Losing weight

The Zone Diet
The Zone diet is a diet primarily suggested by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t distinctly a fat reduction diet, nevertheless many zone diet fans believe that they reduce a few pounds by following it.
The 'science' claimed for the Zone Diet is that if you limit the amount of insulin and glucogen (two hormones), then anti-inflammatory chemicals are released which, in turn puts one's body in a state of equilibrium which is far more wholesome than usual, which followers of the diet, refer to as '"he zone".
Sears holds the theory that if you get into this 'zone', your metabolism is working at its best and, because of this, does not build up fat.
The main procedure of the zone system is to keep tight control over the ratio of carbohydrates to proteins, and to dose yourself with large amounts of Omega 3 fish oils.

Great Grape Chicken Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

3 Chicken breasts, halved,

-boned, skinned (6 halves, -about 3 lb in all) 2 T Butter (or margarine)

1 T Orange marmalade (I suggest

-fresh coarsely-grated -orange peel) 1/4 t Tarragon, crumbled

1/3 c White wine, dry

1 Green onion,

-thinly sliced (use -part of the top) 1 c Grapes, seedless

-(try red grapes, -such as "Flame") 1/4 c Cream, whipping

Salt Nutmeg Sprinkle chicken breasts with salt and nutmeg. Brown lightly in heated butter in a large frying pan. Add marmalade, tarragon, green onion and wine. Cover, reduce heat and simmer 10 minutes. Add grapes, cover again and continue cooking about 10 minutes longer, until chicken is cooked through (test with a small, sharp knife in thickest part). Using a slotted spoon, remove chicken and grapes to a warm serving dish; keep warm. Add cream to liquid in pan. Bring to boiling, stirring, and cook until reduced and slightly thickened. Salt to taste. Pour sauce over chicken. NOTES: * Chicken in wine with grapes and orange -- This recipe was originally posted by Wayne Thompson. I thought it was great, and I submit it here with some variations. This colors in this dish are a feast for the eyes. The recipe comes originally from "Elegant Meals with Inexpensive Meats," by Ortho Books. Yield: Serves 4 to 6. * (WT) I use a whole cut up chicken. * (CSR) I like to cook the chicken in a black cast-iron pan; I skip the cream sauce, because it smothers the beautiful black-green-red-orange-tan colors. : Difficulty: easy. : Time: 30 minutes. : Precision: approximate measurement OK. : : Wayne Thompson, Tolerant Systems, San Jose CA (waynet@tolerant) : Conor Rafferty, Stanford University, Palo Alto CA (conor@fuji) : Copyright (C) 1986 USENET Community Trust

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<h1>Great Grape Chicken</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 Chicken breasts, halved, <P>-boned, skinned (6 halves, -about 3 lb in all) 2 T Butter (or margarine) <P>1 T Orange marmalade (I suggest <P>-fresh coarsely-grated -orange peel) 1/4 t Tarragon, crumbled <P>1/3 c White wine, dry <P>1 Green onion, <P>-thinly sliced (use -part of the top) 1 c Grapes, seedless <P>-(try red grapes, -such as "Flame") 1/4 c Cream, whipping <P>Salt Nutmeg Sprinkle chicken breasts with salt and nutmeg. Brown lightly in heated butter in a large frying pan. Add marmalade, tarragon, green onion and wine. Cover, reduce heat and simmer 10 minutes. Add grapes, cover again and continue cooking about 10 minutes longer, until chicken is cooked through (test with a small, sharp knife in thickest part). Using a slotted spoon, remove chicken and grapes to a warm serving dish; keep warm. Add cream to liquid in pan. Bring to boiling, stirring, and cook until reduced and slightly thickened. Salt to taste. Pour sauce over chicken. NOTES: * Chicken in wine with grapes and orange -- This recipe was originally posted by Wayne Thompson. I thought it was great, and I submit it here with some variations. This colors in this dish are a feast for the eyes. The recipe comes originally from "Elegant Meals with Inexpensive Meats," by Ortho Books. Yield: Serves 4 to 6. * (WT) I use a whole cut up chicken. * (CSR) I like to cook the chicken in a black cast-iron pan; I skip the cream sauce, because it smothers the beautiful black-green-red-orange-tan colors. : Difficulty: easy. : Time: 30 minutes. : Precision: approximate measurement OK. : : Wayne Thompson, Tolerant Systems, San Jose CA (waynet@tolerant) : Conor Rafferty, Stanford University, Palo Alto CA (conor@fuji) : Copyright (C) 1986 USENET Community Trust <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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