Diet types

The Glycaemic Index Diet
The glycaemic index diet system is linked to the gi (or glycaemic index), a chart showing foods and a score representing the speed with which the carbohydrates of the food type gets changed to sugar in the dieters blood stream. The claim is that long-acting foods (ie those food types with a low Glycaemic index score), keep you satiated for longer and help you to injest less food without feeling you are always hungry.
It is also very good for folk with diabetes, as the low GI food types are beneficial in preventing increases in glucose amount.

Polenta (Prodigy) Recipe

	Category	Side Dish Recipes
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Ingredients And Procedures

4 c Water

1 ts Salt

1 1/2 c Polenta (coarse cornmeal)

BRING THE WATER TO A BOIL, add the salt, then whisk in the polenta, pouring it in a slow, steady stream so that lumps don't form. Lower the heat, and cook about 30 minutes, while stirring. Or cook the polenta in a double boiler over simmering water for 45 minutes, giving it a stir every 15 minutes or so. If you wish to serve the polenta soft, keep it over the heat in a double boiler until needed. To make firm polenta, pour it into a pan and set it aside; after a while it will cool and firm up. Turn it out of its pan and cut it into 1/2-inch slices. To broil or grill the polenta, brush both sides of each slice with olive oil and cook until lightly browned. The slices can also be fried in butter or olive oil, either until lightly colored or until crisp, and they can be used as layers in a casserole. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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<h1>Polenta (Prodigy)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 c Water <P>1 ts Salt <P>1 1/2 c Polenta (coarse cornmeal) <P>BRING THE WATER TO A BOIL, add the salt, then whisk in the polenta, pouring it in a slow, steady stream so that lumps don't form. Lower the heat, and cook about 30 minutes, while stirring. Or cook the polenta in a double boiler over simmering water for 45 minutes, giving it a stir every 15 minutes or so. If you wish to serve the polenta soft, keep it over the heat in a double boiler until needed. To make firm polenta, pour it into a pan and set it aside; after a while it will cool and firm up. Turn it out of its pan and cut it into 1/2-inch slices. To broil or grill the polenta, brush both sides of each slice with olive oil and cook until lightly browned. The slices can also be fried in butter or olive oil, either until lightly colored or until crisp, and they can be used as layers in a casserole. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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