Losing weight

The Zone Diet
The Zone diet is a diet initially detailed by Barry Sears in a series of books, publications and an associated website. The Zone diet isn’t distinctly a weight loss diet, but some people claim that they actually seem to lose body weight when following it.
The main theory of the Zone Diet is that if you gain control of the amount of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which puts the body in a state of balance that is an awful lot more wholesome than normal, which is known as the zone.
Sears believes that when in the 'zone', your body is working at its most efficient and, as a consequence, doesn't build up fat.
The key method of the zone diet is to monitor and control the precise ratio of carbs to proteins, and to take large amounts of Omega 3 fish oils.

Chipotle Rubbed Cowboy Steak with Jalapeno Jelly(Gc) Recipe

	Category	Jelly Recipes
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Ingredients And Procedures

24 ounces prime bone

--in short tail ribeye --chipotle paste-- 8 cloves roasted garlic

6 tablespoons chipotle powder

6 tablespoons kosher salt

1 tablespoon coarse ground black pepper

6 tablespoons peanut oil

--jalapeno jelly-- 4 jalapeno peppers -- seeded and chopped

1 cup new mexican red peppers -- diced

2 cups cider vinegar

4 cups sugar

6 ounces liquid pectin

Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered.

Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on the other. Slather jelly on meat and allow to rest for 5 minutes.

Chipotle Paste:

Mix all ingredients in a bowl to form a paste.

Jalapeno Jelly:

In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over.

Turn off the heat and add the pectin, slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Then let cool. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

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<h1>Chipotle Rubbed Cowboy Steak with Jalapeno Jelly(Gc)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>24 ounces prime bone <P>--in short tail ribeye --chipotle paste-- 8 cloves roasted garlic <P>6 tablespoons chipotle powder <P>6 tablespoons kosher salt <P>1 tablespoon coarse ground black pepper <P>6 tablespoons peanut oil <P>--jalapeno jelly-- 4 jalapeno peppers -- seeded and chopped <P>1 cup new mexican red peppers -- diced <P>2 cups cider vinegar <P>4 cups sugar <P>6 ounces liquid pectin <P><P>Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered. <P>Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on the other. Slather jelly on meat and allow to rest for 5 minutes. <P>Chipotle Paste: <P>Mix all ingredients in a bowl to form a paste. <P>Jalapeno Jelly: <P>In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over. <P>Turn off the heat and add the pectin, slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Then let cool. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved <P>Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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