Diet info

The Zone Diet
The Zone diet is a diet first created by Barry Sears in a series of books, publications and an accompanying website. The Zone diet isn’t distinctly a fat reduction diet, but many zone diet fans believe that they actually lose weight by following it.
The main theory of the Zone Diet is that if you were to limit the amount of insulin and glucogen (two hormones), then anti-inflammatory chemicals are released which, as a consequence puts the body in a state of balance which is far more wholesome than it normally is, which followers of the diet, refer to as '"he zone".
Sears alleges that when your body is in this 'zone' it is perfectly balanced and, because of this, does not need to convert surplus energy to fat.
The main technique of the diet is to control the exact ratio of carbohydrates to proteins, and to ensure your diet has high levels of Omega 6 and omega 3 fish oils.

Black Spaghetti Alla Chitarra with Mussels, Chilis and Mint Recipe

	Category	Pasta Recipes
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Ingredients And Procedures

1 recipe black pasta, rolled out to thinnest setting

4 tablespoons virgin olive oil

1 medium red onion, cut into -- 1/8th-inch julienne

2 pounds fresh Prince Edward Island mussels, -- scrubbed and=

debe 1 tablespoon crushed red pepper

1/4 cup dry white wine

1 cup basic tomato sauce

1 bunch mint leaves, approximately -- 1/2 cup packed

Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch sautJ pan, heat olive oil until smoking. Add onion and cook until softened, about 3 minutes. Add mussels, pepper and white wine. Cover and cook until mussels have just opened, about 2 minutes. Add tomato sauce and bring to boil. Meanwhile, drop pasta in boiling water and cook until tender, about 1 minute. Drain well and toss into pan with mussel mixture. Add mint leaves, toss pasta to coat and serve.

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<h1>Black Spaghetti Alla Chitarra with Mussels, Chilis and Mint</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 recipe black pasta, rolled out to thinnest setting <P>4 tablespoons virgin olive oil <P>1 medium red onion, cut into -- 1/8th-inch julienne <P>2 pounds fresh Prince Edward Island mussels, -- scrubbed and= <P>debe 1 tablespoon crushed red pepper <P>1/4 cup dry white wine <P>1 cup basic tomato sauce <P>1 bunch mint leaves, approximately -- 1/2 cup packed <P><P><P>Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch sautJ pan, heat olive oil until smoking. Add onion and cook until softened, about 3 minutes. Add mussels, pepper and white wine. Cover and cook until mussels have just opened, about 2 minutes. Add tomato sauce and bring to boil. Meanwhile, drop pasta in boiling water and cook until tender, about 1 minute. Drain well and toss into pan with mussel mixture. Add mint leaves, toss pasta to coat and serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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