Dieting tips

The Glycaemic Index Diet
The gi index diet is based on the gi (or glycaemic index), a list of types of food and an indicator of the ease with which the glucose and energy of the food gets transformed to sugar in your bloodstream. The believe is that slow release types of food (ie those foods with a low Gi score), keep you feeling full longer and help to consume less food without feeling you are always hungry.
It's also extremely beneficial for diabetes sufferers, as the low GI types of food are useful in minimizing increases in glucose amount.

Port Wine Jelly

	Category	Jelly Recipes
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Ingredients And Procedures

INGREDIENTS: 1 c Port wine

1 c Fresh grape juice, or fine

-quality commercially Canned grape juice 3 1/2 c Sugar

3 oz Liquid pectin (1/2 bottle)

Servings: makes 4 - 1/2 pint jars Notes: This can be made from other rich red wines, and apple juice may be substituted for grape. It is used as a spread on scones, tea biscuits, English muffins, or tea breads and as a glaze for, or accompaniment to, pork dishes, chicken, or duck. DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to a boil over medium heat. Stir constantly until sugar is completely dissolved. Remove from heat and stir in liquid pectin. Skim off foam with metal spoon and immediately pour into hot sterilized jars. Vacuum seal (hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin

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<h1>Port Wine Jelly</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>INGREDIENTS: 1 c Port wine <P>1 c Fresh grape juice, or fine <P>-quality commercially Canned grape juice 3 1/2 c Sugar <P>3 oz Liquid pectin (1/2 bottle) <P>Servings: makes 4 - 1/2 pint jars Notes: This can be made from other rich red wines, and apple juice may be substituted for grape. It is used as a spread on scones, tea biscuits, English muffins, or tea breads and as a glaze for, or accompaniment to, pork dishes, chicken, or duck. DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to a boil over medium heat. Stir constantly until sugar is completely dissolved. Remove from heat and stir in liquid pectin. Skim off foam with metal spoon and immediately pour into hot sterilized jars. Vacuum seal (hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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