Losing weight

The Glycaemic Index Diet
The gi (or glycaemic index) diet system is based around the gi index, a list of types of food and an indicator of the speed that the carbs in the food gets transformed to sugar in the dieters bloodstream. The believe is that long-acting food types (ie those food types with a low Gi score), suppress your appetite and help you to eat fewer food without being miserabl;e.
It's also extremely efficient for diabetics, as the low GI food types are helpful in preventing increases in blood glucose secretion.

Okie Grannie Wild Plum Jelly Recipe

	Category	Jelly Recipes
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Ingredients And Procedures

7 1/2 c Sugar

1 Box fruit pectin

4 c Wild plum juice

1 1/2 c Water

Measure sugar and set aside. Do not reduce amount of sugar. Stir fruit pectin into juice and water, using a large pot, as the pot must not be more than 1/3 full to allow for a full rolling boil (a boil that cannot be stirred down). Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil, boil hard for 1 minute, stirring constantly with a wooden spoon. Remove from heat. Skim off foam with metal spoon. Immediately ladle into hot pint jars, leaving 1/8 inch space at the top of the jars. Wipe any spills from rims and threads of jars with a damp cloth. Quickly seal the jars by covering with hot lids. Screw bands on firmly. Let jelly stand to cool. Check seals, store in cool, dry place.

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<h1>Okie Grannie Wild Plum Jelly</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>7 1/2 c Sugar <P>1 Box fruit pectin <P>4 c Wild plum juice <P>1 1/2 c Water <P>Measure sugar and set aside. Do not reduce amount of sugar. Stir fruit pectin into juice and water, using a large pot, as the pot must not be more than 1/3 full to allow for a full rolling boil (a boil that cannot be stirred down). Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil, boil hard for 1 minute, stirring constantly with a wooden spoon. Remove from heat. Skim off foam with metal spoon. Immediately ladle into hot pint jars, leaving 1/8 inch space at the top of the jars. Wipe any spills from rims and threads of jars with a damp cloth. Quickly seal the jars by covering with hot lids. Screw bands on firmly. Let jelly stand to cool. Check seals, store in cool, dry place. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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