Weight loss

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the atkins diet is still one of the most popular diets today. Although not accepted by all scientists, it allows fat reduction whilst allowing many foods that would not be part of a normal diet, for example bacon and cheeses.
Unlike other diets, with the atkins diet you are encouraged to eat meat and fat, it is carbohydrates that need to be avoided. It is referred to as a low carbohydrate/high protein, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
On the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The theory of the famous atkins diet is that although our bodies use both fats and carbohydrates to burn into energy, it is the carbs which are burned initially. If we eat less carbs, our bodies will utilize the fat we already carry and we will diet successfully. Although tempting, the atkins diet is divisive, not all medical experts are in agreement and a good number of allege that it might be unsafe.













Ricotta Tacos - Tacos De Requeson Recipe
Ricotta Tacos - Tacos De Requeson Category Mexican Recipes 
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Ingredients And Procedures

Jim Vorheis 1/3 c Fresh lime juice

Sea salt to taste 1/3 c Finely chopped radishes

1/4 c Finely chopped white onion

1 Chile peron, black seeds

-removed and roughly -chopped, Or any hot green chile, -chopped with seeds 1 tb Roughly chopped cilantro

The tacos: 1 c Drained and lightly salted

-ricotta cheese 6 Thin 5-inch corn tortillas

6 Toothpicks

Safflower oil for frying Have ready a tray lined with a double thickness of paper toweling. First make the sauce. Put the lime juice and salt into a glass bowl, mix in the rest of the ingredients, and leave for at least 30 minutes to marinate. This should make about 1 cup. Spread 1 tablespoon of the ricotta over half of each tortilla. Fold over and secure with a toothpick. Put oil to a depth of 1/4 inch in a large frying pan and heat. When hot but not smoking, add a few of the tacos and fry, turning once until they are a golden color and quite crisp. Continue with the rest, adding oil if necessary. Drain the tacos well on paper toweling and remove as soon as they are cool enough to handle. With a toothpick, ease them open and insert about 2 tablespoons of the sauce. Serve immediately; they cannot wait. The Art of Mexican Cooking From the collection of Jim Vorheis

 
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