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THE RIGOR
You cannot you allow any variation if you want to obtain a ketosis of good value, stable throughout the 24 days of mode. As we said, it is a mode of the “whole or nothing”.
THE QUALITY AND QUANTITY OF PROTEINS, DIFFERENCE MEDIFAST The Médifast protocol envisages a very high protein contribution: from 1,8 with protein 2g per kg of theoretical body weight and day. This massive protein contribution allows the saturation of the muscles and thus preserves the thin mass and the basal metabolism.
The hyperprotéinée range Médifast was developed specifically, to fulfill the requirements of the doctors. It contains only proteins of milk chosen for their quality: high biological value and contribution of all the essential amino-acids.
Moreover, these proteins are digested very easily and are used in an optimal way by the organization what guarantees the success and the safety of your mode.
MAXIMUM THRESHOLDS OF THE LIPIDIC AND GLUCIDIC CONTRIBUTIONS
The maximum daily contribution tolerated out of glucids is of 20 grams per day.
The maximum daily contribution tolerated in lipids is of 7 grams per day.
INDEX GLYCEMIQUE
In addition to the protein contribution, you will consume green vegetables with weak index glycemic (provided list) which will increase your ration out of fibers and water and to avoid you any problem of constipation.
SHORT PROTOCOLS AND SPACES
The Médifast protocol is short: 24 days because the ketosis is a transitory reaction. Two consecutive cures must be separated by 3 weeks at least.
Our concern is before all your safety and the results of your mode: it is about a medicalized dietetics which is addressed to a scrupulous and supervised patient.
QUALITY OF THE FOLLOW-UP AND THE REBALANCING
A food rebalancing guided by your doctor follows the Médifast protocol. It is particularly precise, proposes a regular progression of the caloric intakes and a daily food balance giving a big part to the fruit and vegetables, sources of satiety. This phase is considered like a reprogramming of the taste and dietary habits.
It is about réalimenter normally, to eat again of all, to know to correctly associate food in a meal, to know to prepare and repair the “festive variations”. The food is not any more one problem and your internal metabolisms (i.e. all transformations which makes it possible to manufacture energy starting from your food) function better.
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