Dieting 101

The Zone Diet
The Zone diet is a weight loss program first suggested by Barry Sears in a series of books, publications and an associated website. The Zone diet isn’t specifically a weight reduction diet, however many zone diet followers discover that they manage to lose weight by following the zone diet.
The main theory behind the Zone Diet is that if you limit the amount of insulin and glucogen (two hormones), then anti-inflammatory chemicals are released which puts your body in a state of equilibrium that is an awful lot more healthy than other diets, which is known as the zone.
Sears believes that when in the 'zone', your body is much more efficient and, because of this, does not convert energy to unsightly fat.
The key procedure of the system is to control the exact ratio of carbohydrates to proteins, and to ensure your diet has plenty of Omega 3 fish oils.

Clam Chowder Recipe

	Category	Seafood Recipes
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Ingredients And Procedures

25 ea Clams

1/2 c Water, boiling

1/2 lb Salt pork, finely chopped

6 ea Potato, diced

4 ea Onion, sliced

8 c Milk

3 T Flour

2 T Butter

1 t Salt

1/2 t Pepper

Scrub clam shells well to remove all sand. Lay in the bottom of a large kettle and cover with the boiling water. Cover the kettle and let steam about 15 minutes. Open the clams, saving all the liquor. Chop clams. Fry the pork about 5 minutes. Add the potatoes, onions and clam liquor, and cook about 15 minutes. Then add the clams and boil for 20 minutes. Melt the butter, add the flour and blend, stir in the milk and cook about 10 minutes. Add seasonings. Combine both mixtures and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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<h1>Clam Chowder</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>25 ea Clams <P>1/2 c Water, boiling <P>1/2 lb Salt pork, finely chopped <P>6 ea Potato, diced <P>4 ea Onion, sliced <P>8 c Milk <P>3 T Flour <P>2 T Butter <P>1 t Salt <P>1/2 t Pepper <P>Scrub clam shells well to remove all sand. Lay in the bottom of a large kettle and cover with the boiling water. Cover the kettle and let steam about 15 minutes. Open the clams, saving all the liquor. Chop clams. Fry the pork about 5 minutes. Add the potatoes, onions and clam liquor, and cook about 15 minutes. Then add the clams and boil for 20 minutes. Melt the butter, add the flour and blend, stir in the milk and cook about 10 minutes. Add seasonings. Combine both mixtures and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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