Diet types

The Zone Diet
The Zone diet is a weight loss regime initially devised by Barry Sears in a series of books, publications and an associated website. The Zone diet is not distinctly a fat reduction diet, however many people discover that they actually lose a few pounds by following this system.
The main theory behind the Zone Diet is that if you were to limit the amount of insulin and glucogen (both hormones), then your body releases eicosanoids which, as a consequence puts the body in a balanced state which is far more wholesome than normal, this is referred to as 'the zone'.
Sears alleges that a body that is in 'the zone' is working at its most efficient and, because of this, doesn't need to convert surplus energy to fat.
The most interesting method of the zone diet is to control the precise ratio of carbohydrates to proteins, and to take large amounts of Omega 3 fish oils.

Birds Nest Soup Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

3 1/2 oz (approx) dried bird's nest

6 c Rich chicken stock for soup

1 lg Chicken breast

2 tb Cornstarch

2 tb Rich chicken stock for paste

1 tb Dry sherry

1/4 c Rich chicken stock

2 Egg whites

1 ts Salt

2 Green onions, minced

1 tb Minced Smithfield ham

Preparation: Soak bird's nest in cold water overnight. Drain and rinse. Spread softened nest pieces on plate; pick out prominent pieces of "foreign" matter (e.g. feathers, twigs) with tweezers. Debone chicken breast, remove membrane and muscle fiber, pound meat with cleaver handle to break down tissue, mince chicken until it is pulp. Make medium thick paste with cornstarch and chicken stock. Cooking: Bring rich chicken stock for soup to boil. Immediately add bird's nest; simmer 30 minutes. Mix dry sherry and remaining stock; dribble slowly into minced chicken. Lightly beat egg whites with a fork; fold gently into chicken so they are not completely blended. Add salt to soup. Bring soup back to boil and add chicken mixture slowly so soup does not cool. When soup returns to boil, it is ready to serve. You can hold it at this point on low heat. Pour into serving bowl, garnish with green onions and ham.

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<h1>Birds Nest Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 1/2 oz (approx) dried bird's nest <P>6 c Rich chicken stock for soup <P>1 lg Chicken breast <P>2 tb Cornstarch <P>2 tb Rich chicken stock for paste <P>1 tb Dry sherry <P>1/4 c Rich chicken stock <P>2 Egg whites <P>1 ts Salt <P>2 Green onions, minced <P>1 tb Minced Smithfield ham <P>Preparation: Soak bird's nest in cold water overnight. Drain and rinse. Spread softened nest pieces on plate; pick out prominent pieces of "foreign" matter (e.g. feathers, twigs) with tweezers. Debone chicken breast, remove membrane and muscle fiber, pound meat with cleaver handle to break down tissue, mince chicken until it is pulp. Make medium thick paste with cornstarch and chicken stock. Cooking: Bring rich chicken stock for soup to boil. Immediately add bird's nest; simmer 30 minutes. Mix dry sherry and remaining stock; dribble slowly into minced chicken. Lightly beat egg whites with a fork; fold gently into chicken so they are not completely blended. Add salt to soup. Bring soup back to boil and add chicken mixture slowly so soup does not cool. When soup returns to boil, it is ready to serve. You can hold it at this point on low heat. Pour into serving bowl, garnish with green onions and ham. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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