Dieting tips

The Zone Diet
The Zone diet is a diet first created by Barry Sears in a series of books, publications and an associated web site. The Zone diet is not specifically a fat reduction diet, however many people claim that they actually lose body weight by following the zone diet.
The theory behind the Zone Diet is that if you gain control of the secretion of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts your body in a state of equilibrium that is an awful lot more healthful than normal, which, not surprisingly, is known as 'the zone'.
Sears holds the theory that if you get into this 'zone', your metabolism is working at its most efficient and, because of this, does not convert energy to unsightly fat.
The most valuable method of the zone system is to maintain the precise ratio of carbs to proteins, and to take plenty of Omega 6 and omega 3 fish oils.

Tabbouleh (Cracked Wheat Salad)

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Ingredients And Procedures

1 c Bulghur (cracked wheat)

1/2 c Boiling water

2 Scallions, finely chopped

1/2 Sweet green pepper, cored,

-seeded, and diced 1/2 Stalk celery, diced

1/4 c Finely chopped Italian

-parsley 1/4 c Chopped fresh mint

1 Plum tomato, skinned,

-seeded, and chopped 1 tb Lemon juice

1 tb Olive oil

1/4 ts Salt

1/4 ts Pepper

1. Place bulghur in a small bowl; pour over the boiling water and let soak

10 to 15 minutes. Drain and squeeze dry.

2. Place bulgur in a serving bowl and add scallions, green pepper, celery,

parsley, mint, and tomato. Toss to mix. 3. In a screw-top jar combine lemon juice, oil, salt, and pepper. Shake to

mix. Pour over bulghur mixture. Toss to mix. Chill overnight. Serves 2. From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard, Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin Brewer, Cooking Echo, 8/93

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<h1>Tabbouleh (Cracked Wheat Salad)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Bulghur (cracked wheat) <P>1/2 c Boiling water <P>2 Scallions, finely chopped <P>1/2 Sweet green pepper, cored, <P>-seeded, and diced 1/2 Stalk celery, diced <P>1/4 c Finely chopped Italian <P>-parsley 1/4 c Chopped fresh mint <P>1 Plum tomato, skinned, <P>-seeded, and chopped 1 tb Lemon juice <P>1 tb Olive oil <P>1/4 ts Salt <P>1/4 ts Pepper <P>1. Place bulghur in a small bowl; pour over the boiling water and let soak <P>10 to 15 minutes. Drain and squeeze dry. <P>2. Place bulgur in a serving bowl and add scallions, green pepper, celery, <P>parsley, mint, and tomato. Toss to mix. 3. In a screw-top jar combine lemon juice, oil, salt, and pepper. Shake to <P>mix. Pour over bulghur mixture. Toss to mix. Chill overnight. Serves 2. From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard, Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin Brewer, Cooking Echo, 8/93 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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