Diet types

The Atkins’ Diet
First invented by doctor atkins in the sixities, the atkins diet has been one of the most popular weight loss systms over the last few years. Although highly controversial, it enables fat reduction whilst encouraging you to eat many foods that would not be part of a normal diet, for example meat and eggs.
With the atkins diet it is considered good to eat fat and protein, avoiding carbohydrates almost completely. Because of this, it is known as a low carbohydrate, high protein, diet system.
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.
Unlike other diets, on the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

Mango Chutney No.1 Recipe

	Category	Condiment Recipes
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Ingredients And Procedures

3 Barely ripe mangos

2 tb Corn oil

1 Piece ginger root, peeled,

-chopped (3/4") 1 Garlic clove, crushed

1 ts Salt

1/2 ts Hot chili powder

1/4 ts Cumin seeds

1/2 ts Fenugreek

1 1/4 c Malt vinegar

1/2 c Seedless raisins

1 tb Lemon juice

1 1/2 c Light-brown sugar

Slice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring. Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if desired. Makes 2-1/2 pounds.

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<h1>Mango Chutney No.1</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 Barely ripe mangos <P>2 tb Corn oil <P>1 Piece ginger root, peeled, <P>-chopped (3/4") 1 Garlic clove, crushed <P>1 ts Salt <P>1/2 ts Hot chili powder <P>1/4 ts Cumin seeds <P>1/2 ts Fenugreek <P>1 1/4 c Malt vinegar <P>1/2 c Seedless raisins <P>1 tb Lemon juice <P>1 1/2 c Light-brown sugar <P>Slice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring. Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if desired. Makes 2-1/2 pounds. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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