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.

Half Hour Chili Recipe

	Category	Bean Recipes
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Ingredients And Procedures

4 tb Vegetable stock

3 Onions, chopped

1 Carrot, chopped

1 tb Minced jalapeno pepper

(fresh or canned) 2 Cloves of garlic, minced

3 ts Chili powder (3-4 tsp)

1 ts Ground cumin

1 Can (28 oz) tomatoes,

Chopped with their juice 1 Can (14 oz) tomatoes,

Chopped with their juice 1 ts Brown sugar

1 Can (15 oz) red kidney beans

Drained and rinsed 1/3 c Fine or medium grain

Bulgur 1/2 c Nonfat plain yogurt

1/3 c Chopped scallions

1/4 c Chopped fresh cilantro or

Parsley In a Dutch oven or a large saucepan, heat the vegetable stock over medium heat. Add the onions, carrot, jalapeno peppers, garlic, chili powder and cumin. Braise, covered, for 5 to 7 minutes, or until the onions and carrots are soft. Add the tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in the beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thickened. Serve with yogurt, scallions, and cilantro or parsley on the side.

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<h1>Half Hour Chili</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 tb Vegetable stock <P>3 Onions, chopped <P>1 Carrot, chopped <P>1 tb Minced jalapeno pepper <P>(fresh or canned) 2 Cloves of garlic, minced <P>3 ts Chili powder (3-4 tsp) <P>1 ts Ground cumin <P>1 Can (28 oz) tomatoes, <P>Chopped with their juice 1 Can (14 oz) tomatoes, <P>Chopped with their juice 1 ts Brown sugar <P>1 Can (15 oz) red kidney beans <P>Drained and rinsed 1/3 c Fine or medium grain <P>Bulgur 1/2 c Nonfat plain yogurt <P>1/3 c Chopped scallions <P>1/4 c Chopped fresh cilantro or <P>Parsley In a Dutch oven or a large saucepan, heat the vegetable stock over medium heat. Add the onions, carrot, jalapeno peppers, garlic, chili powder and cumin. Braise, covered, for 5 to 7 minutes, or until the onions and carrots are soft. Add the tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in the beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thickened. Serve with yogurt, scallions, and cilantro or parsley on the side. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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