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.















Chocolate Meringue Puffs Recipe

Chocolate Meringue Puffs Category Chocolate Recipes 
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Ingredients And Procedures

6 oz Semi-sweet chocolate pieces

2 Egg whites

1 ds Salt

3/4 c C and H Powdered Sugar

-- unsifted 1/2 ts White vinegar

1/2 c Chopped walnuts

Melt chocolate over low heat. Set aside. Beat egg whites with salt until foamy. Gradually add sugar beating continuously until stiff and glossy. Beat in vinegar and vanilla. Fold in melted chocolate and nuts. Drop by teaspoonfuls on ungreased cookie sheet. Bake in 350-degree oven 10 minutes. Cool on rack. Makes about 3-1/2 dozen cookies. Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias

 
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