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Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Dieting 101

The Glycaemic Index Diet
The gi index diet system is based around the gi (or glycaemic index), a chart showing foods and an indicator of the speed that the carbohydrates of the food gets converted to sugar in the dieters body. The believe is that slow release food types (ie those foods with a low Glycaemic index score), will keep you feeling full for longer and help you to consume fewer food without craving snacks all the time.
It's also very useful for sufferers from diabetes, as the low GI foods are beneficial in preventing surges in glucose secretion.

Mediterranean Stew with Squid, Artichokes and Olives Recipe

	Category	Stew Recipes
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Ingredients And Procedures

2 pounds cleaned squid -- bodies cut into

-- 1/4-inch rings and -- tentacles left whole 1/4 cup plus 2 tablespoons olive oil

1 small onion -- finely chopped

10 cloves garlic -- cut into very thin

-- slices 1 teaspoon fresh thyme or 1/2 teaspoon dried

3 cups canned imported tomatoes -- coarsely chopped

-- and drained 1 cup dry white wine

12 baby artichokes or 4 large artichokes

1 lemon -- juice of

15 pearl onions -- peeled

salt and pepper 1/2 cup pitted and halved nicoise olives

2 tablespoons finely chopped parsley

Thoroughly rinse and dry the squid rings and tentacles on cloth towels. In a la rge heavy pot heat 2 tablespoons olive oil over moderate heat. Cook the onion u ntil translucent. Add the garlic and thyme and cook for 1 minute. Add the squid and cook for 2 m inutes. Add the tomatoes and wine and bring the mixture to a simmer. Cover the pot and leave barely at a simmer over low heat for 45 minutes or transfer the p ot, once the liquid has come to a simmer, to a 300 degree oven and bake for 45 minutes to 1 hour

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<h1>Mediterranean Stew with Squid, Artichokes and Olives</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 pounds cleaned squid -- bodies cut into <P>-- 1/4-inch rings and -- tentacles left whole 1/4 cup plus 2 tablespoons olive oil <P>1 small onion -- finely chopped <P>10 cloves garlic -- cut into very thin <P>-- slices 1 teaspoon fresh thyme or 1/2 teaspoon dried <P>3 cups canned imported tomatoes -- coarsely chopped <P>-- and drained 1 cup dry white wine <P>12 baby artichokes or 4 large artichokes <P>1 lemon -- juice of <P>15 pearl onions -- peeled <P>salt and pepper 1/2 cup pitted and halved nicoise olives <P>2 tablespoons finely chopped parsley <P><P>Thoroughly rinse and dry the squid rings and tentacles on cloth towels. In a la rge heavy pot heat 2 tablespoons olive oil over moderate heat. Cook the onion u ntil translucent. Add the garlic and thyme and cook for 1 minute. Add the squid and cook for 2 m inutes. Add the tomatoes and wine and bring the mixture to a simmer. Cover the pot and leave barely at a simmer over low heat for 45 minutes or transfer the p ot, once the liquid has come to a simmer, to a 300 degree oven and bake for 45 minutes to 1 hour <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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