Dieting tips

The Zone Diet
The Zone diet is a diet first created by Barry Sears in a series of books, publications and an associated web site. The Zone diet is not specifically a fat reduction diet, however many people claim that they actually lose body weight by following the zone diet.
The theory behind the Zone Diet is that if you gain control of the secretion of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts your body in a state of equilibrium that is an awful lot more healthful than normal, which, not surprisingly, is known as 'the zone'.
Sears holds the theory that if you get into this 'zone', your metabolism is working at its most efficient and, because of this, does not convert energy to unsightly fat.
The most valuable method of the zone system is to maintain the precise ratio of carbs to proteins, and to take plenty of Omega 6 and omega 3 fish oils.

Fettuccine with Tomato Basil & Yogurt Sauce Recipe

	Category	Pasta Recipes
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Ingredients And Procedures

1/4 c Basil Leaves, freshly

-chopped fine 1 tb Parsley, minced

1/2 c Scallions, thinly chopped

-(including the tender green -leaves) 1 c Tomatoes, coarsely chopped

-(2 large) 2 c Low-Fat Plain Yogurt

Salt White Pepper, freshly ground 1 lb Fettuccine cooked al dente

-according to package -directions Indian cuisine is one of John's favorites. This pasta sauce is basically a variation on the Indian raita, a cooling, soothing combination of cucumber, cilantro and yogurt. Do not substitute non-fat yogurt for low-fat: over the heat of the pasta, the former becomes too runny. Have all the ingredients 1 lb Fettuccine cooked al dente according to package directions In a large bowl combine the basil, parsley, scallions and tomatoes, and toss well to mix Spoon the yogurt over the herbs and vegetables and blend well. Taste and add salt and pepper if necessary. Dive the hot fettuccine among four warm bowls. Spoon the sauce over it and serve immediately. Serves 4 One Serving: = Calories: 248 Dietary Fiber: 2.88 grams Cholesterol: 7 milligrams Sodium: 2.69 milligrams Fat: grams Source: Yankee, April 1993; Created by: John Carafoli Shared by: Norman R. Brown

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<h1>Fettuccine with Tomato Basil & Yogurt Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 c Basil Leaves, freshly <P>-chopped fine 1 tb Parsley, minced <P>1/2 c Scallions, thinly chopped <P>-(including the tender green -leaves) 1 c Tomatoes, coarsely chopped <P>-(2 large) 2 c Low-Fat Plain Yogurt <P>Salt White Pepper, freshly ground 1 lb Fettuccine cooked al dente <P>-according to package -directions Indian cuisine is one of John's favorites. This pasta sauce is basically a variation on the Indian raita, a cooling, soothing combination of cucumber, cilantro and yogurt. Do not substitute non-fat yogurt for low-fat: over the heat of the pasta, the former becomes too runny. Have all the ingredients 1 lb Fettuccine cooked al dente according to package directions In a large bowl combine the basil, parsley, scallions and tomatoes, and toss well to mix Spoon the yogurt over the herbs and vegetables and blend well. Taste and add salt and pepper if necessary. Dive the hot fettuccine among four warm bowls. Spoon the sauce over it and serve immediately. Serves 4 One Serving: = Calories: 248 Dietary Fiber: 2.88 grams Cholesterol: 7 milligrams Sodium: 2.69 milligrams Fat: grams Source: Yankee, April 1993; Created by: John Carafoli Shared by: Norman R. Brown <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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