Losing weight

The Glycaemic Index Diet
The gi (or glycaemic index) diet is reliant on the glycaemic index, a list of types of food and an indicator of the ease that the glucose of the food gets changed to glucose in the dieters system. The theory is that long-acting foods (ie those food types with a low Glycaemic score), will keep you feeling full for longer and mean that you can eat fewer food without being miserabl;e.
It is also beneficial for sufferers from diabetes, as the low GI food types are useful in minimizing increases in glucose secretion.

Alaska Vol-Au-Vents Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

418 g Canned Alaska salmon

-(pink or red) 24 ea Vol-au-vent cases

-(pre-cooked, individual) 250 g Cucumber; peeled and diced

1 ts Salt

150 ml Mayonnaise

4 tb Sour cream

-OR- Greek yogurt 2 ts Freshly chopped mint

Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop out the soft pastry from inside the vol- au-vent cases. Put the cucumber into another bowl and sprinkle with the salt. Allow to stand for 15 minutes then rinse thoroughly. Pat dry and mix into the salmon with the remaining ingredients. Pile equal amounts of the salmon filling into each vol-au-vent case and replace the lids. Serve garnished with salad. Makes 24. Approx. 140 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

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<h1>Alaska Vol-Au-Vents</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>418 g Canned Alaska salmon <P>-(pink or red) 24 ea Vol-au-vent cases <P>-(pre-cooked, individual) 250 g Cucumber; peeled and diced <P>1 ts Salt <P>150 ml Mayonnaise <P>4 tb Sour cream <P>-OR- Greek yogurt 2 ts Freshly chopped mint <P>Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop out the soft pastry from inside the vol- au-vent cases. Put the cucumber into another bowl and sprinkle with the salt. Allow to stand for 15 minutes then rinse thoroughly. Pat dry and mix into the salmon with the remaining ingredients. Pile equal amounts of the salmon filling into each vol-au-vent case and replace the lids. Serve garnished with salad. Makes 24. Approx. 140 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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