Dieting 101

The Zone Diet
The Zone diet is a weight loss program primarily created by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t distinctly a fat reduction diet, however some people find that they actually seem to lose a few pounds by following this system.
The science behind the Zone Diet is that if you were to control the secretion of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts the body in a state of equilibrium that is a lot more wholesome than usual, which is known as the zone.
Sears believes that if you get into this 'zone', your body is working at its best and, because of this, doesn't build up layers of fat.
The most important process of the system is to monitor and control the precise ratio of carbs to proteins, and to take large amounts of Omega 3 and omega 6.

General Tsos Chicken No.8 Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

1 1/2 lb Chicken, skinned and boned

1 Egg

1 c Flour

1/4 lb Bamboo shoots

1 Green pepper

1 Red pepper

1/4 c Water

1 tb Dark soy sauce

1 tb Cornstarch

Vegetable oil (for deep -frying) 2 To 3 tablespoons vegetable

-oil (in addition to the -above) 2 Cloves garlic, minced

1 ts Fresh ginger root, shredded

4 To 5 black peppercorns

1 tb White vinegar

1 tb Chinese cooking wine

1 ts Chinese chili sauce

1 tb Sugar

Cut the chicken into 3/4 inch cubes. In a bowl, beat the egg. Dip the chicken pieces into the egg and then dip them to coat in the flour. Set aside. Cut the bamboo shoots into 1/2 inch cubes. Seed the green and red peppers and cut them into small cubes. Set aside. In a small bowl, combine the water, soy sauce and cornstarch. Set aside. In a wok or deep-sided, heavy-bottomed sauce pan, heat enough vegetable oil to deep fry the chicken. Deep fry the chicken until golden brown, about 10 minutes. Remove from oil and drain on paper towel. Deep fry the peppers 10 seconds and remove. Heat the 2-3 tablespoons of oil in the wok. Add chicken, peppers, garlic and ginger. Then add the remaining ingredients including the bamboo shoots but not the water-soy-cornstarch mixture and cook 2-3 minutes. Add the water-soy-cornstarch mixture and simmer until sauce thickens. Transfer to warmed dish and serve.

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<h1>General Tsos Chicken No.8</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 lb Chicken, skinned and boned <P>1 Egg <P>1 c Flour <P>1/4 lb Bamboo shoots <P>1 Green pepper <P>1 Red pepper <P>1/4 c Water <P>1 tb Dark soy sauce <P>1 tb Cornstarch <P>Vegetable oil (for deep -frying) 2 To 3 tablespoons vegetable <P>-oil (in addition to the -above) 2 Cloves garlic, minced <P>1 ts Fresh ginger root, shredded <P>4 To 5 black peppercorns <P>1 tb White vinegar <P>1 tb Chinese cooking wine <P>1 ts Chinese chili sauce <P>1 tb Sugar <P>Cut the chicken into 3/4 inch cubes. In a bowl, beat the egg. Dip the chicken pieces into the egg and then dip them to coat in the flour. Set aside. Cut the bamboo shoots into 1/2 inch cubes. Seed the green and red peppers and cut them into small cubes. Set aside. In a small bowl, combine the water, soy sauce and cornstarch. Set aside. In a wok or deep-sided, heavy-bottomed sauce pan, heat enough vegetable oil to deep fry the chicken. Deep fry the chicken until golden brown, about 10 minutes. Remove from oil and drain on paper towel. Deep fry the peppers 10 seconds and remove. Heat the 2-3 tablespoons of oil in the wok. Add chicken, peppers, garlic and ginger. Then add the remaining ingredients including the bamboo shoots but not the water-soy-cornstarch mixture and cook 2-3 minutes. Add the water-soy-cornstarch mixture and simmer until sauce thickens. Transfer to warmed dish and serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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