Weight loss

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss program is reliant on the glycaemic index, a chart showing types of food and an indicator of the ease that the carbs in the food gets changed to glucose in the dieters system. The theory is that slow release food types (ie those with a low Gi score), keep you satiated for longer and help to injest less food without starving yourself.
It is also especially beneficial for sufferers from diabetes, as the low GI foods are beneficial in reducing increases in blood sugar secretion.

Southern Cornbread Dressing

	Category	Holiday Recipes
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Ingredients And Procedures

----------------------------------DRESSING---------------------------------- 1 Pan Cornbread

8 Slices white bread, toasted

1 Onion, Chopped

2 Ribs celery, Chopped

2 Eggs, hard Boiled

4 Eggs, slightly beaten

3 c To 4 c chicken/turkey broth

1/2 Stick margarine

1 tb Crumbled sage leaves

Salt Pepper ---------------------------------CORNBREAD--------------------------------- 1 1/2 c White self-rising cornmeal

3/4 c Flour

1 Egg, slightly beaten

1 c Buttermilk

DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 425 degrees for 20 to 30 minutes. CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. Bake at 425 degrees for 20 to 25 minutes or until done. NOTE: I like more sage, some one else may like less.

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<h1>Southern Cornbread Dressing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----------------------------------DRESSING---------------------------------- 1 Pan Cornbread <P>8 Slices white bread, toasted <P>1 Onion, Chopped <P>2 Ribs celery, Chopped <P>2 Eggs, hard Boiled <P>4 Eggs, slightly beaten <P>3 c To 4 c chicken/turkey broth <P>1/2 Stick margarine <P>1 tb Crumbled sage leaves <P>Salt Pepper ---------------------------------CORNBREAD--------------------------------- 1 1/2 c White self-rising cornmeal <P>3/4 c Flour <P>1 Egg, slightly beaten <P>1 c Buttermilk <P>DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 425 degrees for 20 to 30 minutes. CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. Bake at 425 degrees for 20 to 25 minutes or until done. NOTE: I like more sage, some one else may like less. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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