Dieting 101

The Zone Diet
The Zone diet is a diet initially advocated by Barry Sears in a number of books. The Zone diet is not exactly a fat reduction diet, however many zone diet fans claim that they lose body weight when following it.
The 'science' behind the Zone Diet is that if you were to limit the amount of two important hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, in turn puts the body in a balanced state which is far more wholesome than usual, this is referred to as 'the zone'.
Sears believes that if you get into this 'zone', your metabolism is working at its most efficient and, because of this, does not build up fat.
The main process of the diet is to control the exact ratio of carbs to proteins, and to ensure your diet has large amounts of Omega 6 and omega 3 fish oils.

Potato- Grandma Vaniceks Czechoslovakian Potato Dumplings

	Category	Regional Recipes
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Ingredients And Procedures

6 md Potatoes

1 Egg yolk

1 1/2 ts Salt

1/2 All-purpose flour

Servings: 1 These are *not* fluffy dumplings as in chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable. * * * Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice potatoes through hand held masher/ricer. Let potatoes cool. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides. SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek

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<h1>Potato- Grandma Vaniceks Czechoslovakian Potato Dumplings</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 md Potatoes <P>1 Egg yolk <P>1 1/2 ts Salt <P>1/2 All-purpose flour <P>Servings: 1 These are *not* fluffy dumplings as in chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable. * * * Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice potatoes through hand held masher/ricer. Let potatoes cool. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides. SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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