Dieting tips

The Zone Diet
The Zone diet is a diet first devised by Barry Sears in a series of books. The Zone diet is not expressly a fat reduction diet, however many 'zone dieters' discover that they really manage to lose weight by following this system.
The main scientific theory behind the Zone Diet is that if you were to gain control of the amount of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids (anti-inflamatory chemicals) which, in turn puts one's body in a balanced state which is an awful lot more healthy than usual, which followers of the diet, refer to as '"he zone".
Sears alleges that when your body is in this 'zone' it is much more efficient and, because of this, does not build up layers of fat.
The main method of the system is to keep tight control over the ratio of carbs to proteins, and to make sure your diet has increased levels of Omega 3 fish oils.

Norwegian Nut Bread Recipe

	Category	Nut Recipes
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Ingredients And Procedures

1 c Unbleached all-purpose flour

-sifted 1 ts Baking soda;

1 ts Salt;

1/2 c Almonds,fiberts & sunflower;

-Seeds (chopped) 1/4 c Non-fat dry milk powder;

1 c Whole wheat-flour; unsifted

1 c Raisins;

1 tb Grated orange zest;

1 Egg; beaten

1 c Buttermilk;

2 tb Walnut oil;

Preheat oven to 375 degrees. Coat empty 16-oz cans with non-stick cooking spray. IN a medium-size bowl, combine flour, baking soda, salt, nuts, dry milk, whole-wheat flour, raisins and orange zest. In a small bowl, combine egg, buttermilk, and walnut oil; add to flour mixture and blend well. Spoon batter into cans and bake 50 minutes or until golden. Loosen bread from cans with small spatula and cool on rack. Makes 2 small loaves, about 6 slices each. Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES + 1/2 FAT EXCHANGES; CAL: 151; CHO: 24g; CAR: 23g; PRO: 5g; SOD: 254mg; FAT: 5g; Source: Light & Easy Diabetic Cuisine by Betty Marks.

Brought to you and your via Nancy O'Brion and her Meal-Master

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<h1>Norwegian Nut Bread</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Unbleached all-purpose flour <P>-sifted 1 ts Baking soda; <P>1 ts Salt; <P>1/2 c Almonds,fiberts & sunflower; <P>-Seeds (chopped) 1/4 c Non-fat dry milk powder; <P>1 c Whole wheat-flour; unsifted <P>1 c Raisins; <P>1 tb Grated orange zest; <P>1 Egg; beaten <P>1 c Buttermilk; <P>2 tb Walnut oil; <P>Preheat oven to 375 degrees. Coat empty 16-oz cans with non-stick cooking spray. IN a medium-size bowl, combine flour, baking soda, salt, nuts, dry milk, whole-wheat flour, raisins and orange zest. In a small bowl, combine egg, buttermilk, and walnut oil; add to flour mixture and blend well. Spoon batter into cans and bake 50 minutes or until golden. Loosen bread from cans with small spatula and cool on rack. Makes 2 small loaves, about 6 slices each. Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES + 1/2 FAT EXCHANGES; CAL: 151; CHO: 24g; CAR: 23g; PRO: 5g; SOD: 254mg; FAT: 5g; Source: Light & Easy Diabetic Cuisine by Betty Marks. <P>Brought to you and your via Nancy O'Brion and her Meal-Master <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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