Weight loss info

The Zone Diet
The Zone diet is a weight loss regime primarily devised by Barry Sears in a number of books, publications and an associated website. The Zone diet is not particularly a weight loss diet, but many zone diet fans claim that they actually reduce weight when following it.
The scientific theory behind the Zone Diet is that if you were to control the amount of two key hormones, (insulin and glucogen), then anti-inflammatory chemicals are released which, as a result puts your body in a state of equilibrium that is far more wholesome than it normally is, which, not surprisingly, is known as 'the zone'.
Sears alleges that when in the 'zone', your body is working at its best and, because of this, doesn't need to convert surplus energy to fat.
The main method of the zone system is to keep tight control over the exact ratio of carbohydrates to proteins, and to dose yourself with increased amounts of Omega 6 and omega 3 fish oils.

Mustard Chicken***(Wcdj16b) Recipe

	Category	Main Meal Recipes
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Ingredients And Procedures

8 oz Tomato fettuccine

4 c Garlic -- minced

1/2 c White wine

2 tb Capers

1/4 lb Cherry tomato -- cut in half

1 x Parsley --

2 tb Olive oil -- divided

1 lb Chicken -- boneless, skinles

2 tb Dijon

1/2 ts Pepper

2 ea Bell pepper -- (green or yell

Cook fettuccine according to package directions. In large skillet, heat >>>> 1 tbsp. oil over high heat. Add garlic, cook 1 min. until very lightly browned. Add chicken, cook, stirring 2-3 minutes until almost cooked through. Add wine, bring to a boil & cook 2 min. Stir in mustard, capers & pepper. Cook until just heated through; cover & keep warm. Drain pasta. In same saucepan, heat re- maining 1 tbsp. oil over high heat. Add tomatoes & peppers; cook, stirring 3-4 minutes until tender-crisp. Return pasta to pot & toss well. To serve, place fettuccine mixture on large platter. Spoon chicken mixture on top. Garnish. (297 cals.; 23 grams protein; 8 g. fat; 80 mg. chol.;30 grams carbs.; 303 mg. sodium) FROM: LYNDA MCCORMICK (WCDJ16B) Lynda/TX*

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<h1>Mustard Chicken***(Wcdj16b)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>8 oz Tomato fettuccine <P>4 c Garlic -- minced <P>1/2 c White wine <P>2 tb Capers <P>1/4 lb Cherry tomato -- cut in half <P>1 x Parsley -- <P>2 tb Olive oil -- divided <P>1 lb Chicken -- boneless, skinles <P>2 tb Dijon <P>1/2 ts Pepper <P>2 ea Bell pepper -- (green or yell <P><P>Cook fettuccine according to package directions. In large skillet, heat >>>> 1 tbsp. oil over high heat. Add garlic, cook 1 min. until very lightly browned. Add chicken, cook, stirring 2-3 minutes until almost cooked through. Add wine, bring to a boil & cook 2 min. Stir in mustard, capers & pepper. Cook until just heated through; cover & keep warm. Drain pasta. In same saucepan, heat re- maining 1 tbsp. oil over high heat. Add tomatoes & peppers; cook, stirring 3-4 minutes until tender-crisp. Return pasta to pot & toss well. To serve, place fettuccine mixture on large platter. Spoon chicken mixture on top. Garnish. (297 cals.; 23 grams protein; 8 g. fat; 80 mg. chol.;30 grams carbs.; 303 mg. sodium) FROM: LYNDA MCCORMICK (WCDJ16B) Lynda/TX* <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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