Diet info

The Zone Diet
The Zone diet is a diet primarily advocated by Barry Sears in a number of books, publications and an associated web site. The Zone diet isn’t expressly a fat reduction diet, but many zone diet fans discover that they actually manage to lose a few pounds by following the zone diet.
The science behind the Zone Diet is that if you were to limit the levels of insulin and glucogen (both hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts your body in a state of balance which is a lot more wholesome than usual, known as the 'zone'.
Sears alleges that a body that is in 'the zone' is working at its best and, as a consequence, doesn't build up layers of fat.
The most interesting process of the system is to maintain the precise ratio of carbs to proteins, and to ensure you get plenty of Omega 6 and omega 3 fish oils.

Nutty Apricot Bars

	Category	Dessert Recipes
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Ingredients And Procedures

12 oz Apricots - dried

3/4 c Sugar

3/4 c Butter / margarine -softened

1 c Sugar

2 c Flour- all purpose

1/2 t Baking soda

1/4 t Salt

3 oz Coconut - flaked

1/2 c Pecans or walnuts - chopped

Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in coconut and pecans. Pat about three-fourths of coconut mixture into and ungreased 13x9x2 inch pan. Bake at 350F for 10 minutes. Spread apricot mixture evenly over

crust, spreading to within 1/4 inch from edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook

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<h1>Nutty Apricot Bars</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>12 oz Apricots - dried <P>3/4 c Sugar <P>3/4 c Butter / margarine -softened <P>1 c Sugar <P>2 c Flour- all purpose <P>1/2 t Baking soda <P>1/4 t Salt <P>3 oz Coconut - flaked <P>1/2 c Pecans or walnuts - chopped <P>Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in coconut and pecans. Pat about three-fourths of coconut mixture into and ungreased 13x9x2 inch pan. Bake at 350F for 10 minutes. Spread apricot mixture evenly over <P>crust, spreading to within 1/4 inch from edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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