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.

Szechwan Spiced Beef Stew Recipe

	Category	Stew Recipes
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Ingredients And Procedures

1 tablespoon GINGER ROOT -- MINCED

1/4 cup SCALLIONS -- CHOPPED

2 pounds STEW MEAT 1/4 INCH CHUNKS

6 tablespoons OIL

1 tablespoon GARLIC -- MINCED

(INCLUDE GREEN PART) 3 cups Water

-----SAUCE----- 5 teaspoons SZECHWAN CHILI BEAN SAUCE

4 tablespoons PALE DRY SHERRY

1/2 tablespoon PEPPERCORNS -- CRUSHED

4 WHOLE STAR ANISE

2 1/2 tablespoons SZECHWAN SWEET BEAN SAUCE

4 tablespoons BLACK SOY SAUCE

2 teaspoons SUGAR

COMBINE SAUCE INGREDIENTS, SET ASIDE. HEAT OIL IN A 4 TO 6 QUART POT. ADD GINGER, GARLIC, AND SCALLIONS, AND COOK FOR A FEW SECONDS. ADD BEEF AND COOK UNTIL MEAT LOSES ITS RED COLOR. STIR IN SAUCE AND MIX WELL. ADD 2 C. WATER, COVER, AND SIMMER FOR ABOUT AN HOUR. ADD REMAINING WATER AND COOK OVER LOW HEAT UNTIL BEEF IS TENDER, ABOUT ANOTHER HOUR. THERE SHOULD BE 1 1/2 CUPS OF SAUCE LEFT IN THE POT WHEN BEEF IS DONE. SERVE HOT!!! THE PREPARATION TIME IS THE WORSE PART, BUT ITS WORTH IT. MOST OF THE INGREDIENTS CAN BE FOUND AT A NEIGHBORHOOD ASIAN OR CHINESE STORE.

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<h1>Szechwan Spiced Beef Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 tablespoon GINGER ROOT -- MINCED <P>1/4 cup SCALLIONS -- CHOPPED <P>2 pounds STEW MEAT 1/4 INCH CHUNKS <P>6 tablespoons OIL <P>1 tablespoon GARLIC -- MINCED <P>(INCLUDE GREEN PART) 3 cups Water <P>-----SAUCE----- 5 teaspoons SZECHWAN CHILI BEAN SAUCE <P>4 tablespoons PALE DRY SHERRY <P>1/2 tablespoon PEPPERCORNS -- CRUSHED <P>4 WHOLE STAR ANISE <P>2 1/2 tablespoons SZECHWAN SWEET BEAN SAUCE <P>4 tablespoons BLACK SOY SAUCE <P>2 teaspoons SUGAR <P><P>COMBINE SAUCE INGREDIENTS, SET ASIDE. HEAT OIL IN A 4 TO 6 QUART POT. ADD GINGER, GARLIC, AND SCALLIONS, AND COOK FOR A FEW SECONDS. ADD BEEF AND COOK UNTIL MEAT LOSES ITS RED COLOR. STIR IN SAUCE AND MIX WELL. ADD 2 C. WATER, COVER, AND SIMMER FOR ABOUT AN HOUR. ADD REMAINING WATER AND COOK OVER LOW HEAT UNTIL BEEF IS TENDER, ABOUT ANOTHER HOUR. THERE SHOULD BE 1 1/2 CUPS OF SAUCE LEFT IN THE POT WHEN BEEF IS DONE. SERVE HOT!!! THE PREPARATION TIME IS THE WORSE PART, BUT ITS WORTH IT. MOST OF THE INGREDIENTS CAN BE FOUND AT A NEIGHBORHOOD ASIAN OR CHINESE STORE. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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