Diet info

The Zone Diet
The Zone diet is a diet primarily created by Barry Sears in a series of books and publications. The Zone diet is not particularly a weight reduction diet, but many zone diet fans discover that they really lose a few pounds by following the zone diet.
The theory behind the Zone Diet is that if you were to gain control of the amount of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts your body in a state of balance that is much more wholesome than usual, which, not surprisingly, is known as 'the zone'.
Sears states that when in the 'zone', your body is working at its best and, as a result, does not need to build up stores of fat.
The most valuable procedure of the system is to keep tight control over the exact ratio of carbohydrates to proteins, and to ensure your diet has increased levels of Omega 6 and omega 3 fish oils.

Saffron Bread(Wedman) Recipe

	Category	Baking Recipes
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Ingredients And Procedures

1/2 ts Saffron

1/4 c Hot Water (120 to 130

-degrees) 1 c Milk

1/4 c Margarine

1 tb Lemon Rind, grated

1 tb Active Dry Yeast

1/4 c Sugar

1/4 ts Ground Nutmeg

2 1/2 To 3 c Flour

1 c Dried Currants -or- Dark

-Raisins Steep the saffron in the hot -water for 10 to 15 minutes.

Meanwhile, combine the milk and margarine in a saucepan. Heat until the margarine has melted. Cool. Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm. Let stand for 5 minutes to dissolve. Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture. Beat until smooth. Stir in the currants (or dark raisins) and another 1/2 cup of the flour. Cover with a damp towel and let rise in a warm place until doubled in size. Then punch down and knead on a lightly-floured board until smooth. Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let rise until doubled. Bake in a 350-degree oven for about 1 hour. Cool for 10 minutes

in the pan before turning out on a wire rack. When the bread is thoroughly cooled, it may be sliced. Serves 15 One Serving ?alories: 160 Carbohydrates: 20 Protein: 3 Fat: 3 Sodium: 46 Potassium: 132 Cholesterol: 0

Exchange Value: 1 Bread Exchange _ 1/2 Fruit Exchange + 1/2 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

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<h1>Saffron Bread(Wedman)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/2 ts Saffron <P>1/4 c Hot Water (120 to 130 <P>-degrees) 1 c Milk <P>1/4 c Margarine <P>1 tb Lemon Rind, grated <P>1 tb Active Dry Yeast <P>1/4 c Sugar <P>1/4 ts Ground Nutmeg <P>2 1/2 To 3 c Flour <P>1 c Dried Currants -or- Dark <P>-Raisins Steep the saffron in the hot -water for 10 to 15 minutes. <P>Meanwhile, combine the milk and margarine in a saucepan. Heat until the margarine has melted. Cool. Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm. Let stand for 5 minutes to dissolve. Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture. Beat until smooth. Stir in the currants (or dark raisins) and another 1/2 cup of the flour. Cover with a damp towel and let rise in a warm place until doubled in size. Then punch down and knead on a lightly-floured board until smooth. Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let rise until doubled. Bake in a 350-degree oven for about 1 hour. Cool for 10 minutes <P>in the pan before turning out on a wire rack. When the bread is thoroughly cooled, it may be sliced. Serves 15 One Serving ?alories: 160 Carbohydrates: 20 Protein: 3 Fat: 3 Sodium: 46 Potassium: 132 Cholesterol: 0 <P>Exchange Value: 1 Bread Exchange _ 1/2 Fruit Exchange + 1/2 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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