Dieting 101

The Zone Diet
The Zone diet is a weight loss program first devised by Barry Sears in a series of books and publications. The Zone diet is not exactly a fat reduction diet, nevertheless many people claim that they really manage to lose a few pounds when following it.
The scientific theory behind the Zone Diet is that if you were to gain control of the amount of two important hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, in turn puts your body in a state of equilibrium which is a lot more healthy than it normally is, which, not surprisingly, is known as 'the zone'.
Sears alleges that a body that is in 'the zone' is working at its most efficient and, as a consequence, doesn't convert energy to unsightly fat.
The most important method of the system is to control the ratio of carbohydrates to proteins, and to ensure you get high levels of Omega 3 and omega 6.

Steamed Fish and Spinach Recipe

	Category	BBQ Recipes
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Ingredients And Procedures

16 oz Pkg frzn Fish Fillets,thawed

1/2 c Chopped Onion

1 x Clove Garlic, minced

1 T Olive or vegetable Oil

1/4 c Dry White Wine

1/4 t Dried Tarragon or Basil

1/8 t Salt

1/8 t Pepper

10 oz Pkg frozen chopped Spinach *

1 x Green or Sweet Red Pepper **

* thawed and well drained ** cut into thin strips Cut block of fish crosswise into 4 equal pieces. In a small skillet, cook onion and garlic in hot oil till tender. Remove from heat. Stir in wine, tarragon or basil, salt, and pepper. Return to heat and boil gently about 2 minutes or until most of the liquid has evaporated. Remove skillet from heat and set aside. Place 1/8 of the spinach on four 12x18" pieces of heavy foil. Place 1 portion of fish on each portion of spinach. Spoon onion mixture evenly over fish. Top with remaining spinach and the green pepper strips. Bring up long edges of foil and, leaving a litle space for steam expansion, seal tightly with a double fold. Then fold short ends to seal. Grill foil packets, seam side up, directly over medium coals about 20 minutes or till fish flakes easily when tested with a fork. Turn packets over twice. ********************************************************** Per serving: 162 calories, 22 g protein, 6 g carbohydrates, 4 g fat, 49 mg cholesterol, 169 mg sodium, 815 mg potassium.

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<h1>Steamed Fish and Spinach</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>16 oz Pkg frzn Fish Fillets,thawed <P>1/2 c Chopped Onion <P>1 x Clove Garlic, minced <P>1 T Olive or vegetable Oil <P>1/4 c Dry White Wine <P>1/4 t Dried Tarragon or Basil <P>1/8 t Salt <P>1/8 t Pepper <P>10 oz Pkg frozen chopped Spinach * <P>1 x Green or Sweet Red Pepper ** <P>* thawed and well drained ** cut into thin strips Cut block of fish crosswise into 4 equal pieces. In a small skillet, cook onion and garlic in hot oil till tender. Remove from heat. Stir in wine, tarragon or basil, salt, and pepper. Return to heat and boil gently about 2 minutes or until most of the liquid has evaporated. Remove skillet from heat and set aside. Place 1/8 of the spinach on four 12x18" pieces of heavy foil. Place 1 portion of fish on each portion of spinach. Spoon onion mixture evenly over fish. Top with remaining spinach and the green pepper strips. Bring up long edges of foil and, leaving a litle space for steam expansion, seal tightly with a double fold. Then fold short ends to seal. Grill foil packets, seam side up, directly over medium coals about 20 minutes or till fish flakes easily when tested with a fork. Turn packets over twice. ********************************************************** Per serving: 162 calories, 22 g protein, 6 g carbohydrates, 4 g fat, 49 mg cholesterol, 169 mg sodium, 815 mg potassium. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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