Weight loss

The Zone Diet
The Zone diet is a diet system initially invented by Barry Sears in a number of books, publications and an associated web site. The Zone diet is not exactly a weight reduction diet, although many zone diet followers find that they actually manage to lose weight by following the zone diet.
The scientific theory behind the Zone Diet is that if one were to control the secretion of two key hormones, (insulin and glucogen), then your body releases eicosanoids which puts your body in a state of balance that is a lot more healthful than it normally is, which followers of the diet, refer to as '"he zone".
Sears believes that when in the 'zone', your body is working at its most efficient and, as a result, does not need to convert surplus energy to fat.
The key process of the system is to control the ratio of carbs to proteins, and to take large amounts of Omega 6 and omega 3 fish oils.

Irish Beef Stew with Guinness Recipe

	Category	Stew Recipes
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Ingredients And Procedures

2 Tbsp Olive Oil

3 Bay Leaves

2 Lb Beef Stew Meat -- Cut Into 2" Cubes

1 Large Yellow Onion -- Cut 1/4 Inch Slices

2 Cloves Garlic -- Chopped

1 Tsp Dried Thyme

1 Tsp Dried Rosemary

3 Tbsp Flour

1/4 Cup Beef Stock

1/2 Cup Guinness Stout

1 Tbsp Chopped Parsley

1/2 Lb Carrots -- Sliced

2 Lb Potatoes, 1 Inch Chunks -- my addition

Heat a 6 quart stove-top casserole and add the oil and bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat (I flour the meat first). add the sliced onion and cook until the onions are translucent. Reduce heat to low and add the garlic thyme, rosemary and flour; stir until smooth. Add the beef stock and stout. Simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 degree oven for about 2 hours, stirring a couple of times. Add salt and pepper to taste.

REG4 shared by Sheryl Donner, Iowa City

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<h1>Irish Beef Stew with Guinness</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 Tbsp Olive Oil <P>3 Bay Leaves <P>2 Lb Beef Stew Meat -- Cut Into 2" Cubes <P>1 Large Yellow Onion -- Cut 1/4 Inch Slices <P>2 Cloves Garlic -- Chopped <P>1 Tsp Dried Thyme <P>1 Tsp Dried Rosemary <P>3 Tbsp Flour <P>1/4 Cup Beef Stock <P>1/2 Cup Guinness Stout <P>1 Tbsp Chopped Parsley <P>1/2 Lb Carrots -- Sliced <P>2 Lb Potatoes, 1 Inch Chunks -- my addition <P><P>Heat a 6 quart stove-top casserole and add the oil and bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat (I flour the meat first). add the sliced onion and cook until the onions are translucent. Reduce heat to low and add the garlic thyme, rosemary and flour; stir until smooth. Add the beef stock and stout. Simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 degree oven for about 2 hours, stirring a couple of times. Add salt and pepper to taste. <P>REG4 shared by Sheryl Donner, Iowa City <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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