Dieting tips

The Zone Diet
The Zone diet is a weight loss regime initially devised by Barry Sears in a number of books, publications and an associated website. The Zone diet is not exactly a fat reduction diet, but many zone diet followers discover that they manage to lose body weight by following the zone diet.
The 'science' claimed for the Zone Diet is that if you control the secretion of insulin and glucogen (both hormones), then your body releases eicosanoids which, in turn puts the body in a balanced state which is much more healthful than it normally is, which is known as the zone.
Sears holds the theory that a body that is in 'the zone' is working at its most efficient and, because of this, doesn't convert energy to unsightly fat.
The most interesting method of the zone system is to control the exact ratio of carbs to proteins, and to take high levels of Omega 6 and omega 3 fish oils.

Ginger Carrot Soup

	Category	Soup Recipes
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Ingredients And Procedures

4 tb Butter

1 Onion; peeled and chopped

2 Garlic cloves

1 tb Chopped crystallized ginger

1/2 ts Mustard seed

1/2 ts Ground cumin

1/2 ts Cinnamon

1/4 ts Fresh hot pepper

6 -to

8 Carrots

3 1/2 c Water

2 c Yogurt

1 tb Honey

(A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.) Melt the butter in a pan and saute the onions and garlic. Add the spices and cook several minutes, stirring constantly. Slice the carrots into discs. Add to the pot and cook a few minutes longer. Add 2 cups water, cover tightly and simmer for 30 minutes. In a food processor or blender, puree the cooked carrots with the remaining 1 1/2 cups water. Return puree to the pot and whisk in the yogurt and

honey. Heat the soup, but do not boil. Adapted from The Vegetarian Epicure II (by Anna Thomas) (The Cook's Garden catalog, Spring/Summer 1993, page 88)

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<h1>Ginger Carrot Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 tb Butter <P>1 Onion; peeled and chopped <P>2 Garlic cloves <P>1 tb Chopped crystallized ginger <P>1/2 ts Mustard seed <P>1/2 ts Ground cumin <P>1/2 ts Cinnamon <P>1/4 ts Fresh hot pepper <P>6 -to <P>8 Carrots <P>3 1/2 c Water <P>2 c Yogurt <P>1 tb Honey <P>(A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.) Melt the butter in a pan and saute the onions and garlic. Add the spices and cook several minutes, stirring constantly. Slice the carrots into discs. Add to the pot and cook a few minutes longer. Add 2 cups water, cover tightly and simmer for 30 minutes. In a food processor or blender, puree the cooked carrots with the remaining 1 1/2 cups water. Return puree to the pot and whisk in the yogurt and <P>honey. Heat the soup, but do not boil. Adapted from The Vegetarian Epicure II (by Anna Thomas) (The Cook's Garden catalog, Spring/Summer 1993, page 88) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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