Dieting tips

The Zone Diet
The Zone diet is a diet first devised by Barry Sears in a series of books. The Zone diet is not expressly a fat reduction diet, however many 'zone dieters' discover that they really manage to lose weight by following this system.
The main scientific theory behind the Zone Diet is that if you were to gain control of the amount of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids (anti-inflamatory chemicals) which, in turn puts one's body in a balanced state which is an awful lot more healthy than usual, which followers of the diet, refer to as '"he zone".
Sears alleges that when your body is in this 'zone' it is much more efficient and, because of this, does not build up layers of fat.
The main method of the system is to keep tight control over the ratio of carbs to proteins, and to make sure your diet has increased levels of Omega 3 fish oils.

Poisson Au Champagne Recipe

	Category	Game Recipes
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Ingredients And Procedures

6 ea Fillets, 8 oz each

1 ea Onion, large, thinly sliced

1 ea Lemon, large, sliced thin

1/8 t Thyme

1/2 ea Bay leaf

4 T Butter

2 t Flour

2 t Butter

2 c Champagne, extra dry or brut

4 ea Egg yolks

1 x Salt & pepper to taste

Mix together the 2 tsp flour and 2 tsp butter; reserve. Butter generously a baking dish large enough to hold fish. Arrange fillets, covering with onion and lemon slices, season with salt and pepper, thyme and add bay leaf piece. Pour in 1-1/2 C Champagne. Place fish in preheated 400 degree oven, checking after 10 minutes. Fish cooks very quickly this way and cannot be allowed to brown. Remove when milky white and flakes to fork. Discard lemon and onion but drain juice into small sauce pan. Keep fish warm. Concentrate juice over stove, thicken with dabs of flour-butter mix. Add 1/2 C champagne and egg yolks. Thicken beating over double boiler or over low fire. Cool sauce quickly when done. Spread over fish and serve. Recipe date: 12/11/87

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<h1>Poisson Au Champagne</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 ea Fillets, 8 oz each <P>1 ea Onion, large, thinly sliced <P>1 ea Lemon, large, sliced thin <P>1/8 t Thyme <P>1/2 ea Bay leaf <P>4 T Butter <P>2 t Flour <P>2 t Butter <P>2 c Champagne, extra dry or brut <P>4 ea Egg yolks <P>1 x Salt & pepper to taste <P>Mix together the 2 tsp flour and 2 tsp butter; reserve. Butter generously a baking dish large enough to hold fish. Arrange fillets, covering with onion and lemon slices, season with salt and pepper, thyme and add bay leaf piece. Pour in 1-1/2 C Champagne. Place fish in preheated 400 degree oven, checking after 10 minutes. Fish cooks very quickly this way and cannot be allowed to brown. Remove when milky white and flakes to fork. Discard lemon and onion but drain juice into small sauce pan. Keep fish warm. Concentrate juice over stove, thicken with dabs of flour-butter mix. Add 1/2 C champagne and egg yolks. Thicken beating over double boiler or over low fire. Cool sauce quickly when done. Spread over fish and serve. Recipe date: 12/11/87 <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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