The Creole Diet, based on Creole cuisine, was created by Marie-Antoinette Sejean-Ortole. This three-phase diet proposes balanced, protein-rich menus. During the ten-day initial phase eat at least three meals a day, drink a lot, undergo three shock days in which you eat 300 grams (about 10 ounces) of meat or fish, 300 grams of white cheese containing from 0% to 20% butterfat or two yogurts with a small quantity of light cheese, as much green salad as you wish, and three bowls of green soup or 300 grams of green vegetables. Spread this food over the whole day. While you must cook your food without grease or oil, you may season your salad with a light dressing. Days 1, 5, and 8 are the special days. The menus for the remaining days are very well defined.
Phase 2 lasts for 20 days. The shock days are days 1, 8, and 15. On these days add 150 to 200 grams (about 5 to 7 ounces) of soy bean sprouts to the previous choc day menus. And replace the 300 grams of meat or fish with 300 grams of fish broth. Once again, the menus for the other days are very well defined. When you finish phase 2 be sure to practice a sport such as speed walking, swimming, or bicycling. Exercise according to your own rhythm for 40 minutes, three times a week. Phase 3 is stabilization. You are now allowed one or two glasses of wine with meals.
A major advantage of the Creole Diet is that the meals are varied and balanced. Despite the fact that it's Creole cuisine, most of the food is easy to find. One of the disadvantages is that fruits are absent from Phase 1. And individuals who aren't familiar with Creole cuisine will have to learn many recipes.
Here are two sample menus: Menu 1 (Phase 1, days 3 and 10) Breakfast: Two slices of whole grain bread. 100 grams of white cheese containing from 0% to 20% butterfat. Tea or coffee. Lunch: 150 grams of marinated fish. Half a bowl of Creole rice. Half a bowl of lentils. One slice of watermelon. Supper: 2 bowls of green soup. Two slices of grilled ham. Green salad with two tablespoons of light dressing. A skim-milk fruit yogurt.
Menu 2 (Phase 3) Breakfast: Two slices of whole grain bread with one tablespoon of jam. One egg. One apple. Tea or coffee. Lunch: 200 grams of roast pork. Spinach. 150 grams of pasta. 1 yogourt. Half a cantaloupe. Supper: Grilled chicken. Creole rice. 150 grams of lentils. A skim-milk fruit yogurt. One small mango.
Some of the information in this article comes from a fascinating new book, La Bible des Regimes, written by Jenny de Jonquieres and published by Amerik Media. Her book describes over 80 diets and weight reduction programs. Each diet is presented with 5 menu plans, a detailed discussion of its advantages and disadvantages, and lots more. At present La Bible des Regimes is available in French only. For more information consult the publisher's website www.amerik-media.com.
Author Resource:-
Levi Reiss wrote or co-authored ten computer and Internet books, but would rather drink fine French, German, or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. Visit his new wine, diet, health, and nutrition website www.wineinyourdiet.com and his Italian travel website www.travelitalytravel.com.
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