Dieting 101

The Zone Diet
The Zone diet is a diet system initially invented by Barry Sears in a series of books, publications and an accompanying website. The Zone diet is not particularly a weight loss diet, although many 'zone dieters' discover that they actually seem to lose body weight by following it.
The main theory behind the Zone Diet is that if you were to control the amount of insulin and glucogen (both hormones), then anti-inflammatory chemicals are released which, as a result puts the body in a state of balance that is much more healthful than other diets, known as the 'zone'.
Sears alleges that if you get into this 'zone', your metabolism is much more efficient and, because of this, does not convert energy to unsightly fat.
The most interesting procedure of the zone system is to control the precise ratio of carbs to proteins, and to make sure your diet has plenty of Omega 6 and omega 3 fish oils.

Gingerbread Icing and Assembly Recipe

	Category	Holiday Recipes
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Ingredients And Procedures

8 cups confectioner's sugar

6 Tablespoons meringue powder*

3/4 cup warm water

decorating bag 1 Large dot #12 decorating tip

Spice jars Candies and cookies for decorating

In a large mixing bowl, beat the sugar, meringue powder and 3/4 cup water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water 1 Tablespoon at a time, if needed. Place a damp paper towel over bowl and cover tightly until ready to use. *Meringue powder is available where cake decorating supplies are sold, or you may contact Wilton Enterprises, 2240 W. 75th St., Woodridge, IL 60517; 1-708-963-7100. To assemble frame of the house: test your cookie pieces to make sure they fit together snugly. If necessary, file carefully with a serrated knife or an emery board to make fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8" wide strip of icing onto the bottom edge of the front piece. Position on the cookie base, 3" from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars.

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<h1>Gingerbread Icing and Assembly</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 cups confectioner's sugar <P>6 Tablespoons meringue powder* <P>3/4 cup warm water <P>decorating bag 1 Large dot #12 decorating tip <P>Spice jars Candies and cookies for decorating <P>In a large mixing bowl, beat the sugar, meringue powder and 3/4 cup water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water 1 Tablespoon at a time, if needed. Place a damp paper towel over bowl and cover tightly until ready to use. *Meringue powder is available where cake decorating supplies are sold, or you may contact Wilton Enterprises, 2240 W. 75th St., Woodridge, IL 60517; 1-708-963-7100. To assemble frame of the house: test your cookie pieces to make sure they fit together snugly. If necessary, file carefully with a serrated knife or an emery board to make fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8" wide strip of icing onto the bottom edge of the front piece. Position on the cookie base, 3" from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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