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.

Vegetable Bean & Noodle Casserole Recipe

	Category	Bean Recipes
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Ingredients And Procedures

1 1/2 c Onion,diced

1 1/2 c Celery,diced

3 tb Salad oil

1/3 c Flour,whole wheat

3 c Veggie broth

1 Potato,medium,peeled/grated

1/2 lb Mushrooms,fresh,sliced

1 Tomato,peeled/chopped

1/2 ts Rosemary

1/2 ts Thyme

1/2 ts Sage

1/2 ts Salt,seasoned

1/4 ts Pepper,seasoned

1/4 ts Mustard,dry

2 c Soy beans,cooked

3 c Noodles,whole wheat cooked

3 Tomatoes,medium-size,sliced

1/3 c Parsley,minced

1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir

in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~

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<h1>Vegetable Bean & Noodle Casserole</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c Onion,diced <P>1 1/2 c Celery,diced <P>3 tb Salad oil <P>1/3 c Flour,whole wheat <P>3 c Veggie broth <P>1 Potato,medium,peeled/grated <P>1/2 lb Mushrooms,fresh,sliced <P>1 Tomato,peeled/chopped <P>1/2 ts Rosemary <P>1/2 ts Thyme <P>1/2 ts Sage <P>1/2 ts Salt,seasoned <P>1/4 ts Pepper,seasoned <P>1/4 ts Mustard,dry <P>2 c Soy beans,cooked <P>3 c Noodles,whole wheat cooked <P>3 Tomatoes,medium-size,sliced <P>1/3 c Parsley,minced <P>1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir <P>in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~ <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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