Losing weight

The Zone Diet
The Zone diet is a weight loss regime first created by Barry Sears in a number of books, publications and an associated web site. The Zone diet isn’t specifically a weight loss diet, but some people discover that they lose body weight when following it.
The science behind the Zone Diet is that if you control the amount of two important hormones, (insulin and glucogen), then your body releases eicosanoids which puts one's body in a balanced state which is far 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 much more efficient and, as a consequence, does not build up fat.
The most important procedure of the system is to monitor and control the exact ratio of carbohydrates to proteins, and to dose yourself with increased amounts of Omega 3 fish oils.

Herb-Packed Snapper Recipe

	Category	Herb and Spice Recipes
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Ingredients And Procedures

4 Red snapper fillets; 4oz ea

2 ts Chinese hot bean paste *

1/4 c + 1 Tbsp parsley; chopped

1 tb Chives; chopped

1 tb Flour; all-purpose

12 Sundried tomato halves

1 tb Olive oil

1 1/2 tb Lemon juice

1/2 oz Pine nuts; toasted

1 cl Garlic; minced

1. With sharp knife, score skin of fillets several times. Spread bean

paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and

reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in

skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet.

Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper.

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<h1>Herb-Packed Snapper</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Red snapper fillets; 4oz ea <P>2 ts Chinese hot bean paste * <P>1/4 c + 1 Tbsp parsley; chopped <P>1 tb Chives; chopped <P>1 tb Flour; all-purpose <P>12 Sundried tomato halves <P>1 tb Olive oil <P>1 1/2 tb Lemon juice <P>1/2 oz Pine nuts; toasted <P>1 cl Garlic; minced <P>1. With sharp knife, score skin of fillets several times. Spread bean <P>paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and <P>reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in <P>skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet. <P>Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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