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The Zone Diet
The Zone diet is a weight loss regime primarily suggested by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t particularly a fat reduction diet, but many 'zone dieters' believe that they seem to lose a few pounds by following the zone diet.
The science claimed for the Zone Diet is that if one were to gain control of the amount of insulin and glucogen (two hormones produced naturally by your body), then your body releases eicosanoids (anti-inflamatory chemicals) which puts the body in a state of equilibrium which is far more wholesome than other diets, known as the 'zone'.
Sears claims that if you get into this 'zone', your body is much more efficient and, because of this, does not need to build up stores of fat.
The most interesting process of the zone system is to maintain the exact ratio of carbohydrates to proteins, and to ensure your diet has increased amounts of Omega 3 and omega 6.

Tahini and Hazelnut Dip Recipe

	Category	Regional Recipes
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Ingredients And Procedures

1 c Shelled Hazelnuts

2 md Cloves Garlic, Minced

1/3 c Tahini

1/4 c Fresh Lemon Juice

1/2 c ;Water, Or As Needed

Salt To Taste Reserving a few of the best whole Hazelnuts for garnish, pan-roast the remaining nuts in a large skillet, over medium heat, until golden, about 5 minutes. You can also toast them in a preheated 350 Degrees F. oven, on a cookies sheet, for 5 to 7 minutes but pan-roasting will fill your kitchen with the wonderful aroma of Hazelnuts. Rub the hazelnuts in a kitchen towel to remove the skins. Grind in a food processor. In a deep bowl, combine the garlic with the tahini. Drizzle in the lemon juice, beating with a fork. Slow drizzle in the water, continuing to beat with a fork, until the mixture si a little thicker than heavy cream. You might need a little more than 1/2 cup of water. Combine the hazelnuts with the tahini. Add the salt and stir until blended. Cover and refrigerate for several hours to blend the flavors. Serve garnished with the reserved Hazelnuts. Makes About 3 Cups.

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<h1>Tahini and Hazelnut Dip</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Shelled Hazelnuts <P>2 md Cloves Garlic, Minced <P>1/3 c Tahini <P>1/4 c Fresh Lemon Juice <P>1/2 c ;Water, Or As Needed <P>Salt To Taste Reserving a few of the best whole Hazelnuts for garnish, pan-roast the remaining nuts in a large skillet, over medium heat, until golden, about 5 minutes. You can also toast them in a preheated 350 Degrees F. oven, on a cookies sheet, for 5 to 7 minutes but pan-roasting will fill your kitchen with the wonderful aroma of Hazelnuts. Rub the hazelnuts in a kitchen towel to remove the skins. Grind in a food processor. In a deep bowl, combine the garlic with the tahini. Drizzle in the lemon juice, beating with a fork. Slow drizzle in the water, continuing to beat with a fork, until the mixture si a little thicker than heavy cream. You might need a little more than 1/2 cup of water. Combine the hazelnuts with the tahini. Add the salt and stir until blended. Cover and refrigerate for several hours to blend the flavors. Serve garnished with the reserved Hazelnuts. Makes About 3 Cups. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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