Weight loss

The Atkins’ Diet
Now nearly 5 decades old, the popular atkins diet is still one of the most popular diets today. Having many well known film stars amongst its supporters, it supposedly allows weight loss whilst allowing you to eat foods that are normally considered bad for diets, eg bacon and hard cheeses.
With this diet it is considered good to eat fat and protein, it is the carbs that must be avoided. Because of this, it is known as a low carbohydrate, high protein, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including, but not limited to, cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat are nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The controversial theory behind the atkins diet is that although our bodies use both fats and carbohydrates to change into glucose and energy, it is the carbohydrates that are burned initially. If we consume less carbs, we will deplete the fat we already carry and we will become thinner. Although inviting, this theory is divisive, not all experts are in agreement and some feel it can be bad for your health.

Peach Sauce

	Category	Breakfast Recipes
	Views	236
	Ratings	0

Ingredients And Procedures

3 Peaches; peeled, or

3 cups frozen peach slices,

1 c Fresh-squeezed orange juice

2 tb Cornstarch

1/4 ts Ground nutmeg

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 If using fresh peaches, slice two of them. Set aside. Coarsely chop the remaining peach. Fro frozen fruit, set aside 2 cups. Pour the orange juice into a blender. Add the chopped peach or 1 cup of the sliced frozen peaches. Blend until smooth. Pour into a saucepan; add the cornstarch and nutmeg. Cook, stirring constantly, until thickened. Add the remaining sliced peaches. Heat through. Serve warm. 41 calories, 0.1 grams fat per 1/2 cup serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

Rate this recipe!

Post this recipe to your site