Losing weight

The Glycaemic Index Diet
The gi (or glycaemic index) diet is reliant on the glycaemic index, a list of types of food and an indicator of the ease that the glucose of the food gets changed to glucose in the dieters system. The theory is that long-acting foods (ie those food types with a low Glycaemic score), will keep you feeling full for longer and mean that you can eat fewer food without being miserabl;e.
It is also beneficial for sufferers from diabetes, as the low GI food types are useful in minimizing increases in glucose secretion.

Pineanna Nut Cake

	Category	Cake Recipes
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Ingredients And Procedures

-------------------------------PINEANNA CAKE------------------------------- 3 1/2 c Cake flour

2 c Sugar

1 ts Baking soda

1 ts Salt

1 ts Cinnamon

1 c Vegetable oil

3 Eggs, slightly beaten

2 c Bananas, chopped

- (about 4 medium) 1 c Pecans, chopped

1 1/2 ts Vanilla

8 oz Pineapple, crushed in juice

- undrained (1 can) ----------------------------------FROSTING---------------------------------- 8 oz Cream cheese, softened

1/2 c Butter or margarine,

- softened 1 lb Powdered sugar

- (about 3 1/2 cups) 1 ts Vanilla

1/2 c Chopped pecans for garnish

Heat oven to 350 degrees. Grease and flour 3 (9- by 1 1/2-inch) round pans. Mix flour, sugar, baking soda, salt and cinnamon in large bowl. Add oil and eggs. Stir until all dry ingredients are moistened; do not beat. Stir in bananas, 1 cup pecans, the vanilla and pineapple with juice. Divide batter evenly among prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. For frosting, beat cream cheese and butter in large bowl on medium speed until smooth. Beat in powdered sugar and vanilla until light and fluffy. Fill layers and frost side and top of cake. Cut cake using sharp knife. Refrigerate any remaining cake.

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<h1>Pineanna Nut Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-------------------------------PINEANNA CAKE------------------------------- 3 1/2 c Cake flour <P>2 c Sugar <P>1 ts Baking soda <P>1 ts Salt <P>1 ts Cinnamon <P>1 c Vegetable oil <P>3 Eggs, slightly beaten <P>2 c Bananas, chopped <P>- (about 4 medium) 1 c Pecans, chopped <P>1 1/2 ts Vanilla <P>8 oz Pineapple, crushed in juice <P>- undrained (1 can) ----------------------------------FROSTING---------------------------------- 8 oz Cream cheese, softened <P>1/2 c Butter or margarine, <P>- softened 1 lb Powdered sugar <P>- (about 3 1/2 cups) 1 ts Vanilla <P>1/2 c Chopped pecans for garnish <P>Heat oven to 350 degrees. Grease and flour 3 (9- by 1 1/2-inch) round pans. Mix flour, sugar, baking soda, salt and cinnamon in large bowl. Add oil and eggs. Stir until all dry ingredients are moistened; do not beat. Stir in bananas, 1 cup pecans, the vanilla and pineapple with juice. Divide batter evenly among prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. For frosting, beat cream cheese and butter in large bowl on medium speed until smooth. Beat in powdered sugar and vanilla until light and fluffy. Fill layers and frost side and top of cake. Cut cake using sharp knife. Refrigerate any remaining cake. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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