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.

Oysters In Mango Remoulade

	Category	Rice Recipes
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Ingredients And Procedures

2 Egg yolks

6 oz Anchor Steam beer

2 tb All-purpose flour

-pinch of salt 12 lg Oysters

-rock salt for bedding 1/2 bn Spinach

4 oz Mango Remoulade (recipes

-follows) 1/2 c Corn oil

1/3 c Flour

Mix egg yolks and beer. Whisk in flour and salt. Set aside for 15 minutes. Shuck the oysters and arrange the shells on a bed of rock salt. Wash the spinach and dry thoroughly. Roll the spinach leaves in bundles and slice thinly to make a chiffonade. Line the oyster shells with the spinach. Put 1 tsp Mango Remoulade in each shell. Heat about 1/4 cup corn oil in a large skillet on medium-high heat. Dredge oysters in flour and dust of excess. Dip in beer batter and fry on both sides until light brown. Drain on paper towels and place in shells. Drizzle with remaining remoulade and serve. Serves 2-4. From the files of Al Rice, North Pole Alaska. Feb 1994

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<h1>Oysters In Mango Remoulade</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 Egg yolks <P>6 oz Anchor Steam beer <P>2 tb All-purpose flour <P>-pinch of salt 12 lg Oysters <P>-rock salt for bedding 1/2 bn Spinach <P>4 oz Mango Remoulade (recipes <P>-follows) 1/2 c Corn oil <P>1/3 c Flour <P>Mix egg yolks and beer. Whisk in flour and salt. Set aside for 15 minutes. Shuck the oysters and arrange the shells on a bed of rock salt. Wash the spinach and dry thoroughly. Roll the spinach leaves in bundles and slice thinly to make a chiffonade. Line the oyster shells with the spinach. Put 1 tsp Mango Remoulade in each shell. Heat about 1/4 cup corn oil in a large skillet on medium-high heat. Dredge oysters in flour and dust of excess. Dip in beer batter and fry on both sides until light brown. Drain on paper towels and place in shells. Drizzle with remaining remoulade and serve. Serves 2-4. From the files of Al Rice, North Pole Alaska. Feb 1994 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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