The plan first readjusts the amount of present calorie intake by five per cent per week to a maximum of 30 percent, that is, over a period of six to ten weeks (depending on the person) the calorie intake is gradually reduced to almost 60 per cent of the original. The balance is maintained at the same level. An example:
The first step is to ascertain the present calorie intake proportion. (Typically, people tend to have a greater percentage of fat in their diets than the ,typical proportion.)
Assuming that a person was originally consuming 2,500 calories at the start of the programme, then the
Expected Ideal Proportion of calorie intake is:
Carbohydrates 60% of 2,500 = 1,500 calories
Fats 20% of 2,500 = 500 calories
Proteins 20% of 2,500 = 500 calories
Calorie Reduction: A maximum of 5 per cent per week, which means that in this particular case the calorie intake will be reduced by 5 per cent of 2,500 = 125 calories per week.
Total calorie reduction at the end of 6 weeks = 6 x 125 = 750 calories.
So the total calorie intake of that person after six weeks will be = 2,500(original intake) – 750 (reduction) = 1,750 calories.
Adjusted Nutrient Percentage
Carbohydrates 60% of 1,750 Fats =1,050 calories
20% of 1,750 = 350 calories
Proteins 20% of 1,750 = 350 calories
The gradual decrease of calorie intake is achieved by reducing the intake of calories and replacing traditional meals with crafted meals having a higher degree of fibres (which typically don’t have calories and are roughage), liquids and foods that increase the metabolic rates.
The dietary habit is modified according to what I call 4(F) 2(L) 1(S) – which indicates that you take at least 4 all Fruit
Now let us understand why we should follow this regimen and how it can help in
The fat content in fruits is minimal, which implies that the calorie intake is less when we eat fruits, excepting ones such as bananas and custard apples. Fruits also act as catalysts for our metabolic system – they increase the metabolic rate of the body – so we burn up more energy and thereby end up losing weight.
The second constituent of our regimen is a liquid
It is a scientific fact that liquids enhance our metabolic rate, thereby consuming more energy. Further, liquid
But one must bear in mind that every liquid
Now let us understand the third component of our schedule, skipping a
Next, the obvious question one might ask is: how did I reach this magical concept of 4(F) 2(L) 1(S). Assuming we take 21 meals in a week’s time (3 meals a day, 7 days a week), with 7 (4+2+1) modulated meals we are regulating the consumption pat,tern by 33 percent or one-third. I believe this is an organic and natural approach. Without putting too much burden on our system or carrying out
At the same time, all this regulates and increases our. metabolic rate, so we end up burning more calories and losing more weight.
There are three important things to keep in mind when practising this regimen:
First, the pattern is weekly so don’t try to narrow it down for a period less than 7 days.
Second, follow these schedules in a non-consistent manner – which means you might choose Monday morning (as all fruit), Thrusday night(all liquid) for one week and may be tuesday morning(all fruit) and friday night(all liquid) for the next week.
For increasing or decreasing calories, please ensure that you follow the Food Pyramid and other factors mentioned in the book. Decrease the calories in a proportionate manner and your calorie intake shouldn’t be less than 1,100 calories at any point of time.