Weight loss

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the atkins diet is still one of the most popular diets today. Although not accepted by all scientists, it allows fat reduction whilst allowing many foods that would not be part of a normal diet, for example bacon and cheeses.
Unlike other diets, with the atkins diet you are encouraged to eat meat and fat, it is carbohydrates that need to be avoided. It is referred to as a low carbohydrate/high protein, diet system.
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.
On the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The theory of the famous atkins diet is that although our bodies use both fats and carbohydrates to burn into energy, it is the carbs which are burned initially. If we eat less carbs, our bodies will utilize the fat we already carry and we will diet successfully. Although tempting, the atkins diet is divisive, not all medical experts are in agreement and a good number of allege that it might be unsafe.













Watermelon Pickles Recipe
Watermelon Pickles Category Fruit Recipes 
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Ingredients And Procedures

4 qt Prepared watermelon rind

2 tb Salt

4 c White vinegar

8 c Sugar

3 Cinnamon sticks; broken

1 tb Whole cloves

1 1" piece gingerroot (opt.)

To prepare watermelon rind, cut rind into 2- x 1-inch pieces. Trim green skin and pink flesh from rind. Place prepared rind in large kettle and add salt and enough boiling water to cover. Simmer until tender. Drain and chill rind in very cold water at least 1 hour or overnight in refrigerator. Combine vinegar, sugar and mixture of cinnamon, cloves and gingerroot tied in cheesecloth. Bring to boil and boil 5 minutes. Drain watermelon rind and add to syrup. Simmer until rind becomes translucent, about 10 minutes. Remove and discard spices. Pack rind and syrup into hot sterilized quart jars, leaving 1/4-inch head space. Adjust lids and process in boiling water bath 20 minutes. Makes 4 quarts (C) 1992 The Los Angeles Times

 
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