Dieting tips

The Glycaemic Index Diet
The glycaemic index diet is reliant on the glycaemic index, a list of food types and a score representing the rapidity with which the energy in the food type gets converted to glucose in your system. The theory is that slow release food types (ie those food types with a low Glycaemic index score), will keep you feeling full for longer and mean that you can injest less food without starving yourself.
It's also beneficial for folk with diabetes, as the low GI types of food are useful in preventing surges in blood glucose amount.

Mahogany Duck Recipe

	Category	Duck Recipes
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Ingredients And Procedures

2 Ducks, 4-1/2; 4-3/4 lb

Marinade: 1/4 c Scotch

3 tb Fresh gingerroot, peeled & s

-redded 1 1/2 ts Garlic, minced

2 tb Orange zest, julienned

1 ts Coriander seeds, crushed

1 ts Black peppercorns, crushed

3/4 c Soy sauce

2 tb Honey

2 tb Dark brown sugar, packed

2 sl Bread

2 Scallions

2 Parsley

3 c Beer

Sauce: 1 3/4 c Brown stock

2 ts Arrowroot, dissolved in

3 tb Cold water

Kumquats for garnish Rinse ducks, pat dry, and remove excess fat from body cavities. Truss the birds. Arrange them, breast side up, several inches apart on a rack set over a large roasting pan. Let them dry, chilled but uncovered, for 3 days. In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander, peppercorns, soy sauce, honey, and brown sugar. Let this mixture stand, covered and chilled, for 3 days. Stir marinade, and press it through a fine sieve into a small bowl. Keeping the ducks chilled, brush them with some of the marinade, every 30 minutes, for 2-1/2 hours. Let the ducks dry at room temperature for 30 minutes. Stuff each duck with one of the bread slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the

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<h1>Mahogany Duck</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>2 Ducks, 4-1/2; 4-3/4 lb Marinade: 1/4 c Scotch 3 tb Fresh gingerroot, peeled & s -redded 1 1/2 ts Garlic, minced 2 tb Orange zest, julienned 1 ts Coriander seeds, crushed 1 ts Black peppercorns, crushed 3/4 c Soy sauce 2 tb Honey 2 tb Dark brown sugar, packed 2 sl Bread 2 Scallions 2 Parsley 3 c Beer Sauce: 1 3/4 c Brown stock 2 ts Arrowroot, dissolved in 3 tb Cold water Kumquats for garnish Rinse ducks, pat dry, and remove excess fat from body cavities. Truss the birds. Arrange them, breast side up, several inches apart on a rack set over a large roasting pan. Let them dry, chilled but uncovered, for 3 days. In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander, peppercorns, soy sauce, honey, and brown sugar. Let this mixture stand, covered and chilled, for 3 days. Stir marinade, and press it through a fine sieve into a small bowl. Keeping the ducks chilled, brush them with some of the marinade, every 30 minutes, for 2-1/2 hours. Let the ducks dry at room temperature for 30 minutes. Stuff each duck with one of the bread slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the 
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