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The Zone Diet
The Zone diet is a diet system first invented by Barry Sears in a series of books, publications and an associated web site. The Zone diet is not specifically a fat reduction diet, nevertheless some people find that they actually manage to lose a few pounds by following this system.
The supposed science behind the Zone Diet is that if you were to limit the secretion of two key hormones, (insulin and glucogen), then anti-inflammatory chemicals are released which, as a result puts one's body in a state of equilibrium that is far more wholesome than usual, known as the 'zone'.
Sears claims that when your body is in this 'zone' it is working at its most efficient and, as a result, doesn't need to build up stores of fat.
The most important process of the system is to maintain the ratio of carbs to proteins, and to make sure your diet has large amounts of Omega 3 and omega 6.

Moms Spaghetti Sauce Recipe

	Category	Beef Recipes
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Ingredients And Procedures

1 ea 4 Quart Pot

6 ea To 8 Italian Sausages

- And/or 1 lb To 2 lb meat, ground beef

- or ground turkey 1/4 c Vegetable oil

2 ea Large onions

5 ea To 6 cloves of garlic

2 cn Tomato paste small (6 oz.)

4 cn Tomato sauce (15 oz.)

2 tb Sweet Basil

2 tb Italian Seasoning

3 tb Parsley

1 ts To 2 ts salt (to taste)

1 tb Ground black pepper

You may make this sauce with meat or with sausage or both if you really want to. The way you do it depends on what you want to do with it or what you like. For SAUSAGE start like this; In your pot, brown sausages very well and remove from pot. Add 1/4 cup of oil to pot, then the two large onions diced fine (not minced), and then add five to six cloves of minced garlic (or to your taste) to oil dripping and the onion. Very, very slowly brown onions stirring often. Do not let it burn or the sauce will taste burned. For MEAT start like this; Add 1/4 cup of oil to pot, then the two large onions diced fine (not minced), and then add five to six cloves of minced garlic (or to your taste) to oil dripping and the onion. Very, very slowly brown onions stirring often. Do not let it burn or the sauce will taste burned. Add your meat and brown, breaking up the meat into the size you want to eat. Continue here; Then to your pot add the two cans of tomato paste, and the four cans of tomato sauce. Fill paste can (just one paste can) with water and rinse out both paste cans. Add to pot. Fill sauce can (just one sauce can) with water and rinse out all four sauce cans. Add to pot. STIR. If you Cooked the sausages replace them into the sauce now. Add Sweet Basil, Italian Seasoning and Parsley. STIR. Add black pepper and 1/2 to 1 tsp of salt. STIR and TASTE. Add more salt if you would like. Bring to a boil (uncovered) then turn down the heat and simmer for about four (4) hours or until you can't wait any longer. It's best to cook the sauce for at least two (2) hours to get the flavors to start to blend. STIR every 30 minutes or so. ENJOY!! Entered by Dave Bustin

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<h1>Moms Spaghetti Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 ea 4 Quart Pot <P>6 ea To 8 Italian Sausages <P>- And/or 1 lb To 2 lb meat, ground beef <P>- or ground turkey 1/4 c Vegetable oil <P>2 ea Large onions <P>5 ea To 6 cloves of garlic <P>2 cn Tomato paste small (6 oz.) <P>4 cn Tomato sauce (15 oz.) <P>2 tb Sweet Basil <P>2 tb Italian Seasoning <P>3 tb Parsley <P>1 ts To 2 ts salt (to taste) <P>1 tb Ground black pepper <P>You may make this sauce with meat or with sausage or both if you really want to. The way you do it depends on what you want to do with it or what you like. For SAUSAGE start like this; In your pot, brown sausages very well and remove from pot. Add 1/4 cup of oil to pot, then the two large onions diced fine (not minced), and then add five to six cloves of minced garlic (or to your taste) to oil dripping and the onion. Very, very slowly brown onions stirring often. Do not let it burn or the sauce will taste burned. For MEAT start like this; Add 1/4 cup of oil to pot, then the two large onions diced fine (not minced), and then add five to six cloves of minced garlic (or to your taste) to oil dripping and the onion. Very, very slowly brown onions stirring often. Do not let it burn or the sauce will taste burned. Add your meat and brown, breaking up the meat into the size you want to eat. Continue here; Then to your pot add the two cans of tomato paste, and the four cans of tomato sauce. Fill paste can (just one paste can) with water and rinse out both paste cans. Add to pot. Fill sauce can (just one sauce can) with water and rinse out all four sauce cans. Add to pot. STIR. If you Cooked the sausages replace them into the sauce now. Add Sweet Basil, Italian Seasoning and Parsley. STIR. Add black pepper and 1/2 to 1 tsp of salt. STIR and TASTE. Add more salt if you would like. Bring to a boil (uncovered) then turn down the heat and simmer for about four (4) hours or until you can't wait any longer. It's best to cook the sauce for at least two (2) hours to get the flavors to start to blend. STIR every 30 minutes or so. ENJOY!! Entered by Dave Bustin <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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