General tips

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Weight loss

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss regime is based on the gi (or glycaemic index), a chart showing types of food and a score representing the speed with which the glucose and energy of the food gets changed to glucose in your system. The theory is that long-acting food types (ie those foods with a low Gi number), will keep you feeling full for longer and mean that you can eat less food without being miserabl;e.
It's also extremely effective for diabetes sufferers, as the low GI types of food are helpful in minimizing surges in glucose secretion.

Cheese and Dijon Pretzels Recipe

	Category	Bread Recipes
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Ingredients And Procedures

4 1/2 c Flour; all purpose

2 ts Sugar; granulated

1 ts -salt

1 tb Fleishmann's instant yeast -

1 1/4 c Cheddar cheese; shredded

1 2/3 c Milk

1/3 c Dijon mustard

Coarse salt; optional Sesame or poppy seeds; opt Reserve 1 cup flour. In large bowl, combine remaining flour (3 1/4 c), sugar, salt, yeast and cheese. heat milk and mustard until very warm (about 125F) and stir in dry ingredients. Mix in enough reserved flour to make soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover and let rest on floured surface 10 minutes. Divide dough into 16 equal pieces. Roll each piece into 20 inch rope. On lightly greased baking sheets, shape into pretzels; curve ends of each rope to make circle, cross ends at top, twist ends once and lay over bottom of each circle. Cover and let rise in warm, draft-free place 15 minutes. Brush tops with water and sprinkle with coarse salt and sesame or poppy seeds, if desired. Bake in preheated 375F oven 12 to 15 minutes or until golden. remove pretzels to cooling racks.

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<h1>Cheese and Dijon Pretzels</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 1/2 c Flour; all purpose <P>2 ts Sugar; granulated <P>1 ts -salt <P>1 tb Fleishmann's instant yeast - <P>1 1/4 c Cheddar cheese; shredded <P>1 2/3 c Milk <P>1/3 c Dijon mustard <P>Coarse salt; optional Sesame or poppy seeds; opt Reserve 1 cup flour. In large bowl, combine remaining flour (3 1/4 c), sugar, salt, yeast and cheese. heat milk and mustard until very warm (about 125F) and stir in dry ingredients. Mix in enough reserved flour to make soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover and let rest on floured surface 10 minutes. Divide dough into 16 equal pieces. Roll each piece into 20 inch rope. On lightly greased baking sheets, shape into pretzels; curve ends of each rope to make circle, cross ends at top, twist ends once and lay over bottom of each circle. Cover and let rise in warm, draft-free place 15 minutes. Brush tops with water and sprinkle with coarse salt and sesame or poppy seeds, if desired. Bake in preheated 375F oven 12 to 15 minutes or until golden. remove pretzels to cooling racks. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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