Weight loss info

The Zone Diet
The Zone diet is a weight loss regime first created by Barry Sears in a series of books, publications and an accompanying website. The Zone diet is not expressly a fat reduction diet, but some people believe that they actually lose body weight by following it.
The 'science' behind the Zone Diet is that if one were to gain control of the amount of two key hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, in turn puts the body in a state of balance that is a lot more healthy than it normally is, which is known as the zone.
Sears alleges that if you get into this 'zone', your body is working at its best and, as a consequence, doesn't build up layers of fat.
The most interesting technique of the system is to maintain the precise ratio of carbs to proteins, and to ensure your diet has plenty of Omega 6 and omega 3 fish oils.

How To Cook Spaghetti Squash Recipe

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Ingredients And Procedures

1 Spaghetti squash

The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers. Prepare squash by cutting in half lengthwise and removing seeds. Pierce skin several times with a fork and follow one of the cooking methods below. To bake, prepare squash, and place, cut side down, in a large baking pan. Bake at 350 oF for 45 minutes or until skin is tender and strands may be loosened easily with a fork. To microwave, prepare squash, and place, cut side down, in a baking dish. Add 1/4 cup water; cover with plastic wrap, folding back a small edge of wrap to allow steam to escape. Cook on HIGH 7 to 10 minutes. To boil, prepare squash, and place, cut side down, in a Dutch oven, add water to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain. Cool cooked squash. Using a fork, remove spaghetti-like strands of pulp. Discard shell. Yield: 1 medium spaghetti squash equals about 4 cups cooked. June, 94 issue of Southern Living. From: Ben Hambleton E262/422 Fatfree Digest, Vol. 8, Issue 42, June 3, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

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<h1>How To Cook Spaghetti Squash</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Spaghetti squash <P>The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers. Prepare squash by cutting in half lengthwise and removing seeds. Pierce skin several times with a fork and follow one of the cooking methods below. To bake, prepare squash, and place, cut side down, in a large baking pan. Bake at 350 oF for 45 minutes or until skin is tender and strands may be loosened easily with a fork. To microwave, prepare squash, and place, cut side down, in a baking dish. Add 1/4 cup water; cover with plastic wrap, folding back a small edge of wrap to allow steam to escape. Cook on HIGH 7 to 10 minutes. To boil, prepare squash, and place, cut side down, in a Dutch oven, add water to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain. Cool cooked squash. Using a fork, remove spaghetti-like strands of pulp. Discard shell. Yield: 1 medium spaghetti squash equals about 4 cups cooked. June, 94 issue of Southern Living. From: Ben Hambleton E262/422 <HAMBLE@ESVAX.DNET.DUPONT.COM>Fatfree Digest, Vol. 8, Issue 42, June 3, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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