Dieting tips

The Zone Diet
The Zone diet is a diet initially suggested by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t exactly a weight reduction diet, however many people discover that they really manage to 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 (anti-inflamatory chemicals) which puts one's body in a balanced state which is far more healthy than normal, known as the 'zone'.
Sears alleges that when your body is in this 'zone' it is much more efficient and, as a consequence, does not build up fat.
The most important process of the system is to monitor and control the exact ratio of carbs to proteins, and to make sure your diet has high levels of Omega 3 and omega 6.

Venison (Deer-Elk-Etc.) Swiss Steak Recipe

	Category	Slow Cooker Recipes
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Ingredients And Procedures

3 lb Venison, round steak

1/2 c Flour, for dredging

1/2 ts Salt, for dredging

1 ts Dry mustard

1/2 ts Black pepper, for dredging

1 tb Bacon grease

1 sl Bacon, fry crisp & crumble

1 cn Stewed tomatoes

1 md Onion, chopped fine

1 lg Carrot, chopped fine

12 oz Beer, dark beer is best

1 tb Worcestershire sauce

1/2 ts Marjoram, or thyme

2 c Beef bouillon

1 tb Brown sugar

Salt & pepper to taste

Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid (stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick. Posted to Digest eat-lf.v096.n311

Recipe by: Outdoors Recipe Page (modified)

From: "Deborah Kirwan" <dkkirwan@creighton.edu>

Date: Mon, 8 Dec 1997 09:13:45 +0000

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<h1>Venison (Deer-Elk-Etc.) Swiss Steak</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P><P>3 lb Venison, round steak <P>1/2 c Flour, for dredging <P>1/2 ts Salt, for dredging <P>1 ts Dry mustard <P>1/2 ts Black pepper, for dredging <P>1 tb Bacon grease <P>1 sl Bacon, fry crisp & crumble <P>1 cn Stewed tomatoes <P>1 md Onion, chopped fine <P>1 lg Carrot, chopped fine <P>12 oz Beer, dark beer is best <P>1 tb Worcestershire sauce <P>1/2 ts Marjoram, or thyme <P>2 c Beef bouillon <P>1 tb Brown sugar <P>Salt & pepper to taste <P>Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid (stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick. Posted to Digest eat-lf.v096.n311 <P>Recipe by: Outdoors Recipe Page (modified) <P>From: "Deborah Kirwan" <dkkirwan@creighton.edu> <P>Date: Mon, 8 Dec 1997 09:13:45 +0000 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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