Weight loss

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the famous atkins diet is still one of the most popular diets today. Popular with many famous celebrities, it allows fat reduction whilst still eating many of the foods you love, such as fatty meat and some dairy produce.
With this diet you eat protein and fat, avoiding carbohydrates almost completely. It is referred to as a low carb/high protein, diet.
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.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

The Atkins’ Diet Theory
The 'science' behind the atkins diet is that although our bodies use both fats and carbohydrates to convert into glucose, it is the carbs which are burned primarily. If we eat fewer carbohydrates, our bodies will utilize our fat and we will get rid of some fat. This is the bit that is contentious, not all specialists agree and quite a few feel it might be dangerous.













Kythoni Peltes (Quince Jelly) Recipe
Kythoni Peltes (Quince Jelly) Category Jelly Recipes 
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Ingredients And Procedures

Karen Mintzias 1 kg Quinces

4 c Water

Granulated sugar 2 ts Lemon juice

2 Rose geranium leaves

Cooking time: 2 hours Wash quinces well to remove the fuzz. Peel and core. Slice quinces into preserving pan and add 2 cups water. Leave aside and do not be concerned if quince discolours. Place peels and cores into a pan with remaining water and boil for 30 minutes. Strain and make liquid up to 2 cups with water. Add liquid from peels to sliced quinces in pan. Bring to the boil and simmer gently for 1 hour until quince flesh is very tender. Scald a large piece of cheese cloth or doubled butter muslin, wring out and drape over a deep bowl. Pour quince and liquid into clean cloth and gather up ends. Tie with string and suspend over bowl. Secure to a fixed object so that juice can drip slowly into bowl. Leave for 24 hours. Do not squeeze bag to hasten dripping as this will make jelly cloudy. Measure juice into clean preserving pan. For each cup of juice add 1 cup sugar. Stir over heat till sugar dissolves, add lemon juice and washed geranium leaves and bring to the boil. Boil rapidly for 25 minutes, skimming frequently. Test a teaspoonful on a cold saucer. Leave to cool. Run finger across jelly in saucer - setting point is reached when surface wrinkles. It is advisable to remove pan from heat while jelly is being tested as you would overcook the jelly. Remove leaves and ladle hot jelly into hot sterilized jars. Seal when cold. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias

 
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