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.

Carrot-Banana Cake Recipe

	Category	Cake Recipes
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Ingredients And Procedures

2 c All purpose flour

1 tb Ground cinnamon

2 ts Baking soda

1/4 ts Salt

1 c Vegetable oil

1 c Sugar

1 c Firmly packed golden brown

-sugar 4 lg Eggs

1 1/2 c Finely grated carrots (about

-1 1/2 large) 1 c Drained canned crushed

-pineapple in juice 1/2 c Mashed ripe bananas

3/4 c Chopped pecans

FROSTING: 8 oz Pkg cream cheese, at room

-temperature 1 c Powdered sugar

3 tb Unsalted butter, at room

-temperature 1/4 ts Ground cinnamon

Additional ground cinnamon FOR CAKE: Preheat oven to 350F. Grease and flour a 12-cup Bundt pan. Sift the first four ingredients into a medium bowl. Whisk the oil, sugar, brown sugar and eggs in a large bowl until well blended. Mix in the dry ingredients. Add the carrots, pineapple, banana and pecans; blend well. Pour into the prepared pan. Bake until a cake tester inserted near the center comes out clean, or about 1 hour. Let the cake stand in the pan for 10 minutes before turning out onto a rack to cool.

FOR FROSTING: Beat the cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon in a medium bowl until smooth. Spread frosting over the cake. Sprinkle with additional cinnamon Can be prepared 1 day ahead. Cover wiyth a cake dome and refrigerate. Makes 12 servings. From Bon Appetit, October 1993 [Zita Wilensky]. Posted by Fred Peters.

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<h1>Carrot-Banana Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 c All purpose flour <P>1 tb Ground cinnamon <P>2 ts Baking soda <P>1/4 ts Salt <P>1 c Vegetable oil <P>1 c Sugar <P>1 c Firmly packed golden brown <P>-sugar 4 lg Eggs <P>1 1/2 c Finely grated carrots (about <P>-1 1/2 large) 1 c Drained canned crushed <P>-pineapple in juice 1/2 c Mashed ripe bananas <P>3/4 c Chopped pecans <P>FROSTING: 8 oz Pkg cream cheese, at room <P>-temperature 1 c Powdered sugar <P>3 tb Unsalted butter, at room <P>-temperature 1/4 ts Ground cinnamon <P>Additional ground cinnamon FOR CAKE: Preheat oven to 350F. Grease and flour a 12-cup Bundt pan. Sift the first four ingredients into a medium bowl. Whisk the oil, sugar, brown sugar and eggs in a large bowl until well blended. Mix in the dry ingredients. Add the carrots, pineapple, banana and pecans; blend well. Pour into the prepared pan. Bake until a cake tester inserted near the center comes out clean, or about 1 hour. Let the cake stand in the pan for 10 minutes before turning out onto a rack to cool. <P>FOR FROSTING: Beat the cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon in a medium bowl until smooth. Spread frosting over the cake. Sprinkle with additional cinnamon Can be prepared 1 day ahead. Cover wiyth a cake dome and refrigerate. Makes 12 servings. From Bon Appetit, October 1993 [Zita Wilensky]. Posted by Fred Peters. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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