Dieting 101

The Atkins’ Diet
Although it originated back in the 1960s, the atkins diet achieved most of its fame during the last few years. Having many well known film stars amongst its supporters, it supposedly allows weight reduction whilst encouraging you to eat many foods that are not normally available to dieters, eg bacon and eggs.
On the atkins diet you are encouraged to eat meat and fat, it is the carbs that are on the banned list. Because of this, it is known as a low carbohydrate/high protein, weight loss program.
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.
With the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The controversial theory behind the atkins diet is that although our bodies use both fats and carbohydrates to change into glucose and energy, it is the carbs which are burned first. If we take in less carbs, our bodies will utilize our stored fat and we will become thinner. Although inviting, this theory is contentious, not all experts concur and a good number of hold that it can sometimes be risky.

Red Snapper, Veracruz (Huachinango Ala Veracr Recipe

	Category	Mexican Recipes
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Ingredients And Procedures

1 Red Snapper 4 lb.

2 tb Salt or to taste

3 tb Lime juice

3 lb Tomatoes peeled,seeded and

-chopped (save seed + peel) 4 tb Olive Oil

1 lg White Onion sliced thinly

15 Pitted green Olives

3 tb Large Capers, drained

6 Whole chile Largos-canned

-or Jalepenos en escabeche -canned 1 1/2 tb Italian, flat leaf Parsley

1 Sweet Red Pepper-canned or

Fresh peeled and cut into Strips

METHOD: Rinse the fish well in cold water to remove any remaining scales. Pierce the flesh on both sides with a sharp fork and rub in the lime juice and about 2 tsp of the salt. set the fish aside to season in an ovenproof dish into which it will just fit. ( If dish is too large the sauce will dry up.) Preheat oven to 350. Heat the oil in a heavy frying pan. Add the onions and fry gently, stirring from time to time, until they are wilted but not browned. Add the chopped tomatoes. Press the seeds and pulp through a strainer to extract all the juice and add it with the olives, capers, half of the parsley and salt to taste. Cook over a fairly high flame until the sauce is well-seasoned and reduced-- about ten minutes. Pour the sauce over the fish. Cover the dish with foil and bake for 25 minutes. Remove foil, turn the fish over and continue baking, uncovered, basting with the sauce from time to time for a further 25 minutes or until fish is done. When tested with a fork the flesh should flake easily away from the bone. Sprinkle with the rest of the parsley and decorate with the strips of red pepper. Serve the fish with plenty of the sauce and hot tortillas and/or white rice.

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<h1>Red Snapper, Veracruz (Huachinango Ala Veracr</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 Red Snapper 4 lb. <P>2 tb Salt or to taste <P>3 tb Lime juice <P>3 lb Tomatoes peeled,seeded and <P>-chopped (save seed + peel) 4 tb Olive Oil <P>1 lg White Onion sliced thinly <P>15 Pitted green Olives <P>3 tb Large Capers, drained <P>6 Whole chile Largos-canned <P>-or Jalepenos en escabeche -canned 1 1/2 tb Italian, flat leaf Parsley <P>1 Sweet Red Pepper-canned or <P>Fresh peeled and cut into Strips <P>METHOD: Rinse the fish well in cold water to remove any remaining scales. Pierce the flesh on both sides with a sharp fork and rub in the lime juice and about 2 tsp of the salt. set the fish aside to season in an ovenproof dish into which it will just fit. ( If dish is too large the sauce will dry up.) Preheat oven to 350. Heat the oil in a heavy frying pan. Add the onions and fry gently, stirring from time to time, until they are wilted but not browned. Add the chopped tomatoes. Press the seeds and pulp through a strainer to extract all the juice and add it with the olives, capers, half of the parsley and salt to taste. Cook over a fairly high flame until the sauce is well-seasoned and reduced-- about ten minutes. Pour the sauce over the fish. Cover the dish with foil and bake for 25 minutes. Remove foil, turn the fish over and continue baking, uncovered, basting with the sauce from time to time for a further 25 minutes or until fish is done. When tested with a fork the flesh should flake easily away from the bone. Sprinkle with the rest of the parsley and decorate with the strips of red pepper. Serve the fish with plenty of the sauce and hot tortillas and/or white rice. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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