Losing weight

The Zone Diet
The Zone diet is a weight loss regime first suggested by Barry Sears in a series of books, publications and an associated web site. The Zone diet is not specifically a weight reduction diet, although many people discover that they actually manage to lose a few pounds by following it.
The theory behind the Zone Diet is that if one were to limit the levels of two important hormones, (insulin and glucogen), then your body releases eicosanoids which, in turn puts the body in a balanced state that is far more wholesome than normal, which followers of the diet, refer to as '"he zone".
Sears alleges that when in the 'zone', your body is working at its most efficient and, as a result, does not need to build up stores of fat.
The main method of the system is to maintain the exact ratio of carbs to proteins, and to ensure your diet has high levels of Omega 3 fish oils.

Taka Hallah(Make 2 Days Before Shabbas) Recipe

	Category	Baking Recipes
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Ingredients And Procedures

2 ts Salt

1/4 c Oil

2 Eggs, slightly beated

1/2 c Sugar

1 pn Saffron

4 to 6 drops yellow color

6 c Flour, sifted (+1/2 c.maybe)

2 pk Yeast

2 c Lukewarm water

1/2 c White raisins

Poppy seeds

In large mixer bowl, mix 1 1//2 cups flour, sugar, salt, saffron and yeast. Add oil all at once; gradually add water. Beat 2 minutes at medium speed of mixer. Add eggs, 1/2 c. flour, and food coloring. Beat at high speed 2 min. Stir in 2 c. flour, then remaining 2 1/4 c. Pat dough and sides of bowl with a little oil Cover with moist towel and regrigerate at least 24 hrs. The next day: punch down and let rise again in refrig. 12 to 24 hrs.

The next day: flour board; divide dough into 4 pcs. Press raisins into each section of dough using kneading motion. Divide each loaf into 4 pcs. (total 16 pcs.). Roll pcs. abt. 1" thick and abt. 8 to 10 "

long. Pinch 3 pcs. together at end and braid; pinch other end. Place fourth pc on top of braid and pinch ends. (For Yom-tov form a round braided loaf.) Let stand, covered with dry towel, at room temp. for 1 hr. Brush with slightly beaten egg and sprinkle with poppy seeds. Bake at 400 F. for 20 to 25 min. Makes four loaves.

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<h1>Taka Hallah(Make 2 Days Before Shabbas)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 ts Salt <P>1/4 c Oil <P>2 Eggs, slightly beated <P>1/2 c Sugar <P>1 pn Saffron <P>4 to 6 drops yellow color <P>6 c Flour, sifted (+1/2 c.maybe) <P>2 pk Yeast <P>2 c Lukewarm water <P>1/2 c White raisins <P>Poppy seeds <P>In large mixer bowl, mix 1 1//2 cups flour, sugar, salt, saffron and yeast. Add oil all at once; gradually add water. Beat 2 minutes at medium speed of mixer. Add eggs, 1/2 c. flour, and food coloring. Beat at high speed 2 min. Stir in 2 c. flour, then remaining 2 1/4 c. Pat dough and sides of bowl with a little oil Cover with moist towel and regrigerate at least 24 hrs. The next day: punch down and let rise again in refrig. 12 to 24 hrs. <P>The next day: flour board; divide dough into 4 pcs. Press raisins into each section of dough using kneading motion. Divide each loaf into 4 pcs. (total 16 pcs.). Roll pcs. abt. 1" thick and abt. 8 to 10 " <P>long. Pinch 3 pcs. together at end and braid; pinch other end. Place fourth pc on top of braid and pinch ends. (For Yom-tov form a round braided loaf.) Let stand, covered with dry towel, at room temp. for 1 hr. Brush with slightly beaten egg and sprinkle with poppy seeds. Bake at 400 F. for 20 to 25 min. Makes four loaves. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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