Dieting 101

The Zone Diet
The Zone diet is a weight loss program primarily devised by Barry Sears in a number of books, publications and an accompanying website. The Zone diet is not specifically a fat reduction diet, nevertheless many 'zone dieters' discover that they really lose weight when following it.
The supposed science behind the Zone Diet is that if you limit the levels of insulin and glucogen (two hormones), then your body releases eicosanoids which, as a result puts the body in a state of balance which is more wholesome than other diets, which followers of the diet, refer to as '"he zone".
Sears states that when in the 'zone', your body is perfectly balanced and, because of this, doesn't convert energy to unsightly fat.
The most interesting technique of the diet is to keep tight control over the precise ratio of carbs to proteins, and to ensure your diet has increased levels of Omega 3 and omega 6.

Potato-Mushroom Burgers

	Category	Vegetarian Recipes
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Ingredients And Procedures

3 Garlic cloves; minced

1/2 c Mushrooms; finely chopped

4 Scallions; thinly sliced

1 tb Canola oil

1/2 c Cashews, raw; unsalted

2 1/2 c Potatoes; mashed

3/4 c Carrots; grated

2 ts Ginger root, fresh; grated

Salt and pepper to taste 1/4 c Bread crumbs; dry

1/2 c Sesame seeds

Saute garlic, mushrooms and scallions in oil until vegetables are limp, abo 5 minutes. Meanwhile, place cashews in a blender or food processor and grin

to a coarse meal. Transfer mushroom mixture and ground cashews to a large bowl and add potatoes, carrots, ginger, salt and pepper. Add bread crumbs a mix well. The mixture will be soft and moist. On a large bakin sheet or bread board, make 8 to 10 beds of sesame seeds fo patties. Using a large spoon, scoop out vegetable mixture and form 8 to 10 patties; place on sesame beds. Flip to coat both sides generously. Gently transfer to a well-oiled vegetable grill and grill for 3 to 4 minutes on ea side, until medium brown. Makes 8 to 10 patties. Variation: Saute burgers in olive oil until golden brown. Per Patty: 138 cal; 3 g prot, 6 g fat, 17 g carb; 0 chol; 155 mg sod; 2 g fiber From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~-- -----

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<h1>Potato-Mushroom Burgers</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 Garlic cloves; minced <P>1/2 c Mushrooms; finely chopped <P>4 Scallions; thinly sliced <P>1 tb Canola oil <P>1/2 c Cashews, raw; unsalted <P>2 1/2 c Potatoes; mashed <P>3/4 c Carrots; grated <P>2 ts Ginger root, fresh; grated <P>Salt and pepper to taste 1/4 c Bread crumbs; dry <P>1/2 c Sesame seeds <P>Saute garlic, mushrooms and scallions in oil until vegetables are limp, abo 5 minutes. Meanwhile, place cashews in a blender or food processor and grin <P>to a coarse meal. Transfer mushroom mixture and ground cashews to a large bowl and add potatoes, carrots, ginger, salt and pepper. Add bread crumbs a mix well. The mixture will be soft and moist. On a large bakin sheet or bread board, make 8 to 10 beds of sesame seeds fo patties. Using a large spoon, scoop out vegetable mixture and form 8 to 10 patties; place on sesame beds. Flip to coat both sides generously. Gently transfer to a well-oiled vegetable grill and grill for 3 to 4 minutes on ea side, until medium brown. Makes 8 to 10 patties. Variation: Saute burgers in olive oil until golden brown. Per Patty: 138 cal; 3 g prot, 6 g fat, 17 g carb; 0 chol; 155 mg sod; 2 g fiber From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~-- ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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