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The Glycaemic Index Diet
The gi index weight loss program is based on the gi index, a list showing types of food and a score illustrating the speed that the energy of the food type gets changed to glucose in your blood stream. The theory is that slow acting food types (ie those with a low Gi score), keep you satiated for longer and help to consume fewer food without feeling you are missing out.
It is also especially beneficial for sufferers from diabetes, as the low GI food types are beneficial in reducing surges in glucose levels.

Oyster Souffle Base

	Category	Seafood Recipes
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Ingredients And Procedures

1/4 c Butter

1/2 ts Salt

1/2 ts Pepper, black

1/8 c Celery, minced

1/8 c Onions, green, finely

-- chopped 1/8 c Onions, white, minced

1/8 c Pepper, green, minced

1 c Oysters, minced

2 1/2 c Oyster water

8 oz Oysters

1 1/2 c Flour

4 lg Egg yolks

6 lg Egg whites

Place the butter and seasonings in a heavy-bottom saucepan over medium heat and add celery, green onions, white onions, green pepper and minced oysters. Saute the mixture until the vegetables are tender. Add the oyster water and the whole oysters and simmer for 12 to 15 minutes.

Add the flour one-fourth cup at a time. Beat with a wooden spoon until the mixture begins to thicken and pull away from the sides of the pan. Continue to cook, stirring, for 5 minutes. Beat in the egg yolks, one at a time, with a wooden spoon. Whip the egg whites at high speed until they form stiff peaks. When ready to serve, add the cooled base to the meringue. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans

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<h1>Oyster Souffle Base</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 c Butter <P>1/2 ts Salt <P>1/2 ts Pepper, black <P>1/8 c Celery, minced <P>1/8 c Onions, green, finely <P>-- chopped 1/8 c Onions, white, minced <P>1/8 c Pepper, green, minced <P>1 c Oysters, minced <P>2 1/2 c Oyster water <P>8 oz Oysters <P>1 1/2 c Flour <P>4 lg Egg yolks <P>6 lg Egg whites <P>Place the butter and seasonings in a heavy-bottom saucepan over medium heat and add celery, green onions, white onions, green pepper and minced oysters. Saute the mixture until the vegetables are tender. Add the oyster water and the whole oysters and simmer for 12 to 15 minutes. <P>Add the flour one-fourth cup at a time. Beat with a wooden spoon until the mixture begins to thicken and pull away from the sides of the pan. Continue to cook, stirring, for 5 minutes. Beat in the egg yolks, one at a time, with a wooden spoon. Whip the egg whites at high speed until they form stiff peaks. When ready to serve, add the cooled base to the meringue. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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