Food

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General

Diet

Glycemic index

  • https://en.wikipedia.org/wiki/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<ref>http://www.the-gi-diet.org/glycemicindexchart/</ref> Examples<ref>http://www.the-gi-diet.org/glycemicindexchart/</ref>
Low GI 55 or less beans (white, black, pink, kidney, lentil, soy, almond, peanut, walnut, chickpea); small seeds (sunflower, flax, pumpkin, poppy, sesame); most whole intact grains (durum/spelt/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,<ref>Template:Cite web</ref> 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

Food

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

https://www.bcm.edu/research/centers/childrens-nutrition-research-center/consumer/archives/cuttingmold.htm


Vegetables

Grain

Fish

Soylent

Cooking

Batter


Crêpe

Scotch pancake

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

Recipes

Burgers

Chips

Rice

Other


Hummus

Jam

Baking

Bread


Cookies

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)

Nom!

Vegan

Tools

  • https://en.wikipedia.org/wiki/Bain-marie - 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.

Supplements

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