I am loving the recipe forum!

But, just one suggestion, I think it would be better if the recipe forum were divided into classic zone recipes and zone 1-2-3 recipes. Speaking for myself, I don't like to sift through the 1-2-3 recipes to find classic zone recipes. Perhaps 2 separate recipe forums could be created, or those who want to submit 1-2-3 recipes could do so on the Zone foods forum?

CC

That is an excellent idea. Both classic and 1-2-3 recipes are great but would be good to separate them into their own folders. Thank you to yourself and Sue for all the great recipes. I am going to copy and paste the ones that appeal to me and put them into a folder.

I would love to order some more of the 1-2-3 pizza bases, rolls etc to try some of Sue's recipes but the shipping and money conversion makes it very expensive. Hopefully one day the price of the shipping will come down. Dr Sears mentioned that he was working on getting a bakery set up in Australia which would be fantastic but I dont see this happening for a very long time ...

Thanks, Margaret! I can't imagine even how expensive those products are for you, I think they are expensive enough and shipping makes it even worse over here!

You're welcome Margaret. I like the new recipe forum too, just the way it is. It's like having one big Zone recipe book all in one place. In fact, I'd view it as a step backward to segregate recipes by ingredients, or forum members by method they choose to follow to stay in the Zone. :)

I hate to get in the middle of the forum rivals ;), but I also would prefer the Classic and 1-2-3 recipes separated.

Hi Xee

Not a rival thing at all!! ha ha ... I was going to mention before that it was good to see that you are on the new forum - I remember you from the old one. There are still quite a few people that havent come back to the forum which is sad.

Sue - there are many posts from people saying they dont follow the 1-2-3 method - more times than not they say it is too expensive to buy the products. I dont see it as a backward step at all. It would save trawling through all the recipes looking for either one of the methods. There are quite a few of the recipes that you posted that sounded great and when opened they were for the 1-2-3 foods - I dont have the products so the recipe isnt relevant. Your classic recipes are much appreciated for everyone who follows that method.

I think all recipes together is Ok; however, I'd like to see all of the 1-2-3 recipes have at least 123 in the forum Title/Subject. So as one scrolls through the recipes, one can easily find either a 123 or a classic recipe, easily. Too late for Sue to ID all of the recipe's that she posted as 12, but maybe in the future. Shame we can not edit our posts as we could in the previous forum; but then, that causes problems in and of itself. many folks just can not afford the 1-2-3 products before shipping, let alone with the shipping cost included.

I was thinking of that as well John - just something to identify that the recipes are the 1-2-3. I actually didnt mind paying the price of the actual product as they do keep you in the Zone and it was nice having a bakery item for a change. It is just the shipping price is very high. The pizzas taste great so do miss not having them. When there is another special on them I will definetly buy - the AUD is very good at the moment so that would be another benefit for ordering.

Hi Margaret,

My line of though is that some people eat animal products and others don't, some use the block method while others count grams or just balance their plates by sight, some people don't like onions, some don't like squash or tomatoes, etc. and we don't need separate forums for those reasons. I don't see this as being any different; some people use 1-2-3 and some prefer Classic. As I look at it, it's simply a forum for posting recipes. :)

I feel that separating the recipe forums would be beneficial. We are not talking about ingredient choices, we are talking about 2 separate ways of staying in the Zone.

Xee's point is exactly what I was getting at... I think it would be nice to open up a recipe section and be able to find classic zone recipes, rather than having to open up the recipe only to find that it is a 1-2-3 recipe.

If there were a way to identify the recipe as a classic zone or a 1-2-3 recipe in the title, that would be fine. However, I think that would require the poster to manually put that information in there. Honestly, I don't think that is going to happen, as many forum members may not be aware of doing so.

The different methods of the Zone previous to the advent of 1-2-3 all were interchangeable, and were all basically the same thing, just different ways of arriving there. Recipes could be interchangeable. And, if one wanted to go veggie, it wasn't hard to do. Just one simple ingredient substitution was all it took. Now, with 1-2-3, there are some rules that are different, even ingredients that are treated differently as to their macronutrient content.

Separating the recipes would be a huge time-saver, as Margaret stated, and I totally agree.

Thanks for replying CC. I read this too late at night to reply. That is exactly what I was going to say. If a recipe has onions in it and I didnt like them then I wouldnt put them in. If there is a Zone 1-2-3 recipe that has granola, pizza, orzo, brownie etc and I dont have them then I cant make the recipe at all. If the recipes were separated then it would be a lot easier. Sue's Zone 1-2-3 recipes titles sound so nice and then when I open them to find I dont have the main ingredient it is disappointing that I cant make it!

Where is the Tech Support for this topic? Would be nice to know that someone who oversees the forum could help with setting something up so that we could go to either the classic or 1-2-3 recipe section.

When I order another batch of products I will be trying all of Sue's Zone 1-2-3 recipes!! They really do sound delicious.

Sue - I had some Zone shakes left over and tried the vanilla with cocoa powder - it was delicious. I am curious to see how long it will be before I get hungry.

I wont be buying any more Zone shakes. They are way too sweet even though the cocoa powder made it less so. I had a look at the ingredients and again saw fructose (plus some other sweeteners). Fructose is the number one bad sugar.

Margaret, I use one specific brand of unsweetened soy milk that's low in carbohydrates for making my Zone shakes. Otherwise I get early hunger. I don't know if you'll find it where you are, but it's WestSoy Unsweetened soy milk. It comes in plain, vanilla, chocolate and almond flavors and basically contains 1 gram of insulin stimulating carbohydrate per block of protien. It results in a Zone shake with a much lower carbohydrate content than one made with milk. Maybe you can find a similar low carbohydrate one.

Margaret, I forgot to say in my previous post, my 1-2-3 recipe usually have teh words sandwich, orzo fusilli, "rice" or toast, etc in the title, which will be indication it's a 1-2-3 recipe.

Margaret, I thought you might be interested to know what Barry Sears says about the safety of fructose. This is from his other website, drsears.com:


Q: Dear Dr. Sears:

I read about fructose being dangerous to your health. Basically, the article stated that the benefits of fructose affecting your blood sugar may not outweigh its cardiovascular risks. Would you please advise me on any risk factors associated with eating fructose.

BRanieri

A: Dear BRanieri:

The adverse cardiovascular effect of fructose is only possible if triglycerides become elevated. This occurs in rats, but rarely in humans. Furthermore if you follow the Zone Diet, triglycerides are always lowered.

http://drsears.com/tabId/399/itemId...ctose.aspx

Hi Sue

I dont drink soy milk. My naturopath said it was not a good choice.

Thanks for the info on the fructose but I will steer clear of it and see what happens. The author of the book Sweet Poison cut it from his food and lost 40 kilos.

The breakfast shake I made today from your recipes kept hunger away for 4 hours so that was pretty good.

Margaret, glad the shake was a success!