Diet types

The South Beach Diet
The South Beach diet is a weight loss system invented by Cardiologist arthur agatston which emphasizes that one should consume "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Doctor agatston invented his weight loss regime for people who have cardiac problems, as a consequence of his detailed analysis of scientific studies on other diets.
Examples of good foods include, canadian bacon, turkey bacon, clams, fat free cheese, pecan halves, nonfat milk and some vegatables, like black beans, lettuce and spinach.

Oven-Braised Pheasant with Sauerkraut Recipe

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Ingredients And Procedures

1/2 ts Dried thyme or I sprig

-fresh 2 sl Lean bacon, diced

2 Pheasants, 2 lb each *

3 lb Sauerkraut, thoroughly

-rinsed and drained 1 1/2 c Dry white wine

1 ts Juniper berries (about 20)

2 Cloves

1 Bay leaf

Defatted chicken stock or -water Salt and freshly ground -black pepper to taste * skinned, trimmed of fat and cut into serving pieces (backbones included) Preheat oven to 300 degrees F. In a large Dutch oven, saute bacon over medium heat until crisp, 3 to 5 minutes. Add legs, backs and wings and brown in batches on all sides, 3 to 4 minutes. (Refrigerate breast pieces, covered, until needed.) Add sauerkraut, wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven. Cook over medium heat until about half the liquid has evaporated, about 10 to 15 minutes. Place the Dutch oven in the oven, uncovered. Bake for about 2 hours, stirring occasionally and adding liquid as needed, until the legs are tender and the sauerkraut is slightly browned

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<h1>Oven-Braised Pheasant with Sauerkraut</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 ts Dried thyme or I sprig <P>-fresh 2 sl Lean bacon, diced <P>2 Pheasants, 2 lb each * <P>3 lb Sauerkraut, thoroughly <P>-rinsed and drained 1 1/2 c Dry white wine <P>1 ts Juniper berries (about 20) <P>2 Cloves <P>1 Bay leaf <P>Defatted chicken stock or -water Salt and freshly ground -black pepper to taste * skinned, trimmed of fat and cut into serving pieces (backbones included) Preheat oven to 300 degrees F. In a large Dutch oven, saute bacon over medium heat until crisp, 3 to 5 minutes. Add legs, backs and wings and brown in batches on all sides, 3 to 4 minutes. (Refrigerate breast pieces, covered, until needed.) Add sauerkraut, wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven. Cook over medium heat until about half the liquid has evaporated, about 10 to 15 minutes. Place the Dutch oven in the oven, uncovered. Bake for about 2 hours, stirring occasionally and adding liquid as needed, until the legs are tender and the sauerkraut is slightly browned     <p>
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