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Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

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The Zone Diet
The Zone diet is a weight loss program first invented by Barry Sears in a series of books. The Zone diet isn’t distinctly a weight reduction diet, nevertheless many 'zone dieters' find that they really lose body weight when following it.
The main scientific theory behind the Zone Diet is that if one were to gain control of the amount of two important hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, in turn puts your body in a state of balance which is far more healthy than it normally is, known as the 'zone'.
Sears holds the theory that when in the 'zone', your body is much more efficient and, because of this, does not need to convert surplus energy to fat.
The key procedure of the zone system is to control the exact ratio of carbs to proteins, and to ensure your diet has increased amounts of Omega 6 and omega 3 fish oils.

Venison Au Vin (Venison Au Vin) Recipe

	Category	Game Recipes
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Ingredients And Procedures

1 Venison roast(4-6 lbs)

Or 4 steaks 2 Bay leaves

1/4 c Red wine vinegar

2 c Claret wine

1 Salt to taste

3 1/2 T Olive oil

2 cn Cream of mushroom soup(8oz)

1 1/2 c Water

1 Clove garlic minced

2 Medium onions chopped

1 1/2 t Worcestershire sauce

Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce. Pour this over the venison, cover, & refrigerate overnight or 8+ hours. Cover the bottom of a pan with the olive oil and heat over a medium heat. Add the garlic & onions. Saute until onions are clear. Meanwhile rub meat with salt, the cay- enne flakes, & worcestershire sauce. Place the venison into the pan and add the 2 cans of cream of mushroom soup. Cover and place in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the Bay leaves. Cook for 2 more hours being sure to baste the meat every 20-30 minutes. When 10 minutes of cooking time is left, remove the cover and allow to brown!

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<h1>Venison Au Vin (Venison Au Vin)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Venison roast(4-6 lbs) <P>Or 4 steaks 2 Bay leaves <P>1/4 c Red wine vinegar <P>2 c Claret wine <P>1 Salt to taste <P>3 1/2 T Olive oil <P>2 cn Cream of mushroom soup(8oz) <P>1 1/2 c Water <P>1 Clove garlic minced <P>2 Medium onions chopped <P>1 1/2 t Worcestershire sauce <P>Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce. Pour this over the venison, cover, & refrigerate overnight or 8+ hours. Cover the bottom of a pan with the olive oil and heat over a medium heat. Add the garlic & onions. Saute until onions are clear. Meanwhile rub meat with salt, the cay- enne flakes, & worcestershire sauce. Place the venison into the pan and add the 2 cans of cream of mushroom soup. Cover and place in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the Bay leaves. Cook for 2 more hours being sure to baste the meat every 20-30 minutes. When 10 minutes of cooking time is left, remove the cover and allow to brown! <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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