The Zone Diet works on the principle that 100,000 years ago, we were meat eaters, and our metabolism is designed to handle the demands of a meat-based diet.

Madonna, Demi Moore, and Jennifer Aniston swear by the results of the Zone Diet, which was created by Barry Sears, PhD.  The Zone Diet contains 40% carbohydrate, 30% protein, and 30% fat and is known as the 40-30-30 plan.

As the food industry evolved, more carbohydrates have been introduced into our daily diet, thus causing an imbalance in our metabolism to burn fat.  The reason for our extra weight can also be attributed to the many grains and starches in our diet (pasta, rice, breads, and potatoes).  The Zone Diet’s approach calls for a return to the diets of our ancestors where meat, fruits, and vegetables are the main dietary foods.

The Zone Diet suggests that you need the right ratio of carbohydrates to proteins and fats in order to control the insulin in the bloodstream.  Too much of the hormone (insulin) can increase fat storage and inflammation in the body (conditions that are associated with obesity, type 2 diabetes and heart disease).  Sears asserts that by using the Zone Diet, you are actually optimizing the body’s metabolic function.  Through the regulation of blood sugar, you allow your body to burn excess body fat.

Although you are not prohibited from any particular food group, it is best to avoid food with high fat and carbohydrates such as grains, starches, and pastas.  The ideal sources of carbs are fruits and vegetables and for monounsaturated fats olive oil, almonds, and avocados are recommended.  The Zone Diet claims to use food as a drug for overall good health, weight loss and prevention or management of heart disease and diabetes.

Sears says that you can test to see whether you are ‘hormonally’ correct by eating following the Zone diet and see how you feel four hours later.  To simplify the Zone Diet, fill one-third of a plate with low-fat protein, and then two-thirds with fruits and vegetables.

Celebrities and some health experts say that the Zone’s recommendations do not stray far from the USDA’s (United States Dietary Association) dietary guidelines and therefore are advocates of the Zone Diet.  Others argue that the Zone Diet has flawed ratios but Sears argues that the Zone diet is a low-glycemic-load diet that has adequate protein.  .

A critic of the Zone diet such as the AHA (American Heart Association) classifies the Zone Diet as high protein and does not recommend the Zone Diet for weight loss.  They contend that the Zone Diet has not been proven effective in the long term for weight loss.  The AHA issued an official recommendation warning against diets like the Zone Diet.  They believe that the Zone Diet is hazardous as it restricts the intake of essential vitamins and minerals present in certain foods.  The AHA also contends that the protein ratio in the Zone diet is too high even if the minimal fat ratio is good.  Robert H. Ecker M.D of the A.H.A. finds the Zone Diet’s theory on insulin flawed and argues that there is no scientific proof that the hormone insulin plays a big role in weight regulation.

“For Immediate Release”

Marranci and Miller Open New Restaurant Brokerage Operation in Mid Town

Doug Marranci and Fred Miller are pleased to announce the opening of the offices of Atlanta Restaurant Exchange, at 1708 Peachtree Street, Suite 110, Atlanta GA 30309

404-892-4999 www.atlantarex.com

The company will work with restaurant owners who are transitioning; either expanding to a new location or selling their current location. In addition, Atlanta Restaurant Exchange will assist potential new restaurant owners to find locations in the Atlanta area.

The owners are using their experience in the industry to create a brokerage operation which brings a unique approach to the purchase and sale of restaurants in the Atlanta area. They will help restaurant owners recognize the full value of their businesses as going concerns. Atlanta Restaurant Exchange will seek to serve the middle market of the restaurant and food service industry. This is a market targeting smaller, independent businesses.

Fred Miller, CEO of Atlanta Restaurant Exchange has hands on experience with the Food Service Industry. He came from a family which for a generation was involved in the Industry. He understands the unique needs of the owner / operator. He also grasps the concerns of the purchaser of a restaurant operation. His unique insight comes from having owned two restaurant operations of his own. Most of Fred’s professional life has been involved in the analysis, financing and oversight of all types of small business concerns during his 35 years in the banking industry. He has been involved in the valuation and sale of hundreds of small concerns in the restaurant and other small business areas.

Doug Marranci, General Manager of Atlanta Restaurant Exchange has spent his entire life in the restaurant business. His parents before him were in the business, which is where he gained the huge store of knowledge he has of the industry. Doug has managed restaurants for others, mom and pop operations as well as those of major franchises. In addition he has owned several restaurants of his own. Doug has been involved in the sale of many restaurant properties as a representative of the seller and counselor to the purchaser.

Marranci’s vast experience in the food service industry makes him eminently qualified to advise others in the sale or purchase of any food service operation. He can match the buyer to a suitable property. At the same time he will expose a restaurant operation to a wide range of prequalified and likely prospects. This assures the client that his business will be presented fairly to the broadest number of serious purchasers possible.

It will be the mission of the company to assist the restaurant owner in finding a buyer for his business, with the goal of maximizing value (sales price) determined by a professional approach to analysis.