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Losing weight

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the atkins diet is still widely used today. Having many well known film stars amongst its supporters, it supposedly allows fat reduction whilst allowing foods that are normally considered bad for diets, like lamb and hard cheeses.
With this diet it is considered good to eat fat and protein, avoiding carbohydrates almost completely. It is often referred to as a low carbohydrate, high protein, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including, but not limited to, cereals and pasta made from white flour.
Unlike other diets, 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 & olive oil.

The Atkins’ Diet Theory
The 'science' behind the popular atkins diet is that although our bodies use both fats and carbs to transform into energy, it is the carbohydrates that are burned initially. If we consume fewer carbs, our bodies will utilise the fat we already carry and we will diet successfully. Although inviting, this theory is divisive, not all medical experts are in agreement and a good number of hold that it is often hazardous.







Cranberry Jelly
Cranberry Jelly Category Jelly Recipes 
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Ingredients And Procedures

2 c Cranberries

1 c Concentrated apple juice

1/4 c Lemon juice

3 oz Liquid pectin (regular)

5 tb Glycerine

1 tb Unfl.gelatin or 2 tb.freezer

Wash and pick over cranberries, discarding any that are soft. Place in a deep saucepan and add fruit juices. Cover and simmer for about 20 minutes, until fruit is soft. Mash to break up any berries left whole. Strain in food mill to remove seeds. Return to saucepan and heat to boiling. Add pectin, glycerine and gelatin, stirring well. Boil for 1 minute. Remove from heat. Skim and pour into hot, sterile pint jars, leaving 1/2 inch at top. Cap with hot sterile lids. Process in boiling water bath for 5 minutes after water returns to boiling. If any jars fail to seal, refrigerate and use within 10 days or freeze for later use. Makes 3 1/2 cups.

VARIATION: You can substitute 1/2 cup low-methoxy pectin solution and 2 1/2 tsp calcium solution for the liquid pectin and glycerine, but add

calcium after removing from heat. If you plan to freeze the jelly, be sure to use the full amount of gelatin. NUTRITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0, carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2 bread exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg sodium. Recipe contains 0 cholesterol. 1/2 tsp can be used without diabetic replacement. Use the full amount of gelatin for very firm jam or for freezing. Source: Canning and Preserving Without Sugar by Norma M. MacRae, R.D. Third Edition 1993. Shared but not tested by Elizabeth Rodier, Oct 93

 
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