Dieting tips

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 website. The Zone diet isn’t exactly a weight reduction diet, nevertheless many zone diet followers find that they really lose body weight by following the zone diet.
The science behind the Zone Diet is that if you were to gain control of the levels of two key hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts the body in a state of balance which is much more wholesome than it normally is, which, not surprisingly, is known as 'the zone'.
Sears states that if you get into this 'zone', your body is perfectly balanced and, as a consequence, doesn't need to convert surplus energy to fat.
The most important technique of the diet is to maintain the exact ratio of carbs to proteins, and to take high levels of Omega 3 and omega 6.

Clam Chowder Manhattan Style

	Category	Seafood Recipes
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Ingredients And Procedures

36 Live clams

3 tb Butter

3/4 lb Pork, diced

4 Onions, chopped

2 1/2 c Chopped celery

4 Tomatoes

1 1/2 c Chopped carrots

3 t Fresh parsley

3 t Basil

1/2 t Thyme

1 Bay leaf

3 Cloves garlic, diced

1 tb Soy sauce

2 1/2 qt Liquid (clam cooking broth

-and water) 4 Potatoes, diced

Place clams in soup kettle, cover with water, and steam open. Remove clams from shells and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water if needed); simmer, covered one hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasoning if necessary. Serve immediately, with crackers.

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<h1>Clam Chowder Manhattan Style</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>36 Live clams <P>3 tb Butter <P>3/4 lb Pork, diced <P>4 Onions, chopped <P>2 1/2 c Chopped celery <P>4 Tomatoes <P>1 1/2 c Chopped carrots <P>3 t Fresh parsley <P>3 t Basil <P>1/2 t Thyme <P>1 Bay leaf <P>3 Cloves garlic, diced <P>1 tb Soy sauce <P>2 1/2 qt Liquid (clam cooking broth <P>-and water) 4 Potatoes, diced <P>Place clams in soup kettle, cover with water, and steam open. Remove clams from shells and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water if needed); simmer, covered one hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasoning if necessary. Serve immediately, with crackers. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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