Dieting tips

The Zone Diet
The Zone diet is a weight loss regime first advocated by Barry Sears in a series of books, publications and an accompanying website. The Zone diet isn’t particularly a weight loss diet, but many followers find that they actually manage to lose a few pounds by following this system.
The supposed science behind the Zone Diet is that if you control the amount of insulin and glucogen (two hormones), then anti-inflammatory chemicals are released which, as a result puts your body in a state of equilibrium that is an awful lot more healthful than usual, known as the 'zone'.
Sears states that when your body is in this 'zone' it is working at its best and, because of this, does not convert energy to unsightly fat.
The most valuable technique of the diet is to maintain the ratio of carbs to proteins, and to dose yourself with increased levels of Omega 3 and omega 6.

Strawberry-Corn Pancakes

	Category	Breakfast Recipes
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Ingredients And Procedures

1/2 c Cornmeal, yellow, uncooked

2 tb Cornmeal, yellow, uncooked

1/2 c Flour, all-purpose

1 c Milk, evaporated, skim

1 Egg, large

1 t Extract, vanilla

2 c Strawberries, sliced, divide

1 tb Margarine, reduce-cal(tub)

1 t Margarine, reduce-cal(tub)

1. Using a fork, in medium bowl, combine cornmeal,

flour, and baking powder. In small bowl combine milk, egg and vanilla. Add milk mixture to cormeal mixture; stir until combined. Using a rubber scraper, gently fold in 1/2 cup strawberries. 2. In 9-inch nonstick skillet, melt 2 teaspoons margarine. Drop batter by 1/4-cup measures into skillet making 4 pancakes, and leaving a space between each. Cook 3 to 4 minutes until golden; turn and cook 1 minute longer. Repeat procedure with remaining

margarine and batter making 4 more pancakes. (2 pancakes per serving) 3. To serve, top each pancake with an equal amount of

remaining strawberries. Each serving provides: 1/2 milk 1/2 fat 1/4 protein 1 3/4 breads 1/2 fruit 15 optional

Per serving: 310 mg sodium 55 mg cholesterol

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<h1>Strawberry-Corn Pancakes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/2 c Cornmeal, yellow, uncooked <P>2 tb Cornmeal, yellow, uncooked <P>1/2 c Flour, all-purpose <P>1 c Milk, evaporated, skim <P>1 Egg, large <P>1 t Extract, vanilla <P>2 c Strawberries, sliced, divide <P>1 tb Margarine, reduce-cal(tub) <P>1 t Margarine, reduce-cal(tub) <P><P>1. Using a fork, in medium bowl, combine cornmeal, <P>flour, and baking powder. In small bowl combine milk, egg and vanilla. Add milk mixture to cormeal mixture; stir until combined. Using a rubber scraper, gently fold in 1/2 cup strawberries. 2. In 9-inch nonstick skillet, melt 2 teaspoons margarine. Drop batter by 1/4-cup measures into skillet making 4 pancakes, and leaving a space between each. Cook 3 to 4 minutes until golden; turn and cook 1 minute longer. Repeat procedure with remaining <P>margarine and batter making 4 more pancakes. (2 pancakes per serving) 3. To serve, top each pancake with an equal amount of <P>remaining strawberries. Each serving provides: 1/2 milk 1/2 fat 1/4 protein 1 3/4 breads 1/2 fruit 15 optional <P>Per serving: 310 mg sodium 55 mg cholesterol <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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