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Weight loss info

The Atkins’ Diet
Now nearly 5 decades old, the atkins diet has been one of the most popular weight loss systms over the last few years. Popular with many famous celebrities, it allows fat reduction whilst still eating foods that are normally considered bad for diets, eg lamb and cheeses.
With the atkins diet it is considered good to eat fat and protein, avoiding carbohydrates almost completely. It is referred to as a high protein, low carb, 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 continues to be nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The 'science' behind the famous atkins diet is that if we eat fewer carbohydrates, we will utilize our stored fat and we will achieve weight loss

Creole Smoked Sausage and Creole Hot Sausage

	Category	Breakfast Recipes
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Ingredients And Procedures

3 Yards small sausage casing

4 lb Lean pork (or 2 lb lean

-pork and 2 lb lean beef) 2 lb Pork fat

2 ts Finely minced garlic

2 ts Freshly ground black

-pepper 3 tb Salt

2 ts Cayenne

1/2 ts Ground bay leaf

1/4 ts Cumin

1/2 ts Chili powder

4 ts Paprika

1/2 ts Sugar

5 ts Colgin's liquid hickory

-smoke New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage. [Also makes great po-boys--ECT] Allow about 20 to 25 minutes for grilling. When used as a seasoning meat in other dishes, it requires no precooking. About 6 pounds of 6-8 inch sausage (To make HOT sausage, omit the liquid hickory smoke and add 1 tsp cayenne and 1 tsp black pepper.) Hot sausage is a good accompaniment to bean dishes or

smothered vegetables or as a breakfast sausage with grits and eggs. It is not recommended as a seasoning meat in traditional bean dishes as it is likely to overwhelm the flavor of the other ingredients. Prepare the sausage casings and stuffing. Mix ingredients lightly; the stuffing should be slightly coarse in texture. Cut the casing into 12 inch lengths and stuff. Allow 2 smoked sausages per serving.

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<h1>Creole Smoked Sausage and Creole Hot Sausage</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 Yards small sausage casing <P>4 lb Lean pork (or 2 lb lean <P>-pork and 2 lb lean beef) 2 lb Pork fat <P>2 ts Finely minced garlic <P>2 ts Freshly ground black <P>-pepper 3 tb Salt <P>2 ts Cayenne <P>1/2 ts Ground bay leaf <P>1/4 ts Cumin <P>1/2 ts Chili powder <P>4 ts Paprika <P>1/2 ts Sugar <P>5 ts Colgin's liquid hickory <P>-smoke New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage. [Also makes great po-boys--ECT] Allow about 20 to 25 minutes for grilling. When used as a seasoning meat in other dishes, it requires no precooking. About 6 pounds of 6-8 inch sausage (To make HOT sausage, omit the liquid hickory smoke and add 1 tsp cayenne and 1 tsp black pepper.) Hot sausage is a good accompaniment to bean dishes or <P>smothered vegetables or as a breakfast sausage with grits and eggs. It is not recommended as a seasoning meat in traditional bean dishes as it is likely to overwhelm the flavor of the other ingredients. Prepare the sausage casings and stuffing. Mix ingredients lightly; the stuffing should be slightly coarse in texture. Cut the casing into 12 inch lengths and stuff. Allow 2 smoked sausages per serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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