Losing weight

The Zone Diet
The Zone diet is a diet initially detailed by Barry Sears in a series of books, publications and an associated website. The Zone diet isn’t distinctly a weight loss diet, but some people claim that they actually seem to lose body weight when following it.
The main theory of the Zone Diet is that if you gain control of the amount of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which puts the body in a state of balance that is an awful lot more wholesome than normal, which is known as the zone.
Sears believes that when in the 'zone', your body is working at its most efficient and, as a consequence, doesn't build up fat.
The key method of the zone diet is to monitor and control the precise ratio of carbs to proteins, and to take large amounts of Omega 3 fish oils.

Carne Guisada (Beef Stew) Recipe

	Category	Mexican Recipes
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Ingredients And Procedures

Carne Guisada (Beef Stew) No. 2426 Yields 6 Servings

2 Lb Boneless Beef Chuck 2 Cups Beef Stock

1 Tbls Vegetable Oil 2 Tbls Tomato Paste

2 Cloves Garlic, Peeled 3/4 tsp Salt

1 Onion, Peeled & 2 tsp Chili Powder

Quartered 1 tsp Cumin 2 Green Chiles, Roasted 1/8 tsp Black Pepper

& Peeled - Flour Tortillas 2 Fresh Tomatoes

Trim the fat, gristle and connective tissue from the meat. Fry the trimmings in a large (3-4 quart) stockpot until about 2 tablespoons (for 6 servings) of fat have been rendered. Discard the trimmings. Add oil to the fat in the pan. Set aside. Cut the meat into 1 1/2" cubes. Set aside. Mince the garlic, onion and chiles together. Peel and pulp the tomatoes. Add to the onion mixture. Heat the fat in the stockpot. Sear the meat over high heat until browned on all sides. Reduce heat. Add the tomato and onion mixture. Add all the remaining ingredients except the tortillas. Cover. Simmer until the meat is tender and the liquid becomes a rich sauce (1 1/2-2 hours). Adjust seasonings. Serve with tortillas. NOTE: The meat filling can be spooned onto the tortillas.

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<h1>Carne Guisada (Beef Stew)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Carne Guisada (Beef Stew) No. 2426 Yields 6 Servings <P>2 Lb Boneless Beef Chuck 2 Cups Beef Stock <P>1 Tbls Vegetable Oil 2 Tbls Tomato Paste <P>2 Cloves Garlic, Peeled 3/4 tsp Salt <P>1 Onion, Peeled & 2 tsp Chili Powder <P>Quartered 1 tsp Cumin 2 Green Chiles, Roasted 1/8 tsp Black Pepper <P>& Peeled - Flour Tortillas 2 Fresh Tomatoes <P><P>Trim the fat, gristle and connective tissue from the meat. Fry the trimmings in a large (3-4 quart) stockpot until about 2 tablespoons (for 6 servings) of fat have been rendered. Discard the trimmings. Add oil to the fat in the pan. Set aside. Cut the meat into 1 1/2" cubes. Set aside. Mince the garlic, onion and chiles together. Peel and pulp the tomatoes. Add to the onion mixture. Heat the fat in the stockpot. Sear the meat over high heat until browned on all sides. Reduce heat. Add the tomato and onion mixture. Add all the remaining ingredients except the tortillas. Cover. Simmer until the meat is tender and the liquid becomes a rich sauce (1 1/2-2 hours). Adjust seasonings. Serve with tortillas. NOTE: The meat filling can be spooned onto the tortillas. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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