Weight loss info

The South Beach Diet
The South Beach diet is a diet plan invented by Miami, florida-area cardiologist arthur agatston which emphasizes that one should consume "good carbs" instead of "bad carbs" and "good fats" instead of "bad fats"
Agatston developed his weight loss system for people who have cardiac problems, based on his analysis of scientific studies on other weight loss systems.
"good" foods include, lean beef, turkey bacon, fish and shellfish, ricotta cheese, pecan halves, lowfat yoghurt and certain vegetables, like chickpeas, celery and sprouts.

Orange, Grapefruit Marmalade Recipe

	Category	Fruit Recipes
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Ingredients And Procedures

1 lg Pink grapefruit

2 Naval or Valencia oranges

2 Limes or lemons

- (or 1 of each) 2 c Water

5 c Sugar

1/4 c Cointreau or Grand Marnier

Quarter the grapefruit and remove rind. Disard the seeds and remove the pulp from the membranes. Cut oranges in quarters; remove the rind and add orange pulp to the grapefruit. Scrape the orange pith from the orange rinds. Cut the rinds into fine strips. Cut the grapefruit rinds the same way. Quarter the limes or lemons and slice vertically into thin strips, rind and all. Remove seeds. Put all the pulp and rinds into a large pot with the water and bring to a boil; reduce heat and simmer 20 to 30 minutes. Remove from the heat and let stand for 12 hours or overnight. Add the sugar and boil rapidly 45 to sixty minutes, until liquid reaches the jelly stage (220 to 225 degrees). As the water evaporates, stir frequently to prevent scorching. Add Cointreau or any orange liqueur if desired. Ladle into scalded jars. Yields about three pints.

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<h1>Orange, Grapefruit Marmalade</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lg Pink grapefruit <P>2 Naval or Valencia oranges <P>2 Limes or lemons <P>- (or 1 of each) 2 c Water <P>5 c Sugar <P>1/4 c Cointreau or Grand Marnier <P>Quarter the grapefruit and remove rind. Disard the seeds and remove the pulp from the membranes. Cut oranges in quarters; remove the rind and add orange pulp to the grapefruit. Scrape the orange pith from the orange rinds. Cut the rinds into fine strips. Cut the grapefruit rinds the same way. Quarter the limes or lemons and slice vertically into thin strips, rind and all. Remove seeds. Put all the pulp and rinds into a large pot with the water and bring to a boil; reduce heat and simmer 20 to 30 minutes. Remove from the heat and let stand for 12 hours or overnight. Add the sugar and boil rapidly 45 to sixty minutes, until liquid reaches the jelly stage (220 to 225 degrees). As the water evaporates, stir frequently to prevent scorching. Add Cointreau or any orange liqueur if desired. Ladle into scalded jars. Yields about three pints. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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