Dieting tips

The Atkins’ Diet
Although it originated back in the 1960s, the famous atkins diet achieved most of its fame during the last decade. Popular with many famous celebrities, it allows fat reduction whilst encouraging you to eat foods that are normally considered bad for diets, like bacon and hard cheeses.
With the atkins diet it is considered good to eat fat and protein, it is the carbs that are on the banned list. It is referred to as a high protein, low carb, weight loss regime.
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 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 controversial theory behind the atkins diet is that even though our bodies use both fats and carbs to burn into glucose, it is the carbs that are burned primarily. If we consume fewer carbs, our bodies will use up our stored fat and we will achieve weight loss. Although tempting, the atkins diet is divisive, not all doctors concur and some think it is often hazardous.















Venison Sauces Recipe
Venison Sauces Category Regional Recipes 
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Ingredients And Procedures

1/4 lb Sugar

1/2 pt Champagne vinegar

Sweet Sauce: 6 oz White or red currant jelly

6 oz White or red wine

Sharp Sauce: Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar, dissolved in a half-pint of Champagne vinegar, and carefully skimmed. Sweet Sauce:--Melt some white or red currant jelly with a glass of white or red wine, whichever suits best in color; or serve jelly unmelted in a small sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes. Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks of mutton thus: broil the meat on a quick fire till it is browned, then stew it slowly. Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle. From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett

 
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