General tips

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Weight loss

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss regime is based on the gi (or glycaemic index), a chart showing types of food and a score representing the speed with which the glucose and energy of the food gets changed to glucose in your system. The theory is that long-acting food types (ie those foods with a low Gi number), will keep you feeling full for longer and mean that you can eat less food without being miserabl;e.
It's also extremely effective for diabetes sufferers, as the low GI types of food are helpful in minimizing surges in glucose secretion.

Barbecued Pork Ribs with Currant Glaze Recipe

	Category	Main Meal Recipes
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Ingredients And Procedures

-JUDI M. PHELPS 1.00 ts Ground ginger

1.00 ts Ground coriander

0.50 ts Paprika

0.25 ts Black pepper

1.00 ts Salt; optional

3.00 lb Pork loin back ribs or

Spareribs

0.50 c Red currant jelly

3.00 tb Orange juice

1.00 tb Lemon juice

1.50 tb Dijon style mustard

Fresh orange slices; for -garnish

Combine first five ingredients and rub onto meaty side of ribs. Cover and refrigerate for 2 hours. Take out of refrigerator and bring to room temperature for 20 minutes before grilling.

An hour or so before serving, start cooking ribs 10-12" from coals (or under broiler), turning from time to time. Pork will take 60-70 minutes to cook depending on thickness. Meanwhile, heat to combine red currant jelly, orange, and lemon juice with mustard. Brush ribs frequently with glaze during last 15 minutes of cooking. Garnish with orange slices. Serve this with a nice Cabernet Sauvignon or a Gamay Beaujolais. Source: My little file box.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com

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<h1>Barbecued Pork Ribs with Currant Glaze</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P><P>-JUDI M. PHELPS 1.00 ts Ground ginger <P>1.00 ts Ground coriander <P>0.50 ts Paprika <P>0.25 ts Black pepper <P>1.00 ts Salt; optional <P>3.00 lb Pork loin back ribs or <P>Spareribs <P>0.50 c Red currant jelly <P>3.00 tb Orange juice <P>1.00 tb Lemon juice <P>1.50 tb Dijon style mustard <P>Fresh orange slices; for -garnish <P>Combine first five ingredients and rub onto meaty side of ribs. Cover and refrigerate for 2 hours. Take out of refrigerator and bring to room temperature for 20 minutes before grilling. <P>An hour or so before serving, start cooking ribs 10-12" from coals (or under broiler), turning from time to time. Pork will take 60-70 minutes to cook depending on thickness. Meanwhile, heat to combine red currant jelly, orange, and lemon juice with mustard. Brush ribs frequently with glaze during last 15 minutes of cooking. Garnish with orange slices. Serve this with a nice Cabernet Sauvignon or a Gamay Beaujolais. Source: My little file box. <P>Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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