Categories: Announcements, Products, and Recipes.

Carol’s Corner 

Firstly, my apologies for being out of touch for so long.  My sister, Marion, died from an aggressive brain tumour after only 4 months.  I spent a considerable amount of that time with her in Australia where she had lived for 40 years.  She was my only sibling and we had worked together at Wellington hospital in the 1970’s, so it has been a very difficult time.  I was with her at the end which was relatively quick and peaceful, and she never suffered any pain.


Happy Anniversary to ProZone

It is 20 years this month that Kevin and I started ProZone.  What an interesting time we’ve had over the years, and we like to think that we have helped many of our clients “Eat their way to better health”.  We still believe that the Zone is a wonderful lifestyle and the best way to eat for good health and more energy.  Most nutrition advice is now based around the Zone, although it is rarely acknowledged and is mostly marketed as new and “breakthrough” research.  Dr Barry Sears wrote his first book “Enter the Zone” in 1995 where he talked about controlling insulin levels and the damage of inflammation.  The Zone is based on exquisite science and nothing has changed.  If you eat the right amount of food in the right balance you will experience the benefits.  Weight loss is a bonus.

In this month’s newsletter, we have reprinted an old newsletter so you can see how far we’ve come, but also how the Zone fundamentals have not changed. We also have some important information about Christmas hours and our location, as well as the usual yummy recipes.

Yours in the Zone


021 215 8346
Level 4, 22 Panama Street, Wellington


ProZone Newsletter No. 1, October 1999

Note: No editing has been made to the below content, taken directly from the very first ProZone newsletter.


Zone Afternoon: Thanks to all our Zone friends who were able to attend on the 17 October it was great to hear people chatting among themselves and sharing Zone ideas and experiences. For some it was an opportunity to ask questions and renew enthusiasm for the Zone. For those who were unable to make it we will do it again and we hope to see you then.

Zone Instructor’s Course: San Francisco was wonderful. The course was well worthwhile.  Fifty-seven people attended from England, Scotland, Austria, Mexico and all over the USA. Most were doctors with many specialists. We made lots of new friends.
A lot of the course was very scientific, looking at hormones and the chemical structure of fats, but there was also a lot of very valuable information about assisting people into the Zone and dealing with problems.

The course was run by Dr Paul Kahl who is the medical director of Barry Sear’s company Eicotech.. Paul Kahl is a real fun person and we got on really well with him. The big news is that we will be bringing him to New Zealand early next year. He will be staying with us and we will organise a public meeting plus meetings at our place that our Zone clients will be welcome to attend.
After three weeks we finally got our course examination results back from America. Both of us passed so we are now Certified Zone Instructors.

Zone Research: Zone scientists are giving a lot more emphasis on the type of fats in the diet. Basically, try to avoid all fats except the favourable monounsaturated oils – nuts, olives and avocado. In particular avoid saturated fat (animal fat and coconut oil) and especially trans fatty acids which are found in chippies, margarine and crackers, etc.

Fish Oil: EPA in fish oil is seen as being very important.  They recommend that people take 6 Zone capsules a day. New Zealand food is much better than American food so an equivalent dose here would be 2 to 3 capsules a day. Of course, the Zone works without supplementing with fish oil, particularly if you eat a lot of salmon, but it is much easier to reach the Zone with fish oil and you get more of the health benefits.

Favourite Quote from the Zone Course: If you Zone 80% of the time you will get 90% of the benefit.

Happy Zoning and don’t forget our Zone help line, we love hearing from our Zone friends and always appreciate feedback on our Zone seminars, services and products.

Carol & Kevin            Mobile: 021 215 8346


Office Closure

I have decided to close the office in the city and work from home as we did for the first 15 years of ProZone.  I will still send out orders from home, but would appreciate people ordering through the online shop (click here), or via our website (click here).

I will still be doing consultations in an office in the city, and am happy to catch up with clients by appointment.


20th Anniversary Special!

PureFit Bars – Just $60 Per Box!


That’s right, for the month of November, our 20th Anniversary month,
we have PureFit bars all flavours on special for just $60 per box! 
Get in quick as they’re sure to sell out fast at this price! Visit our online shop by clicking here, or
purchase through the website by clicking here.



Christmas Hours

Scary, I know, but it’s not far away so this is a heads up for Christmas.  I’ll be away from about 20th December, 2018 until 22nd January, 2019; however, I will be around to pack parcels about once a week and to see anyone that needs some help.


Get in the Zone….



Only $350 per person,

or $399 for couples!



Here are a couple of quick, easy recipes we developed for our seminar book. We put one of them on our website about 18 months ago.

The recipes feature sardines, those wonderful tasty little fish packed with Omega 3 fats. When buying sardines, always buy them in spring water rather than oil.  The good oil is in the fish flesh, not what it is packed in, and they usually use less favorable soy or similar Omega 6 oils to pack the sardines in.

Always select cold water sardines e.g. Norwegian rather than warm water Mediterranean; warm water sardines are good protein, but do not have the bonus of containing a significant amount of Omega 3 fats. These quick easy recipes are great for breakfast or lunch.

Sardine Fritters with Tomatoes, Toast and Fruit (Three Blocks)
2.5 oz (70g) sardines in water
2 egg whites
Salt and pepper to taste
Small slice of onion, finely chopped
A sprig of parsley, finely chopped
1 teaspoon olive oil or spread
2 medium tomatoes, grilled
½ slice toast (Burgen soylin)Mash sardines.

Stir in chopped parsley, salt, pepper and onion.
Add egg whites and stir in.
Heat a few drops of the oil in a non-stick pan on medium.
When the oil is warm, put four separate tablespoonfuls of the sardine mixture into the pan.  When bottoms are cooked, turn over and cook other side.
Serve with tomatoes and toast (use the rest of the teaspoon of fat allowance as spread for the toast).
Have 1 mandarin or 1 kiwifruit to follow.Note this meal could be made more Zone favorable by using all the oil to cook the sardines and not having the toast but replacing it with another 2 grilled tomatoes, or a small to medium onion chopped and stir-fried in half the oil.

Sardines in Tomato Sauce (Three Blocks)
3.75 oz (105g) sardines in water
1 teaspoon olive oil
1 small-medium onion, chopped
1 clove of garlic, crushed*
1 14.3 oz (400g) canned tomatoes (without added sugar)
½ teaspoon each dried basil and oregano*
Salt and pepper to taste*
1 teaspoon balsamic vinegar*
1 dessert spoon grated Parmesan cheese*
½ cup chopped, fresh parsley*

*Note all ingredients except sardines, oil, onion and tomatoes are optional

Heat the oil on medium and, when the oil is warm, add the sardines for a minute or 2 to brown on each side,
then break into small chunks.

Remove the sardines from the pan and set aside.
Add the chopped onion to the pan and cook gently.
While the onion is cooking, blend the tomatoes with the dried herbs, salt and pepper and balsamic vinegar.
When the onions are cooked, add the crushed garlic and cook for a few seconds, then add the tomato mixture.
Allow to cook uncovered for about 10 minutes until the sauce thickens, then add the sardine chunks.
Serve topped with the grated Parmesan and sprinkled with the chopped herbs.




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