Weight loss

The Atkins’ Diet
First invented by doctor atkins in the sixities, the atkins diet achieved most of its fame during the last decade. Although highly controversial, it claims to allow fat reduction whilst allowing many foods that are not normally available to dieters, for example lamb and eggs.
With this diet you are encouraged to eat meat and fat, it is carbohydrates that need to be avoided. It is often referred to 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, amongst them, cereals and pasta made from white flour.
Unlike other diets, on the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The logic behind the famous atkins diet is that even though our bodies use both fats and carbohydrates to convert into glucose and energy, it is the carbohydrates that are burned primarily. If we eat fewer carbs, we will deplete the fat we have stored and we will get rid of some fat. Although tempting, the atkins diet is contentious, not all experts are in agreement and a good number of think it can sometimes be bad for your health.















Spicy Szechuan Chicken, From Joan Johnson Recipe
Spicy Szechuan Chicken, From Joan Johnson Category Spicy Recipes 
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Ingredients And Procedures

1 lb Boneless chicken breasts

-skinned 4 ts Cornstarch, divided

1 Egg white

2 tb Vegetable oil

3/4 c Thinly sliced drained canned

-bamboo shoots 1/4 c Diced green chiles

1/8 c Shelled roasted peanuts

1 Clove garlic, minced fine

1 ts Sugar

2 tb Light soy sauce

3 tb Dry sherry

2 tb Finely chopped green onions

1 ts Grated peeled fresh ginger

1. Cut chicken into 2 x 1/2 inch strips. Place in a large pie plate.

Sprinkle 2 t cornstarch over chicken and mix well to coat. Add egg white and mix again. 2. Heat oil in wok or a 12 inch frying pan. Add chicken and bamboo

shoots and stir fry for about 3 minutes (using a wooden spoon or wooden fork). Add chiles and peanuts; stir fry for 2 minutes. 3. Combine all remaining ingredients except green onion with remain-

ing 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce is thick and smooth and mixture is well-blended. Add green onion. Stir-fry 30 seconds to warm onions. Serve immediately. Food exchanges per serving: 4 meats, 1 vegetable 1 serving is 2/3 cup. This recipe yields 4 cups.



 
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