Mediterranean style diet - how will it help you lose weight?

Mediterranean diet

Would you like to lose a few extra pounds without denying yourself everything that is tasty? If your answer is yes, you should take an interest in the Mediterranean diet, with which you can manage to lose as much as six kilograms in four weeks.

"The healthiest diet"

The Mediterranean diet is considered by the majority of researchers to be the healthiest diet that can not only be used for the rest of life, but should also be used to keep fit for the rest of life.

Mediterranean diet: what to eat?

One has to prepare oneself well for the Mediterranean diet! Onions and garlic, which have scientifically proven immunological properties and have a beneficial effect on digestion, are important components of this diet. One cannot fail to mention fish that provide unsaturated fatty acids so much in normal development.

The Mediterranean diet also includes many kinds of vegetables and fruits such as figs, pomegranates and citrus fruits. As additives in this diet we can find legumes and white meat, which should be treated only as an attractive diet and not as essential components of the diet.

It is also worthwhile to change white bread into whole grain bread, because you can find less fiber in white bread, so it is more difficult to eat it. Specialists advise you to eat a minimum of four meals a day. Of course, you can eat a lot of food, for example seven times, but it is not recommended because of the large amount of digestive acid burnout (for each meal the same amount of digestive acid), which can cause stomach pain.

Mediterranean diet: summary

In short, the Mediterranean diet is well balanced, simple and appetising. The ground to remember a few important food-related principles that I have tried to present as well as possible. If you have any questions about diet or if you want to share your experience with the readers, you should present your opinion by commenting on the article.

Mediterranean diet plan

DAY ONE

BREAKFAST:

- 2 slices of rye bread with soya and sunflower seeds spread with low-fat margarine,

- 30 g smoked salmon,

- 50 g tomato and onion salad

SECOND BREAKFAST:

- 150 g lean country cheese

LUNCH:

- 1 plate of mushroom soup cooked in Italian with a little olive oil,

- 100 g of cod baked in foil,

- 3 tbsp boiled potatoes,

- 100 g salad with olive oil and lemon juice

AFTERNOON SNACK:

- 1 glass of skim curdled milk,

- 1 glass of seasonal fruit, e.g. raspberries, blackberries, strawberries

DINNER:

- 150 g tomato and cucumber salad,

- 40 g cooked couscous porridge,

- 2 slices of beef ham

DAY TWO

BREAKFAST:

- 1 cup muesli with 175g natural yoghurt,

- 1 kiwi

SECOND BREAKFAST:

- 2 slices of crisp bread spread with margarine,

- 2 slices of ham,

- 1/2 cucumber

LUNCH:

- cooler prepared with 200 g kefir, cucumber, botanicals and chives,

- 1 peach

AFTERNOON SNACK:

- 1 glass of vegetable juice

DINNER:

- 250 g salad with tuna, grated carrots, corn and canned peas,

- 1/2 graham pan thinly spread with margarine

DAY THREE

BREAKFAST:

- 2 slices of wholemeal bread thinly spread with margarine,

- 2 slices of turkey sausage,

- 100 g tomato and chive salad

SECOND BREAKFAST:

- 1/2 banana,

- 175 g natural yoghurt

LUNCH:

- cabbage soup with 2 potatoes, veggies and chicken breast,

- 200 g peppers stuffed with tomatoes, veal liver and onions (Mediterranean style peppers)

AFTERNOON SNACK:

- 1 orange

DINNER:

- 200 g Greek salad (tomato, lettuce, cucumber, feta cheese topped with a little olive oil),-.

2 slices of rye crisp bread

DAY FOUR

BREAKFAST:

- 2 slices of pumpernickel thinly spread with margarine,

- 60 g lean cottage cheese with chives,

- 2 slices of pineapple

SECOND BREAKFAST:

- 1/2 graham with 20 g poultry sausage,

- a few radishes

LUNCH:

- 1 plate of cauliflower soup with beef and chicken breast,

- 200 g lean beef from the grill,

- 30 g buckwheat groats,

- 100 g Brussels sprouts from water

AFTERNOON SNACK:

- 150 g homogenised cheese

DINNER:

- 250 g bean salad,

- apple, red pepper,

- dill,

- seasoned with olive oil and lemon juice

DAY FIVE

BREAKFAST:

- 2 slices of wholemeal rye bread thinly spread with margarine,

- 1/2 hard-boiled egg,

- 2 slices of poultry tenderloin,

- 100 g tomato and onion salad

SECOND BREAKFAST:

- 1 peach,

- 150 g natural yoghurt

LUNCH:

- 200 g chicken breast skewers,

- onion and red pepper,

- 30 g rice,

- 150 g cooked carrots with peas

AFTERNOON SNACK:

- 1 apple

DINNER:

- 1 slice of graham with 2 cold cuts,

- 1 slice of feta cheese,

- 1/2 tomato with chives