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The Zone Diet
The Zone diet is a weight loss regime initially suggested by Barry Sears in a number of books, publications and an accompanying website. The Zone diet isn’t exactly a weight loss diet, however many zone diet fans discover that they manage to lose body weight by following this system.
The theory behind the Zone Diet is that if one were to limit the levels of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a consequence puts your body in a state of balance which is more healthful than usual, which, not surprisingly, is known as 'the zone'.
Sears holds the theory that a body that is in 'the zone' is working at its best and, as a result, does not build up fat.
The most interesting technique of the system is to maintain the ratio of carbohydrates to proteins, and to take large amounts of Omega 6 and omega 3 fish oils.

Buttercup Squash, Barnard Inn Style

	Category	Vegetable Recipes
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Ingredients And Procedures

1 ea Medium buttercup squash

1/4 c Butter

1 x Salt

1 x Nutmeg

1/4 c Vermont maple syrup

2 ea Large Cortland apples

12 ea Cranberries

1 x Sugar syrup (one part sugar

1 x To one part water)

Blanch cranberries in sugar syrup, being careful not to boil. (They shouldn't burst.) Cool and leave in syrup for one hour or refrigerate overnight. Slice the apples into 1/4 inch (approximately) slices and spread on buttered tray. Cut one medium buttercup squash (unpeeled) into eight pieces and steam until the inside is soft, while the shell remains somewhat firm. Scoop out slightly cooled meat and mash. Whip the mashed squash with about one-fourth cup of butter, nutmeg, and salt to taste, and about one-fourth cup of maple syrup (depending on dryness of the squash) to achieve a consistency that will hold its shape. Squeeze through a piping bag (or substitute) and mound onto the apple slices. Cortland preferred because it doesn't discolor quickly.) Place a blanched cranberry on top. Just before serving, heat on buttered tray in preheated 350? oven for 10-15 minutes. These may be prepared ahead and refrigerated until ready to heat and serve. by Chef/Owner Sepp Schenker From In Season, a publication of the Vermont Department of Agriculture, Food and Markets

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<h1>Buttercup Squash, Barnard Inn Style</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 ea Medium buttercup squash <P>1/4 c Butter <P>1 x Salt <P>1 x Nutmeg <P>1/4 c Vermont maple syrup <P>2 ea Large Cortland apples <P>12 ea Cranberries <P>1 x Sugar syrup (one part sugar <P>1 x To one part water) <P>Blanch cranberries in sugar syrup, being careful not to boil. (They shouldn't burst.) Cool and leave in syrup for one hour or refrigerate overnight. Slice the apples into 1/4 inch (approximately) slices and spread on buttered tray. Cut one medium buttercup squash (unpeeled) into eight pieces and steam until the inside is soft, while the shell remains somewhat firm. Scoop out slightly cooled meat and mash. Whip the mashed squash with about one-fourth cup of butter, nutmeg, and salt to taste, and about one-fourth cup of maple syrup (depending on dryness of the squash) to achieve a consistency that will hold its shape. Squeeze through a piping bag (or substitute) and mound onto the apple slices. Cortland preferred because it doesn't discolor quickly.) Place a blanched cranberry on top. Just before serving, heat on buttered tray in preheated 350? oven for 10-15 minutes. These may be prepared ahead and refrigerated until ready to heat and serve. by Chef/Owner Sepp Schenker From In Season, a publication of the Vermont Department of Agriculture, Food and Markets <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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