Losing weight

The Zone Diet
The Zone diet is a weight loss program initially invented by Barry Sears in a number of books. The Zone diet isn’t exactly a weight reduction diet, however many 'zone dieters' claim that they actually seem to lose body weight by following the zone diet.
The main scientific theory behind the Zone Diet is that if you gain control of the levels of insulin and glucogen (both hormones), then anti-inflammatory chemicals are released which, as a result puts one's body in a state of balance which is much more wholesome than usual, this is referred to as 'the zone'.
Sears holds the theory that if you get into this 'zone', your body is much more efficient and, because of this, doesn't need to convert surplus energy to fat.
The main procedure of the zone diet is to monitor and control the ratio of carbohydrates to proteins, and to take plenty of Omega 3 fish oils.

Kartopliana Nachynka (Potato-Cheese Filling For Varenyky)

	Category	Regional Recipes
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Ingredients And Procedures

6 md Potatoes; 5 Large May Be

-Used 2 lg Onions; 3 May Be Used If You

-Love Onions 1/2 c Oil; OR

1/4 lb Butter; 1 Stick

1 c Cheddar Cheese; Shredded OR

1 c Dry Bryndzia (Sheep's Milk

-Cheese) * 2 ts Salt

2 ts Ground Black Pepper

* This may be substituted with a goat's milk cheese such as feta Peel and quarter the potatoes, cover with water, and cook until soft. Meanwhile, cook the chopped onions in melted butter until golden. Drain and rice the potatoes. Shred the cheddar cheese or crumble the bryndzia. Add the onions, cheese, salt and pepper to the potatoes, blending well. Allow to cool, stirring occasionally. This filling may be refrigerated for 2-3 days but not frozen. NOTE: Leftovers may be used to make breakfast cakes or a a filling for potato skins, stuffed in green peppers, or into rolled cabbage leaves.

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<h1>Kartopliana Nachynka (Potato-Cheese Filling For Varenyky)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 md Potatoes; 5 Large May Be <P>-Used 2 lg Onions; 3 May Be Used If You <P>-Love Onions 1/2 c Oil; OR <P>1/4 lb Butter; 1 Stick <P>1 c Cheddar Cheese; Shredded OR <P>1 c Dry Bryndzia (Sheep's Milk <P>-Cheese) * 2 ts Salt <P>2 ts Ground Black Pepper <P>* This may be substituted with a goat's milk cheese such as feta Peel and quarter the potatoes, cover with water, and cook until soft. Meanwhile, cook the chopped onions in melted butter until golden. Drain and rice the potatoes. Shred the cheddar cheese or crumble the bryndzia. Add the onions, cheese, salt and pepper to the potatoes, blending well. Allow to cool, stirring occasionally. This filling may be refrigerated for 2-3 days but not frozen. NOTE: Leftovers may be used to make breakfast cakes or a a filling for potato skins, stuffed in green peppers, or into rolled cabbage leaves. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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