Dieting 101

The Glycaemic Index Diet
The gi index weight loss regime is based around the gi index, a list of food types and an indicator of the speed that the glucose and energy of the food gets changed to sugar in the dieters body. The claim is that long-acting types of food (ie those foods with a low Glycaemic index score), suppress your appetite for longer and help to consume fewer food without craving snacks all the time.
It's also extremely effective for diabetics, as the low GI types of food are beneficial in reducing rises in blood glucose amount.

Sheri Portwoods Sour Cream Dough

	Category	Baking Recipes
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Ingredients And Procedures

2 cups allpurpose bleached flour

1/2 teaspoon salt

16 tablespoons cold unsalted butter -- (2 sticks)

2/3 cup sour cream

Combine flour and salt in the work bowl of a food processor and pulse several times to mix. Cut butter into 15 to 20 pieces and add to work bowl. Pulse repeatedly, about 20 times in all, to reduce the mixture to a fine powder. Open the cover and check the consistency occasionally to avoid overprocessing and turning the mixture into a paste. Add sour cream to work bowl and pulse 5 or 6 times more, or until the dough forms a coherent ball. Don't overprocess. Remove dough from work bowl to a floured surface and press it into two 6inch disks. Wrap in plastic and refrigerate. Keep the dough in the refrigerator for up to two days, or doublewrap in plastic and freeze for up to several weeks.

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<h1>Sheri Portwoods Sour Cream Dough</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 cups allpurpose bleached flour <P>1/2 teaspoon salt <P>16 tablespoons cold unsalted butter -- (2 sticks) <P>2/3 cup sour cream <P><P>Combine flour and salt in the work bowl of a food processor and pulse several times to mix. Cut butter into 15 to 20 pieces and add to work bowl. Pulse repeatedly, about 20 times in all, to reduce the mixture to a fine powder. Open the cover and check the consistency occasionally to avoid overprocessing and turning the mixture into a paste. Add sour cream to work bowl and pulse 5 or 6 times more, or until the dough forms a coherent ball. Don't overprocess. Remove dough from work bowl to a floured surface and press it into two 6inch disks. Wrap in plastic and refrigerate. Keep the dough in the refrigerator for up to two days, or doublewrap in plastic and freeze for up to several weeks. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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