Diet info

The Zone Diet
The Zone diet is a diet primarily created by Barry Sears in a series of books and publications. The Zone diet is not particularly a weight reduction diet, but many zone diet fans discover that they really lose a few pounds by following the zone diet.
The theory behind the Zone Diet is that if you were to gain control of the amount of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts your body in a state of balance that is much more wholesome than usual, which, not surprisingly, is known as 'the zone'.
Sears states that when in the 'zone', your body is working at its best and, as a result, does not need to build up stores of fat.
The most valuable procedure of the system is to keep tight control over the exact ratio of carbohydrates to proteins, and to ensure your diet has increased levels of Omega 6 and omega 3 fish oils.

Chocolate-Glazed Caramels Recipe

	Category	Candy Recipes
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Ingredients And Procedures

-Nancy Speicher DPXX20A 1 c Granulated sugar

1/2 c Light-brown sugar; packed

1/2 c Light corn syrup

1/2 c Heavy cream

1 c Milk

1/4 c Butter or margarine

2 ts Vanilla extract

1 1/2 c Chopped pecans; coarsely

-chopped (6 oz can) 1/2 Bar German sweet chocolate

-(4 oz size) Walnut halves; optional 1. Line a 9x5x3" loaf pan with foil. Lightly butter foil.

2. In a heavy, 2 1/2-qt saucepan, combined granulated & brown

sugars, corn syrup, cream, milk & butter. 3. Cook, stirring with wooden spoon, over low heat until sugar is

dissolved. 4. Over medium heat, cook, stirring occasionally, to 240 to 245F on

candy thermometer, or until a little in cold water forms a firm ball, like caramel. Do not overcook. 5. Remove from heat; stir in vanilla and nuts. Turn into prepared

pan; let cool. 6. Melt chocolate in double-boiler top, over hot, not boiling, water.

Spread over mixture. Refrigerate to allow the chocolate to harden. With warm knife, cut into 32 pieces (4 x 8). If desire, decorate each piece with a walnut half. From McCalls Cookery No. 13.

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<h1>Chocolate-Glazed Caramels</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-Nancy Speicher DPXX20A 1 c Granulated sugar <P>1/2 c Light-brown sugar; packed <P>1/2 c Light corn syrup <P>1/2 c Heavy cream <P>1 c Milk <P>1/4 c Butter or margarine <P>2 ts Vanilla extract <P>1 1/2 c Chopped pecans; coarsely <P>-chopped (6 oz can) 1/2 Bar German sweet chocolate <P>-(4 oz size) Walnut halves; optional 1. Line a 9x5x3" loaf pan with foil. Lightly butter foil. <P>2. In a heavy, 2 1/2-qt saucepan, combined granulated & brown <P>sugars, corn syrup, cream, milk & butter. 3. Cook, stirring with wooden spoon, over low heat until sugar is <P>dissolved. 4. Over medium heat, cook, stirring occasionally, to 240 to 245F on <P>candy thermometer, or until a little in cold water forms a firm ball, like caramel. Do not overcook. 5. Remove from heat; stir in vanilla and nuts. Turn into prepared <P>pan; let cool. 6. Melt chocolate in double-boiler top, over hot, not boiling, water. <P>Spread over mixture. Refrigerate to allow the chocolate to harden. With warm knife, cut into 32 pieces (4 x 8). If desire, decorate each piece with a walnut half. From McCalls Cookery No. 13. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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