Dieting 101

The Zone Diet
The Zone diet is a weight loss program primarily created by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t distinctly a fat reduction diet, however some people find that they actually seem to lose a few pounds by following this system.
The science behind the Zone Diet is that if you were to control the secretion of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts the body in a state of equilibrium that is a lot more wholesome than usual, which is known as the zone.
Sears believes that if you get into this 'zone', your body is working at its best and, because of this, doesn't build up layers of fat.
The most important process of the system is to monitor and control the precise ratio of carbs to proteins, and to take large amounts of Omega 3 and omega 6.

Marinated Celery, Hellenic Style Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

1 bn Pascal celery; 4 cups

1/3 c Olive oil

1 Lemon; juice of

2 tb Fennel leaves, fresh;chopped

1 Thyme, fresh sprigs;up to 2

-sprigs 2 Parsley, fresh, sprigs

-chopped White pepper; freshly ground --------------------------------FOR GARNISH-------------------------------- Lemon slices Fennel leaves 1. Scrape celery lightly. Using a sharp knife, cut stalks diagonally into 1

1/2 inch pieces. Cut larger pieces in half lengthwise.

2. To make the marinade: In a saucepan, combine the oil, lemon juice,

herbs, seasonings, and 1/2 cup water. Bring to a boil. 3. Drop the celery into the marinade. Stir, and add only enough water to

half cover the celery. Invert a dish over the celery. Cover pan and simmer for 10 minutes or until crisp-tender. Cool in the marinade. 4. Store, marinade and all in a covered glass jar in the refrigerator.

Serve cold, garnished with the lemon and fennel. Nutrients for 1/2 cup Calories: 37 Exchanges: 1/2 vegetable; 1/2 fat : g mg carbohydrate: 2 potassium: 122 protein: negligible sodium: 38 fat: 3 cholesterol: 0 fiber: 1 SERVES: 3 SOURCE: _Diabetic Cooking Around the World_ by Vilma Liacouras Chantiles posted by Anne MacLellan

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<h1>Marinated Celery, Hellenic Style</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 bn Pascal celery; 4 cups <P>1/3 c Olive oil <P>1 Lemon; juice of <P>2 tb Fennel leaves, fresh;chopped <P>1 Thyme, fresh sprigs;up to 2 <P>-sprigs 2 Parsley, fresh, sprigs <P>-chopped White pepper; freshly ground --------------------------------FOR GARNISH-------------------------------- Lemon slices Fennel leaves 1. Scrape celery lightly. Using a sharp knife, cut stalks diagonally into 1 <P>1/2 inch pieces. Cut larger pieces in half lengthwise. <P>2. To make the marinade: In a saucepan, combine the oil, lemon juice, <P>herbs, seasonings, and 1/2 cup water. Bring to a boil. 3. Drop the celery into the marinade. Stir, and add only enough water to <P>half cover the celery. Invert a dish over the celery. Cover pan and simmer for 10 minutes or until crisp-tender. Cool in the marinade. 4. Store, marinade and all in a covered glass jar in the refrigerator. <P>Serve cold, garnished with the lemon and fennel. Nutrients for 1/2 cup Calories: 37 Exchanges: 1/2 vegetable; 1/2 fat : g mg carbohydrate: 2 potassium: 122 protein: negligible sodium: 38 fat: 3 cholesterol: 0 fiber: 1 SERVES: 3 SOURCE: _Diabetic Cooking Around the World_ by Vilma Liacouras Chantiles posted by Anne MacLellan <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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