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The Glycaemic Index Diet
The gi index weight loss program is based around the glycaemic index, a chart showing foods and an indicator of the rapidity with which the carbohydrates of the food gets transformed to glucose in your blood stream. The believe is that long-acting foods (ie those food types with a low Gi score), keep you satisfied for a longer period of time and help to take in fewer food without starving yourself.
It is also very good for diabetics, as the low GI foods are helpful in minimizing rises in glucose secretion.

George Harris Hot and Sour Celery Soup Recipe

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Ingredients And Procedures

----------------------------FROM: GEORGE HARRIS----------------------------

1 ga Chicken broth, lo salt,

-divided 4 lb Chopped celery

3/4 c Rice wine vinegar

3/4 c Low sodium soy sauce

1/2 c Cornstarch

1/3 c Fresh minced ginger

1 ts Red pepper flakes

2 lb Sunchokes

2 lb Jimaca

2 lb Tofu, drained and diced

3 c Sliced scallions

1 c Water

1 c Egg substitute (optional)

2 tb Sesame oil (optional)

1. In a large soup pot, heat 2 cups of broth. Add celery, cover and steam

for 3-4 minutes. 2. Uncover, and add remaining chicken broth, vinegar, soy sauce, ginger,

and red pepper. Bring to boil. Reduce heat and simmer 12-14 min. 3. Add tofu, sunchokes, jimaca and scallions and bring to a boil. Combine

cornstarch and water and mix to create a paste. Whisk mixture into boiling soup and cook until thickened, and remove from heat. Whisk in egg substitute and sesame oil if desired. Source: Calendar produced by Kraft Foods, 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098

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<h1>George Harris Hot and Sour Celery Soup</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>----------------------------FROM: GEORGE HARRIS---------------------------- 1 ga Chicken broth, lo salt, -divided 4 lb Chopped celery 3/4 c Rice wine vinegar 3/4 c Low sodium soy sauce 1/2 c Cornstarch 1/3 c Fresh minced ginger 1 ts Red pepper flakes 2 lb Sunchokes 2 lb Jimaca 2 lb Tofu, drained and diced 3 c Sliced scallions 1 c Water 1 c Egg substitute (optional) 2 tb Sesame oil (optional) 1. In a large soup pot, heat 2 cups of broth. Add celery, cover and steam for 3-4 minutes. 2. Uncover, and add remaining chicken broth, vinegar, soy sauce, ginger, and red pepper. Bring to boil. Reduce heat and simmer 12-14 min. 3. Add tofu, sunchokes, jimaca and scallions and bring to a boil. Combine cornstarch and water and mix to create a paste. Whisk mixture into boiling soup and cook until thickened, and remove from heat. Whisk in egg substitute and sesame oil if desired. Source: Calendar produced by Kraft Foods, 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- </TD></TR></TBODY></TABLE> 
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