Weight loss

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the famous atkins diet is still one of the most popular diets today. Popular with many famous celebrities, it allows fat reduction whilst still eating many of the foods you love, such as fatty meat and some dairy produce.
With this diet you eat protein and fat, avoiding carbohydrates almost completely. It is referred to as a low carb/high protein, diet.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

The Atkins’ Diet Theory
The 'science' behind the atkins diet is that although our bodies use both fats and carbohydrates to convert into glucose, it is the carbs which are burned primarily. If we eat fewer carbohydrates, our bodies will utilize our fat and we will get rid of some fat. This is the bit that is contentious, not all specialists agree and quite a few feel it might be dangerous.

Masoor Dal - Indian Lentils Recipe

	Category	Vegetarian Recipes
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Ingredients And Procedures

1/2 lb Masoor Dal (Pink Lentils)

1 md Onion,thinly sliced

2 Cloves Garlic, thinly sliced

1/4 c Ghee or Oil

2 ts Ground Coriander

2 ts Ground Cumin

2 ts Ground Turmeric

1 ts Ground Chili

4 Cardamom Pods

4 Cloves

1 2-inch Stick of Cinnamon

1 1/2 ts Salt

4 oz Desiccated Coconut

2 Tomatoes

Wash the Lentils well with plenty of water, put into a saucepan with enough water to cover. Bring to the boil and boil gently until the Lentils are soft. Meanwhile, heat the Ghee or Oil in a frying pan and fry the Onion and Garlic. When the Onion softens add the Coriander, Cumin, Turmeric, and Chili, mixing well. Cook for two minutes, then add the Cardamoms, Cloves, and Cinammon. Now add the Lentils together with any liquid they have been cooking in and stir rapidly to ensure the spices mix in well. Add a little more water if necessary. (This dish should be fairly liquid.) Add the Salt and continue to cook for a further 5 minutes. Blend the Coconut with 2/3 Cup Water in a liquidiser and add to the pan. Chop the Tomatoes into quarters and add to the Dal just before serving.

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<h1>Masoor Dal - Indian Lentils</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 lb Masoor Dal (Pink Lentils) <P>1 md Onion,thinly sliced <P>2 Cloves Garlic, thinly sliced <P>1/4 c Ghee or Oil <P>2 ts Ground Coriander <P>2 ts Ground Cumin <P>2 ts Ground Turmeric <P>1 ts Ground Chili <P>4 Cardamom Pods <P>4 Cloves <P>1 2-inch Stick of Cinnamon <P>1 1/2 ts Salt <P>4 oz Desiccated Coconut <P>2 Tomatoes <P>Wash the Lentils well with plenty of water, put into a saucepan with enough water to cover. Bring to the boil and boil gently until the Lentils are soft. Meanwhile, heat the Ghee or Oil in a frying pan and fry the Onion and Garlic. When the Onion softens add the Coriander, Cumin, Turmeric, and Chili, mixing well. Cook for two minutes, then add the Cardamoms, Cloves, and Cinammon. Now add the Lentils together with any liquid they have been cooking in and stir rapidly to ensure the spices mix in well. Add a little more water if necessary. (This dish should be fairly liquid.) Add the Salt and continue to cook for a further 5 minutes. Blend the Coconut with 2/3 Cup Water in a liquidiser and add to the pan. Chop the Tomatoes into quarters and add to the Dal just before serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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