Research
SUGiRS
(Sydney University’s Glycemic Index Research Service)
SUGiRS is a world leading Institution in the establishment of GI and GL values in foods.
Herman Brot and the University of Sydney are partners and Herman Brot commissions SUGiRS on a regular basis to undertake studies of all Herman Brot low carb, high protein, low GI foods.
GOOD NUTRITION
Over the last 25 years there has been a growing level of evidence that now embraces good nutrition as a key component to optimising health and wellbeing, and in the prevention and management of disease.
Diet has been identified as being the single most important behavioural risk factor that can be improved to have a significant impact on health and the quality and quantity of the food and fluids consumed by individuals has a significant impact on their health and wellbeing.
Research has also identified that wholegrain, high fibre, moderately high protein, low glycemic, and low carbohydrate are dietary characteristics that are potentially beneficial in the management and prevention of overweight, obesity, cardiovascular disease and diabetes.
The unique character of Herman Brot – Low Carbohydrate, High Protein, Wholegrain Bread, embraces these dietary factors.
I am passionate about good nutrition. My role as a dietitian-nutritionist is to empower people to invest in their most valuable asset – their health – through adopting healthy lifestyle behaviours and consuming a varied and nutritious diet.
Herman Brot Lower Carb Bread is a nutritious, tasty wholegrain bread with functional aspects with respect to health and wellbeing and is enjoyed by people with diabetes, overweight consumers and individuals with a focus on health and good nutrition.
Julie Albrecht, B.Sc.Grad.Dip.Nut.Diet.Cert.Sports.Nut.A.P.D.
