Dieting 101

The Glycaemic Index Diet
The glycaemic index diet is based on the glycaemic index, a chart showing foods and a score representing the rapidity that the carbohydrates of the food type gets changed to sugar in the dieters blood stream. The claim is that slow acting types of food (ie those foods with a low Gi score), will keep you feeling full for longer and help you to take in less food without craving snacks all the time.
It's also extremely useful for diabetes sufferers, as the low GI types of food are useful in controlling rises in blood glucose secretion.

Caramels Mous Au Chocolat (Soft Chocolate Caramels) Recipe

	Category	Candy Recipes
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Ingredients And Procedures

1/2 lb Sugar

9 oz Fresh heavy cream

2 oz Cocoa powder

1 1/4 oz Honey

Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong

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<h1>Caramels Mous Au Chocolat (Soft Chocolate Caramels)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 lb Sugar <P>9 oz Fresh heavy cream <P>2 oz Cocoa powder <P>1 1/4 oz Honey <P>Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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