Diet info

The Zone Diet
The Zone diet is a diet first advocated by Barry Sears in a number of books, publications and an associated web site. The Zone diet is not particularly a weight loss diet, although many 'zone dieters' discover that they actually seem to lose weight by following this system.
The 'science' claimed for the Zone Diet is that if you were to limit the secretion of insulin and glucogen (two hormones produced naturally by your body), then anti-inflammatory chemicals are released which, in turn puts one's body in a state of balance that is more wholesome than other diets, which followers of the diet, refer to as '"he zone".
Sears holds the theory that if you get into this 'zone', your metabolism is working at its best and, as a consequence, does not build up layers of fat.
The key method of the system is to control the precise ratio of carbs to proteins, and to make sure your diet has high levels of Omega 3 fish oils.

Uncle Bucks Currant Jelly Sauce Recipe

	Category	Jelly Recipes
	Views	185
	Ratings	0

Ingredients And Procedures

1/2 c Cider vinegar

1 1/2 c Water

1 ts Dry mustard

1/4 ts Cayenne pepper; to taste

1 ts Paprika; hungarian

2 tb Worcestershire sauce

1 tb Tabasco sauce

1 tb Chili powder

1 tb Black pepper; freshly ground

Juice of 1/2 lemon 1 md Onion; coarsely chopped

1 Cl Garlic; crushed

2 tb Currant jelly

8 tb Unsalted butter

Recipe by: Uncle Buck's Venison, Littleton, NH Combine all ingredients except the butter in a stainless steel or enamel pa Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. (Don't let it burn. Add a small amount of water if it cooks down too low.) Strain sauce into a clean pan. Add butter. Simmer until the butter melts. Stir with a wooden spoon until well mixed. Remove from heat. NOTE: This sauce keeps well in your refrigerator. Do not freeze!

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<h1>Uncle Bucks Currant Jelly Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Cider vinegar <P>1 1/2 c Water <P>1 ts Dry mustard <P>1/4 ts Cayenne pepper; to taste <P>1 ts Paprika; hungarian <P>2 tb Worcestershire sauce <P>1 tb Tabasco sauce <P>1 tb Chili powder <P>1 tb Black pepper; freshly ground <P>Juice of 1/2 lemon 1 md Onion; coarsely chopped <P>1 Cl Garlic; crushed <P>2 tb Currant jelly <P>8 tb Unsalted butter <P>Recipe by: Uncle Buck's Venison, Littleton, NH Combine all ingredients except the butter in a stainless steel or enamel pa Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. (Don't let it burn. Add a small amount of water if it cooks down too low.) Strain sauce into a clean pan. Add butter. Simmer until the butter melts. Stir with a wooden spoon until well mixed. Remove from heat. NOTE: This sauce keeps well in your refrigerator. Do not freeze! <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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