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Dieting 101

The Atkins’ Diet
Although it originated back in the 1960s, the atkins diet achieved most of its fame during the last few years. Having many well known film stars amongst its supporters, it supposedly allows weight reduction whilst encouraging you to eat many foods that are not normally available to dieters, eg bacon and eggs.
On the atkins diet you are encouraged to eat meat and fat, it is the carbs that are on the banned list. Because of this, it is known as a low carbohydrate/high protein, weight loss program.
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.
With the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as 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 although our bodies use both fats and carbohydrates to change into glucose and energy, it is the carbs which are burned first. If we take in less carbs, our bodies will utilize our stored fat and we will become thinner. Although inviting, this theory is contentious, not all experts concur and a good number of hold that it can sometimes be risky.










Dolma Ici Zeytinyagli (Rice Stuffing For Vegetables) Recipe
Dolma Ici Zeytinyagli (Rice Stuffing For Vegetables) Category Lamb Recipes 
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Ingredients And Procedures

1/2 lb Long grained rice

1/2 c Olive oil

1 c Water

1 lg Tomato

1 md Onion

Few sprigs dill & parsley 1 oz Pine nuts (pignoli)

1 ts Sugar (more to taste)

1 pn Thyme

Salt and pepper 1 oz Currants

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish. Slice onion very finely, skin and roughly chop tomato and wash the rice until the water runs clear. Heat the olive oil in a deep pot and fry the onion until it becomes soft. Add the tomato, pine nuts, currants, sugar, thyme and season and then stir in the drained rice and fry them together for two or three minutes. Cover with just enough water to come half an inch above the the level of the rice and then boil out the water and steam for a few minutes until the rice mixture is dry. Allow to cool. Stuff veggies with mixture, arrange in a flat roasting pan, cover each one with its lid (after insides are scooped out and sprinkled w/ salt). Pour around them enough water to come half-way up their sides. Bake in a 350 oven for 45 min. or until they are well cooked through & soft, but have not lost their shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds of peppers. Recipe from "Home Book of Turkish Cookery" by Venice Lamb. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

 
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