Dieting tips

The Zone Diet
The Zone diet is a diet first devised by Barry Sears in a series of books. The Zone diet is not expressly a fat reduction diet, however many 'zone dieters' discover that they really manage to lose weight by following this system.
The main scientific theory behind the Zone Diet is that if you were to gain control of the amount of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids (anti-inflamatory chemicals) which, in turn puts one's body in a balanced state which is an awful lot more healthy than usual, which followers of the diet, refer to as '"he zone".
Sears alleges that when your body is in this 'zone' it is much more efficient and, because of this, does not build up layers of fat.
The main method of the system is to keep tight control over the ratio of carbs to proteins, and to make sure your diet has increased levels of Omega 3 fish oils.

Pepper Jelly Ginger-Glazed Chicken Recipe

	Category	Jelly Recipes
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Ingredients And Procedures

4 ea Breasts, chicken, halves,

-- broiler/fryer, boned, -- skinned 8 ts Oil, olive, divided

4 ts Cajun seasoning

1/4 c Onion, red, finely chopped

1 ts Ginger, minced

1/4 c Vinegar, white wine

1/4 c Jelly, Jalapeno, red,

-- pepper 1/2 c Broth, chicken

Pepper, red, Jalapeno Pepper, green, Jalapeno Brush each chicken breast with 1 teaspoon of olive oil; sprinkle each portion with 1 teaspoon of Cajun seasoning; set aside. In a large non-stick frypan, place the remaining olive oil, and heat over medium flame. Add chicken and cook, turning, for about 10 minutes or until the chicken is brown on all sides. Remove the chicken and keep warm. To the same frypan, add the onion, and cook for 3 minutes or until the onion is slightly tender. Add ginger root during the last minute of cooking. Next, stir in the vinegar; increase heat if necessary and boil until vinegar almost evaporates. Add pepper jelly and cook until the jelly melts. Add broth to the pan; return the chicken to the pan and cook, turning, about 5 minutes or until sauce is reduced and chicken is glazed. Arrange the cooked chicken on a serving platter and pour the remaining sauce over it. Garnish with Jalapeno peppers. Cook: Julie P. Dematteo, Clementon, New Jersey Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622

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<h1>Pepper Jelly Ginger-Glazed Chicken</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 ea Breasts, chicken, halves, <P>-- broiler/fryer, boned, -- skinned 8 ts Oil, olive, divided <P>4 ts Cajun seasoning <P>1/4 c Onion, red, finely chopped <P>1 ts Ginger, minced <P>1/4 c Vinegar, white wine <P>1/4 c Jelly, Jalapeno, red, <P>-- pepper 1/2 c Broth, chicken <P>Pepper, red, Jalapeno Pepper, green, Jalapeno Brush each chicken breast with 1 teaspoon of olive oil; sprinkle each portion with 1 teaspoon of Cajun seasoning; set aside. In a large non-stick frypan, place the remaining olive oil, and heat over medium flame. Add chicken and cook, turning, for about 10 minutes or until the chicken is brown on all sides. Remove the chicken and keep warm. To the same frypan, add the onion, and cook for 3 minutes or until the onion is slightly tender. Add ginger root during the last minute of cooking. Next, stir in the vinegar; increase heat if necessary and boil until vinegar almost evaporates. Add pepper jelly and cook until the jelly melts. Add broth to the pan; return the chicken to the pan and cook, turning, about 5 minutes or until sauce is reduced and chicken is glazed. Arrange the cooked chicken on a serving platter and pour the remaining sauce over it. Garnish with Jalapeno peppers. Cook: Julie P. Dematteo, Clementon, New Jersey Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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