Dieting 101

The Zone Diet
The Zone diet is a weight loss program initially invented by Barry Sears in a number of books. The Zone diet isn’t particularly a weight loss diet, but some people find that they manage to lose weight when following it.
The supposed science behind the Zone Diet is that if you limit the secretion of two key hormones, (insulin and glucogen), then your body releases eicosanoids which, in turn puts your body in a state of equilibrium that is an awful lot more healthy than usual, this is referred to as 'the zone'.
Sears claims that if you get into this 'zone', your body is much more efficient and, as a consequence, does not build up fat.
The most valuable process of the diet is to monitor and control the exact ratio of carbohydrates to proteins, and to make sure your diet has increased amounts of Omega 3 and omega 6.

Gazpacho Shrimp and Artichoke Salad Recipe

	Category	Salad Recipes
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Ingredients And Procedures

2 tb Vinega

1 ts Black peppercorns

4 md Artichokes,rinsed

1 lb Shelled cooked tiny shrimp

Salt -----------------------------CILANTRO DRESSING----------------------------- 3 tb Olive oil

1/4 c White wine vinega

1 Garlic clove,minced/presse

1 tb Minced green onion

1 tb Minced celery

1 sm Firm-ripe tomato,finely

-chopped 1 sm Avacado,peeled/pitted/diced

1 tb Minced fresh cilantro

In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to boiling. Meanwhile, remove coarse outer artichoke leaves, trim stem even with bases, cut off top third of each, and trim off remaining thorny leaf tips. Boil artichokes gently, covered, until bottoms are tender when pierced, 25-30

minutes. Drain; use warm or chilled. Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers. Set artichokes upright on plates, flaring leaves slightly. Mix shrimp with dressing; spoon equally into artichokes. Season with salt. *** CILANTRO DRESSING *** Mix all ingredients. Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams saturated); 18 grams carbohydrates; 382 milligrams sodium; 221 milligrams cholesterol. ~ Janet Lauck, Fresno, California.

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<h1>Gazpacho Shrimp and Artichoke Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 tb Vinega <P>1 ts Black peppercorns <P>4 md Artichokes,rinsed <P>1 lb Shelled cooked tiny shrimp <P>Salt -----------------------------CILANTRO DRESSING----------------------------- 3 tb Olive oil <P>1/4 c White wine vinega <P>1 Garlic clove,minced/presse <P>1 tb Minced green onion <P>1 tb Minced celery <P>1 sm Firm-ripe tomato,finely <P>-chopped 1 sm Avacado,peeled/pitted/diced <P>1 tb Minced fresh cilantro <P>In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to boiling. Meanwhile, remove coarse outer artichoke leaves, trim stem even with bases, cut off top third of each, and trim off remaining thorny leaf tips. Boil artichokes gently, covered, until bottoms are tender when pierced, 25-30 <P>minutes. Drain; use warm or chilled. Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers. Set artichokes upright on plates, flaring leaves slightly. Mix shrimp with dressing; spoon equally into artichokes. Season with salt. *** CILANTRO DRESSING *** Mix all ingredients. Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams saturated); 18 grams carbohydrates; 382 milligrams sodium; 221 milligrams cholesterol. ~ Janet Lauck, Fresno, California. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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