Weight loss info

The Zone Diet
The Zone diet is a weight loss program primarily advocated 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 followers find that they actually reduce weight by following the zone diet.
The main theory of the Zone Diet is that if you control the amount of two important hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts the body in a state of balance that is a lot more healthful than other diets, known as the 'zone'.
Sears alleges that if you get into this 'zone', your body is perfectly balanced and, as a consequence, does not build up layers of fat.
The most important procedure of the zone diet is to keep tight control over the ratio of carbs to proteins, and to make sure your diet has plenty of Omega 6 and omega 3 fish oils.

Carrot-Ginger Breakfast Muffins Recipe

	Category	Baking Recipes
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Ingredients And Procedures

safflower oil -- to coat muffin tin 2 cups whole-wheat pastry flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon herbal salt substitute

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

2 teaspoons grated gingerroot

1/2 cup nonfat yogurt or buttermilk

1/4 cup safflower oil

1/4 cup maple syrup

1/4 cup light honey

3 eggs

2 cups grated carrot

1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.

2. In a large bowl combine flour, baking powder, baking soda, salt substitute, nutmeg, and cinnamon.

3. In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower oil, maple syrup, honey, and eggs.

4. Stir together contents of both bowls, then stir in carrots. Spoon into muffin tins, filling about three quarters full, and bake for 15 to 18 minutes. Remove from pan; let cool.

Makes 1 dozen muffins.

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<h1>Carrot-Ginger Breakfast Muffins</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>safflower oil -- to coat muffin tin 2 cups whole-wheat pastry flour <P>1 tablespoon baking powder <P>1 teaspoon baking soda <P>1/2 teaspoon herbal salt substitute <P>1/2 teaspoon nutmeg <P>1/2 teaspoon cinnamon <P>2 teaspoons grated gingerroot <P>1/2 cup nonfat yogurt or buttermilk <P>1/4 cup safflower oil <P>1/4 cup maple syrup <P>1/4 cup light honey <P>3 eggs <P>2 cups grated carrot <P><P>1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin. <P>2. In a large bowl combine flour, baking powder, baking soda, salt substitute, nutmeg, and cinnamon. <P>3. In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower oil, maple syrup, honey, and eggs. <P>4. Stir together contents of both bowls, then stir in carrots. Spoon into muffin tins, filling about three quarters full, and bake for 15 to 18 minutes. Remove from pan; let cool. <P>Makes 1 dozen muffins. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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