The Fat Burning Kitchen diet principle is to vary the use of Fat Burning Kitchen substrates to improve Fat Burning Kitchen efficiency. If a person eats mainly carbohydrates, its metabolism will burn more sugar and less fat while feeding mainly on fats, the body will burn lipid reserves. This second mechanism Of Pasquale also depends by enzymes: If you eat more fat there will be more lipids in the bloodstream, which will spur production and the presence of enzymes members disposal of fats, if you eat more carbohydrates will shift the equilibrium toward the enzymes that digest carbohydrates.

The Fat Burning Kitchen Diet is proposed both for slimming and for increasing muscle mass.

Develops in 2 stages:

Phase 1) evaluation phase, lasts a maximum of 14 days and aims to establish the correct proportion of carbohydrates needed for the metabolism of the subject;

Phase 2) Fat Burning Kitchen Diet phase itself, can last a lifetime and the target is the Fat Burning Kitchen transformation.

The phase 1 plan 12 days and 2 days. What it means: exhaust time nutrients are broken down as follows: 50-60% fat, 30-35% protein, about 30 grams of carbohydrates. In charging the breakdown of nutrients changes in favour of carbohydrates: 35-55% carbohydrate, 25-40% fat, 15-30% protein. In the exhaust phase must identify the right amount of carbs, which is the minimum weight tolerable by the subject. Mike recommend that you start with 30 g but if disorders occur the lack of carbohydrates (mood disorders, neurosis, decreased muscular efficiency, frequent headaches, etc.) you have to increase the weight gradually until reaching a State of well-being. After 12 days you do 2 days of charging, in which glucose share is increased.

The phase 2 is the Fat Burning Kitchen Diet itself. It is structured on 7-day cycles, in which the first 5 days, with the amount of daily carbohydrates equal to that found in the first 12 days of the testing phase, followed by 2 days of recharging, where you increase glucose share.

To support the physiological principles on which is based the Fat Burning Kitchen Diet there are experimental basis but on some points are a bit incomplete. In any case, the Fat Burning Kitchen Diet is low in fiber, minerals, vitamins and antioxidants derived from fruit and vegetables, cereals and legumes that are recommended by Mike Geary multivitamins and supplements salt supplements with antioxidants and dietary fiber.
The Fat Burning Kitchen Diet does not take into account calories, but is recommended to establish the own sense of relying on appetite, except for the proportion of carbohydrates in the days that drain must be identified according to the needs of the subject from a minimum of 30 grams established by Mike Geary.

Important! Drink 1 liter and a half to 2 litres of water per day. As quality of fat, are preferred by those Fat Burning Kitchen Diet of vegetable origin and those saturated and polyunsaturated fats of animal origin. Integrate with fiber, vitamins and minerals.
Contraindicated in diabetics, people with high uric acid or renal failure, children and adolescents, pregnant women and breast-feeding. For those with various diseases it is recommended to follow the diet only after consulting your doctor.

Example of Fat Burning Kitchen Diet

(5 days + 2 days waste charging)

Unloading phase

Every day:

Breakfast: whole milk + egg scrambled omelette or + 2 teaspoons olive oil + almonds or walnuts or pistachios
Mid-morning: walnuts or almonds or pistachios or pine nuts
Mid-afternoon: whole milk yoghurt white

Day 1 – Unloading
Dinner: Pork Chop + Pork + 2 Teaspoons Of Zucchini Extra-Virgin Olive Oil + Dry Walnuts
Dinner: Sea Bass + Fennel + 2 Teaspoons Olive Oil + Dry Almonds

Day 2 – Exhaust
Lunch: Cow's Milk Ricotta Or Mozzarella + Carrots + 2 Teaspoons Olive Oil + Pistachios
Dinner: Sea Bass + + 2 Teaspoons Chicory Of Extra Virgin Olive Oil + Dry Walnuts

Day 3 – Exhaust
Lunch: Beef Or Beef + Artichoke + 2 Teaspoons Olive Oil + Pine Nuts
Dinner: Tuna + Biete 2 Teaspoons + Olive Oil + Dry Almonds

Day 4-Exhaust
Lunch: Conscious Chicken Or Roast Turkey + Broccoli + 2 Teaspoons Olive Oil + Dry Walnuts
Dinner: Sea Bass + Endive Or Radicchio + 2 Teaspoons Olive Oil + Pistachios

Day 5 – Discharge
Lunch: cheese + sauce + 2 teaspoons olive oil + dry walnuts
Dinner: cabbage + green + cod 2 teaspoons olive oil + hazelnuts

Charging time

Breakfast: Skim milk + Toast with Jam
Mid morning: Apple or pear or other fruit of your choice season
Mid-afternoon: Yogurt with fruit or white

Day 6 – Charging
Lunch: pasta with tomato or white and 1 teaspoon Parmesan cheese + Zucchini + 1 slice of wholemeal bread + 2 teaspoons extra virgin olive oil
Dinner: sea bass + 1 slice of wholemeal bread + 2 teaspoons extra virgin olive oil

Day 7 – Charging
Lunch: rice or white with mushrooms + mixed salad with fennel and carrots + 2 teaspoons olive oil + 1 slice of whole wheat bread
Dinner: salmon + spinach + 2 teaspoons olive oil + 1 slice of whole wheat bread.

I hate fat

And where am i going to get all that in Nigeria?