TYPICAL MENU TO MAKE A FOOD BY EATING PULP OF RICE AND BREAD

  • Breakfast

Tea or coffee at will

1 white cheese 0% of mg with 30 g of unsweetened muesli or 2 to 3 slices of rye or integral bread 1 knob of butter or 30 g of oatmeal skim milk stevia

  • Lunch

1 C. to c. of oil to distribute on each meal (seasoning cooking)

1 dessert plate (150 g) of raw vegetables

130 g fat fish or 250 g lean white fish or white meat or seafood

1 plate (300 g) of cooked vegetables

4 c. to s. (after cooking) whole pasta or rice or legumes (60 g) or (one or the other) 2 slices of low Glyx bread

1 yogurt 0% or 1 fresh cheese 0% or 1 fruit

From week 2 ...

Once a week: 1 plate of starchy foods / half vegetables without dosing

From week 3 ...

1 sandwich lunch with 1 large slice of rye or spelled bread

2 slices of defatted ham or turkey

1 slice of lean Gruyère cheese

1 large green salad or 1 tartar of raw vegetables with 1 drizzle of oil

1 yogurt 0%

  • Having dinner

1 salad (watercress, lamb's lettuce, lettuce, oak leaf ...) without oil

balsamic vinegar 1 lemon juice

1 plate (300 g) of cooked vegetables

5 c. to s. of starchy foods

1 faisselle 0% of mg