Weight loss

The Atkins’ Diet
First invented by doctor atkins in the sixities, the atkins diet achieved most of its fame during the last decade. Although highly controversial, it claims to allow fat reduction whilst allowing many foods that are not normally available to dieters, for example lamb and eggs.
With this diet you are encouraged to eat meat and fat, it is carbohydrates that need to be avoided. It is often referred to as a low carbohydrate/high protein, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, on the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The logic behind the famous atkins diet is that even though our bodies use both fats and carbohydrates to convert into glucose and energy, it is the carbohydrates that are burned primarily. If we eat fewer carbs, we will deplete the fat we have stored and we will get rid of some fat. Although tempting, the atkins diet is contentious, not all experts are in agreement and a good number of think it can sometimes be bad for your health.

Stuffed Tomatoes (Harned) Recipe

	Category	Cheese Recipes
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Ingredients And Procedures

6 Tomatoes

3 Stalks celery

3 Sprigs parsley

2 sm Carrots

1 1/2 c Raw spinach

1 lg Onion

1 sm Green pepper

3 tb Melted butter

3/4 c Whole wheat bread crumbs

1/3 c Milk

Egg substitute equivalent -- to 1 egg Parmesan cheese Cut thin slice from top of tomatoes and scoop out seeds and pulp. Salt shells and invert on drain for 15 minutes. Put celery, parsley, carrots, spinach, onion and pepper through the food processor and mince together. In melted butter, saute the vegetables until the onion is golden brown. Stir in bread crumbs, milk and beaten egg. Salt and pepper to taste. Combine all ingredients thoroughly and pack into tomato shells. Sprinkle with Parmesan cheese. Bake in a buttered baking dish for 20 minutes at 400 F., or until tender. May be prepared to cooking point the day before. From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned.

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<h1>Stuffed Tomatoes (Harned)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 Tomatoes <P>3 Stalks celery <P>3 Sprigs parsley <P>2 sm Carrots <P>1 1/2 c Raw spinach <P>1 lg Onion <P>1 sm Green pepper <P>3 tb Melted butter <P>3/4 c Whole wheat bread crumbs <P>1/3 c Milk <P>Egg substitute equivalent -- to 1 egg Parmesan cheese Cut thin slice from top of tomatoes and scoop out seeds and pulp. Salt shells and invert on drain for 15 minutes. Put celery, parsley, carrots, spinach, onion and pepper through the food processor and mince together. In melted butter, saute the vegetables until the onion is golden brown. Stir in bread crumbs, milk and beaten egg. Salt and pepper to taste. Combine all ingredients thoroughly and pack into tomato shells. Sprinkle with Parmesan cheese. Bake in a buttered baking dish for 20 minutes at 400 F., or until tender. May be prepared to cooking point the day before. From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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