Dieting tips

The Glycaemic Index Diet
The glycaemic index diet system is based on the gi (or glycaemic index), a chart showing food types and a score illustrating the rapidity that the carbs in the food gets converted to sugar in the dieters bloodstream. The believe is that slow acting types of food (ie those foods with a low Gi score), suppress your appetite and mean that you can take in less food without feeling hungry.
It's also extremely good for diabetics, as the low GI foods are useful in reducing increases in blood sugar secretion.

Bran Muffins-In-Waiting

	Category	Bread Recipes
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Ingredients And Procedures

1 c Warm Water

3 1/2 c Wheat/Oat Bran Cereal

2 1/2 c Unbleached All-purpose Flour

2 1/2 ts Baking Soda

1/2 c Butter/Margarine, Room Temp.

1 1/2 c Granulated Sugar

2 ea Large Eggs

2 c Butter/Sour milk.

Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins.

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<h1>Bran Muffins-In-Waiting</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Warm Water <P>3 1/2 c Wheat/Oat Bran Cereal <P>2 1/2 c Unbleached All-purpose Flour <P>2 1/2 ts Baking Soda <P>1/2 c Butter/Margarine, Room Temp. <P>1 1/2 c Granulated Sugar <P>2 ea Large Eggs <P>2 c Butter/Sour milk. <P>Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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