα στην θάλασσα. Φάγαμε του σκασμού επειδή ήταν η τελευταία ημέρα που ο ΦΠΑ ήταν 23%. Από σήμερα, ο ΦΠΑ στα εστιατόρια θα είναι 13% και θα παραγγέλνουν και οι πεινάλες. Προβλέπω να έχει μεγάλη επιτυχία ο νέος ΦΠΑ. Θα αποφέρει μεγάλα έσοδα στη συμμορία που κάνει πως κυβερνάει.Πάντως, εμάς δεν μας έφερε απόδειξη ο ταβερνιάρης. Του είπα από την αρχή πως, αν κόψει απόδειξη, θα σηκωθούμε να φύγουμε.
Με διαβεβαίωσε πως στην άγονη γραμμή δεν κόβουν αποδείξεις, του είπα πως ούτε στα «μεγάλα» νησιά κόβουν, και γίναμε φίλοι.
Μας κέρασε και τον μισό κατάλογο.
Πληροφοριακά, τέσσερα άτομα φάγαμε τον αγλέουρα, ήπιαμε τον άμπακο και πληρώσαμε 30 ευρώ.
Αύριο θα φάμε τζάμπα. Ένας από την παρέα έφτιαξε τον υπολογιστή της κόρης του ταβερνιάρη.
Οι Έλληνες παρακάμπτουν την εξουσία, συνεννοούνται και βρίσκουν τον δρόμο.
Όπως παλιά.
Σύντομα θα καταργήσουμε και το χρήμα.
Μπράβο μας!
Αγρότης να γίνεις γιε μου
Αλλαγές στην αγορά ακινήτων έχει προκαλέσει η οικονομική κρίση, αφού οι γονείς προτιμούν να αγοράζουν για τα παιδιά τους χωράφια με ελιές -αντί για μεζονέτες- επειδή έχουν αντιληφθεί πως θα πέσει μεγάλη πείνα. Βέβαια, όπου να ‘ναι θα έρθει και το χαράτσι για τις ελιές και θα τα κάψουν τα παιδιά τους. Όπως δήλωσε ο διευθυντής της «Chorafi Real Estate», Αγησίλαος Δακομουχρίτσας, πολλοί γονείς πιστεύουν πως είναι καλύτερο να αφήσουν στα παιδιά τους αγροτική γη, γιατί κατάλαβαν τη μαλακία που έκαναν να τα στέλνουν να παίρνουν όλα από δέκα πτυχία, με αποτέλεσμα να έχει γεμίσει ο τόπος από άνεργους και άχρηστους πτυχιούχους που δεν ξέρουν να δέσουν ούτε τα κορδόνια τους.
Οι γονείς αγοράζουν για τα παιδιά τους χωράφια με υφιστάμενες καλλιέργειες, γιατί ξέρουν πως είναι εντελώς ανίκανα και δεν μπορούν ούτε μια ελιά να φυτέψουν.
Μαζί με τα χωράφια με τις ελιές, οι γονείς αγοράζουν στα παιδιά τους και μερικούς ξένους εργάτες, γιατί δεν υπάρχει περίπτωση αυτά τα μαλακισμένα που βλέπω παντού να πάνε να μαζέψουν ελιές, αφού είναι τόσο ζαβά που θα ανοίγει το ένα το κεφάλι του άλλου με το κατσουρίδι και θα γεμίζουν τα λιόπανα με αίματα.
Πολλοί γονείς αγοράζουν στα παιδιά τους χασισοφυτείες, ώστε αφενός να έχουν ένα σίγουρο μεροκάματο, και αφετέρου να μην μπλέξουν με τίποτα αλήτες που θα τους πουλήσουν κακής ποιότητας χασίς.
Επίσης, οι γονείς αγοράζουν στα παιδιά τους γαϊδούρια και μουλάρια, για να αποφεύγουν τα έξοδα για βενζίνες και τα τέλη κυκλοφορίας, αν και τους αγοράζουν και ένα τρακτέρ γιατί έχουν δει στις τηλεοπτικές διαφημίσεις κάτι μουστακαλήδες αγρότες πάνω στα τρακτέρ και έχουν εντυπωσιαστεί.
Πολλοί γονείς αγοράζουν στα παιδιά τους αργαλειούς, βελόνες για πλέξιμο και ραπτομηχανές, μπας και καταφέρουν να ράψουν κάνα ρούχο μόνα τους, ώστε να μην κυκλοφορούν ξεβράκωτα και γίνουν ρεζίλι στην κοινωνία.
Κάποιοι γονείς αγοράζουν στα παιδιά τους δίκαννα και καραμπίνες για να τουφεκάνε μπεκάτσες μέσα στα χωράφια και να εξασφαλίζουν την τροφή τους, ενώ τους αγοράζουν και ένα κυνηγόσκυλο, ώστε, αν πέσει η μπεκάτσα μέσα σε κάνα λαγκάδι, να χωθεί ο Αζόρ και να κάνει απόρτ.
Όλοι οι Έλληνες αγοράζουν στα παιδιά τους Καλάσνικοφ, γιατί είναι βέβαιο πως σύντομα θα τους είναι πολύ χρήσιμα, ενώ, αν υπάρξει καμιά κτηματική διαφωνία με τον μαλάκα που οι γονείς του του αγόρασαν το διπλανό χωράφι, θα τον γαζώσουν με το Καλάσνικοφ και το χώμα θα βαφτεί κόκκινο.
Οι Έλληνες γονείς συνεχίζουν να κάνουν το ίδιο λάθος και θέλουν να αφήσουν στα παιδιά τους σπίτια, χωράφια και αυτοκίνητα, και αυτό οφείλεται στο ότι είναι εντελώς φλώροι και δεν μπορούν να μεταδώσουν στα παιδιά τους λίγη μαγκιά και λίγη καπατσοσύνη, ώστε να τα καταφέρουν μόνα τους στη ζωή, ενώ, παράλληλα, ξέρουν πως ήταν εντελώς ανίκανοι σαν γονείς, οπότε, μόλις τα τινάξουν, τα παιδιά τους θα τους ξεχάσουν αμέσως, αν δεν τους αφήσουν μια μεγάλη περιουσία.
Αυτό έχει σαν αποτέλεσμα να έχει γεμίσει ο τόπος από παρμένα που δεν ξέρουν τι τους γίνεται, ενώ εγώ που δεν μου άφησε τίποτα ο πατέρας μου -επειδή τα έτρωγε στις πουτάνες, στα κωλόμπαρα, στα χαρτιά και στα ζάρια- ευγνωμονώ τον συχωρεμένο τον παπάκη μου που ήταν άσωτος και τυχοδιώκτης, και, με αυτόν τον τρόπο, μου έδωσε την ώθηση να βάλω τα δυνατά μου και να γίνω εξπέρ στις ληστείες τραπεζών, ώστε σήμερα να απολαμβάνω μια άνετη ζωή που την κέρδισα με τον ιδρώτα μου.
Σοκ! Τα πτώματα δύο ανδρών βρέθηκαν να επιπλέουν στο λιμάνι
- Αποτρόπαιο το θέαμα τα ξημερώματα κοντά στην πύλη Ε4 του λιμανιού
- Πρόκειται για δύο άνδρες με ηλικία περίπου 45 και 65 ετών
- Άγνωστο εάν πρόκειται για έγκλημα ή δυστύχημα
- Δεν έχει εντοπιστεί αυτοκίνητο στο λιμάνι του Πειραιά
Ένα πρωτοφανές όσο και αποτρόπαιο θέαμα αντίκρισαν όσοι βρέθηκαν τα ξημερώματα στο λιμάνι. Τα άψυχα σώματα δύο ανδρών βρέθηκαν να επιπλέουν στη θάλασσα, μέσα στο λιμάνι κοτνά στην πύλη Ε4.Όλα ξεκίνησαν γύρω στη μία μετά τα μεσάνυχτα όταν τα δύο πτώματα εντοπίστηκαν από άνδρες του λιμενικού. Αμέσως στο σημείο έσπευσαν και δύτες του λιμενικού για να αναζητήσουν τα πιθανά αίτια.
Δεν έχει βρεθεί κανένα στοιχείο για την ταυτότητα των δύο ανδρών
Ωστόσο δεν υπήρξε το παραμικρό αποτέλεσμα στις έρευνες.Δεν εντοπίστηκε ούτε αυτοκίνητο ούτε και κάποια άλλη ένδειξη που να προδίδει ατύχημα.
Επίσης παρά τις έρευνες δεν εντοπίστηκε το παραμικρό στοιχείο για την ταυτότητα των δύο ανδρών.
Από τις πρώτες πληροφορίες φαίνεται ότι πρόκειται για δύο άνδρες ηλικίας περίπου 45 και 65 ετών αντίστοιχα.
Ακόμη δεν έχει γίνει γνωστό εάν φέρουν τραύματα ή εάν υπάρχουν στοιχεία που να παραπέμπουν σε έγκλημα.
Watch Live Streaming Uefa Europa League Ao Xanthi Vs Standard Liege Σκόντα Ξάνθη - Σταντάρ Λιέγης
http://hahasport.ge/index.php?game=football
http://soccerlivelinks.com/xanthi-vs-standard-liege-live-stream-01-08-2013/
http://www.poingpoing.net/watch/live/streaming/online/free/p2p/m12/2/august-1-2013/uefa-europa-league-ao-xanthi-vs-standard-liege.html
http://whoopwhoop.tv/thu-1st-aug_7-30pm-9-30pm_the-uefa-europa-league-ao-xanthi_v_standard-liege.htm
http://www.kakibara.com/watch/live/streaming/online/free/tv/m12/2/august-1-2013/uefa-europa-league-ao-xanthi-vs-standard-liege.html
Αστέρας Τρίπολης-Ραπίντ Βιέννης Live Stream Watch Live Online ASTERAS TRIP - RAPID WIEN Live Streaming .
Δείτε ζωντανά τον πρώτο αγώνα τoυ Αστέρα Τρίπολης απέναντι στην Σταντάρ Λιέγης για το Γιουρόπα Λιγκ.
Βρείτε τον αγώνα από τα παρακάτω link και δείτε τον ζωντανά!
http://www.football-livescore.co.uk/nib7bff097a/asteras-trip-rapid-wien-livestream
Αθώοι οι 4 δολοφόνοι μπάτσοι του Σακελλίων
Τον Μάιο του 2008 ο 24χρονος Νίκος Σακελλίων πέφτει νεκρός στην οδό Αναξαγόρα στην Αθήνα. Αυτόπτης μάρτυρας δηλώνει πως τέσσερις μπάτσοι ξυλοκοπούσαν τον, δεμένο με χειροπέδες, Σακελλίων με γροθιές στο κεφάλι μέχρι που κατέρρευσε στο πεζοδρόμιο. Μάλιστα ο αυτόπτης μάρτυρας τράβηξε και βίντεο με το κινητό του τηλέφωνο με τους μπάτσους γύρω από τον χτυπημένο Σακελλίωνα. Κατά την μεταφορά του στο νοσοκομείο, οι μπάτσοι εισάγουν τον ισχυρισμό ότι ο Σακελλίων κατάπιε σακουλάκι ηρωίνης και πνίγηκε. Παρόλα αυτά το οι γιατροί του ΕΚΑΒ που παρέλαβαν και μετέφεραν τον Σακελλίων, προχώρησαν σε τραχειακή διασωλήνωση χωρίς να βρεθεί τίποτα σχετικό. Σε μια προσπάθεια συγκάλυψης της φριχτής αυτής δολοφονίας η ΕΛ.ΑΣ εξαφανίζει το άψυχο σώμα για 12 ώρες και το εμφανίζει στην ιατροδικαστική υπηρεσία σε κατάσταση σήψης.«...Η απόφαση για τη ζωή του παιδιού μου βγήκε σε λίγα λεπτά. Μπαίνοντας μέσα, οι δικαστές μετά τη διάσκεψη σηκώθηκαν όλοι και είπαν μια λέξη που δεν ακουγόταν. Συμμάζεψαν τα πράγματά τους κι έφυγαν. Έμεινα με το στόμα ανοιχτό και ρωτούσα "τι έγινε;". Νόμιζα ότι υπήρχε πάλι διακοπή ή νέα αναβολή. Μόνο όταν ξεκίνησαν να φιλιούνται οι κατηγορούμενοι με τους δικηγόρους τους κατάλαβα ότι τους αθωώσανε...»
Μετά από έξι χρόνια, συνεχών αναβολών, οι μπάτσοι αθώωνονται για την δολοφονία. Στην διαδικασία η ιατροδικαστής καταθέτει ότι ο θάνατος του Σακελλίων είναι αδύνατο να προήλθε από πνιγμό και χωρίς εξωτερική "παρέμβαση". Εξάλλου το σακουλάκι της ηρωίνης, δεν βρέθηκε στην ενδοτραχειακή διασωλήνωση των γιατρών του ΕΚΑΒ, αλλά μετά την εξαφάνιση και επανεμφάνιση του σώματος, δηλαδή φυτεύτηκε από τους μπάτσους. Επίσης το δικαστήριο δεν έκανε δεκτό το αίτημα για προβολή του βίντεο του αυτόπτη.
Το αστυνομικό-δικαστικό σύμπλεγμα για μια ακόμη φορά συγκαλύπτει με τρόπο χυδαίο και προκλητικό μια φρικαλέα δολοφονία από τους ένστολους δολοφόνους του καθεστώτος. Είναι η ίδια βιομηχανία παραγωγής ενόχων, φυλακισμένων, χτυπημένων και δολοφονημένων που στρέφεται ενάντια στους εξαθλιωμένους, στους χρεοφειλέτες, στους μετανάστες και τους πρόσφυγες, στους κοινωνικούς αγωνιστές, σε κάθε έναν που εξεγείρεται ή αντιτάσσεται στο σύστημα.
GI News—August 2013
- The real deal on agave syrup, coconut sugar and rice syrup;
- Nicole Senior checks out crispy, crunchy carrots in Taste of Health;
- Anneka Manning shares her amazing carrot cake recipe in Family Baking;
- Rice - enjoy it but keep portions moderate and look for lower GI varieties says Dr Alan Barclay;
- New SunRice Low GI Brown rice has GI Symbol;
- Foraging for food.
Editor: Philippa Sandall
Web management and design: Alan Barclay, PhD
Contact email (for questions or permission to reproduce stories from this newsletter): info@gisymbol.com for technical problems or faults please contact smb.ginewstech@sydney.edu.au
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Food for Thought
Sweet celebrities.
Chrissy Freer, author of the delicious Supergrains, recently quizzed us about rice syrup as magazine editors keep asking her to use it in recipes for ‘healthy’ baking. ‘Is it actually a ‘healthier’ alternative to sugar or just another fashionable sweetener being touted as sugar free and better for you?’ she asked. Rice syrup just like table (granulated) sugar, honey and maple syrup belongs in the nutritive sweetener camp. ‘Nutritive’ doesn’t mean these sweeteners are ‘nourishing’ in the good for you sense, it means they provide you with (per level teaspoon) around 4–5g carbs and 15–20 calories. Are some ‘healthier’ than others? Well, some do deliver a smidgen more nutrition than just calories – less refined sweeteners like raw sugar, quality honey and pure maple syrup also provide very small amounts of calcium, potassium and magnesium as does the low GI sugar, LogiCane. But they still have those calories so you still have to keep your intake moderate. Here we check out three ‘celebrity’ sweeteners.
Agave syrup/nectar is extracted from the agave plant - Mexico’s famous succulent that also gives us aguamiel, pulque, and tequila (from the blue agave). It’s mostly fructose which is why it has a low GI – light standard agave syrup (GI28) is 70–78% fructose; light premium agave syrup (GI22) is 78–85% fructose. It’s about 1½ times sweeter than sugar so you use less, which is just as well as it is on the pricy side. Delicious drizzled over pancakes, porridge, plain yoghurt, French toast. For recipes, check out Michael Moore’s Blood Sugar; The Family – he uses it instead of sugar in baking and desserts to help manage his BGLs.
Coconut syrup/sugar, a traditional sweetener from South-East Asia comes from the sap of the coconut palm's flowering spikes (inflorescence). It is about 75% sucrose and the rest is glucose and fructose which could make it a useful substitute for cane sugar if you are looking for one and cost doesn’t count. These days it’s widely promoted as a ‘great tasting, mineral rich, low GI (35) cane sugar alternative’. Dr Oz recommends it as a replacement for table sugar saying that: ‘Switching from regular sugar to coconut palm sugar could prevent the blood sugar crashes that make you hungry and then cause you to gain weight.’
We asked SUGiRS Manager Fiona Atkinson about the GI35 for coconut sugar that Dr Oz quoted, as this figure is all over the internet but failed the peer review process to make it into the official international GI database. ‘That’s an old value from the Philippines and it was not tested according to the ISO method,’ she said. ‘We have recently tested coconut sugar for a company, but the results must remain confidential until they give us permission to publish them. I can say that although the GI was certainly not 35, it was low for what is essentially a sucrose-based sugar.’ Because of the high sucrose content, we are guessing it is more likely to be similar to CSR LoGiCane, the low GI sugar which has a GI of 50. Coconut syrup is ‘fab’ on pancakes or drizzled over coconut cake according to food writer Kate McGhie who also uses coconut sugar in Thai cooking and general baking such as muffins and has coconut vinegar in her pantry.
Brown rice syrup (rice syrup) is the darling of the ‘fructophobe’ quit-sugar/sugar-free lobby and is around 45% maltose, 3% glucose, and 52% maltotriose (a trisaccharide consisting of three glucose molecules joined together). The jar of Pureharvest organic brown rice syrup in front of me is produced according to the manufacturer by: ‘fermenting whole brown rice with special enzymes that break down the natural starch content of the grain. The resulting material is then cooked until it reaches the consistency of syrup’. Their website says: ‘it provides a slower, constant release of energy over a longer time and is recommended for diabetics.’ In fact it hasn’t been GI tested and we think that it’s more likely to be high GI. Why? Well, we know that the GI for maltose is 105. Although the GI of maltotriose is unknown, our guesstimate is, that like maltodextrin, it will be similar to glucose (100). Chrissy has used rice syrup when baking or on toast, waffles or pancakes and in making muesli bars and biscuits. PS: No diabetes organisation we know of recommends it for people with diabetes.
Chrissy Freer, author of the delicious Supergrains, recently quizzed us about rice syrup as magazine editors keep asking her to use it in recipes for ‘healthy’ baking. ‘Is it actually a ‘healthier’ alternative to sugar or just another fashionable sweetener being touted as sugar free and better for you?’ she asked. Rice syrup just like table (granulated) sugar, honey and maple syrup belongs in the nutritive sweetener camp. ‘Nutritive’ doesn’t mean these sweeteners are ‘nourishing’ in the good for you sense, it means they provide you with (per level teaspoon) around 4–5g carbs and 15–20 calories. Are some ‘healthier’ than others? Well, some do deliver a smidgen more nutrition than just calories – less refined sweeteners like raw sugar, quality honey and pure maple syrup also provide very small amounts of calcium, potassium and magnesium as does the low GI sugar, LogiCane. But they still have those calories so you still have to keep your intake moderate. Here we check out three ‘celebrity’ sweeteners.
Agave syrup/nectar is extracted from the agave plant - Mexico’s famous succulent that also gives us aguamiel, pulque, and tequila (from the blue agave). It’s mostly fructose which is why it has a low GI – light standard agave syrup (GI28) is 70–78% fructose; light premium agave syrup (GI22) is 78–85% fructose. It’s about 1½ times sweeter than sugar so you use less, which is just as well as it is on the pricy side. Delicious drizzled over pancakes, porridge, plain yoghurt, French toast. For recipes, check out Michael Moore’s Blood Sugar; The Family – he uses it instead of sugar in baking and desserts to help manage his BGLs.
Coconut syrup/sugar, a traditional sweetener from South-East Asia comes from the sap of the coconut palm's flowering spikes (inflorescence). It is about 75% sucrose and the rest is glucose and fructose which could make it a useful substitute for cane sugar if you are looking for one and cost doesn’t count. These days it’s widely promoted as a ‘great tasting, mineral rich, low GI (35) cane sugar alternative’. Dr Oz recommends it as a replacement for table sugar saying that: ‘Switching from regular sugar to coconut palm sugar could prevent the blood sugar crashes that make you hungry and then cause you to gain weight.’
We asked SUGiRS Manager Fiona Atkinson about the GI35 for coconut sugar that Dr Oz quoted, as this figure is all over the internet but failed the peer review process to make it into the official international GI database. ‘That’s an old value from the Philippines and it was not tested according to the ISO method,’ she said. ‘We have recently tested coconut sugar for a company, but the results must remain confidential until they give us permission to publish them. I can say that although the GI was certainly not 35, it was low for what is essentially a sucrose-based sugar.’ Because of the high sucrose content, we are guessing it is more likely to be similar to CSR LoGiCane, the low GI sugar which has a GI of 50. Coconut syrup is ‘fab’ on pancakes or drizzled over coconut cake according to food writer Kate McGhie who also uses coconut sugar in Thai cooking and general baking such as muffins and has coconut vinegar in her pantry.
Brown rice syrup (rice syrup) is the darling of the ‘fructophobe’ quit-sugar/sugar-free lobby and is around 45% maltose, 3% glucose, and 52% maltotriose (a trisaccharide consisting of three glucose molecules joined together). The jar of Pureharvest organic brown rice syrup in front of me is produced according to the manufacturer by: ‘fermenting whole brown rice with special enzymes that break down the natural starch content of the grain. The resulting material is then cooked until it reaches the consistency of syrup’. Their website says: ‘it provides a slower, constant release of energy over a longer time and is recommended for diabetics.’ In fact it hasn’t been GI tested and we think that it’s more likely to be high GI. Why? Well, we know that the GI for maltose is 105. Although the GI of maltotriose is unknown, our guesstimate is, that like maltodextrin, it will be similar to glucose (100). Chrissy has used rice syrup when baking or on toast, waffles or pancakes and in making muesli bars and biscuits. PS: No diabetes organisation we know of recommends it for people with diabetes.
What’s New?
Diet soft drinks – is it the drink or what you eat with it that’s the problem?
An opinion article published by Cell Press in Trends in Endocrinology & Metabolism reviews evidence on the negative impact of artificial sweeteners on health, raising red flags about all sweeteners – even those that don't have any calories. ‘It is not uncommon for people to be given messages that artificially-sweetened products are healthy, will help them lose weight or will help prevent weight gain,’ says author Susan E. Swithers of Purdue University. ‘The data to support those claims are not very strong, and although it seems like common sense that diet sodas would not be as problematic as regular sodas, common sense is not always right.’
‘Rather than just focus on soft drinks whether artificially or naturally sweetened,’ says Dr Alan Barclay, ‘let’s look at the whole shebang – people’s dietary patterns: what people who drink soft drinks regularly are eating with them. ‘Generally speaking, we tend to drink soft drinks with certain types of foods like potato chips, pizza, hamburgers, or we mix them with alcohol like bourbon or vodka (and help ourselves to crisps and salty nuts). People are still eating pretty poorly overall and unless they change their dietary patterns they are not going to see any benefits.
The bottom line re diet soft drinks and weight benefits: ‘If you chose an artificially sweetened product to reduce your overall energy intake in the context of a very healthy diet with plenty of fruits, veggies, whole grains etc... you probably would see some overall benefits. But if you’re simply swapping from one to the other and still having deep fried chicken and a large chips, you probably aren't going to see any real belt tightening benefits.’
Exercise, even in small doses, changes the expression of our DNA.
‘Our study shows the positive effects of exercise, because the epigenetic pattern of genes that affect fat storage in the body changes’, says Charlotte Ling, Associate Professor at Lund University Diabetes Centre. We inherit our genes and they cannot be changed. The genes, however, have methyl groups attached which affect what is known as gene expression – whether the genes are activated or deactivated. The methyl groups can be influenced in various ways, through exercise, diet and lifestyle, in a process known as DNA methylation. This is epigenetics. In this study, the researchers investigated what happened to the methyl groups in the fat cells of 23 slightly overweight, healthy men aged around 35 who had not previously engaged in any physical activity, when they regularly attended spinning and aerobics classes over a six-month period.
‘They were supposed to attend three sessions a week, but they went on average 1.8 times’, says Tina Rönn, Associate Researcher at Lund University. Using technology that analyses 480,000 positions throughout the genome, they could see that epigenetic changes had taken place in 7,000 genes (an individual has 20,000 genes). They then went on to look specifically at the methylation in genes linked to type 2 diabetes and obesity. ‘We found changes in those genes too, which suggests that altered DNA methylation as a result of physical activity could be one of the mechanisms of how these genes affect the risk of disease’, says Rönn, adding that this has never before been studied in fat cells and that they now have a map of the DNA methylome in fat. – A Six Months Exercise Intervention Influences the Genome-wide DNA Methylation Pattern in Human Adipose Tissue, PLOS Genetics, June 2013
What’s new?
#1 Edible walls: Sydney Design 2013, Powerhouse Museum 3–18 August. Edible walls are about growing things in spaces that have previously been ignored. Bringing together design, technology, sustainability, environment and education, researchers and students from the University of Technology, Sydney will build a series of edible walls at the Powerhouse Museum as part of the Sydney Design 2013 exhibition. Several leading Australian green wall companies will also showcase vertical garden designs that can turn small and otherwise difficult-to-use outdoor spaces into mini vertical fruit and vegetable gardens. PS: We hope the urban foragers don't forage your crop for their table.
#2 Healthy Kids Lunch Boxes BakeClass: Saturday 10 August, 9.30–12.30 – a three-hour workshop where you will discover how easy (and enjoyable) it is to fill lunch boxes with Anneka Manning’s ‘better for you’ sweet and savoury snacks that you will feel good about serving and your kids (and their friends) will enjoy. You can find out more about this workshop here.
#3 Nutritionism (Allen and Unwin/Columbia University Press): From the fear of ‘bad nutrients’ such as fat and cholesterol, to the celebration of supposedly health-enhancing vitamins and omega-3 fats, our understanding of food and health has been dominated by a reductive scientific focus on nutrients according to Dr Gyorgy Scrinis. In this book he argues that this 'nutritionism' has narrowed our appreciation of food quality, while promoting confusion and nutritional anxieties. His alternative? A food quality paradigm based on respecting traditional dietary patterns and reducing technological processing. ‘It may offend nutritionists and will upset the food industry, but it could also herald a delicious revolution in our ability to eat well.’ (Rosemary Stanton)
There’s certainly food for thought in this provocative critique of the science of nutrition. The problem of course in such a comprehensive book is fact checking. We wonder, for example, where he plucked the ‘71’ for the GI of carrots from. Certainly not the GI database. Finding errors and out-of-date information in a topic one knows well (and there are several in his critique of GI) does make one question the reliability of his facts in other areas. And that’s a pity, because we are certainly not fans of the ‘ideology of nutritionism’ here at GI News.
An opinion article published by Cell Press in Trends in Endocrinology & Metabolism reviews evidence on the negative impact of artificial sweeteners on health, raising red flags about all sweeteners – even those that don't have any calories. ‘It is not uncommon for people to be given messages that artificially-sweetened products are healthy, will help them lose weight or will help prevent weight gain,’ says author Susan E. Swithers of Purdue University. ‘The data to support those claims are not very strong, and although it seems like common sense that diet sodas would not be as problematic as regular sodas, common sense is not always right.’
‘Rather than just focus on soft drinks whether artificially or naturally sweetened,’ says Dr Alan Barclay, ‘let’s look at the whole shebang – people’s dietary patterns: what people who drink soft drinks regularly are eating with them. ‘Generally speaking, we tend to drink soft drinks with certain types of foods like potato chips, pizza, hamburgers, or we mix them with alcohol like bourbon or vodka (and help ourselves to crisps and salty nuts). People are still eating pretty poorly overall and unless they change their dietary patterns they are not going to see any benefits.
The bottom line re diet soft drinks and weight benefits: ‘If you chose an artificially sweetened product to reduce your overall energy intake in the context of a very healthy diet with plenty of fruits, veggies, whole grains etc... you probably would see some overall benefits. But if you’re simply swapping from one to the other and still having deep fried chicken and a large chips, you probably aren't going to see any real belt tightening benefits.’
Exercise, even in small doses, changes the expression of our DNA.
‘Our study shows the positive effects of exercise, because the epigenetic pattern of genes that affect fat storage in the body changes’, says Charlotte Ling, Associate Professor at Lund University Diabetes Centre. We inherit our genes and they cannot be changed. The genes, however, have methyl groups attached which affect what is known as gene expression – whether the genes are activated or deactivated. The methyl groups can be influenced in various ways, through exercise, diet and lifestyle, in a process known as DNA methylation. This is epigenetics. In this study, the researchers investigated what happened to the methyl groups in the fat cells of 23 slightly overweight, healthy men aged around 35 who had not previously engaged in any physical activity, when they regularly attended spinning and aerobics classes over a six-month period.
‘They were supposed to attend three sessions a week, but they went on average 1.8 times’, says Tina Rönn, Associate Researcher at Lund University. Using technology that analyses 480,000 positions throughout the genome, they could see that epigenetic changes had taken place in 7,000 genes (an individual has 20,000 genes). They then went on to look specifically at the methylation in genes linked to type 2 diabetes and obesity. ‘We found changes in those genes too, which suggests that altered DNA methylation as a result of physical activity could be one of the mechanisms of how these genes affect the risk of disease’, says Rönn, adding that this has never before been studied in fat cells and that they now have a map of the DNA methylome in fat. – A Six Months Exercise Intervention Influences the Genome-wide DNA Methylation Pattern in Human Adipose Tissue, PLOS Genetics, June 2013
What’s new?
#1 Edible walls: Sydney Design 2013, Powerhouse Museum 3–18 August. Edible walls are about growing things in spaces that have previously been ignored. Bringing together design, technology, sustainability, environment and education, researchers and students from the University of Technology, Sydney will build a series of edible walls at the Powerhouse Museum as part of the Sydney Design 2013 exhibition. Several leading Australian green wall companies will also showcase vertical garden designs that can turn small and otherwise difficult-to-use outdoor spaces into mini vertical fruit and vegetable gardens. PS: We hope the urban foragers don't forage your crop for their table.
#2 Healthy Kids Lunch Boxes BakeClass: Saturday 10 August, 9.30–12.30 – a three-hour workshop where you will discover how easy (and enjoyable) it is to fill lunch boxes with Anneka Manning’s ‘better for you’ sweet and savoury snacks that you will feel good about serving and your kids (and their friends) will enjoy. You can find out more about this workshop here.
#3 Nutritionism (Allen and Unwin/Columbia University Press): From the fear of ‘bad nutrients’ such as fat and cholesterol, to the celebration of supposedly health-enhancing vitamins and omega-3 fats, our understanding of food and health has been dominated by a reductive scientific focus on nutrients according to Dr Gyorgy Scrinis. In this book he argues that this 'nutritionism' has narrowed our appreciation of food quality, while promoting confusion and nutritional anxieties. His alternative? A food quality paradigm based on respecting traditional dietary patterns and reducing technological processing. ‘It may offend nutritionists and will upset the food industry, but it could also herald a delicious revolution in our ability to eat well.’ (Rosemary Stanton)
There’s certainly food for thought in this provocative critique of the science of nutrition. The problem of course in such a comprehensive book is fact checking. We wonder, for example, where he plucked the ‘71’ for the GI of carrots from. Certainly not the GI database. Finding errors and out-of-date information in a topic one knows well (and there are several in his critique of GI) does make one question the reliability of his facts in other areas. And that’s a pity, because we are certainly not fans of the ‘ideology of nutritionism’ here at GI News.
Nicole's Taste of Health
Carrot tops.
We’ve just planted some winter veg and the crop I’m most looking forward to harvesting is the Dutch carrots. Even though we usually buy carrots nude from the supermarket, I confess I love the look of the green tops – and they’re a great indicator of freshness. And they make harvesting fun too: just grab and pull. One of my favourite ways to eat this sunshine-y root vegetable is roasted whole with a short length of stem still on (just brush with oil and bake). With the water content reduced by the oven, the caramelisation of the natural sugars create a kind of magic in your mouth and one of the many reasons I shall never be a raw foodist! Which reminds me of another favourite way to enjoy them: with a drizzle of extra virgin olive oil and honey (and a sprinkle of cumin if you like a little spice). (The photo is from The Low GI Family Cookbook, Hachette Australia and Da Capo Lifelong Press.)
Carrots are one of the most popular vegetables in our kitchen and for good reasons. For a start they are very versatile: they are delicious raw or cooked, and can blend in to most dishes whether it is a stir fry, casserole, grill or salad. It’s really no wonder you’ll find them in most people’s refrigerator. I love them in soup at the moment and marvel how well they go with chicken and chickpeas, or in the slow cooker with beef and lentils. There’s another kind of magic that happens when carrots are cooked long and slow and turn to velvet but still hold their shape: so comforting. But of course carrots also shine in summer salads and the trick to a super salad is to slice the carrot in long slender strips or ribbons. You can do strips or batons with a sharp knife but you’ll look like a pro if you use a julienne blade on a V-slicer that produces willowy, regular lengths that look gorgeous and perform a texture tango in your mouth. Another idea is to use a vegetable peeler to slice long ribbons and do the same with zucchini to create a two-colour ribbon salad that only need your favourite chopped herbs and a knockout vinaigrette dressing.
Aside from all this, carrots are really good for you. They even give their name to a family of phytochemicals called carotenoids: carrots are rich in a particular type called beta-carotene that gives them their orange colour. But carrots were purple or dull yellow 5000 years ago in Afghanistan where they are thought to originate, but these ‘heirloom’ varieties are now available again and look simply spectacular on your plate. Being root vegetables, carrots of any colour are high in fibre for digestive health. They also have impressive amounts of vitamin K for healthy bones, vitamin C for immunity and potassium to maintain ideal blood pressure. And if that wasn’t enough, munching on carrots is good for the teeth and gums too because they massage the gums and increase production of saliva which rinses out the mouth and helps to protect against decay.
Raw or cooked, carrots won’t send your blood glucose on a roller coaster ride either. End of story. Why? Well, not only are they low GI (39), they have very few carbs. In fact, to get a hefty portion of carbs from carrots you’d have to crunch through at least 5 cups or 750g (about 1½lb) at a sitting – a pretty awesome achievement even for carrot lovers.
Everybody knows carrot juice (GI 43) is uber-healthy so next time you’re wandering about town and need an energy and hydration hit, try carrot, apple and ginger juice. While you miss the benefits of fibre in juice form, it’s so much better than a soft drink (soda).
![[NICOLE]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tAcoAyj63o5R5UTzRTu988i0qTl-kklX5RisJoxr5Z7yetvksBjC8yxFxvh1t8lzdt47ZWO4190cBAdACmcBEaPuugUtPR0ziqUOH9TKlH6yyEdsoQpZiFw8KasBmgOA=s0-d)
Nicole Senior is an Accredited Practising Dietitian and Nutritionist, author, speaker, consultant, and commentator with an interest in how we can learn to love good food that's good for us.
We’ve just planted some winter veg and the crop I’m most looking forward to harvesting is the Dutch carrots. Even though we usually buy carrots nude from the supermarket, I confess I love the look of the green tops – and they’re a great indicator of freshness. And they make harvesting fun too: just grab and pull. One of my favourite ways to eat this sunshine-y root vegetable is roasted whole with a short length of stem still on (just brush with oil and bake). With the water content reduced by the oven, the caramelisation of the natural sugars create a kind of magic in your mouth and one of the many reasons I shall never be a raw foodist! Which reminds me of another favourite way to enjoy them: with a drizzle of extra virgin olive oil and honey (and a sprinkle of cumin if you like a little spice). (The photo is from The Low GI Family Cookbook, Hachette Australia and Da Capo Lifelong Press.)
Carrots are one of the most popular vegetables in our kitchen and for good reasons. For a start they are very versatile: they are delicious raw or cooked, and can blend in to most dishes whether it is a stir fry, casserole, grill or salad. It’s really no wonder you’ll find them in most people’s refrigerator. I love them in soup at the moment and marvel how well they go with chicken and chickpeas, or in the slow cooker with beef and lentils. There’s another kind of magic that happens when carrots are cooked long and slow and turn to velvet but still hold their shape: so comforting. But of course carrots also shine in summer salads and the trick to a super salad is to slice the carrot in long slender strips or ribbons. You can do strips or batons with a sharp knife but you’ll look like a pro if you use a julienne blade on a V-slicer that produces willowy, regular lengths that look gorgeous and perform a texture tango in your mouth. Another idea is to use a vegetable peeler to slice long ribbons and do the same with zucchini to create a two-colour ribbon salad that only need your favourite chopped herbs and a knockout vinaigrette dressing.
Aside from all this, carrots are really good for you. They even give their name to a family of phytochemicals called carotenoids: carrots are rich in a particular type called beta-carotene that gives them their orange colour. But carrots were purple or dull yellow 5000 years ago in Afghanistan where they are thought to originate, but these ‘heirloom’ varieties are now available again and look simply spectacular on your plate. Being root vegetables, carrots of any colour are high in fibre for digestive health. They also have impressive amounts of vitamin K for healthy bones, vitamin C for immunity and potassium to maintain ideal blood pressure. And if that wasn’t enough, munching on carrots is good for the teeth and gums too because they massage the gums and increase production of saliva which rinses out the mouth and helps to protect against decay.
Raw or cooked, carrots won’t send your blood glucose on a roller coaster ride either. End of story. Why? Well, not only are they low GI (39), they have very few carbs. In fact, to get a hefty portion of carbs from carrots you’d have to crunch through at least 5 cups or 750g (about 1½lb) at a sitting – a pretty awesome achievement even for carrot lovers.
Everybody knows carrot juice (GI 43) is uber-healthy so next time you’re wandering about town and need an energy and hydration hit, try carrot, apple and ginger juice. While you miss the benefits of fibre in juice form, it’s so much better than a soft drink (soda).
Nicole Senior is an Accredited Practising Dietitian and Nutritionist, author, speaker, consultant, and commentator with an interest in how we can learn to love good food that's good for us.
In the GI News Kitchen
Family Baking, Anneka Manning, author of Bake Eat Love. Learn to Bake in 3 Simple Steps and founder of Sydney’s BakeClub, shares her delicious ‘better-for-you’ recipes for snacks, desserts and treats the whole family will love. Through both her writing and cooking school, Anneka teaches home cooks to bake in practical and approachable yet inspiring ways that assure success in the kitchen.
Carrot Cake.
This cake is one of those that naturally has an enticing balance of ingredients that complement each other. Loads of grated carrot (which is the secret to this cakes moist nature), cinnamon and nutmeg to lend a hint of spice and walnuts for crunch. Makes about 20 pieces. Prep:15 mins; Cook: 50-55 mins
Sunflower oil, to grease
300g (1 3/4 cups) plain wholemeal spelt flour (See Baker’s Tip)
2 tsp bicarbonate of soda
1 tsp baking powder
1 1/2 tsp ground cinnamon
1 teaspoon ground nutmeg
220g (1 cup) raw sugar
100g (3½oz) walnuts, toasted and coarsely chopped (see Baker’s Tips)
3 eggs, at room temperature
1 cup sunflower oil
500g (about 5 medium) carrots, peeled and coarsely grated
1 teaspoon icing sugar, to dust
Preheat the oven to 180°C/350°F. Brush a square 20cm cake tin with oil to grease. Line the base with non-stick baking paper.
Sift the flour, bicarbonate of soda, baking powder, cinnamon and nutmeg into a large bowl. Add the raw sugar and walnuts and stir to combine.
Put the eggs and oil in a medium bowl and use a fork to whisk until well combined. Stir in the grated carrot. Add to the dry ingredients and use a large metal spoon or spatula to fold together until just combined. Spoon the mixture into the prepared cake pan and spoon the surface with the back of a spoon.
Bake in preheated oven for 50-55 minutes or until cooked when tested in the centre with a skewer.
Stand the cake in the tin for 5 minutes before turning onto a wire rack to cool completely. Sprinkle with the icing sugar and serve cut into slices. This cake will keep in an airtight container in a cool place (but not in the fridge) up to 4 days.
Per piece
1050 kJ/250 calories; 4 g protein; 16 g fat (includes 2 g saturated fat); 22 g available carbs; 3 g fibre
Baker’s Tips
![[JOHANNA]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tdmgRQrh7rz_YurKfzEznFK0swsSia0lPt-bjLwCiWYsBNRAFUU4BGz06T7CQoE5Qk9j7_LjK17kbJSc1KhXDZxw_WYVDR8Xl_A_NTeAO0kf8wXxV1zQgXEZCpkfHm=s0-d)
Roasted summer grape tomatoes.
If vegetables were ever in a parade, tomatoes would be the marching band, color guard and the festival queen! This recipe elevates the humble grape tomato to its rightful position of peerless distinctive taste. Don’t be fooled by the simplicity of this recipe; the burst of flavor these tomatoes leave in your mouth is what sweet dreams are made of. I’ve divided the recipe into four generous 1-cup portions – anything less would be a tease. Serves 4.
8 cups grape tomatoes, washed
4 large fresh garlic cloves, sliced
1/4 cup extra virgin olive oil
2 tsp sea salt
1 tsp freshly ground black pepper
8 sprigs fresh rosemary
Preheat the oven to 400°F (200°C).
Place the tomatoes and the garlic in a large baking pan in one layer). Drizzle the oil evenly over them and sprinkle the salt and pepper. Mix.
Roast for 20 minutes, stirring once. Add the rosemary, stir, and return to the oven for 10 minutes. Serve hot or at room temperature as a side dish or over pasta or fish or mixed in with eggs. Great on grainy toast.
Per serve
220kJ/900 calories; 4g protein; 14g fat (includes 2g saturated fat); 19g available carbs; 4g fibre
Here's how you can cut back on the food bills and enjoy fresh-tasting, easily prepared, seasonal, satisfying and delicious low or moderate GI meals that don’t compromise on quality and flavour one little bit with our Money Saving Meals including this Slow-cooked lamb shank and barley soup with gremolata reproduced with permission from Chrissy Freer’s new book, Supergrains (Murdoch Books)
Slow-cooked lamb shank and barley soup with gremolata.
Here at GI News we think this is the perfect hearty winter soup for a family meal with leftovers for lunch (how good is that?). To cut back the fat (I did when testing it this week), trim all the visible fat off the lamb shanks and pancetta. And as my butcher only ever has large lamb shanks, I just used two. It was plenty. I didn’t use any salt and pepper to season as it’s full of flavour with the gremolata (and the little red chilli I couldn’t resist chopping and adding). Serves 6.
2 tbs olive oil
4 small lamb shanks (or 2 larger ones), french trimmed
100g (3½oz) sliced pancetta, rind removed, diced
2 carrots, peeled and diced
2 celery stalks, trimmed and diced
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 tsp finely chopped rosemary
4 cups chicken stock
400g (14oz) can chopped tomatoes
1/3 cup pearl barley, briefly rinsed
2 fresh bay leaves (or 1 dried)
Gremolata
¼ cup chopped flat-leaf parsley
2 tsp finely grated lemon zest
1 garlic clove, crushed
Heat half the oil in a stockpot or large saucepan over medium–high heat. Add lamb and cook, turning, for 4–5 minutes or until well browned. Transfer to a plate and carefully wipe the base of the pan.
Heat the remaining oil in the stockpot. Add the pancetta, carrots, celery and onion and cook, stirring, for 8 minutes or until soft.
Add the garlic and rosemary and cook for 1 minute more, then return the lamb to the stockpot. Add the stock, tomatoes, pearl barley and bay leaves to the stockpot. Cover and bring to the boil, then reduce heat to low and simmer, covered, for 2 hours or until the meat falls from the bone. Use tongs to transfer the lamb to a plate. Remove the meat from the bones and coarsely shred. Skim and discard any excess fat from the surface of the soup, then add the shredded meat and season to taste with sea salt and freshly ground black pepper if you wish.
To make the gremolata, combine all ingredients in a small bowl. Serve the soup sprinkled with gremolata.
Per serve
1030 kJ/ 245 calories; 16 g protein; 14 g fat (includes 4 g saturated fat); 12 g available carbs; 4 g fibre
Carrot Cake.
This cake is one of those that naturally has an enticing balance of ingredients that complement each other. Loads of grated carrot (which is the secret to this cakes moist nature), cinnamon and nutmeg to lend a hint of spice and walnuts for crunch. Makes about 20 pieces. Prep:15 mins; Cook: 50-55 mins
Sunflower oil, to grease
300g (1 3/4 cups) plain wholemeal spelt flour (See Baker’s Tip)
2 tsp bicarbonate of soda
1 tsp baking powder
1 1/2 tsp ground cinnamon
1 teaspoon ground nutmeg
220g (1 cup) raw sugar
100g (3½oz) walnuts, toasted and coarsely chopped (see Baker’s Tips)
3 eggs, at room temperature
1 cup sunflower oil
500g (about 5 medium) carrots, peeled and coarsely grated
1 teaspoon icing sugar, to dust
Preheat the oven to 180°C/350°F. Brush a square 20cm cake tin with oil to grease. Line the base with non-stick baking paper.
Sift the flour, bicarbonate of soda, baking powder, cinnamon and nutmeg into a large bowl. Add the raw sugar and walnuts and stir to combine.
Put the eggs and oil in a medium bowl and use a fork to whisk until well combined. Stir in the grated carrot. Add to the dry ingredients and use a large metal spoon or spatula to fold together until just combined. Spoon the mixture into the prepared cake pan and spoon the surface with the back of a spoon.
Bake in preheated oven for 50-55 minutes or until cooked when tested in the centre with a skewer.
Stand the cake in the tin for 5 minutes before turning onto a wire rack to cool completely. Sprinkle with the icing sugar and serve cut into slices. This cake will keep in an airtight container in a cool place (but not in the fridge) up to 4 days.
Per piece
1050 kJ/250 calories; 4 g protein; 16 g fat (includes 2 g saturated fat); 22 g available carbs; 3 g fibre
Baker’s Tips
- The wholemeal spelt flour can be replaced with 150g (1 cup) wholemeal plain flour and 120g (3/4 cup) plain flour.
- The walnuts can be replaced with pecans.
Roasted summer grape tomatoes.
If vegetables were ever in a parade, tomatoes would be the marching band, color guard and the festival queen! This recipe elevates the humble grape tomato to its rightful position of peerless distinctive taste. Don’t be fooled by the simplicity of this recipe; the burst of flavor these tomatoes leave in your mouth is what sweet dreams are made of. I’ve divided the recipe into four generous 1-cup portions – anything less would be a tease. Serves 4.
8 cups grape tomatoes, washed
4 large fresh garlic cloves, sliced
1/4 cup extra virgin olive oil
2 tsp sea salt
1 tsp freshly ground black pepper
8 sprigs fresh rosemary
Preheat the oven to 400°F (200°C).
Place the tomatoes and the garlic in a large baking pan in one layer). Drizzle the oil evenly over them and sprinkle the salt and pepper. Mix.
Roast for 20 minutes, stirring once. Add the rosemary, stir, and return to the oven for 10 minutes. Serve hot or at room temperature as a side dish or over pasta or fish or mixed in with eggs. Great on grainy toast.
Per serve
220kJ/900 calories; 4g protein; 14g fat (includes 2g saturated fat); 19g available carbs; 4g fibre
Here's how you can cut back on the food bills and enjoy fresh-tasting, easily prepared, seasonal, satisfying and delicious low or moderate GI meals that don’t compromise on quality and flavour one little bit with our Money Saving Meals including this Slow-cooked lamb shank and barley soup with gremolata reproduced with permission from Chrissy Freer’s new book, Supergrains (Murdoch Books)
Slow-cooked lamb shank and barley soup with gremolata.
Here at GI News we think this is the perfect hearty winter soup for a family meal with leftovers for lunch (how good is that?). To cut back the fat (I did when testing it this week), trim all the visible fat off the lamb shanks and pancetta. And as my butcher only ever has large lamb shanks, I just used two. It was plenty. I didn’t use any salt and pepper to season as it’s full of flavour with the gremolata (and the little red chilli I couldn’t resist chopping and adding). Serves 6.
2 tbs olive oil
4 small lamb shanks (or 2 larger ones), french trimmed
100g (3½oz) sliced pancetta, rind removed, diced
2 carrots, peeled and diced
2 celery stalks, trimmed and diced
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 tsp finely chopped rosemary
4 cups chicken stock
400g (14oz) can chopped tomatoes
1/3 cup pearl barley, briefly rinsed
2 fresh bay leaves (or 1 dried)
Gremolata
¼ cup chopped flat-leaf parsley
2 tsp finely grated lemon zest
1 garlic clove, crushed
Heat half the oil in a stockpot or large saucepan over medium–high heat. Add lamb and cook, turning, for 4–5 minutes or until well browned. Transfer to a plate and carefully wipe the base of the pan.
Heat the remaining oil in the stockpot. Add the pancetta, carrots, celery and onion and cook, stirring, for 8 minutes or until soft.
Add the garlic and rosemary and cook for 1 minute more, then return the lamb to the stockpot. Add the stock, tomatoes, pearl barley and bay leaves to the stockpot. Cover and bring to the boil, then reduce heat to low and simmer, covered, for 2 hours or until the meat falls from the bone. Use tongs to transfer the lamb to a plate. Remove the meat from the bones and coarsely shred. Skim and discard any excess fat from the surface of the soup, then add the shredded meat and season to taste with sea salt and freshly ground black pepper if you wish.
To make the gremolata, combine all ingredients in a small bowl. Serve the soup sprinkled with gremolata.
Per serve
1030 kJ/ 245 calories; 16 g protein; 14 g fat (includes 4 g saturated fat); 12 g available carbs; 4 g fibre
We Are What We Ate
A-foraging we will go.
Foraging is back in fashion. Danish chef Rene Redzepi’s passion for foraging and using native ingredients put Noma on the map and triggered a small culinary revolution. Most ‘urban foraging’ is for extras not survival – it’s for flavour foods like herbs and greens or seasonal fare like mushrooms or picking overhanging fruit from other people’s yards ... In this piece reproduced with permission, Dr Alyssa Crittenenden and colleagues talk about the Hadza hunter–gatherers who live in a savanna–woodland habitat in Northern Tanzania and forage to live.
What do they forage for? ‘Approximately 300 individuals, of a total population of 1000, practice a strictly hunting and gathering way of life. Their diet can be conveniently categorized into five main categories: tubers, berries, meat, baobab, and honey. We showed the Hadza photos of these foods and asked them to rank them in order of preference. For both women and men the most preferred food was honey and the least preferred food was tubers. Baobab was ranked third by women and men. There were sex differences on the other two foods: women ranked berries second and meat fourth, while men ranked meat second and berries fourth. In addition, though both sexes ranked honey first, men did so significantly more often.’
Who forages for what? ‘Tubers comprise part of the Hadza diet year round and can often be located three to four feet underground. They are collected almost exclusively by the women (see Alyssa Crittenden's photo above) who use fire-hardened digging sticks to extract them from the often hard-packed soil. They usually roast some of their tubers when they finish digging and take the remainder (about 3/4 of their haul) back to camp to feed others. Typically the women go foraging in groups of three to eight women plus nurslings and some older children and collect baobab fruit and gather a variety of berries as well as digging for tubers.
Men usually go foraging alone. They hunt only with bow and arrows, poisoned arrows in the case of larger game. They always have their bow and arrows with them, even when they carry an axe to access honey. While on walkabout they often feed themselves on berries and baobab. They take back to camp mainly meat and honey, as well as some baobab. They may eat much of the honey they find but take back to camp about half of their haul on average, and about 9/10 of their meat. Grown men rarely dig tubers.
Children and adolescents are active foragers and are capable of collecting up to 50% of their daily energy requirement above the age of 5 years, depending on the season and availability. Young foragers tend to focus early collection on fruit and tubers, and although boys and girls spend considerable time digging tubers up until the age of 10 or 12 years, boys tend to abandon the group foraging parties at this age and begin solo hunting trips to hone their skills, while girls master the art of tuber digging.’
Foraging is back in fashion. Danish chef Rene Redzepi’s passion for foraging and using native ingredients put Noma on the map and triggered a small culinary revolution. Most ‘urban foraging’ is for extras not survival – it’s for flavour foods like herbs and greens or seasonal fare like mushrooms or picking overhanging fruit from other people’s yards ... In this piece reproduced with permission, Dr Alyssa Crittenenden and colleagues talk about the Hadza hunter–gatherers who live in a savanna–woodland habitat in Northern Tanzania and forage to live.
What do they forage for? ‘Approximately 300 individuals, of a total population of 1000, practice a strictly hunting and gathering way of life. Their diet can be conveniently categorized into five main categories: tubers, berries, meat, baobab, and honey. We showed the Hadza photos of these foods and asked them to rank them in order of preference. For both women and men the most preferred food was honey and the least preferred food was tubers. Baobab was ranked third by women and men. There were sex differences on the other two foods: women ranked berries second and meat fourth, while men ranked meat second and berries fourth. In addition, though both sexes ranked honey first, men did so significantly more often.’
Who forages for what? ‘Tubers comprise part of the Hadza diet year round and can often be located three to four feet underground. They are collected almost exclusively by the women (see Alyssa Crittenden's photo above) who use fire-hardened digging sticks to extract them from the often hard-packed soil. They usually roast some of their tubers when they finish digging and take the remainder (about 3/4 of their haul) back to camp to feed others. Typically the women go foraging in groups of three to eight women plus nurslings and some older children and collect baobab fruit and gather a variety of berries as well as digging for tubers.
Men usually go foraging alone. They hunt only with bow and arrows, poisoned arrows in the case of larger game. They always have their bow and arrows with them, even when they carry an axe to access honey. While on walkabout they often feed themselves on berries and baobab. They take back to camp mainly meat and honey, as well as some baobab. They may eat much of the honey they find but take back to camp about half of their haul on average, and about 9/10 of their meat. Grown men rarely dig tubers.
Children and adolescents are active foragers and are capable of collecting up to 50% of their daily energy requirement above the age of 5 years, depending on the season and availability. Young foragers tend to focus early collection on fruit and tubers, and although boys and girls spend considerable time digging tubers up until the age of 10 or 12 years, boys tend to abandon the group foraging parties at this age and begin solo hunting trips to hone their skills, while girls master the art of tuber digging.’
- Juvenile foraging among the Hadza: Implications for a human life history
- Tubers as fallback foods and their impact on Hadza hunter-gatherers (Frank W. Marlowe and Julia Berbesque)
ΡΕ ΞΕΦΤΙΛΙΣΜΈΝΟΙ ΓΑΜΩ ΤΑ ... ΈΧΕΤΕ ΣΤΗ ΛΙΣΤΑ ΚΑΙ ΤΟ ΟΝΟΜΑ ΝΕΚΡΗΣ ΛΑΡΙΣΑΙΑΣ ΚΑΘΗΓΗΤΡΙΑΣ ΔΕΙΤΕ ΟΛΑ Τα ονόματα των Θεσσαλών της διαθεσιμότητας
Ανακοινώθηκαν σήμερα από το Υπουργείο Παιδείας τα ονόματα των Θεσσαλών καθηγητών που τίθενται σε διαθεσιμότητα.
Αρνητική εντύπωση προκαλεί το γεγονός ότι στη λίστα συμπεριλαμβάνεται και το όνομα της προ ολίγων ημερών θανούσας Λαρισαίας Καψαχάτη Κλαίρης (Κλεοπάτρα).
ΚΑΡΔΙΤΣΑ
ΒΑΡΛΑΓΚΑΣ ΔΗΜΗΤΡΙΟΣ ΧΡΗΣΤΟΣ ΔΕ01.01 ΗΛΕΚΤΡΟΤΕΧΝΙΤΕΣ ΚΑΡΔΙΤΣΑΣ
ΒΟΥΒΟΥΣΙΡΑ ΑΙΚΑΤΕΡΙΝΗ ΣΩΤΗΡΙΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΚΑΡΔΙΤΣΑΣ
ΕΥΘΥΜΙΟΥ ΠΑΝΑΓΙΩΤΑ ΓΕΩΡΓΙΟΣ ΠΕ18.04 ΑΙΣΘΗΤΙΚΗΣ ΚΑΡΔΙΤΣΑΣ
ΘΩΔΗ ΣΟΦΙΑ-ΣΤΑΥΡΟ ΑΛΕΞΑΝΔΡΟΣ ΠΕ18.09 ΚΟΙΝΩΝΙΚΗΣ ΕΡΓΑΣΙΑΣ ΚΑΡΔΙΤΣΑΣ
ΚΑΛΛΕΑΣ ΓΕΩΡΓΙΟΣ ΒΑΣΙΛΕΙΟΣ ΔΕ01.02 ΜΗΧΑΝΟΤΕΧΝΙΤΕΣ ΚΑΡΔΙΤΣΑΣ
ΚΑΛΟΥΤΣΑΣ ΑΠΟΣΤΟΛΟΣ ΣΩΤΗΡΙΟΣ ΔΕ01.10 ΤΕΧΝΙΤΕΣ ΑΥΤΟΚΙΝΗΤΟΥ ΚΑΡΔΙΤΣΑΣ
ΚΑΜΙΝΙΩΤΗΣ ΧΡΗΣΤΟΣ ΓΕΩΡΓΙΟΣ ΔΕ01.10 ΤΕΧΝΙΤΕΣ ΑΥΤΟΚΙΝΗΤΟΥ ΚΑΡΔΙΤΣΑΣ
ΚΑΜΠΙΤΣΑΣ ΓΕΩΡΓΙΟΣ ΑΛΚΙΒΙΑΔ ΔΕ01.01 ΗΛΕΚΤΡΟΤΕΧΝΙΤΕΣ ΚΑΡΔΙΤΣΑΣ
ΚΑΜΠΙΤΣΑΣ ΒΑΣΙΛΕΙΟΣ ΑΛΚΙΒΙΑΔΗΣ ΔΕ01.01 ΗΛΕΚΤΡΟΤΕΧΝΙΤΕΣ ΚΑΡΔΙΤΣΑΣ
ΚΑΠΕΚΑΣ ΑΠΟΣΤΟΛΟΣ ΣΩΚΡΑΤΗΣ ΔΕ01.01 ΗΛΕΚΤΡΟΤΕΧΝΙΤΕΣ ΚΑΡΔΙΤΣΑΣ
ΚΑΤΡΑΚΥΛΑΚΗ ΕΥΔΟΚΙΑ ΗΛΙΑΣ ΔΕ01.17 ΚΟΜΜΩΤΙΚΗΣ ΚΑΡΔΙΤΣΑΣ
ΚΟΚΟΒΑ ΔΗΜΗΤΡΑ ΧΡΗΣΤΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΚΑΡΔΙΤΣΑΣ
ΚΟΥΤΗΣ ΙΩΑΝΝΗΣ ΚΩΝΣΤΑΝΤ ΔΕ01.10 ΤΕΧΝΙΤΕΣ ΑΥΤΟΚΙΝΗΤΟΥ ΚΑΡΔΙΤΣΑΣ
ΚΥΡΙΑΖΗΣ ΘΩΜΑΣ ΓΕΩΡΓΙΟΣ ΤΕ01.11 ΥΠΑΛΛΗΛΟΙ ΛΟΓΙΣΤΗΡΙΟΥ ΚΑΡΔΙΤΣΑΣ
ΚΩΣΤΟΠΟΥΛΟΣ ΓΕΩΡΓΙΟΣ ΦΩΤΙΟΣ ΔΕ01.04 ΗΛΕΚΤΡΟΝΙΚΟΙ ΚΑΡΔΙΤΣΑΣ
ΛΕΓΚΑ ΦΑΝΗ ΔΗΜΗΤΡΙΟΣ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΚΑΡΔΙΤΣΑΣ
ΜΑΡΓΩΝΗ ΜΑΡΙΑ ΔΗΜΗΤΡΙΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΚΑΡΔΙΤΣΑΣ
ΜΑΤΙΑΤΟΥ ΔΙΟΝΥΣΙΑ ΝΙΚΟΛΑΟΣ ΠΕ18.07 ΙΑΤΡΙΚΩΝ ΕΡΓΑΣΤΗΡΙΩΝ ΚΑΡΔΙΤΣΑΣ
ΜΕΓΑ ΕΛΕΝΗ ΔΗΜΗΤΡΙΟ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΚΑΡΔΙΤΣΑΣ
ΜΗΤΣΙΟΥ ΕΥΑΝΘΙΑ ΒΑΣΙΛΕΙΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΚΑΡΔΙΤΣΑΣ
ΝΤΑΣΚΑΓΙΑΝΝΗ ΕΛΕΝΗ ΙΩΑΝΝΗΣ ΤΕ01.19 ΚΟΜΜΩΤΙΚΗΣ ΚΑΡΔΙΤΣΑΣ
ΠΑΛΑΙΟΧΩΡΙΤΗΣ ΕΜΜΑΝΟΥΗΛ ΚΩΝΣΤΑΝΤΙΝΟΣ ΠΕ14.01 ΙΑΤΡΟΙ ΚΑΡΔΙΤΣΑΣ
ΠΑΝΤΑΖΗ ΜΑΡΙΑ ΣΥΜΕΩΝ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΚΑΡΔΙΤΣΑΣ
ΠΑΠΑΔΗΜΗΤΡΙΟΥ ΘΩΜΑΣ ΚΩΝΣΤΑΝΤ ΔΕ01.02 ΜΗΧΑΝΟΤΕΧΝΙΤΕΣ ΚΑΡΔΙΤΣΑΣ
ΠΑΠΑΤΡΙΑΝΤΑΦΥΛΛΟΥ ΝΙΚΟΛΑΟΣ ΤΡΙΑΝΤΑΦ ΔΕ01.11 ΤΕΧΝΙΤΕΣ ΨΥΞΕΩΝ (ΨΥΚΤΙΚΟΙ) ΚΑΡΔΙΤΣΑΣ
ΠΟΤΟΚΑ ΦΑΝΗ ΣΠΥΡΙΔΩΝ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΚΑΡΔΙΤΣΑΣ
ΠΟΥΛΙΑΝΑ ΑΙΚΑΤΕΡΙΝΗ ΔΗΜΗΤΡΙΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΚΑΡΔΙΤΣΑΣ
ΡΕΠΠΑ ΔΕΣΠΟΙΝΑ ΕΥΘΥΜΙΟΣ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΚΑΡΔΙΤΣΑΣ
ΣΠΑΘΗ ΕΥΤΥΧΙΑ ΒΑΣΙΛΕΙΟΣ ΠΕ18.01 ΓΡΑΦΙΚΩΝ ΤΕΧΝΩΝ ΚΑΡΔΙΤΣΑΣ
ΣΤΑΜΟΣ ΑΘΑΝΑΣΙΟΣ ΠΑΥΛΟΣ ΔΕ01.10 ΤΕΧΝΙΤΕΣ ΑΥΤΟΚΙΝΗΤΟΥ ΚΑΡΔΙΤΣΑΣ
ΣΤΕΛΛΟΥ ΕΛΕΝΗ ΖΗΣΗΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΚΑΡΔΙΤΣΑΣ
ΤΣΙΓΑΡΑΣ ΝΕΣΤΟΡΑΣ ΚΩΝΣΤΑΝΤΙΝΟΣ ΔΕ01.02 ΜΗΧΑΝΟΤΕΧΝΙΤΕΣ ΚΑΡΔΙΤΣΑΣ
ΧΑΒΡΟΥΖΑ ΚΩΝΣΤΑΝΤΙΑ ΔΗΜΗΤΡΙΟΣ ΠΕ18.04 ΑΙΣΘΗΤΙΚΗΣ ΚΑΡΔΙΤΣΑΣ
ΧΛΩΡΟΣ ΙΩΑΝΝΗΣ ΧΡΗΣΤ ΔΕ01.11 ΤΕΧΝΙΤΕΣ ΨΥΞΕΩΝ (ΨΥΚΤΙΚΟΙ) ΚΑΡΔΙΤΣΑΣ
ΛΑΡΙΣΑ
ΑΓΓΕΛΟΠΟΥΛΟΣ ΙΩΑΝΝΗΣ ΝΙΚΟΛΑΟΣ ΔΕ01.11 ΤΕΧΝΙΤΕΣ ΨΥΞΕΩΝ (ΨΥΚΤΙΚΟΙ) ΛΑΡΙΣΑΣ
ΑΚΡΑΤΟΥ ΠΑΝΑΓΙΩΤΑ ΓΕΩΡΓΙΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΑΛΕΞΙΟΥ ΜΑΡΙΑ ΓΕΩΡΓΙΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΑΝΑΓΝΩΣΤΟΠΟΥΛΟΥ ΔΗΜΗΤΡΑ ΧΡΗΣΤΟΣ ΤΕ01.19 ΚΟΜΜΩΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΑΝΤΩΝΙΟΥ ΓΕΩΡΓΙΟΣ ΑΝΑΣΤΑΣΙΟΣ ΔΕ01.10 ΤΕΧΝΙΤΕΣ ΑΥΤΟΚΙΝΗΤΟΥ ΛΑΡΙΣΑΣ
ΑΡΑΠΟΓΛΟΥ ΑΙΚΑΤΕΡΙΝΗ ΗΛΙΑΣ ΔΕ01.17 ΚΟΜΜΩΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΑΡΣΕΝΟΠΟΥΛΟΥ ΠΟΛΥΑΝΘΗ ΧΡΙΣΤΟΔΟΥΛΟΣ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΛΑΡΙΣΑΣ
ΒΛΕΤΣΗΣ ΘΕΟΧΑΡΗΣ ΙΩΑΝΝΗΣ ΔΕ01.10 ΤΕΧΝΙΤΕΣ ΑΥΤΟΚΙΝΗΤΟΥ ΛΑΡΙΣΑΣ
ΒΡΑΚΑΣ ΙΩΑΝΝΗΣ ΓΕΩΡΓΙΟΣ ΔΕ01.10 ΤΕΧΝΙΤΕΣ ΑΥΤΟΚΙΝΗΤΟΥ ΛΑΡΙΣΑΣ
ΓΑΛΑΤΟΥ ΒΑΣΙΛΙΚΗ ΝΙΚΟΛ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΓΕΡΟΛΙΜΑΤΟΥ ΕΡΜΙΟΝΗ ΓΕΡΑΣΙΜΟΣ ΠΕ18.07 ΙΑΤΡΙΚΩΝ ΕΡΓΑΣΤΗΡΙΩΝ ΛΑΡΙΣΑΣ
ΓΕΡΟΝΑΤΣΙΟΥ ΘΕΟΔΩΡΑ ΒΑΣΙΛΕΙΟ ΠΕ18.07 ΙΑΤΡΙΚΩΝ ΕΡΓΑΣΤΗΡΙΩΝ ΛΑΡΙΣΑΣ
ΓΕΡΟΦΩΤΗΣ ΓΡΗΓΟΡΙΟΣ ΔΗΜΗΤΡΙΟΣ ΔΕ01.01 ΗΛΕΚΤΡΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΓΕΩΡΓΙΑΔΟΥ ΕΛΕΝΗ ΚΩΝΣΤΑΝΤΙΝΟΣ ΔΕ01.17 ΚΟΜΜΩΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΓΕΩΡΓΙΤΖΙΚΗ ΓΕΩΡΓΙΑ ΓΕΩΡΓΙΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΓΙΑΝΝΑΚΗ ΚΑΜΑΤΕΡΗ ΜΑΡΙΑ ΣΤΑΥΡΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΓΙΑΝΝΑΚΟΣ ΑΝΑΣΤΑΣΙΟΣ ΑΘΑΝΑΣΙΟΣ ΔΕ01.01 ΗΛΕΚΤΡΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΓΚΙΑΤΟΥ ΕΥΑΓΓΕΛΙΑ ΘΕΟΔΩΡΟΣ ΤΕ01.19 ΚΟΜΜΩΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΓΚΙΔΗ ΕΥΑΝΘΙΑ ΗΛΙΑΣ ΠΕ18.07 ΙΑΤΡΙΚΩΝ ΕΡΓΑΣΤΗΡΙΩΝ ΛΑΡΙΣΑΣ
ΓΚΟΥΝΤΖΙΝΟΠΟΥΛΟΣ ΑΘΑΝΑΣΙΟΣ ΝΙΚΟΛΑΟΣ ΔΕ01.02 ΜΗΧΑΝΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΓΚΟΥΤΖΙΝΟΠΟΥΛΟΣ ΒΑΣΙΛΕΙΟΣ ΝΙΚΟΛΑΟΣ ΔΕ01.02 ΜΗΧΑΝΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΔΑΛΑΒΙΚΑΣ ΚΩΝΣΤΑΝΤΙΝΟΣ ΚΥΡΙΑΖΗΣ ΔΕ01.02 ΜΗΧΑΝΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΔΑΟΥΛΑΣ ΝΙΚΟΛΑΟΣ ΕΥΘΥΜΙΟΣ ΔΕ01.15 ΑΡΓΥΡΟΧΡΥΣΟΧΟΪΑΣ ΛΑΡΙΣΑΣ
ΔΗΜΑΚΟΥ ΚΑΛΛΙΟΠΗ ΧΑΔΟΥΛΗΣ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΛΑΡΙΣΑΣ
ΔΙΑΜΑΝΤΗ ΑΙΚΑΤΕΡΙΝΗ ΣΠΥΡΙΔΩΝ ΠΕ18.07 ΙΑΤΡΙΚΩΝ ΕΡΓΑΣΤΗΡΙΩΝ ΛΑΡΙΣΑΣ
ΖΑΧΑΡΙΑΔΗ ΒΑΣΙΛΙΚΗ ΠΑΝΑΓ ΠΕ18.01 ΓΡΑΦΙΚΩΝ ΤΕΧΝΩΝ ΛΑΡΙΣΑΣ
ΖΗΛΙΑΣΚΟΥΔΗ ΑΡΕΤΗ ΜΙΧΑΗΛ ΠΕ18.04 ΑΙΣΘΗΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΘΕΟΧΑΡΗ ΙΩΑΝΝΑ ΧΡΗΣΤ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΚΑΛΟΓΗΡΟΥ ΠΑΡΑΣΚΕΥΗ ΝΙΚΟΛΑΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΚΑΡΑΜΠΕΛΑ ΑΣΗΜΩ ΚΩΝΝΟΣ ΠΕ18.09 ΚΟΙΝΩΝΙΚΗΣ ΕΡΓΑΣΙΑΣ ΛΑΡΙΣΑΣ
ΚΑΡΑΤΑΣΙΟΣ ΚΩΝ/ΝΟΣ ΒΑΙΟΣ ΔΕ01.01 ΗΛΕΚΤΡΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΚΑΨΑΧΑΤΗ ΚΛΕΟΠΑΤΡΑ ΚΩΝΣΤΑΝΤΙΝΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΚΙΝΑΤΙΔΗΣ ΧΡΗΣΤΟΣ ΚΥΡΙΑΚΟΣ ΔΕ01.01 ΗΛΕΚΤΡΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΚΟΚΚΑΡΑ ΑΝΝΑ ΣΤΕΦΑΝΟΥ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΚΟΡΑΚΙΔΗ ΔΕΣΠΟΙΝΑ ΑΣΤΕΡΙΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΚΟΥΤΕ ΣΤΑΥΡΟΥΛΑ ΑΝΑΣΤΑΣΙΟΣ ΠΕ18.04 ΑΙΣΘΗΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΚΟΥΤΟΥ ΤΑΣΙΑ ΑΘΑΝΑΝΑΣΙΟΣ ΠΕ18.04 ΑΙΣΘΗΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΚΡΙΝΤΗΡΑΣ ΚΩΝΣΤΑΝΤΙΝΟΣ ΕΥΑΓΓΕΛΟΣ ΠΕ14.02 ΟΔΟΝΤΙΑΤΡΟΙ ΛΑΡΙΣΑΣ
ΚΥΡΙΑΖΗ ΑΝΝΟΥΛΑ ΣΠΥΡΙΔΩΝ ΠΕ18.07 ΙΑΤΡΙΚΩΝ ΕΡΓΑΣΤΗΡΙΩΝ ΛΑΡΙΣΑΣ
ΚΥΡΙΤΣΑΚΑΣ ΧΡΗΣΤΟΣ ΒΑΣΙΛΕΙΟΣ ΔΕ01.02 ΜΗΧΑΝΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΛΑΖΑΡΙΔΗΣ ΚΩΝΣΤΑΝΤΙΝΟΣ ΙΩΑΝΝΗΣ ΔΕ01.01 ΗΛΕΚΤΡΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΛΙΑΠΗΣ ΘΕΟΔΩΡΟΣ ΝΙΚΟΛΑΟΣ ΠΕ18.25 ΦΥΣΙΟΘΕΡΑΠΕΙΑ ΛΑΡΙΣΑΣ
ΜΑΛΕΚΑΣ ΑΘΑΝΑΣΙΟΣ ΣΤΑΥΡΟΣ ΔΕ01.10 ΤΕΧΝΙΤΕΣ ΑΥΤΟΚΙΝΗΤΟΥ ΛΑΡΙΣΑΣ
ΜΑΝΟΥΣΑΡΙΔΟΥ ΜΑΡΙΑ ΤΗΛΕΜ ΠΕ18.07 ΙΑΤΡΙΚΩΝ ΕΡΓΑΣΤΗΡΙΩΝ ΛΑΡΙΣΑΣ
ΜΑΞΙΜΙΑΔΟΥ ΑΝΑΣΤΑΣΙΑ ΙΩΑΝΝΗΣ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΛΑΡΙΣΑΣ
ΜΑΡΔΑΝΗ ΑΝΔΡΟΝΙΚΗ ΓΡΗΓΟΡΙΟ ΠΕ14.01 ΙΑΤΡΟΙ ΛΑΡΙΣΑΣ
ΜΑΥΡΟΔΗΜΟΣ ΔΗΜΗΤΡΙΟΣ ΝΙΚΟΛΑΟΣ ΔΕ01.11 ΤΕΧΝΙΤΕΣ ΨΥΞΕΩΝ (ΨΥΚΤΙΚΟΙ) ΛΑΡΙΣΑΣ
ΜΗΤΑΣ ΕΥΑΓΓΕΛΟΣ ΘΩΜΑΣ ΠΕ18.25 ΦΥΣΙΟΘΕΡΑΠΕΙΑ ΛΑΡΙΣΑΣ
ΜΗΤΣΑΝΑ ΒΑΣΙΛΙΚΗ ΚΩΝΣΤΑΝΤΙΝΟΣ ΤΕ01.19 ΚΟΜΜΩΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΜΙΧΟΣ ΔΗΜΗΤΡΙΟΣ ΧΡΗΣΤΟΣ ΔΕ01.12 ΥΔΡΑΥΛΙΚΟΙ ΛΑΡΙΣΑΣ
ΜΠΑΚΟΜΙΧΑΛΗ ΜΑΡΙΑ ΕΥΑΓΓΕΛΟ ΠΕ18.07 ΙΑΤΡΙΚΩΝ ΕΡΓΑΣΤΗΡΙΩΝ ΛΑΡΙΣΑΣ
ΜΠΑΤΑΒΑ ΠΑΝΑΓΙΩΤΑ ΚΩΝΣΤΑΝΤΙΝΟΣ ΔΕ01.17 ΚΟΜΜΩΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΜΠΑΤΖΙΟΥ ΑΙΚΑΤΕΡΙΝΗ ΓΕΩΡΓΙΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΜΠΟΖΙΟΣ ΠΑΥΛΟΣ ΧΡΗΣΤΟΣ ΠΕ18.08 ΟΔΟΝΤΟΤΕΧΝΙΚΗΣ ΛΑΡΙΣΑΣ
ΜΠΟΛΗ ΔΕΛΗΝΤΣΙΩΤΗ ΕΥΑΓΓΕΛΙΑ ΝΙΚΟΛΑΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΝΕΧΑΛΙΩΤΗΣ ΑΠΟΣΤΟΛΟΣ ΑΘΑΝΑΣΙΟΣ ΔΕ01.02 ΜΗΧΑΝΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΝΟΥΛΑ ΕΛΕΝΗ ΧΡΗΣΤΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΝΤΡΙΓΚΟΓΙΑΣ ΧΡΗΣΤΟΣ ΑΝΤΩΝΙΟΣ ΔΕ01.02 ΜΗΧΑΝΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΟΙΚΟΝΟΜΟΥ ΜΑΡΙΑ ΙΩΑΝΝΗΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΠΑΠΑΔΟΠΟΥΛΟΣ ΓΕΩΡΓΙΟΣ ΜΩΥΣΗΣ ΔΕ01.02 ΜΗΧΑΝΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΠΑΠΑΚΩΣΤΑ ΑΝΔΡΙΑΝΑ ΔΗΜΗΤΡΙΟΣ ΠΕ18.04 ΑΙΣΘΗΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΠΑΠΑΝΙΚΟΛΑΟΥ ΒΑΣΙΛΕΙΟΣ ΙΩΑΝΝΗΣ ΔΕ01.10 ΤΕΧΝΙΤΕΣ ΑΥΤΟΚΙΝΗΤΟΥ ΛΑΡΙΣΑΣ
ΠΑΠΑΡΗΣ ΓΕΩΡΓΙΟΣ ΝΙΚΟΛΑΟΣ ΔΕ01.02 ΜΗΧΑΝΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΠΑΠΠΑ ΚΑΛΛΙΟΠΗ ΓΕΩΡΓΙΟΣ ΤΕ01.19 ΚΟΜΜΩΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΠΑΡΑΠΑΝΗΣΙΟΥ ΕΥΘΥΜΙΑ ΑΘΑΝΑΣΙΟΣ ΠΕ14.06 ΝΟΣΗΛΕΥΤΕΣ ΛΑΡΙΣΑΣ
ΠΗΤΑ ΜΕΛΠΟΜΕΝΗ ΘΩΜΑΣ ΠΕ14.02 ΟΔΟΝΤΙΑΤΡΟΙ ΛΑΡΙΣΑΣ
ΠΙΚΟΥΛΑ ΑΙΚΑΤΕΡΙΝΗ ΘΕΟΦΑΝΗΣ ΤΕ01.20 ΑΙΣΘΗΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΠΙΚΡΟΣ ΙΩΑΝΝΗΣ ΝΙΚΟΛΑΟΣ ΔΕ01.02 ΜΗΧΑΝΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΠΛΑΤΑΝΟΥ - ΓΟΥΠΟΥ ΘΩΜΑΗ ΝΙΚΟΛΑΟΣ ΔΕ01.17 ΚΟΜΜΩΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΠΟΛΙΤΗ ΒΙΡΓΙΝΙΑ ΓΕΩΡΓΙΟΣ ΠΕ14.01 ΙΑΤΡΟΙ ΛΑΡΙΣΑΣ
ΠΟΛΥΜΕΡΙΔΟΥ ΜΑΡΙΑ ΓΕΩΡΓΙΟΣ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΛΑΡΙΣΑΣ
ΠΟΡΝΑΡΑ ΓΕΩΡΓΙΑ ΔΗΜΗΤΡΙΟΣ ΔΕ01.17 ΚΟΜΜΩΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΣΑΚΑΤΖΗΣ ΔΗΜΗΤΡΙΟΣ ΚΩΝΣΤΑΝΤΙΝΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΣΕΡΛΕΤΗΣ ΚΩΝΣΤΑΝΤΙΝΟΣ ΕΛΕΥΘΕΡΙΟΣ ΠΕ18.08 ΟΔΟΝΤΟΤΕΧΝΙΚΗΣ ΛΑΡΙΣΑΣ
ΣΚΟΥΡΑ ΑΓΑΘΗ ΤΗΛΕΜΑΧΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΣΠΑΘΑΡΑ ΠΟΥΛΧΕΡΙΑ ΣΠΥΡΙΔΩΝ ΠΕ18.11 ΜΑΙΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΣΧΟΡΕΤΣΑΝΙΤΗ ΒΙΚΤΩΡΙΑ ΣΤΥΛΙΑΝΟΣ ΤΕ01.19 ΚΟΜΜΩΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΣΧΟΡΕΤΣΑΝΙΤΗ ΣΟΦΙΑ ΧΡΗΣΤΟΣ ΤΕ01.19 ΚΟΜΜΩΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΤΖΑΛΑΜΠΥΡΑΣ ΚΩΝΣΤΑΝΤΙΝΟΣ ΒΑΣΙΛΕΙΟ ΔΕ01.01 ΗΛΕΚΤΡΟΤΕΧΝΙΤΕΣ ΛΑΡΙΣΑΣ
ΤΖΙΑΤΖΙΑΦΗΣ ΓΕΩΡΓΙΟΣ ΚΩΝΣΤΑΝΤΙΝΟΣ ΔΕ01.11 ΤΕΧΝΙΤΕΣ ΨΥΞΕΩΝ (ΨΥΚΤΙΚΟΙ) ΛΑΡΙΣΑΣ
ΤΗΚΟΥ ΣΟΦΙΑ ΒΑΣΙΛΕΙΟΣ ΤΕ01.19 ΚΟΜΜΩΤΙΚΗΣ ΛΑΡΙΣΑΣ
ΤΣΕΤΣΙΛΑ ΕΛΠΙΝΙΚΗ ΚΩΝΣΤΑΝΤΙΝΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΤΣΙΛΙΝΙΚΟΥ ΣΤΑΜΑΤΙΑ ΚΩΝΣΤΑΝΤ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΛΑΡΙΣΑΣ
ΤΣΙΟΤΡΑ ΑΓΟΡΗ ΘΕΜΙΣΤΟΚ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΦΑΚΙΡΗΣ ΒΑΣΙΛΕΙΟΣ ΚΩΝΣΤΑΝΤΙΝΟΣ ΠΕ18.25 ΦΥΣΙΟΘΕΡΑΠΕΙΑ ΛΑΡΙΣΑΣ
ΦΑΣΟΥΛΑ ΕΛΕΥΘΕΡΙΑ ΑΛΕΞΑΝΔΡ ΠΕ18.08 ΟΔΟΝΤΟΤΕΧΝΙΚΗΣ ΛΑΡΙΣΑΣ
ΦΩΤΙΑΔΟΥ ΣΟΥΛΤΑΝΑ ΔΗΜΗΤΡΙΟΣ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΛΑΡΙΣΑΣ
ΧΑΛΚΙΑ ΜΑΡΙΑ ΔΗΜΗΤΡΙΟΣ ΤΕ01.26 ΟΔΟΝΤΟΤΕΧΝΙΚΗΣ ΛΑΡΙΣΑΣ
ΧΑΤΖΗΣ ΓΕΩΡΓΙΟΣ ΣΩΤΗΡΙΟΣ ΔΕ01.12 ΥΔΡΑΥΛΙΚΟΙ ΛΑΡΙΣΑΣ
ΨΑΡΙΑΝΟΥ ΒΑΣΙΛΙΚΗ ΑΠΟΣΤΟΛΟ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΛΑΡΙΣΑΣ
ΜΑΓΝΗΣΙΑ
ΑΓΓΕΛΟΥΣΟΠΟΥΛΟΥ ΖΩΗ ΑΧΙΛΛΕΥΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΜΑΓΝΗΣΙΑΣ
ΑΝΤΩΝΙΟΥ ΑΙΚΑΤΕΡΙΝΗ ΣΤΑΥΡΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΜΑΓΝΗΣΙΑΣ
ΒΑΛΑΜΟΥΤΟΠΟΥΛΟΥ ΕΥΑΓΓΕΛΙΑ ΑΝΑΡΓΥΡΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΜΑΓΝΗΣΙΑΣ
ΒΕΗ ΦΩΤΕΙΝΗ-ΙΦΙΓΕΝΕΙΑ ΘΕΟΔΟΣΙΟΣ ΠΕ14.02 ΟΔΟΝΤΙΑΤΡΟΙ ΜΑΓΝΗΣΙΑΣ
ΒΕΛΕΤΖΑΚΟΥ ΚΑΚΟΝΙΚΟΥ ΒΑΡΒΑΡΑ ΓΕΩΡΓ ΠΕ18.07 ΙΑΤΡΙΚΩΝ ΕΡΓΑΣΤΗΡΙΩΝ ΜΑΓΝΗΣΙΑΣ
ΓΕΡΟΠΟΥΛΟΥ ΕΥΓΕΝΙΑ ΑΠΟΣΤΟΛΟΣ ΠΕ18.04 ΑΙΣΘΗΤΙΚΗΣ ΜΑΓΝΗΣΙΑΣ
ΓΩΓΟΥ ΕΥΔΟΞΙΑ ΜΕΝΕΛΑΟΣ ΠΕ14.01 ΙΑΤΡΟΙ ΜΑΓΝΗΣΙΑΣ
ΔΕΛΗΓΙΑΝΝΗΣ ΠΑΝΑΓΙΩΤΗΣ ΙΩΑΝΝ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΜΑΓΝΗΣΙΑΣ
ΔΗΜΑΡΑΚΗ ΞΑΝΘΟΥΛΑ ΧΡΙΣΤΟΔΟ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΜΑΓΝΗΣΙΑΣ
ΖΑΡΚΑΔΑΣ ΧΡΥΣΟΣΤΟΜΟΣ ΘΩΜΑΣ ΠΕ18.27 ΔΙΑΚΟΣΜΗΤΙΚΗΣ ΜΑΓΝΗΣΙΑΣ
ΙΩΑΚΕΙΜΙΔΟΥ ΑΝΑΣΤΑΣΙΑ ΓΕΩΡΓΙΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΜΑΓΝΗΣΙΑΣ
ΙΩΑΝΝΙΔΟΥ ΣΟΦΙΑ ΒΑΣΙΛΕΙΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΜΑΓΝΗΣΙΑΣ
ΚΑΛΑΝΤΖΗ ΜΕΡΜΗΓΚΑ ΒΑΣΙΛΙΚΗ ΕΥΑΓΓ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΜΑΓΝΗΣΙΑΣ
ΚΑΛΤΣΑ ΑΡΙΣΤΕΑ ΓΕΩΡΓΙΟΣ ΠΕ18.25 ΦΥΣΙΟΘΕΡΑΠΕΙΑ ΜΑΓΝΗΣΙΑΣ
ΚΑΜΠΟΥΡΗ ΑΓΓΕΛΙΚΗ ΣΩΤΗΡΙΟΣ ΠΕ18.26 ΓΡΑΦΙΣΤΙΚΗΣ ΜΑΓΝΗΣΙΑΣ
ΚΑΝΑΛΙΩΤΗ ΜΑΡΓΑΡΙΤΑ ΚΩΝΣΤΑΝΤΙΝΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΜΑΓΝΗΣΙΑΣ
ΚΑΡΑΒΑΣΙΛΗ ΕΛΕΝΗ ΑΘΑΝΑΣΙΟΣ ΠΕ18.07 ΙΑΤΡΙΚΩΝ ΕΡΓΑΣΤΗΡΙΩΝ ΜΑΓΝΗΣΙΑΣ
ΚΑΡΑΟΥΛΑΝΗΣ ΑΝΤΩΝΙΟΣ ΝΙΚΟΛΑΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΜΑΓΝΗΣΙΑΣ
ΚΛΕΝΔΡΟΥ ΔΗΜΗΤΡΑ ΠΑΝΑΓΙΩΤΗΣ ΠΕ18.26 ΓΡΑΦΙΣΤΙΚΗΣ ΜΑΓΝΗΣΙΑΣ
ΚΟΥΤΣΟΚΩΣΤΑ ΑΓΑΠΟΥΛΑ ΔΗΜΗΤΡΙΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΜΑΓΝΗΣΙΑΣ
ΛΑΠΠΑ ΜΑΡΙΑ ΓΕΩΡΓΙΟΣ ΠΕ18.37 ΔΗΜΟΣΙΑΣ ΥΓΙΕΙΝΗΣ ΜΑΓΝΗΣΙΑΣ
ΛΙΑΠΗ ΕΛΙΣΣΑΒΕΤ ΓΕΩΡΓΙΟΣ ΔΕ01.17 ΚΟΜΜΩΤΙΚΗΣ ΜΑΓΝΗΣΙΑΣ
ΜΑΡΕΔΗΣ ΙΩΑΝΝΗΣ ΚΩΝΣΤΑΝΤΙΝΟΣ ΔΕ01.01 ΗΛΕΚΤΡΟΤΕΧΝΙΤΕΣ ΜΑΓΝΗΣΙΑΣ
ΜΟΝΟΒΑΣΙΟΥ ΧΡΥΣΟΥΛΑ ΑΡΙΣΤ ΠΕ18.04 ΑΙΣΘΗΤΙΚΗΣ ΜΑΓΝΗΣΙΑΣ
ΜΟΥΛΛΑ ΣΟΥΛΤΑΝΑ ΣΟΦΟΚΛΗΣ ΠΕ18.09 ΚΟΙΝΩΝΙΚΗΣ ΕΡΓΑΣΙΑΣ ΜΑΓΝΗΣΙΑΣ
ΜΠΑΡΜΠΑΤΣΑΛΟΥ ΕΥΑΓΓΕΛΙΑ ΝΙΚΟΛΑΟΣ ΠΕ18.04 ΑΙΣΘΗΤΙΚΗΣ ΜΑΓΝΗΣΙΑΣ
ΜΠΕΗ ΕΥΑΝΘΙΑ ΙΩΑΝΝΗΣ ΠΕ14.06 ΝΟΣΗΛΕΥΤΕΣ ΜΑΓΝΗΣΙΑΣ
ΜΠΕΝΕΤΟΥ ΑΙΚΑΤΕΡΙΝΗ ΚΩΝΣΤΑΝΤ ΠΕ18.04 ΑΙΣΘΗΤΙΚΗΣ ΜΑΓΝΗΣΙΑΣ
ΜΠΟΣΚΟΣ ΓΕΩΡΓΙΟΣ ΑΝΑΣΤΑΣΙ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΜΑΓΝΗΣΙΑΣ
ΟΙΚΟΝΟΜΟΥ ΑΓΟΡΩ ΠΑΝΑΓΙΩΤ ΠΕ14.06 ΝΟΣΗΛΕΥΤΕΣ ΜΑΓΝΗΣΙΑΣ
ΠΙΤΣΑΒΑΣ ΚΩΝΣΤΑΝΤΙΝΟΣ ΓΕΩΡΓΙΟΣ ΔΕ01.01 ΗΛΕΚΤΡΟΤΕΧΝΙΤΕΣ ΜΑΓΝΗΣΙΑΣ
ΠΟΥΛΟΣ ΧΡΗΣΤΟΣ ΛΟΥΚΑΣ ΔΕ01.01 ΗΛΕΚΤΡΟΤΕΧΝΙΤΕΣ ΜΑΓΝΗΣΙΑΣ
ΡΑΠΤΗΣ ΔΗΜΗΤΡΙΟΣ ΓΡΗΓΟΡΙΟΣ ΠΕ18.25 ΦΥΣΙΟΘΕΡΑΠΕΙΑ ΜΑΓΝΗΣΙΑΣ
ΣΚΟΥΛΙΚΗ ΔΗΜΗΤΡΑ ΙΩΑΝΝΗΣ ΠΕ14.02 ΟΔΟΝΤΙΑΤΡΟΙ ΜΑΓΝΗΣΙΑΣ
ΣΤΑΜΟΥ ΠΗΝΕΛΟΠΗ ΔΗΜΗΤΡΙΟ ΠΕ18.07 ΙΑΤΡΙΚΩΝ ΕΡΓΑΣΤΗΡΙΩΝ ΜΑΓΝΗΣΙΑΣ
ΣΤΕΡΓΙΟΥΛΑΣ ΔΗΜΗΤΡΙΟΣ ΧΡΗΣΤΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΜΑΓΝΗΣΙΑΣ
ΣΤΕΦΑΝΟΠΟΥΛΟΣ ΣΤΕΦΑΝΟΣ ΚΩΝΣΤΑΝΤΙΝΟΣ ΠΕ18.25 ΦΥΣΙΟΘΕΡΑΠΕΙΑ ΜΑΓΝΗΣΙΑΣ
ΤΑΜΠΑΚΗ ΕΥΓΕΝΙΑ ΑΘΑΝΑΣΙΟΣ ΠΕ18.21 ΡΑΔΙΟΛΟΓΙΑ - ΑΚΤΙΝΟΛΟΓΙΑ ΜΑΓΝΗΣΙΑΣ
ΤΖΗΚΑ ΜΑΡΙΑ ΒΑΣΙΛΕΙΟΣ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΜΑΓΝΗΣΙΑΣ
ΤΟΛΙΟΠΟΥΛΟΣ ΣΤΥΛΙΑΝΟΣ ΧΡΗΣΤΟΣ ΔΕ01.02 ΜΗΧΑΝΟΤΕΧΝΙΤΕΣ ΜΑΓΝΗΣΙΑΣ
ΤΣΟΥΓΚΡΑ ΜΑΡΙΑ ΓΕΩΡΓΙΟΣ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΜΑΓΝΗΣΙΑΣ
ΧΑΡΧΑΡΗ ΣΤΑΥΡΟΥΛΑ ΣΩΚΡΑ ΠΕ18.04 ΑΙΣΘΗΤΙΚΗΣ ΜΑΓΝΗΣΙΑΣ
ΤΡΙΚΑΛΑ
ΓΙΑΝΝΟΥΛΑΣ ΘΕΟΔΩΡΟΣ ΘΩΜΑΣ ΔΕ01.10 ΤΕΧΝΙΤΕΣ ΑΥΤΟΚΙΝΗΤΟΥ ΤΡΙΚΑΛΩΝ
ΓΚΑΝΙΑ ΤΖΙΑΜΟΥΡΑΝΗ ΕΙΡΗΝΗ ΣΤΕΦΑΝΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΤΡΙΚΑΛΩΝ
ΓΟΥΛΑΣ ΔΗΜΗΤΡΙΟΣ ΒΑΣΙΛΕΙΟΣ ΔΕ01.02 ΜΗΧΑΝΟΤΕΧΝΙΤΕΣ ΤΡΙΚΑΛΩΝ
ΖΙΟΥΝΑ ΧΡΥΣΟΥΛΑ ΚΩΝΣΤΑΝΤΙΝΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΤΡΙΚΑΛΩΝ
ΙΑΣΩΝΙΔΟΥ ΕΥΓΕΝΙΑ ΑΙΜΙΛΙΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΤΡΙΚΑΛΩΝ
ΚΑΛΙΝΗ ΑΓΓΕΛΙΚΗ ΑΘΑΝΑΣΙΟΣ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΤΡΙΚΑΛΩΝ
ΚΑΡΑΔΟΥΚΑ ΦΩΤΕΙΝΗ ΑΣΤΕΡΙΟΣ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΤΡΙΚΑΛΩΝ
ΚΑΤΣΑΒΟΣ ΒΑΣΙΛΕΙΟΣ ΝΙΚΟΛΑΟΣ ΤΕ01.19 ΚΟΜΜΩΤΙΚΗΣ ΤΡΙΚΑΛΩΝ
ΚΑΤΣΑΝΟΥΛΗ ΓΡΑΜΜΑΤΟΥΛΑ ΓΕΩΡΓΙΟΣ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΤΡΙΚΑΛΩΝ
ΚΟΥΚΟΥΤΙΑΝΟΥ ΙΩΑΝΝΑ ΑΝΤΩΝΙΟΣ ΠΕ14.01 ΙΑΤΡΟΙ ΤΡΙΚΑΛΩΝ
ΛΑΝΑΡΑ ΜΑΡΙΑ ΔΗΜΗΤΡΙΟΣ ΠΕ18.09 ΚΟΙΝΩΝΙΚΗΣ ΕΡΓΑΣΙΑΣ ΤΡΙΚΑΛΩΝ
ΛΥΠΑΣ ΚΩΝΣΤΑΝΤΙΝΟΣ ΔΗΜΗΤΡΙΟ ΠΕ14.06 ΝΟΣΗΛΕΥΤΕΣ ΤΡΙΚΑΛΩΝ
ΜΑΣΟΥΡΑΣ ΕΥΓΕΝΙΟΣ ΑΛΕΞΑΝΔΡΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΤΡΙΚΑΛΩΝ
ΠΑΠΑΔΗΜΗΤΡΙΟΥ ΓΕΩΡΓΙΟΣ ΣΠΥΡΙΔΩΝ ΠΕ18.01 ΓΡΑΦΙΚΩΝ ΤΕΧΝΩΝ ΤΡΙΚΑΛΩΝ
ΠΑΠΑΝΤΟΥ ΧΡΙΣΤΙΝΑ ΝΙΚΟΛΑΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΤΡΙΚΑΛΩΝ
ΠΕΤΑ ΘΩΜΑΙΔΑ ΔΗΜΗΤΡΙΟΣ ΠΕ18.10 ΝΟΣΗΛΕΥΤΙΚΗ ΤΡΙΚΑΛΩΝ
ΣΑΜΑΛΗ ΣΩΤΗΡΙΑ ΔΗΜΗΤΡΙΟ ΠΕ18.04 ΑΙΣΘΗΤΙΚΗΣ ΤΡΙΚΑΛΩΝ
ΣΙΟΥΛΗ ΕΙΡΗΝΗ-ΟΛΥΜΠ ΝΙΚΟΛ ΠΕ18.33 ΒΡΕΦΟΝΗΠΙΟΚΟΜΟΙ ΤΡΙΚΑΛΩΝ
ΤΑΖΕ ΒΑΣΙΛΙΚΗ ΑΘΑΝΑ ΠΕ18.27 ΔΙΑΚΟΣΜΗΤΙΚΗΣ ΤΡΙΚΑΛΩΝ
ΦΑΜΙΣΗΣ ΧΡΗΣΤΟΣ ΣΩΤΗΡΙΟΣ ΔΕ01.01 ΗΛΕΚΤΡΟΤΕΧΝΙΤΕΣ ΤΡΙΚΑΛΩΝ
GI Symbol News with Dr Alan Barclay
Dr Alan Barclay
Rice - enjoy it, but don't overdo it and opt for lower GI varieties
The Chinese were the first to cultivate rice more than 8000 years ago, and over the millenia, it has spread all around the world. It is such a success story as a crop that today it is considered to be the staple food for over half the world’s population and is the second most cultivated cereal crop in the world. Perhaps fittingly, rice is one of our main symbols of life and fertility: the tradition of throwing rice at weddings (now more commonly symbolised by confetti) stems from this belief. In many parts of the world, people eat rice for breakfast, lunch and dinner (in fact it can be around 20% or more of their daily calories), so perhaps unsurprisingly, in a number of languages the word for rice is the same as the word for food: “have you had rice?” in some cultures literally means “have you eaten?”
What about nutrition? Rice is a carbohydrate-rich food and is also a moderate source of protein (not complete, so it needs to be complemented with other sources like beans and lentils, dairy or meat). Brown rice in addition is a good source of fibre, B group vitamins (niacin and thiamin) and a source of minerals like magnesium, zinc and iron. To produce white rice, the bran layer is removed by milling, and this unfortunately reduces the amounts of fibre, vitamins and minerals. Believe it or not, white rice does not contain sufficient thiamine to enable the body to use the carbohydrate as a source of energy, leading to the development of beriberi if the diet doesn’t contain alternative sources. All rice is gluten free, and the current popularity of gluten free diets may be increasing sales of rice – at least in Australia where sales are up by nearly 4% over the past year.
What about your BGLs? While there are very good reasons to consume brown rice rather than white, managing your blood glucose isn’t necessarily one of them. This is because it is the kind of starch in rice that is the main factor that affects the GI – not the size or colour of the grain – and the starch is found in the endosperm, not the bran. So polishing a grain of rice will not necessarily make it high GI; and brown rice is not necessarily low GI. What we now know is that the low or lower GI rices have a high proportion of amylose – a kind of starch that resists gelatinisation. Over the years, many varieties of rice have been GI tested and low or lower GI varieties are being identified and becoming increasingly available. One such variety is Doongara, a high amylose long grain rice developed and grown in Australia.
- SunRice Low GI White (formerly Doongara Clever) rice (GI53) is a versatile rice suitable for many dishes. Because it is hard to overcook, as it is a more forgiving grain, allowing you to overcook the rice for up to 5 minutes beyond the ideal cook time of 12 minutes, resulting in fluffy rice every time. However, we suggest you stick to the cooking times recommended!
- SunRice Low GI Brown rice (GI54) is a specially developed Doongara long grain rice with a delicious nutty flavour and a chewy texture. It can be used across a wide range of dishes including salads, stir fries, casseroles, curries or as a side dish.
Cauliflower and chickpea curry
2 tsp vegetable oil •1 onion, finely chopped • 2 tbs rogan josh curry paste or other medium-hot curry paste • 400g/14oz canned chopped tomatoes • 1½ cups vegetable stock • 1 cauliflower medium size, cut into florets • 400g/14oz can chickpeas, rinsed, drained • ½ bunch coriander, chopped • ½ cup natural yoghurt
To serve: 2 cups cooked SunRice Low GI Brown Rice
In a saucepan heat oil over medium heat. Add onions and cook gently until soft (about 5 minutes). Add curry paste, stir while cooking for 2 minutes. Add tomatoes and stock then simmer for 5 minutes. Add cauliflower and chickpeas and simmer until cauliflower is just cooked. Season to taste with salt and pepper. Mix the yoghurt and coriander. Place in a large bowl and spoon the yoghurt mixture on top. Serve with rice. Serves 4
The GI Symbol, making healthy low GI choices easy choices
For more information about the GI Symbol Program
Dr Alan W Barclay, PhD
Chief Scientific Officer
Glycemic Index Foundation (Ltd)
Phone: +61 (0)2 9785 1037
Mob: +61 (0)416 111 046
Fax: +61 (0)2 9785 1037
Email: alan.barclay@gisymbol.com
Website: www.gisymbol.com
GI Update with Prof Jennie Brand-Miller
Prof Jennie Brand-Miller answers your questions.
I don’t understand how you can bake sweet foods like cakes or desserts that don’t have sugar in them (I'm not talking about artificial sweeteners here). What makes them sweet? Can you explain?
I can see why it is a confused and confusing area. We have to go back to carbohydrate 101 for this. Sugar is a carbohydrate. So is starch. They are nature’s reserves created by energy from the sun, carbon dioxide and water. The simplest form of carbohydrate is a single-sugar molecule called a monosaccharide (mono meaning one, saccharide meaning sweet).
What about GI? Table sugar which as I have said is refined sucrose has a GI of between 60 and 65. Remember, sucrose is a disaccharide (double sugar) composed of one glucose molecule coupled to one fructose molecule. So, when we consume sucrose, only half of what we’ve eaten is actually glucose; the other half is fructose. While the blood glucose response to glucose is high (GI 100), it is very modest to fructose (GI 19), because fructose is absorbed and taken directly to the liver where it is immediately used as the source of energy. This explains why the blood glucose response to 50 grams of sucrose is approximately half that of 50 grams of corn syrup or maltodextrins – where the molecules are all glucose.
GI testing by an accredited laboratory
North America
Dr Alexandra Jenkins
Glycemic Index Laboratories
20 Victoria Street, Suite 300
Toronto, Ontario M5C 298 Canada
Phone +1 416 861 0506
Email info@gilabs.com
Web www.gilabs.com
Australia
Fiona Atkinson
Research Manager, Sydney University Glycemic Index Research Service (SUGiRS)
Human Nutrition Unit, School of Molecular and Microbial Biosciences
Sydney University
NSW 2006 Australia
Phone + 61 2 9351 6018
Fax: + 61 2 9351 6022
Email sugirs@mmb.usyd.edu.au
Web www.glycemicindex.com
I don’t understand how you can bake sweet foods like cakes or desserts that don’t have sugar in them (I'm not talking about artificial sweeteners here). What makes them sweet? Can you explain?
I can see why it is a confused and confusing area. We have to go back to carbohydrate 101 for this. Sugar is a carbohydrate. So is starch. They are nature’s reserves created by energy from the sun, carbon dioxide and water. The simplest form of carbohydrate is a single-sugar molecule called a monosaccharide (mono meaning one, saccharide meaning sweet).
- Glucose is a monosaccharide that occurs in food as glucose itself and also as the building block of starch. Fructose and galactose are also monosaccharides.
- Sucrose, or table sugar (refined sucrose from sugar cane), is a disaccharide. Every molecule of sucrose yields one molecule of fructose and one molecule of glucose. Thus 10 grams of sucrose (or 2 teaspoons) yields 5 grams of fructose and 5 grams of glucose. Lactose (glucose + galactose), the sugar in milk, and maltose (glucose + glucose) are also disaccharides.
What about GI? Table sugar which as I have said is refined sucrose has a GI of between 60 and 65. Remember, sucrose is a disaccharide (double sugar) composed of one glucose molecule coupled to one fructose molecule. So, when we consume sucrose, only half of what we’ve eaten is actually glucose; the other half is fructose. While the blood glucose response to glucose is high (GI 100), it is very modest to fructose (GI 19), because fructose is absorbed and taken directly to the liver where it is immediately used as the source of energy. This explains why the blood glucose response to 50 grams of sucrose is approximately half that of 50 grams of corn syrup or maltodextrins – where the molecules are all glucose.
GI testing by an accredited laboratory
North America
Dr Alexandra Jenkins
Glycemic Index Laboratories
20 Victoria Street, Suite 300
Toronto, Ontario M5C 298 Canada
Phone +1 416 861 0506
Email info@gilabs.com
Web www.gilabs.com
Australia
Fiona Atkinson
Research Manager, Sydney University Glycemic Index Research Service (SUGiRS)
Human Nutrition Unit, School of Molecular and Microbial Biosciences
Sydney University
NSW 2006 Australia
Phone + 61 2 9351 6018
Fax: + 61 2 9351 6022
Email sugirs@mmb.usyd.edu.au
Web www.glycemicindex.com
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Copyright in the website and in material prepared by GI News is owned by GI News, Human Nutrition Unit, University of Sydney. Copyright in quotations, images from published works and photo libraries, and materials contributed by third parties including our regular contributors Alan Barclay, Jennie Brand-Miller, Johanna Burani, Emma Stirling and Nicole Senior is owned by the respective authors or agencies, as credited.
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GI News endeavours to check the veracity of news stories cited in this free e-newsletter by referring to the primary source, but cannot be held responsible for inaccuracies in the articles so published. GI News provides links to other World Wide Web sites as a convenience to users, but cannot be held responsible for the content or availability of these sites.
© ® & ™ The University of Sydney, Australia
This website and all information, data, documents, pages and images it contains is copyright under the Copyright Act 1968 (Commonwealth of Australia) (as amended) and the copyright laws of all member countries of the Berne Union and the Universal Copyright Convention.
Copyright in the website and in material prepared by GI News is owned by GI News, Human Nutrition Unit, University of Sydney. Copyright in quotations, images from published works and photo libraries, and materials contributed by third parties including our regular contributors Alan Barclay, Jennie Brand-Miller, Johanna Burani, Emma Stirling and Nicole Senior is owned by the respective authors or agencies, as credited.
GI News encourages the availability, dissemination and exchange of public information. You may include a link to GI News on your website. You may also copy, distribute, display, download and otherwise freely deal only with material owned by GI News, on the condition that you include the copyright notice “© GI News, Human Nutrition Unit, University of Sydney” on all uses and prominently credit the source as being GI News.
You must, however, obtain permission from GI News if you wish to do the following:
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This permission does not extend to material contributed and owned by other parties. We strongly recommend that you refer to the copyright statements at their respective websites and seek their permission before making use of any such material, whether images or text. Please contact GI News if you are in doubt as to the ownership of any material.
Disclaimer
GI News endeavours to check the veracity of news stories cited in this free e-newsletter by referring to the primary source, but cannot be held responsible for inaccuracies in the articles so published. GI News provides links to other World Wide Web sites as a convenience to users, but cannot be held responsible for the content or availability of these sites.
© ® & ™ The University of Sydney, Australia
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