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The Glycaemic Index Diet
The gi (or glycaemic index) diet is reliant on the glycaemic index, a chart showing foods and an indicator of the rapidity with which the glucose of the food type gets transformed to sugar in the dieters body. The believe is that long-acting foods (ie with a low Gi score), suppress your appetite for longer and help you to consume fewer food without starving yourself.
It is also extremely efficient for folk with diabetes, as the low GI food types are helpful in minimizing increases in blood glucose secretion.

Chao Douya (Soybean Sprouts w/ Pork) Recipe

	Category	Rice Recipes
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Ingredients And Procedures

1/2 lb Lean pork

1 ts Rice wine or dry sherry

1 ts Light soy sauce

1/2 ts Sesame oil

1/2 ts Cornstarch

1 1/2 lb Soybean sprouts

-=OR=- Mung bean sprouts 2 tb Peanut oil

2 sl Peeled fresh ginger; crushed

1 tb Peanut oil

1 ts Shrimp paste

2 ts Light soy sauce

CHOP THE PORK into small, coarse bits. In a small bowl, combine it with the rice wine, soy sauce, sesame oil and cornstarch. Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts. Drain well. Heat a wok or large saute pan until hot. Add 2 tablespoons oil and ginger. When ginger is browned, remove with a slotted spoon. Add pork and stir-fry 2 minutes. Remove pork with slotted spoon. Reheat wok; add 1 tablespoon oil. When very hot, add shrimp paste and stir-fry it for 10 seconds. Add sprouts, soy sauce. Stir-fry 4 minutes. Return pork to wok and mix very well with sauce, continuously stir-frying for another minute. Stir well and serve.

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<h1>Chao Douya (Soybean Sprouts w/ Pork)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 lb Lean pork <P>1 ts Rice wine or dry sherry <P>1 ts Light soy sauce <P>1/2 ts Sesame oil <P>1/2 ts Cornstarch <P>1 1/2 lb Soybean sprouts <P>-=OR=- Mung bean sprouts 2 tb Peanut oil <P>2 sl Peeled fresh ginger; crushed <P>1 tb Peanut oil <P>1 ts Shrimp paste <P>2 ts Light soy sauce <P>CHOP THE PORK into small, coarse bits. In a small bowl, combine it with the rice wine, soy sauce, sesame oil and cornstarch. Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts. Drain well. Heat a wok or large saute pan until hot. Add 2 tablespoons oil and ginger. When ginger is browned, remove with a slotted spoon. Add pork and stir-fry 2 minutes. Remove pork with slotted spoon. Reheat wok; add 1 tablespoon oil. When very hot, add shrimp paste and stir-fry it for 10 seconds. Add sprouts, soy sauce. Stir-fry 4 minutes. Return pork to wok and mix very well with sauce, continuously stir-frying for another minute. Stir well and serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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