LOL Sue!

You made a comment related to a post of mine. Whether or not it was intended as a direct reply to my post or just a general attempt to join in on the conversation, it appears to me that you and I are the only ones participating in the discussion!

My point in this conversation was made quite a few posts ago, which is that when zone 1-2-3 foods are utilized, they basically become the "main ingredient" of the meal, and the added veggies become the "condiments". This is a drastic reduction in the amount of nutrients that are provided in the meal. Now, perhaps YOU eat more veggies, but I am willing to go out on a limb to suggest that you may be in the minority--and I have seen zone 1-2-3 recipes that come with the program (not referring to your personal recipes), and there is just not a lot of veggie content, when compared to a conventional zone meal. This results in a reduction of nutrients and fiber. I was willing to compare your zone 1-2-3 meal with a similar classic zone meal, but since you are not able to offer a recipe of any kind, the comparison is not possible (because if I guess, I am sure you will inform me that I am wrong!).

So, if this conversation is to continue, I suppose I will have to prove my point using a zone 1-2-3 recipe and compare it to a similar conventional zone recipe.

I believe that we also discussed that one big benefit of zone 1-2-3 was the reduction of AA in one's diet. However, I did note that using optimal ingredients in classic zone basically provides very little AA.

Cheers!