Weight loss

The Glycaemic Index Diet
The gi index diet is linked to the glycaemic index, a chart showing foods and an indicator of the ease that the carbohydrates in the food type gets changed to glucose in your blood stream. The claim is that long-acting types of food (ie with a low Glycaemic index score), keep you satiated for longer and help to consume fewer food without being miserabl;e.
It's also extremely good for sufferers from diabetes, as the low GI types of food are beneficial in minimizing surges in glucose secretion.

Bistro Cheeseburger Recipe

	Category	BBQ Recipes
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Ingredients And Procedures

1 1/2 pounds ground beef

Vegetable oil 4 slices sweet onion -- 1/2 inch thick

4 crusty rolls -- split, toasted

4 romaine lettuce leaves

4 tomato slices -- 1/2 inch thick

8 slices Swiss cheese

1/4 cup mayonnaise

1 tablespoon Dijon mustard

In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard); set as ide. Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut side s of onion. Place patties and onions on grid over medium, ash covered coals. Gr ill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once. Season burgers with salt and pepper, if desired, aft er turning. Approximately 1 minute before burgers are done, top each burger wit h 2 slices cheese. Meanwhile, spread equal parts of sauce mixture on top half of each roll. Line b ottom half of each roll with lettuce and tomato; top with cheeseburger and onio n. Close sandwiches.

Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/"

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<h1>Bistro Cheeseburger</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 1/2 pounds ground beef <P>Vegetable oil 4 slices sweet onion -- 1/2 inch thick <P>4 crusty rolls -- split, toasted <P>4 romaine lettuce leaves <P>4 tomato slices -- 1/2 inch thick <P>8 slices Swiss cheese <P>1/4 cup mayonnaise <P>1 tablespoon Dijon mustard <P><P>In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard); set as ide. Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut side s of onion. Place patties and onions on grid over medium, ash covered coals. Gr ill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once. Season burgers with salt and pepper, if desired, aft er turning. Approximately 1 minute before burgers are done, top each burger wit h 2 slices cheese. Meanwhile, spread equal parts of sauce mixture on top half of each roll. Line b ottom half of each roll with lettuce and tomato; top with cheeseburger and onio n. Close sandwiches. <P>Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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