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I tried some bovril and I thought it was foul - like drinking vegemite dissolved in water!
The ones I use are apparently low fat and low salt compared to Knorr and Oxo, so I don't know if it makes any difference in the quantity if one uses Oxo or Knorr...
I might grow corn next summer now. Nothing like corn just picked.
Frozen bananas whizzed in a food processor also make gorgeous ice cream but given the peanut butter/almond butter/cocoa/jam etc etc I add in, it's hardly fast day food!
lol right enough
Sorry guys, GI is so passe (according to the scientists), one needs to look at the glycemic load (GL) to get a real picture of what a food does to one's insulin / glucose levels stuff...
This explains it simply http://www.everydayhealth.com/diet-nutr ... -load.aspx
International Tables of Glycemic Index and Glycemic Load Values: 2008 (the latest) here:
http://care.diabetesjournals.org/conten ... /suppl/DC1
select the first table listed, sorry I can't find a direct link
The list makes for strange reading, how about "Greek lentil stew with a bread roll, home made (Australia)" for being a useful thing to measure?!
So nah-nah-nah 'cos rice cakes ain't *that* bad after all (okay, they're medium).
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