Dieting 101

The Zone Diet
The Zone diet is a weight loss program first devised by Barry Sears in a series of books and publications. The Zone diet is not exactly a fat reduction diet, nevertheless many people claim that they really manage to lose a few pounds when following it.
The scientific theory behind the Zone Diet is that if you were to gain control of the amount of two important hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, in turn puts your body in a state of equilibrium which is a lot more healthy than it normally is, which, not surprisingly, is known as 'the zone'.
Sears alleges that a body that is in 'the zone' is working at its most efficient and, as a consequence, doesn't convert energy to unsightly fat.
The most important method of the system is to control the ratio of carbohydrates to proteins, and to ensure you get high levels of Omega 3 and omega 6.

Chocolate-Gilded Danish Sugar Cones Recipe

	Category	Chocolate Recipes
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Ingredients And Procedures

1/2 c Butter or margarine,

-softened 1/2 c Sugar

1/2 c All-purpose flour

2 Egg whites

1 t Vanilla

3 oz Bittersweet chocolate

-OR 1/2 c Semisweet chocolate chips

Preheat oven to 400'F. Generously grease 4 cookie sheets. Beat butter and sugar in large bowl until light and fluffy. Blend in flour. In clean, dry bowl, beat egg whites until frothy. Blend into butter mixture with vanilla. Using measuring teaspoon, place 4 mounds of dough, 4" apart, on each prepared cookie sheet. Spread mounds with back of spoon dipped in water to 3" diameter. Bake, 1 sheet at a time, 5-6 minutes or until edges are just

barely golden. (Do not overbake or cookies become crisp too quickly and are difficult to shape.) Remove from oven and quickly loosen each cookie from cookie sheet with thin spatula. Shape each into a cone; cones become firm as they cool. (If cookies become too firm to shape, return to oven for a few seconds to soften.) Melt chocolate in small bowl over hot, not boiling, water. Stir until smooth. When all cookies are baked and cooled, dip flared ends into melted chocolate. Let stand until chocolate is set. If desired, serve cones by standing them in a bowl. (Adding about 1" of sugar to bottom of bowl may be necessary to hold them upright.) Makes 16 cookies

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<h1>Chocolate-Gilded Danish Sugar Cones</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Butter or margarine, <P>-softened 1/2 c Sugar <P>1/2 c All-purpose flour <P>2 Egg whites <P>1 t Vanilla <P>3 oz Bittersweet chocolate <P>-OR 1/2 c Semisweet chocolate chips <P>Preheat oven to 400'F. Generously grease 4 cookie sheets. Beat butter and sugar in large bowl until light and fluffy. Blend in flour. In clean, dry bowl, beat egg whites until frothy. Blend into butter mixture with vanilla. Using measuring teaspoon, place 4 mounds of dough, 4" apart, on each prepared cookie sheet. Spread mounds with back of spoon dipped in water to 3" diameter. Bake, 1 sheet at a time, 5-6 minutes or until edges are just <P>barely golden. (Do not overbake or cookies become crisp too quickly and are difficult to shape.) Remove from oven and quickly loosen each cookie from cookie sheet with thin spatula. Shape each into a cone; cones become firm as they cool. (If cookies become too firm to shape, return to oven for a few seconds to soften.) Melt chocolate in small bowl over hot, not boiling, water. Stir until smooth. When all cookies are baked and cooled, dip flared ends into melted chocolate. Let stand until chocolate is set. If desired, serve cones by standing them in a bowl. (Adding about 1" of sugar to bottom of bowl may be necessary to hold them upright.) Makes 16 cookies <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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