Diet types

The Glycaemic Index Diet
The glycaemic index diet system is based around the glycaemic index, a chart showing foods and an indicator of the speed that the glucose and energy of the food gets changed to glucose in the dieters bloodstream. The theory is that slow release types of food (ie those foods with a low Gi number), suppress your appetite and help to eat less food without feeling hungry.
It's also very efficient for people with diabetes, as the low GI food types are useful in reducing increases in blood sugar secretion.

Baked Crab Stuffed Lobster Recipe

	Category	Main Meal Recipes
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Ingredients And Procedures

8 Maine lobsters, 1-1/4 to

1 1/2 Lb Each

1 LB Crab meat

1/2 Lb Butter, melted

2 C Dried bread crumbs, ground

-fine 2 Ts Worcestershire sauce

-pinch salt -Tomalley and Coral

Split a live lobster: Spread flat. Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe) and reserve. Remove stomach (under the head) and devein. Remove tail meat and chop coarsely. Reserve. Leave claws intact. Prepare all lobsters as above. Mix bread crumbs, butter, salt, and Worcestershire sauce together. Add the tail meat, crab, tomalley, and coral, and toss to mix well. Fill the cavity of each lobster with the stuffing. Place in a foil lined baking pan, alternating head and tail to fit better. Bring the edge of foil up over the tail of each lobster. Press so as to secure end of tail to pan so the tails do not curl up as they bake.Bake at 325f for 50 minutes, more or less depending on size. Serve straight from the oven.

Courtesy of:

Kathleen's Recipe Swap Page http://www.ilos.net/~answers/recipe

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<h1>Baked Crab Stuffed Lobster</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>8 Maine lobsters, 1-1/4 to <P>1 1/2 Lb Each <P>1 LB Crab meat <P>1/2 Lb Butter, melted <P>2 C Dried bread crumbs, ground <P>-fine 2 Ts Worcestershire sauce <P>-pinch salt -Tomalley and Coral <P>Split a live lobster: Spread flat. Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe) and reserve. Remove stomach (under the head) and devein. Remove tail meat and chop coarsely. Reserve. Leave claws intact. Prepare all lobsters as above. Mix bread crumbs, butter, salt, and Worcestershire sauce together. Add the tail meat, crab, tomalley, and coral, and toss to mix well. Fill the cavity of each lobster with the stuffing. Place in a foil lined baking pan, alternating head and tail to fit better. Bring the edge of foil up over the tail of each lobster. Press so as to secure end of tail to pan so the tails do not curl up as they bake.Bake at 325f for 50 minutes, more or less depending on size. Serve straight from the oven. <P>Courtesy of: <P>Kathleen's Recipe Swap Page http://www.ilos.net/~answers/recipe <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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