Japanese diet

Everyone knows about the megal diet, the effective "Japanese".But few people know that it has options that at all allow the use of non -food products.What can be eaten at the Japanese, read in the article.

A "Japanese" sleepless diet is a popular weight loss technique, it has gained the confidence of many women and men because of its effectiveness.The principle of its action is a low car, rich in protein, activating the processes of fat burning in the body.The traditional Japanese lasts 21 days: 7 days preparation, 14 days diet and 4 -week output.

The greater part of the weight loss notes that this technique requires psychological training and strong motivation.However, the results are effort: after 14 days ("classic" version) you can lose 5-15 kg - depending on the original weight.In addition, the key step is to exit a diet that requires no less exposure.If you do not break the conditions, the problem of excess weight will remain in the past.

Rules

1. Use only these products.
2. The sequence of days and meals cannot be changed.
3. The products for salt, sugar, alcohol, confectionery and flour (except them) are completely excluded from the diet.
4. You should drink 1.5-2 liters of clean water every day.
5. If you do not use coffee, drink green tea without additives and flavors.
6. Zucchini can be replaced with one of the following products: beets, pumpkin, boiled or fried carrots, tsukkini, root pasterynak.This replacement will not affect the result of weight loss (subject to all rules).
7. Zucchini (or alternative zucchini vegetables) can be baked in foil and are adding 1 teaspoon of vegetable or olive oil.
8. The raw egg can be excluded or replaced with boiled.
9. It is allowed to consume green or herbal tea between meals.
10. You should consult a specialist before you begin.
11. You can repeat no more than twice a year.

Pluses

• Effective weight loss in a short time.
• The availability of the products provided.
• Specific menu (not counting the food and energy value of the dishes).
• Three dishes (easy to combine with research or work).
• The body is cleaned of toxins because for two weeks you do not consume sugar, alcohol and salt.
• The squirrel is present in sufficient quantities - this prevents loss of muscle mass.In addition, a lot of energy is consumed for digestion and assimilation of protein, which is why metabolism is accelerated.

Disadvantage

• Low -calorie content of the diet.
• The unbalanced ratio of proteins, fats, carbohydrates and lack of basic vitamins, macro and monitoring elements.The consequence of this is a deterioration in the condition of the skin, nails and hair, reducing immunity.Therefore, complex vitamins should be taken during the Japanese diet.
• The lack of a full breakfast deprives the body necessary for it in the morning of energy and increases the risk of evening rest.
• Large breaks between meals.
• The transition to normal nutrition can become a quick return.

Preparation

The preparation of the body is an integral stage of the diet of Japanese salt.A week before it starts to leave fast food, minimize the number of sweets, flour and fatty dishes, reduce the usual portions by 20%of the day high speed of your diet should be reduced by 500 calories.Try to dine for at least three hours before going to bed and drink at least 1.5 liters of clean water a day.Once you wake up, be sure to drink 250 ml of water at room temperature.This activates metabolism and will better transfer the lack of breakfast during this period.

Menu

For 7 days

Day 1

• Breakfast: black coffee.
• Lunch: 2 boiled eggs, 150 g salad (Beijing cabbage + carrots + 1 teaspoon vegetable oil), 200 ml tomato juice.
• Dinner: 150 g of boiled pollen, 100 g Beijing cabbage + 1 teaspoon olive oil.

Day 2

• Breakfast: toast made from rye bread (15 g), black coffee.
• Lunch: 200 g Roasted fever, 150 g Beijing cabbage + 1 teaspoon vegetable oil.
• Dinner: 200 g boiled beef, 200 ml of kefir (2.5% fat).

Day 3

• Breakfast: black coffee.
• Lunch: 1 boiled egg, 150 g of carrots + 1 teaspoon vegetable oil.
• Dinner: 2 apples.

Day 4

• Breakfast: toast made from rye bread, black coffee.
• Lunch: 1 medium zucchini, fried in vegetable oil, 2 apples.
• Dinner: 200 g boiled beef, 2 cooked eggs, 150 g of Beijing cabbage.

Day 5

• Breakfast: 150 g grated carrots with lemon juice.
• Lunch: 200 g Roasted HEC, 200 ml of tomato juice.
• Dinner: 200 g Roasted Hack, 150 g of Peking Cabbage.

Day 6

• Breakfast: black coffee.
• Lunch: 300 g of cooked chicken breasts, 150 g salad (Beijing cabbage + carrots).
• Dinner: 2 boiled eggs, 150 g of carrots + 1 teaspoon vegetable oil.

Day 7

• Breakfast: green tea.
• Lunch: 200 g of cooked beef, 200 g of all fruits (season).
• Dinner: Each of the previous options.

For 9 days

The 7-day menu from the 9-day Japanese diet is no different from the 7th day option.

Day 8

• Breakfast: green tea.
• Lunch: 200 g boiled beef, 2 apples or 1 orange.
• Dinner: 200 g Roasted Hack, 150 g of Peking Cabbage.

Day 9

• Breakfast: black coffee.
• Lunch: 200 g salad (carrots + cabbage), 150 g of boiled chicken breasts, 2 boiled eggs.
• Dinner: 150 g of carrots + 1 teaspoon vegetable oil.

Products needed for a 13-day and 14-day Japanese diet

• Natural coffee (in cereals or land) - 1 package.
• Fresh eggs - 20 pieces.
• Fish fillet - 2 kg.
• Green tea without flavors - 1 package.
• Beef - 1 kg.
• Chicken breast - 2 kg.
• Olive oil.
• Vegetable oil.
• Carrots - 2 kg.
• The cabbage is fresh white or Beijing - 2 - 4 pieces (depending on the size).
• Zucchini - 1 kg.
• Apples (or other fruits) - 1 kg.
• Tomato juice (without sugar) - 2 L.
• Kefir - 1 L.
• Lemon-3-5 pieces.
• Rye bread - 1 bread.

For 13 days

Day 1

• Breakfast: black coffee.
• Lunch: 2 boiled eggs, 150 g salad (Beijing cabbage + carrots + 1 teaspoon olive oil), 200 ml of tomato juice.
• Dinner: 200 g boiled fever.

Day 2

• Breakfast: Black coffee and cracker made of rye bread (15 g).
• Lunch: 200 g of boiled pollen, 150 g salad (cabbage + carrots + 2 teaspoons of olive oil).
• Dinner: 100 g boiled beef, 200 ml of tomato juice.

Day 3

• Breakfast: Black coffee and cracker made of rye bread (15 g).
• Lunch: 1 medium zucchini fried in vegetable oil.
• Dinner: 2 boiled eggs, 200 g of boiled beef, 100 g of Beijing cabbage + 1 teaspoon vegetable oil.

Day 4

• Breakfast: black coffee.
• Lunch: 1 raw egg, 100 g of grated carrots + 1 teaspoon vegetable oil, 15 g of hard cheese.
• Dinner: 200 g fresh fruit for the season.

Day 5

• Breakfast: 100 g grated carrots + 2 tablespoons of lemon juice.
• Lunch: 200 g roasted fever, 200 ml tomato juice.
• Dinner: 200 g of fruit.

Day 6

• Breakfast: black coffee.
• Lunch: 300 g boiled chicken breast, 100 g salad (cabbage + carrots).
• Dinner: 2 boiled eggs, 100 g of carrots + 1 teaspoon of olive oil.

Day 7

• Breakfast: green tea.
• Lunch: 200 g of cooked beef, 150 g of fruit.
• Dinner: 2 boiled eggs, 100 g of carrots + 1 teaspoon of olive oil.

Day 8

• Breakfast: black coffee.
• Lunch: 250 g boiled chicken breasts, 150 g salad (carrots + cabbage).
• Dinner: 2 boiled eggs, 150 g of carrots + 1 teaspoon vegetable oil.

Day 9

• Breakfast: 100 g grated carrots + 2 tablespoons of lemon juice.
• Lunch: 200 g of baked pollen, 200 ml of tomato juice.
• Dinner: 200 g of fruit.

Day 10

• Breakfast: black coffee.
• Lunch: 1 raw egg, 150 g of carrots + 1 teaspoon vegetable oil, 15 g of hard cheese.
• Dinner: 200 g of fruit.

Day 11

• Breakfast: black coffee, rye bread cracker (15 g).
• Lunch: 1 zucchini fried in vegetable oil.
• Dinner: 2 boiled eggs, 200 g boiled beef, 100 g fresh cabbage + 1 teaspoon vegetable oil.

Day 12

• Breakfast: black coffee, rye bread cracker (15 g).
• Lunch: 200 g Roasted Hack, 150 g fresh cabbage + 1 teaspoon of olive oil.
• Dinner: 100 g boiled beef, 200 ml of kefir (2.5% fat).

Day 13

• Breakfast: black coffee.
• Lunch: Not provided.
• Dinner: 2 boiled eggs, 200 g boiled cabbage + 1 teaspoon olive oil, 200 ml of tomato juice.

For 14 days

Day 1

• Breakfast: black coffee.
• Lunch: 2 boiled eggs, 200 g boiled cabbage + 1 teaspoon vegetable oil, 200 ml of tomato juice.
• Dinner: 200 g cooked or roasted heck.

Day 2

• Breakfast: 20 g rye bread, black coffee.
• Lunch: 200 g boiled pollen, 150 g boiled cabbage + 1 teaspoon vegetable oil.
• Dinner: 100 g boiled beef, 200 ml of kefir (2.5% fat).

Day 3

• Breakfast: 20 g rye bread, black coffee.
• Lunch: 1 medium zucchini fried in vegetable oil.
• Dinner: 200 g boiled beef, 2 cooked eggs, 150 g fresh cabbage + 1 teaspoon vegetable oil.

Day 4

• Breakfast: 1 fresh carrots, black coffee.
• Lunch: 200 g of boiled Poland, 200 ml of tomato juice.
• Dinner: 200 g of all kinds of fruit.

Day 5

• Breakfast: 1 fresh carrots, one lemon juice (you can dilute with water).
• Lunch: 200 g boiled heck, 200 ml tomato juice.
• Dinner: 200 g of all kinds of fruit.

Day 6

• Breakfast: black coffee.
• Lunch: 300 g boiled chicken breast, 200 g salad (fresh cabbage + carrots + 1 teaspoon vegetable oil).
• Dinner: 2 boiled eggs, 1 fresh carrots.

Day 7

• Breakfast: green tea.
• Lunch: 200 g boiled beef, 2 apples.
• Dinner: Each of the previous options, except for the 3rd day.

Day 8

• Breakfast: black coffee.
• Lunch: 300 g boiled chicken breast, 150 g salad (cabbage + carrots + 1 teaspoon vegetable oil).
• Dinner: 2 boiled eggs, 1 fresh carrots + 1 teaspoon vegetable oil.

Day 9

• Breakfast: 1 fresh carrots, juice of one lemon.
• Lunch: 200 g boiled heck, 200 ml tomato juice.
• Dinner: 200 g of all kinds of fruit.

Day 10

• Breakfast: black coffee.
• Lunch: 50 g of hard cheese, 100 g grated carrots + 1 teaspoon vegetable oil, 1 boiled egg.
• Dinner: 200 g of all kinds of fruit.

Day 11

• Breakfast: 20 g rye bread, black coffee.
• Lunch: 1 medium zucchini fried in vegetable oil.
• Dinner: 200 g boiled beef, 2 cooked eggs, 150 g fresh cabbage + 1 teaspoon vegetable oil.

Day 12

• Breakfast: 20 g rye bread, black coffee.
• Lunch: 200 g of pollen, 150 g fresh cabbage + 1 teaspoon vegetable oil.
• Dinner: 100 g boiled beef, 200 ml of kefir.

Day 13

• Breakfast: black coffee.
• Lunch: 2 boiled eggs, 200 g boiled cabbage + 1 teaspoon vegetable oil, 200 ml of tomato juice.
• Dinner: 200 g cooked or roasted pollen + 1 teaspoon vegetable oil.

Day 14

• Breakfast: black coffee.
• Lunch: 200 g cooked or roasted heck, 150 g fresh cabbage + 1 teaspoon olive oil.
• Dinner: 200 g boiled beef, 200 ml of kefir.

Diet

The first week of leaving the Japanese diet is an extremely crucial period.At this time, the body continues to weaken and adapt to the new parameters, so it is important that you do not throw yourself on the food, but slowly introduce the usual products into the diet.They must be extremely natural.

• In order to determine the result, to leave the diet must be gradual.The exit period should continue twice as long.So, the period of exit from the 14-day Japanese diet should last for at least 28 days-4 weeks.
• During the first week, gradually increasing the portions of meat and fish dishes - by 50 g, vegetables - with 100 g.
• For breakfast, use cereals prepared on water (buckwheat, oatmeal, rice) and omelets.Your part of one time should be about 200 g.
• Add salt to the food gradually: At the beginning of release, consume no more than 5 g of salt per day.
• During the day you have to make 2-3 snacks of products and fruit with yoghurt.
• Replace the fruit dinner with full food of vegetables and proteins (eg 200 g of vegetable stews and chicken chicken coats).
• Do not reduce the amount of protein food.
• Eat fractional (5-6 times a day).

Estimated menu for leaving the Japanese diet for 2 weeks

Day 1-3

• Breakfast: omelet of 2 eggs and 150 ml of milk (2.5% fat), 1 bread, black coffee.
• Lunch: 200 g boiled beef or 200 g roasted cod, 100 g fresh vegetables.
• Dinner: 100 g cottage cheese (5% fat) or 250 ml of kefir (2.5% fat) and 1 apple.

Day 4-6

• Breakfast: 200 g of oatmeal in water (without sugar and butter).
• Breakfast: 1 orange, 1 kiwi.
• Lunch: 200 g Roasted chicken breasts, 100 g fresh vegetables (cabbage, carrots, black pepper).
• Dinner: 200 g of boiled shrimp or 150 g cottage cheese (7% fat), 1 cucumber.

Day 7-10

• Breakfast: 200 g of oatmeal on water without sugar and butter, 2 toast (20 g each).
• Breakfast: 1 each fruit.
• Lunch: 200 g of vegetable soup, 100 g of cooked beef.
• Breakfast: 100 g of natural yogurt.
• Dinner: 200 g of baked chicken breasts, 150 g of any steamed vegetables.

Day 8-14

• Breakfast: 200 g each porridge with nuts, dried fruits and honey (no more than 1 teaspoon), 2 toast (20 g each).
• Breakfast: 1 each fruit, 100 g of natural yogurt or cottage cheese (5% fat).
• Lunch: 200 g each soup of low fat chicken broth, 150 g of cooked chicken breasts, 2 fresh cucumbers.
• Breakfast: 1 any fruit or 150 g of natural yogurt.
• Dinner: 200 g boiled mussels, 150 g of vegetable stew.
• Breakfast: 200 ml kefir (2.5% fat).

Sports during the Japanese diet

If your body is accustomed to a certain level of exercise (such as morning running or fitness three times a week), then the frequency and intensity of training should not be increased - this can cause worsening of well -being (loss of strength, dizziness, nausea).It is recommended that you charge daily (20-30 minutes), at least an hour a day on foot, to replace the elevator with climbing steps.

Contraindications

1. Diseases of the gastrointestinal tract (gastritis, gastroduodenitis, peptic ulcer of the stomach or duodenum).
2. During pregnancy and during lactation.
3. Any chronic diseases of the kidneys and liver.
4. Anemia.
5. Avitaminosis and hypovitaminosis.
6. Acute infectious diseases.
7. Diabetes.
8. Zhelchokamenny disease.
9. Any conditions in the exacerbation stage.
10. Chronic diseases of the internal organs