Dieting tips

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet is still one of the most popular diets today. Although highly controversial, it allows weight reduction whilst allowing many foods that would not be part of a normal diet, eg bacon and hard cheese.
With this diet you are supposed to eat fat and protein, avoiding carbohydrates almost completely. Because of this, it is known as a high protein, low carb, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
With the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

The Atkins’ Diet Theory
The 'science' behind the famous atkins diet is that although our bodies use both fats and carbohydrates to transform into carbs, it is the carbs that are burned first. If we consume fewer carbs, our bodies will burn up our stored fat and we will become thinner. This theory is divisive, not all specialists accept this as true and many feel it is sometimes hazardous.

Ginger Squash Soup Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

2 tb Butter

1 Onion, chopped

1 Garlic Clove, chopped

1 1/2 ts Gingerroot, fresh, grated

2 tb All Purpose Flour

1 1/2 c Chicken Stock

2 c Cooked Squash

1/2 c Orange Juice

2 ts Orange Rind, grated

Salt Black Pepper, freshly ground Nutmeg, fresh, grated Parsley, fresh, chopped

* You can use butternut, acorn or pumpkin squash. Serve cupfuls of this elegant, colorful soup as a starter to a fall menu. For a creamy version, add light cream or buttermilk when reheating the soup before serving. In a 2 quart casserole, combine butter, onions, garlic and gingerroot. Microwave at High for 4 to 5 minutes or until onion is very tender, stirring once. Blend in flour; stir in chicken stock and squash. Microwave at High for 7 to 9 minutes until boiling and thickened, stirring once. Puree in a food processor or blender until smooth. Add orange juice and rind; season with salt, pepper and nutmeg. Thin with additional stock, or add cream or buttermilk. Microwave at High for about 2 minutes or until very hot. Ladle into heated soup bowls and sprinkle with chopped parsley. By Johanna Burkhard, From The Gazette, 91/11/13. Posted by James Lor. Courtesy of Fred Peters.

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<h1>Ginger Squash Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 tb Butter <P>1 Onion, chopped <P>1 Garlic Clove, chopped <P>1 1/2 ts Gingerroot, fresh, grated <P>2 tb All Purpose Flour <P>1 1/2 c Chicken Stock <P>2 c Cooked Squash <P>1/2 c Orange Juice <P>2 ts Orange Rind, grated <P>Salt Black Pepper, freshly ground Nutmeg, fresh, grated Parsley, fresh, chopped <P>* You can use butternut, acorn or pumpkin squash. Serve cupfuls of this elegant, colorful soup as a starter to a fall menu. For a creamy version, add light cream or buttermilk when reheating the soup before serving. In a 2 quart casserole, combine butter, onions, garlic and gingerroot. Microwave at High for 4 to 5 minutes or until onion is very tender, stirring once. Blend in flour; stir in chicken stock and squash. Microwave at High for 7 to 9 minutes until boiling and thickened, stirring once. Puree in a food processor or blender until smooth. Add orange juice and rind; season with salt, pepper and nutmeg. Thin with additional stock, or add cream or buttermilk. Microwave at High for about 2 minutes or until very hot. Ladle into heated soup bowls and sprinkle with chopped parsley. By Johanna Burkhard, From The Gazette, 91/11/13. Posted by James Lor. Courtesy of Fred Peters. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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