Losing weight

The Zone Diet
The Zone diet is a diet initially detailed by Barry Sears in a series of books, publications and an associated website. The Zone diet isn’t distinctly a weight loss diet, but some people claim that they actually seem to lose body weight when following it.
The main theory of the Zone Diet is that if you gain control of the amount of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which puts the body in a state of balance that is an awful lot more wholesome than normal, which is known as the zone.
Sears believes that when in the 'zone', your body is working at its most efficient and, as a consequence, doesn't build up fat.
The key method of the zone diet is to monitor and control the precise ratio of carbs to proteins, and to take large amounts of Omega 3 fish oils.

Marinaded Deer Roast

	Category	Game Recipes
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Ingredients And Procedures

8 lb Deer roast (ham)

1/2 lb Salt pork, cut in strips

1 c Currant jelly

4 tb Flour

1 tb Brandy

----------------------------------MARINADE---------------------------------- 4 c Vinegar

4 c Water

1 tb Salt

1 tb Red pepper

1 tb Pepper, black

3 ea Garlic clove, minced

3 ea Bay leaves

1 ts Cloves

1 ts Allspice

1 ts Thyme

Mix all ingredients after brandy into marinade. Pour over roast and soak for at least 6-8 hours, turning several times. Before roasting punch several holes in the roast with a sharp knife. Insert salt pork with additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per pound. Baste frequently with drippings and marinade. When tender, remove meat and keep warm while making gravy. GRAVY: In the roasting pan slowly melt 1 C currant jelly with drippings and marinade. Add flour mixed with water to thicken. When gravy is desired consistency, add 1 Tbsp brandy, stir well and serve. Suggestions: Use muscadine jelly for better tasting gravy.

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<h1>Marinaded Deer Roast</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 lb Deer roast (ham) <P>1/2 lb Salt pork, cut in strips <P>1 c Currant jelly <P>4 tb Flour <P>1 tb Brandy <P>----------------------------------MARINADE---------------------------------- 4 c Vinegar <P>4 c Water <P>1 tb Salt <P>1 tb Red pepper <P>1 tb Pepper, black <P>3 ea Garlic clove, minced <P>3 ea Bay leaves <P>1 ts Cloves <P>1 ts Allspice <P>1 ts Thyme <P>Mix all ingredients after brandy into marinade. Pour over roast and soak for at least 6-8 hours, turning several times. Before roasting punch several holes in the roast with a sharp knife. Insert salt pork with additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per pound. Baste frequently with drippings and marinade. When tender, remove meat and keep warm while making gravy. GRAVY: In the roasting pan slowly melt 1 C currant jelly with drippings and marinade. Add flour mixed with water to thicken. When gravy is desired consistency, add 1 Tbsp brandy, stir well and serve. Suggestions: Use muscadine jelly for better tasting gravy. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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