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  • Eat This Much - creates personalized meal plans based on your food preferences, budget, and schedule. Reach your diet and nutritional goals with our calorie calculator, weekly meal plans, grocery lists and more. Create your meal plan right here in seconds. [2]

Glycemic index

  • - The glycemic index of a food is defined as the incremental area under the two-hour blood glucose response curve (AUC) following a 12-hour fast and ingestion of a food with a certain quantity of available carbohydrate (usually 50 g). The AUC of the test food is divided by the AUC of the standard (either glucose or white bread, giving two different definitions) and multiplied by 100. The average GI value is calculated from data collected in 10 human subjects. Both the standard and test food must contain an equal amount of available carbohydrate. The result gives a relative ranking for each tested food.

The current validated methods use glucose as the reference food, giving it a glycemic index value of 100 by definition. This has the advantages of being universal and producing maximum GI values of approximately 100. White bread can also be used as a reference food, giving a different set of GI values (if white bread = 100, then glucose ≈ 140). For people whose staple carbohydrate source is white bread, this has the advantage of conveying directly whether replacement of the dietary staple with a different food would result in faster or slower blood glucose response. A disadvantage with this system is that the reference food is not well-defined.

Classification GI range Examples
Low GI 55 or less poppy, sesame; most whole intact grains (durum/spelt/Khorasan, kamut wheat, millet, oat, rye, rice, barley); most vegetables, most sweet fruits (peaches, strawberries, mangos); tagatose; fructose; mushrooms; chillies
Medium GI 56–69 not intact whole wheat or enriched wheat, pita bread, basmati rice, unpeeled boiled potato, grape juice, raisins, prunes, pumpernickel bread, cranberry juice, regular ice cream, sucrose, banana
High GI 70 and above white bread (only wheat endosperm), most white rice (only rice endosperm), corn flakes, extruded breakfast cereals, glucose, maltose, maltodextrins, potato, pretzels, bagels

Mediterranean diet

Low-carb diet

  • - or low-carb diets are dietary programs that restrict carbohydrate consumption. Foods high in easily digestible carbohydrates (e.g., sugar, bread, pasta) are limited or replaced with foods containing a higher percentage of fats and moderate protein (e.g., meat, poultry, fish, shellfish, eggs, cheese, nuts, and seeds) and other foods low in carbohydrates (e.g., most salad vegetables such as spinach, kale, chard and collards), although other vegetables and fruits (especially berries) are often allowed. The amount of carbohydrate allowed varies with different low-carbohydrate diets.

Paleolithic diet




  • - an independent organization that presents un-biased research on supplements and nutrition. We currently have over 25000 references to scientific papers.



Herbs and spices

  • - In general use, herbs are any plants used for flavoring, food, medicine, or perfume. Culinary use typically distinguishes herbs as referring to the leafy green parts of a plant (either fresh or dried), from a "spice", a product from another part of the plant (usually dried), including seeds, berries, bark, roots and fruits. Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavor rather than substance to food. Herbs can be perennials such as thyme or lavender, biennials such as parsley, or annuals like basil. Perennial herbs can be shrubs such as rosemary, Rosmarinus officinalis, or trees such as bay laurel, Laurus nobilis – this contrasts with botanical herbs, which by definition cannot be woody plants. Some plants are used as both herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. Also, there are some herbs such as those in the mint family that are used for both culinary and medicinal purposes.


  • a protein composite found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten is used in cosmetics, hair products, and other dermatological preparations.

Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.






  • - the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.




Soylent etc.

  • Complete Foods (formerly DIY Soylent) - Find, create and tinker with Complete Food recipes from the community.
    • Complete Foods Wiki - Typically we envision a beverage, mixed from a non-perishable powder, which provides complete nutrition, and which is reasonably priced, such that a person of ordinary means could afford to live on it as their sole source of food. Thanks to innovations in the community, the definition of Complete Foods as a beverage is no longer catch-all. They can be a brownie, a custard, a porridge, or even a soup. We can reasonably give the following definition. A Complete Food is a single food item which provides complete nutrition, and is reasonably priced. Anything fulfilling these criteria deserves to be called a Complete Food.

  • BlendRunner - Compare all the essential information about the most popular nutritionally complete foods, side by side. Powder, liquid and even solid ones, ketogenic or low carb. Choose the right blend for you with the help of this comparison tool. New! A color scheme to differentiate between the physical states of distros:

Liquid Powder Solid

  • Complete Food – Huel - a nutritionally complete powdered food ​that contains all the proteins, carbs, and fats you need, plus at least 100% of the European Union's "Daily Recommended Amounts" of all 26 essential vitamins and minerals​. So you know you won’t be deficient in any essential nutrients. It's been formulated by the renowned nutrition expert James Collier BSc (Hons), RNutr. James has over 25 years of experience working in nutrition and dietetics, including 7 years as a Clinical Dietitian in the NHS. He also has an Honours Degree in Nutrition with Dietetics. Huel is 100% vegan (better for the environment and animals), super convenient, high in protein (148g per 2000 calories) and fibre (35g), contains just 4.6 grams of sugar per 2000 calories (no added sugar), requires minimal packaging and has a shelf-life of 12 months (so zero food waste).

  • Queal - Here you'll find the detailed ingredient and nutritional information for all Queal Shakes, Bars and Boost.






  • Gourmet Recipe Manager - a recipe-organizer available for Windows, Linux, and other Unix systems (including Mac OS X, i.e. via the Fink or MacPorts package managers) that allows you to collect, search, organize, and browse your recipes. Gourmet can also generate shopping lists and calculate nutritional information. It imports Mealmaster, MasterCook and KRecipe files and exports PDFs, webpages and other formats. Gourmet is free software and uses Python, GTK+ and SQLAlchemy.





Scotch pancake

  • 200g plain flour
  • 1 tbsp baking powder
  • Pinch of salt
  • 1 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 large egg
  • 300 ml milk
  • 50g caster sugar
  • 100g flour (plain or self-raising)
  • 1 egg
  • Splash of milk








Caramel sauce

Creme Brûlée



  • - a rich traditional flatbread originally from North Africa, common to Algeria[1], Tunisia[2] and Morocco. It is usually served with honey or a cup of aromatic morning mint tea or coffee. M'semen can also be stuffed with meat.




Mug cake

3 tablespoons of plain flour
3 tablespoons of caster sugar
1 egg
(mix that lot together then add)
3 tablespoons of oil (I used olive oil)
2 tablespoons of golden syrup
Mixed spice to taste

Zap in the microwave for 2 mins (my microwave is 800 watt, so add or remove time depending on your  mocrowave) 


Green tea cake





Molecular Gastronomy


  • - also known as a water bath or double boiler in English) is a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.