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The Zone Diet
The Zone diet is a diet primarily created by Barry Sears in a number of books, publications and an associated website. The Zone diet is not expressly a fat reduction diet, nevertheless many 'zone dieters' claim that they actually seem to lose a few pounds by following this system.
The scientific theory behind the Zone Diet is that if one were to limit the levels of insulin and glucogen (both hormones), then anti-inflammatory chemicals are released which, as a consequence puts the body in a state of equilibrium that is much more healthy than normal, which, not surprisingly, is known as 'the zone'.
Sears holds the theory that a body that is in 'the zone' is working at its most efficient and, because of this, does not need to build up stores of fat.
The key technique of the zone diet is to keep tight control over the exact ratio of carbohydrates to proteins, and to dose yourself with increased levels of Omega 6 and omega 3 fish oils.

Clam Chowder, Manhattan Style Recipe

	Category	Soup Recipes
	Views	65
	Ratings	0

Ingredients And Procedures

36 Live clams 3 ts Basil

3 tb Butter 1/2 ts Thyme

3/4 lb Pork, diced 1 Bay leaf

4 Onions, chopped 3 Cloves garlic, diced

4 Tomatoes, chopped 1 tb Soy sauce

2 1/2 c Chopped celery 2 1/2 qt Liquid (clam cooking broth

1 1/2 c Chopped carrots + water

3 ts Fresh parsley 4 Potatoes, diced

Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers. -----

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<h1>Clam Chowder, Manhattan Style</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>36 Live clams 3 ts Basil <P>3 tb Butter 1/2 ts Thyme <P>3/4 lb Pork, diced 1 Bay leaf <P>4 Onions, chopped 3 Cloves garlic, diced <P>4 Tomatoes, chopped 1 tb Soy sauce <P>2 1/2 c Chopped celery 2 1/2 qt Liquid (clam cooking broth <P>1 1/2 c Chopped carrots + water <P>3 ts Fresh parsley 4 Potatoes, diced <P>Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers. ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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