If we are not supposed to have pasta, then why does the Zone Diet have pasta for us to purchase? Just a question. And by chance what makes it different from what we could buy from a healthfood store?

Hi Tina!

There's no food you can't have in the Zone. You can include pasta, bread, etc. once in a while if you choose to, as long as you follow Zone balancing guidelines. If you do a search of these forums you'll find other threads with additional info.

One thing that sets Zone Pasta apart from pastas found in stores is that it contains P and C in Zone balanced proportions. Another plus is that, in my experience, the P and C in Zone Pasta don't leach out into the cooking water as many times will happen with store bought pastas.

Hi Sue,
Thanks a lot, but not sure how to search for things like that, still learning. And I have another question. How do you calculat for venison?

Hi, Tina!

Just wanted to add that there really isn't any difference between the pasta from the Zone and store-bought pasta. It is the same duram seminola wheat, no magic to it.

One difference, though, is that the zone pasta also has added protein. I find that I would rather eat a proportioned-out serving of store-bought pasta and add my own blend of protein or toppings.

I have never eaten the Zone pasta, but if I did, I would treat it just as I treat all other unfavorable carbs--EAT IN MODERATION. Dr. Sears advocates for using unfavorables in one's diet in CONDIMENT portions, and so that would also be my recommendation to you.

You're welcome Tina!

I'd count venison as you would other red meats, 1 oz to a P block, and 1 1/2 oz to a P block if it's ground and contains some fat.

After, fresh wild fish, I think venison is the best protein we can eat. Keep in mind that is just my opinion.

Venison is a great lean protein and it is the meat that over thousands of years our bodies are conditioned to eat. Add the occasional fish, wild quail, pheasant and you have the basis to really do well on the Zone.

I would compare Venison to the leanest of red meats when calculating protein.