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 EicoMarine TM

Molecular Distilled Fish Oil Capsules

Sufficient levels of the Omega 3 fatty acid known as eicosapentaenoic acid (EPA) are difficult to maintain without eating significant amounts of fatty fish such as salmon or consuming cod liver oil.

Click here to get more info on Omega-3 essential fatty acid EPA

 Unfortunately, the lipids found in fish or cod liver oil may be contaminated with various amounts of toxic materials, such as PCBs.

The only effective method for removing PCBs and other toxic materials from isolated fish oils is molecular distillation. The identical process is used to remove herbicides and pesticides from natural vitamin E to make it suitable for human consumption.

For this reason, the fish oil in all EicoMarineTM capsules is molecular distilled.

EicoMarineTM Molecular Distilled Fish Oil Capsules contain 80 milligrams of EPA and 53 milligrams of DHA. Additionally, the capsules contain 10 milligrams of natural vitamin E.

Typical fish oil capsules sold in health food store (assuming they contain molecular distilled EPA in the first place) often contain less than 5% of this amount of natural Vitamin E for each milligram of EPA.

EicoMarineTM capsules contain additional natural Vitamin E in order to prevent depletion of internal Vitamin E levels that can occur with ingestion of any supplemental fish oil.

The capsules sell for 24.95 Canadian per bottle of 120 capsules.

Shipping and handling is $5.00 for the first bottle and $1.50 every subsequent bottle. We ship by parcel post. Sorry no COD's.

Order your bottles in Canadian Dollars today

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By Kim Galeaz, RD
Nutrition Consultant to the Indiana Soybean Board

This comes from a newsletter published by

Roasting Your Own Soynuts

Roasting soynuts is easy to do and less expensive than purchasing soynuts directly.

Soak three cups of whole dry soybeans using either the standard
or quick soaking method (below).

Spread them evenly over a lightly oiled cookie sheet. Sprinkle with salt, garlic and chili powder. Bake in a 300í F oven, shaking the pan every 15 minutes for about one hour or until soybeans are lightly browned.


Soaking dry soybeans shortens the cooking time and improves the flavor,
texture and appearance of beans.

Standard Soaking: In a large pot, add 6 cups of water for each pound of dry beans. Let the soybeans stand at room temperature for about 6 to 8 hours, or overnight. It is unnecessary to refrigerate the beans during this process. Drain, rinse and cook beans.

Quick Soaking: Add 6 to 8 cups of hot water for each pound of dry beans. Heat the water to boiling and cook the soybeans for five minutes. Cover the pot and let the beans stand for one hour. Drain, rinse and cook the beans.

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This page last updated October 14, 1998

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