Weight loss info

The Zone Diet
The Zone diet is a weight loss program first detailed by Barry Sears in a number of books, publications and an accompanying website. The Zone diet is not distinctly a fat reduction diet, although many zone diet followers find that they manage to lose weight by following this system.
The science claimed for the Zone Diet is that if you were to gain control of the amount of two key hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts your body in a balanced state which is an awful lot more healthy than usual, known as the 'zone'.
Sears believes that a body that is in 'the zone' is working at its most efficient and, as a consequence, does not need to build up stores of fat.
The key method of the zone system is to monitor and control the ratio of carbohydrates to proteins, and to make sure your diet has high levels of Omega 3 and omega 6.

Tangy Cucumber and Mung Bean Sprout Salad Recipe

	Category	Salad Recipes
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Ingredients And Procedures

2 To 3 large cucumbers

2 c Mung bean sprouts

3 To 4 cups fresh pea greens

If you can find them--a Leafy sprout could be Substituted or these could Be omitted 4 To 5 fresh waterchestnuts

(canned are also okay) 2 Tbs. light soy sauce 1 Tbs. cider vinegar 1 Tbs. freshly minced garlic x

several splashes to 1 tsp. Tabasco sauce (no, really, it works!) 1 Tbs. black bean sauce 1/4 tsp. fresh ground pepper Peel the cucumber, slice it down the middle and remove the seeds. Cut each half down the middle and slice these strips into bite sized pieces. Toss cucumbers and mung bean sprouts into a large sealable container. Mix the dressing separately and pour over the veggies. Put the lid on the container and shake it. Put it in the fridge to marinate for 3 hours or over night, shaking it whenever you think of it. :) Just before serving add the pea greens and peeled, chopped waterchestnuts and shake the whole thing together again. Source: Apparent original. Posted by sally charette to the Fatfree Digest [Volume 15 Issue 11] Feb. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?

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<h1>Tangy Cucumber and Mung Bean Sprout Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 To 3 large cucumbers <P>2 c Mung bean sprouts <P>3 To 4 cups fresh pea greens <P>If you can find them--a Leafy sprout could be Substituted or these could Be omitted 4 To 5 fresh waterchestnuts <P>(canned are also okay) 2 Tbs. light soy sauce 1 Tbs. cider vinegar 1 Tbs. freshly minced garlic x <P>several splashes to 1 tsp. Tabasco sauce (no, really, it works!) 1 Tbs. black bean sauce 1/4 tsp. fresh ground pepper Peel the cucumber, slice it down the middle and remove the seeds. Cut each half down the middle and slice these strips into bite sized pieces. Toss cucumbers and mung bean sprouts into a large sealable container. Mix the dressing separately and pour over the veggies. Put the lid on the container and shake it. Put it in the fridge to marinate for 3 hours or over night, shaking it whenever you think of it. :) Just before serving add the pea greens and peeled, chopped waterchestnuts and shake the whole thing together again. Source: Apparent original. Posted by sally charette <ECZ5SCC@MVS.OAC.UCLA.EDU>to the Fatfree Digest [Volume 15 Issue 11] Feb. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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