Dieting tips

The Zone Diet
The Zone diet is a weight loss program primarily invented by Barry Sears in a series of books. The Zone diet isn’t expressly a fat reduction diet, however many 'zone dieters' discover that they really lose weight when following it.
The scientific theory behind the Zone Diet is that if you limit the levels of insulin and glucogen (two hormones), then your body releases eicosanoids which puts one's body in a balanced state which is more wholesome than other diets, known as the 'zone'.
Sears states that if you get into this 'zone', your metabolism is working at its best and, as a result, does not convert energy to unsightly fat.
The most valuable process of the diet is to keep tight control over the ratio of carbs to proteins, and to take high levels of Omega 3 fish oils.

Shrimp& Cashew Stir-Fry Recipe

	Category	Rice Recipes
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Ingredients And Procedures

1 lb Medijum sized shrimp uncook

1/3 c Dry roasted cashews

3 tb Peanut oil

1 md Onion, slivered

1/2 c Celery sliced

6 oz Mushrooms sliced

1 Clove garlic, minced

1 t Cornstarch

2 tb Soy sauce

1/4 c Chicken stock

2 c Shredded fresh spinach

1/4 lb Pea pods

Cooked brown rice

1) Shell and devein the shrimp, set aside.

2) Stir cashwews in heated oil in a large frying pan until they give off a

nutlike aroma and begin to brown. Remove with a slotted spoon and reserve. To same oil add onion and celery. Cook, stirring occasionally, over medium-high heat until onions are translucen, about 3 minutes. Add mushrooms and cook until they become brown. Mix in garlic and shrimp, stirring until shrim turn pink. 3) Mix cornstarch smoothly with soy sauce and chicken stock. To shrimp

mixture add the spinach and peas sit 30 seconds. Mix in constarch mixture, stirring just until thicken. Taste, add salt, if needed. Sprinkle with reserved cashews. 4) Serve shrimp over brown rice.

Submitted By COOK4U@VIVANET.COM On THU, 14 SEP 1995 055054 -0400

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<h1>Shrimp& Cashew Stir-Fry</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 lb Medijum sized shrimp uncook <P>1/3 c Dry roasted cashews <P>3 tb Peanut oil <P>1 md Onion, slivered <P>1/2 c Celery sliced <P>6 oz Mushrooms sliced <P>1 Clove garlic, minced <P>1 t Cornstarch <P>2 tb Soy sauce <P>1/4 c Chicken stock <P>2 c Shredded fresh spinach <P>1/4 lb Pea pods <P>Cooked brown rice <P>1) Shell and devein the shrimp, set aside. <P>2) Stir cashwews in heated oil in a large frying pan until they give off a <P>nutlike aroma and begin to brown. Remove with a slotted spoon and reserve. To same oil add onion and celery. Cook, stirring occasionally, over medium-high heat until onions are translucen, about 3 minutes. Add mushrooms and cook until they become brown. Mix in garlic and shrimp, stirring until shrim turn pink. 3) Mix cornstarch smoothly with soy sauce and chicken stock. To shrimp <P>mixture add the spinach and peas sit 30 seconds. Mix in constarch mixture, stirring just until thicken. Taste, add salt, if needed. Sprinkle with reserved cashews. 4) Serve shrimp over brown rice. <P>Submitted By COOK4U@VIVANET.COM On THU, 14 SEP 1995 055054 -0400 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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