Meat of a turkey has a set of properties, useful to a human body. First, it is dietary and, at the correct use, helps to lose weight. Secondly, because of the high level of protein in structure meat of a turkey strengthens bones and improves work of a brain. Thirdly, this product includes abundance of vitamins and minerals which to render on a cardiovascular system, the muscular and immune systems of an organism positive impact.
It is required to you
- Thanks to these properties the specialists in problems of food created a set of techniques of weight loss by means of meat of a turkey. One of them is the 30-days diet on a turkey. It will help to lose smoothly weight three - seven kilograms.
Instruction
1. 1. The first stage of weight loss allows to transform a habitual power supply system gradually. It is for this purpose recommended during four - six days to exclude from consumption: meat (except meat of a turkey), sweeties, bananas, semolina, seeds (except sesame), a fatty fish, pastries, store juice, fat dairy products, pearl barley, margarine, fast food, pine nuts, butter, chocolate, alcohol, millet, preserved and smoked foods, marinades mayonnaise and ketchup. Besides, it is desirable not to use during a diet (that is all three of its stages) frying as a method of processing of food. Itself of food after five days has to be based on use of the following products: the meat of a turkey, seafood, olive and vegetable oil, nonfat fish, a dairy products, vegetables, dried fruits, rice, fruit, buckwheat, mushrooms, whole-grain bread, linen porridge, soy and coconut milk, eggs, nuts, drinks made independently, honey, berries. At the same time the turkey has to be used in the dietary plan daily.
2. 2. The second stage of weight loss consists actually in use of a new power supply system. Nutritionists recommend to take the following advices. First, it is desirable to keep account of caloric content of the eaten food. In a day it shouldn't be higher, than a mark of 1235 kilocalories. Besides, specialists in problems of food advise every day within this figure to vary caloric content. This action will be able помось with dispersal of a metabolism in an organism. Secondly, it is recommended to give preference to active types of rest. So, instead of viewing the movie it is better to leave порогуляться. Thirdly, it is important not to overeat during weight reduction by means of meat of a turkey, but if this rule is violated nutritionists advise to apply a technique of fasting day. It consists in the use of one product (for example, apples, buckwheat or meat of a turkey) during all unloading.
3. 3. The third stage of the considered diet consists of new transformation of a diet. It has to be gradual, during three - six days. It is necessary to add earlier forbidden products to food. At the same time specialists in problems of food advise to limit further consumption of farinaceous food, fat, fried and sweet.
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Three-day menu
Breakfast options: a wholegrain toast with turkey cutlet, tomatoes and cheese, coffee; omelet with cherry tomatoes, tea; linen porridge with dates, kefir. Lunch options: vegetable broth, turkey cutlet, cranberry kissel; goulash with a turkey and new potato, a berry juice; rice soup with cutlets from a turkey, green tea. Dinner options: a stewed turkey with apples and onions, tomato juice; an egg noodle with a turkey and creamy sauce, berry kissel; buckwheat with mushrooms, cherry juice.
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Pluses and minuses of weight loss by means of meat of a turkey
The main advantage of the considered diet - good result, however is not the only plus of weight loss on meat of a turkey. So, this course of dietary food helps: • lose weight without negotavny consequences for health; • be enriched with useful substances and vitamins; • build a varied menu; • improve culinary skills; • improve skills of healthy nutrition. Weight loss minuses by means of meat of a turkey can be considered, first, an exception of a diet of a large number of useful products, secondly, wide use in food of meat of a turkey, thirdly, a waste of time on calculation of caloric content and planning of food.