Dieting 101

The Zone Diet
The Zone diet is a weight loss program primarily devised by Barry Sears in a number of books, publications and an accompanying website. The Zone diet is not specifically a fat reduction diet, nevertheless many 'zone dieters' discover that they really lose weight when following it.
The supposed science behind the Zone Diet is that if you limit the levels of insulin and glucogen (two hormones), then your body releases eicosanoids which, as a result puts the body in a state of balance which is more wholesome than other diets, which followers of the diet, refer to as '"he zone".
Sears states that when in the 'zone', your body is perfectly balanced and, because of this, doesn't convert energy to unsightly fat.
The most interesting technique of the diet is to keep tight control over the precise ratio of carbs to proteins, and to ensure your diet has increased levels of Omega 3 and omega 6.

Pomodori SottOlio (Marinated Sun-Dried Tomato Topping) Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

4 oz Sun-dried tomatoes

3/4 c Red wine vinegar

1 c Basil leaves

1/8 ts Red pepper flakes

1 ts Garlic cloves, sliced

1 pn Salt

1 c Olive oil

Soak the tomatoes in 3/4 c warm water & 3/4 c warm vinegar for 2 to 3 hours. Drain & set on a kitchen towel. Pat dry. Stir together the basil, red pepper flakes, garlic & salt. In a 12 ounce jar, alternate layers of the tomatoes with the basil mixture. Pour in the olive oil, making sure that it covers the top layer. Eliminate any air bubbles. Screw on the lid & seal well. Marinate for 1 day before using. **NOTE: Do not use overly salty tomatoes. Ensure that the tomatoes are dried by the sun & not by an oven & that they are not already preserved in oil. Serve with bread.

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<h1>Pomodori SottOlio (Marinated Sun-Dried Tomato Topping)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 oz Sun-dried tomatoes <P>3/4 c Red wine vinegar <P>1 c Basil leaves <P>1/8 ts Red pepper flakes <P>1 ts Garlic cloves, sliced <P>1 pn Salt <P>1 c Olive oil <P>Soak the tomatoes in 3/4 c warm water & 3/4 c warm vinegar for 2 to 3 hours. Drain & set on a kitchen towel. Pat dry. Stir together the basil, red pepper flakes, garlic & salt. In a 12 ounce jar, alternate layers of the tomatoes with the basil mixture. Pour in the olive oil, making sure that it covers the top layer. Eliminate any air bubbles. Screw on the lid & seal well. Marinate for 1 day before using. **NOTE: Do not use overly salty tomatoes. Ensure that the tomatoes are dried by the sun & not by an oven & that they are not already preserved in oil. Serve with bread. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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