Natural yogurt is a tasty and healthy treat. For lovers of dairy products, we can recommend the yoghurt diet, invented by the Swiss doctor Zeik for clients of an elite sanatorium. You can lose weight on it by 5-7 kilograms.
Yogurt Diet Principles
The main product of Dr. Zeyk's diet is natural yogurt. During the 14-day diet, you need to eat it 500 g per day. In addition to yogurt, vegetables, berries and fruits are allowed - no more than 300 g per day, as well as lean meat - 100 g. Potatoes, pears, melons, grapes, bananas, apricots are prohibited. Fresh herbs can be consumed without restrictions.
The daily set of products should be divided into 5 meals. A variety of salads can be prepared from vegetables, fruits and meat. For example, grate a carrot and half an apple and season with 100 g of yogurt. Yoghurt dressing is also great with cucumber and chicken salads, berry cocktails.
From drinks allowed black and green tea without sugar, a glass of freshly squeezed juice for breakfast, drinking water - about 2 liters per day.
Sample menu for a yogurt diet:
- breakfast: unsweetened green tea, yogurt with fresh raspberries, juice;
- second breakfast: grated apple with tangerine slices, seasoned with yogurt;
- lunch: salad of 100 g of meat, cucumber, herbs and yogurt;
- afternoon snack: tomatoes stuffed with yogurt mixed with herbs and chopped garlic;
- dinner: boiled green beans with herbs and yogurt.
Yogurt for diet
Yogurt for a diet should be taken natural - without sugar and starch. However, it can be difficult to buy such a product in a store. Making homemade yogurt is a good solution.
Natural yogurt is made from whole milk with the addition of live cultures of the Bulgarian bacillus and thermophilic lactic acid streptococcus. These microorganisms have a beneficial effect on the intestinal flora, suppress pathogenic and putrefactive bacteria, stimulate the absorption of important vitamins and amino acids, and improve immunity.
For homemade yoghurt, purchase pasteurized or UHT milk with a short shelf life. Buy a dry yoghurt starter at the pharmacy. You should not use store-bought yoghurts for fermentation - over time, pathogenic microflora always accumulates in them, which can cause poisoning and disease.
Bring a liter of milk to a boil and cool to 40-50 degrees. To check the temperature, press the container of milk against your cheek - it should be hot, but not scalding. Mix the cooled milk with dry starter culture - the exact proportions should be indicated in the instructions. Then pour the milk into a thermos or yogurt maker and let sit for 8-10 hours.
A yogurt maker or thermos can be replaced with a glass jar, but it should be well wrapped in a blanket and placed next to a radiator or other warm place. Store natural yoghurt in the refrigerator. So that it does not deteriorate ahead of time, all utensils used for cooking should be sterilized.
