Losing weight

The Zone Diet
The Zone diet is a weight loss regime first suggested by Barry Sears in a series of books, publications and an associated web site. The Zone diet is not specifically a weight reduction diet, although many people discover that they actually manage to lose a few pounds by following it.
The theory behind the Zone Diet is that if one were to limit the levels of two important hormones, (insulin and glucogen), then your body releases eicosanoids which, in turn puts the body in a balanced state that is far more wholesome than normal, which followers of the diet, refer to as '"he zone".
Sears alleges that when in the 'zone', your body is working at its most efficient and, as a result, does not need to build up stores of fat.
The main method of the system is to maintain the exact ratio of carbs to proteins, and to ensure your diet has high levels of Omega 3 fish oils.

Asparagus with Rice

	Category	Cheese Recipes
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Ingredients And Procedures

2 1/4 lb Asparagus

1 Onion

1/4 c Butter

1 1/4 c Arborio rice

1/2 c Dry white wine

1 Bouillon cube

1/2 ts Meat extract

Salt Freshly ground pepper Grated Parmesan cheese 1 tb Butter

Contributed to the echo by: Vincent Mcguire Asparagus with Rice Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot. Finely chop the onioin. Melt the butter in a saucepan and gently fry the onion and the asperagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat. Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the hot asperagus water. Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente. Adjust the seasoning if necessary, glaze the rice with 1 tbsp butter and add the grated cheese. Stir well and serve immediately.

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<h1>Asparagus with Rice</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 1/4 lb Asparagus <P>1 Onion <P>1/4 c Butter <P>1 1/4 c Arborio rice <P>1/2 c Dry white wine <P>1 Bouillon cube <P>1/2 ts Meat extract <P>Salt Freshly ground pepper Grated Parmesan cheese 1 tb Butter <P>Contributed to the echo by: Vincent Mcguire Asparagus with Rice Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot. Finely chop the onioin. Melt the butter in a saucepan and gently fry the onion and the asperagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat. Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the hot asperagus water. Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente. Adjust the seasoning if necessary, glaze the rice with 1 tbsp butter and add the grated cheese. Stir well and serve immediately. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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