Dieting tips

The Zone Diet
The Zone diet is a diet first suggested by Barry Sears in a number of books and publications. The Zone diet isn’t expressly a fat reduction diet, nevertheless many zone diet fans find that they manage to lose weight by following the zone diet.
The science claimed for the Zone Diet is that if you limit the secretion of insulin and glucogen (two hormones produced naturally by your body), then anti-inflammatory chemicals are released which puts one's body in a state of equilibrium which is more healthy than other diets, which followers of the diet, refer to as '"he zone".
Sears alleges that if you get into this 'zone', your metabolism is perfectly balanced and, as a result, does not need to convert surplus energy to fat.
The most interesting technique 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.

Spicy Pickled Plums Recipe

	Category	Spicy Recipes
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Ingredients And Procedures

2 lb Firm ripe plums

4 Allspice berries

4 sm Dried red chilies

4 Cinnamon sticks (1")

6 Whole cloves

4 Blades of mace

3 c Distilled malt vinegar

3 c Sugar

Sterilize 2 quart jars. Keep hot until needed. Prepare lids as manufacturer directs. Prick plums several times with a cocktail stick. Half fill hot jars with plums. Add 2 allspice berries, 2 chilies, 2 cinnamon sticks, 3 cloves and 2 blades of mace to each jar. Add

remaining plums to fill jars. In a saucepan, combine vinegar and sugar and bring to a boil, stirring to dissolve sugar. Boil 5 minutes. Pour hot vinegar into jars to cover plums completely. Wipe rims of jars with a clean damp cloth. Attach lids and place in canner. Process 20 minutes in a boiling-water bath. Store in a cool dry dark place at least 1 month before serving. Makes 2 quarts. NOTE: Garnish with a fresh mint sprig, if desired, and serve with cold meats and salads.

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<h1>Spicy Pickled Plums</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 lb Firm ripe plums <P>4 Allspice berries <P>4 sm Dried red chilies <P>4 Cinnamon sticks (1") <P>6 Whole cloves <P>4 Blades of mace <P>3 c Distilled malt vinegar <P>3 c Sugar <P><P>Sterilize 2 quart jars. Keep hot until needed. Prepare lids as manufacturer directs. Prick plums several times with a cocktail stick. Half fill hot jars with plums. Add 2 allspice berries, 2 chilies, 2 cinnamon sticks, 3 cloves and 2 blades of mace to each jar. Add <P>remaining plums to fill jars. In a saucepan, combine vinegar and sugar and bring to a boil, stirring to dissolve sugar. Boil 5 minutes. Pour hot vinegar into jars to cover plums completely. Wipe rims of jars with a clean damp cloth. Attach lids and place in canner. Process 20 minutes in a boiling-water bath. Store in a cool dry dark place at least 1 month before serving. Makes 2 quarts. NOTE: Garnish with a fresh mint sprig, if desired, and serve with cold meats and salads. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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