The Mességué diet
The first phase has a variable duration of 4-6 days, there is an intake of only one category of food in 24 hours and the calories must be 1000. The second phase lasts 25 days with an intake of 1300 calories per day and you can alternate different categories of food. The third phase lasts 3 months, the caloric intake is 1600 calories per day.
Foods with a low glycemic index should be consumed, for example dark chocolate (glycemic index 22) is better than carrots (glycemic index 85).
See also
The Atkins Diet
It is necessary to take very little salt to avoid water retention; powdered milk must be used, coffee and tea must not be missing, vegetables should be eaten at the beginning of the meal, paraffin oil must be used and not sugar but aspartame and fructose; important is to season with herbs, spices and balsamic vinegar.
Contraindications are: constipation, rheumatism, nervousness, diabetes, gout, kidney failure, heart disease and pregnancy. The scale is an indispensable tool and must be associated with food combinations. This diet should only be followed for short periods.
Here is an example:
Breakfast valid for every day
50g of wholemeal bread
10g of butter
freshly squeezed juice or seasonal fruit (every other day)
hot or cold drink of your choice: tea, espresso or barley coffee.
Monday
Lunch: 150g of fennel au gratin with 30g of parmesan, 60g of wholemeal spaghetti with grilled vegetables, apple mousse with wild strawberries.
Dinner: tomato and artichoke hearts salad with oil and basil, 150g of chicken baked in foil with thyme, a baked pear with cinnamon.
Tuesday
Lunch: 50gr carpaccio of swordfish and salmon; grilled sole served on a bed of grilled zucchini and lettuce, 2 balls of bitter chocolate.
Dinner: seasonal vegetables with pinzimonio, Mediterranean-style beef strips (150g of grilled beef, cut into slices and seasoned with rocket and cherry tomatoes); a baked apple with cinnamon and a spoonful of almonds.
Wednesday
Lunch: seasonal vegetables in pinzimonio, red peppers stuffed with cod, a bitter chocolate pudding.
Dinner: vegetable soup, 180g of grilled squid skewers, 50g of Asiago-type cheese.
Thursday
Lunch: 50gr octopus carpaccio, 60gr of wholemeal fusilli pasta with tomato; a baked pear flavored with cinnamon.
Dinner: a plate of legume soup; ricotta and spinach flan (prepare a mixture with 80g of ricotta, 150g of boiled spinach, a tablespoon of Parmesan cheese, nutmeg, put in a mold and cook in a medium oven for 15 minutes), 2 scoops of bitter chocolate ice cream.
Lunch: grilled seasonal vegetables, risotto with fresh herbs (70gr of brown rice cooked with vegetable broth, thyme, marjoram, tarragon, seasoned with a spoonful of Parmesan).
Dinner: omelette made with 2 eggs with mixed vegetable ratatouille (onions, aubergines, courgettes, chopped peppers cooked with fresh tomato, parsley and basil); carrots, zucchini and corn; a cooked apple accompanied by a teaspoon of sultanas with pine nuts.
Saturday
Lunch: mixed salad, veal medallions baked in foil with milk and fresh thyme (150gr of veal cooked with a glass of skim milk, salt, pepper, thyme), steamed green beans, a baked apple with cinnamon and a teaspoon of almonds .
Dinner: asparagus soup, 50g of bresaola, wild fruit sorbet (100g of wild berries blended with 6-8 ice cubes).
Sunday
Lunch: seafood salad (6 mussels, 8 clams, 40g of shrimp tails, 40g of steamed baby octopus seasoned with diced celery, parsley, lemon oil), 200g of turbot baked in foil with aromatic herbs, tomatoes with basil.
Dinner: stuffed aubergines (grilled two slices of aubergine cut lengthwise, stuff with cubes of boiled courgette, 2 tablespoons of low-fat cheese, parmesan, roll up as rolls); vegetable soup, veal escalopes 150gr. Cooked in a pan with tomato.
