TIPS and List of tolerated food : what to do if you stop loosing weight : "White day"

♥  LIST OF " TOLERATED" :

This ingredients are tolerated ( not allowed in the attack phase !) but if you see that your weight doesn't get down, avoid them ! ( and drink more !)

- to cook : 3 drops of olive oil whipped with a tissue (my tip : spray is easier but try to invest in a non-stick frying teflon pan !)

- 2 tablespoon of red or white wine to cook

-corn starch : 1 table spoon a day ( Very useful to cook)

-soy sauce : 1 tablespoon a day

-cocoa powder ( Hershew unsweetened and non fat chocolate powder ) : one tablespoon a day

-non fat meat cube(Knorr type)

-Unsweetened ketchup 1 tablespoon every day

-30 grams max of less than 6% fat cheeses ( I found non fat Mozarella string cheese to take snacks, and non fat cheddar to put on my dishes or omeletts, and non fat Philly Cheese, and also 2% ricotta cheese to make some cheesecake Dukan)

- 1 tbspoon of non fat cream ( I use half&half, it's even less fat) 

-rhubarb ( 150 grms max per day) 

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If you stopped loosing weight, Dr Dukan advise to do a " white day" made out of white egg, white meat ( chicken) and white fishs and  yoghurt only to get pass the plateau.

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Drink water  !

Don't you know that water is the girls's best friend ?

Hydration is key to your success. Dr Dukan advises to drink at least 3 liters of water every day.
when on the protal diet.
Now before you get all depressed with the sad visions of having to gulp down so much plain water, there is good news! Almost any drink will do when it comes to contributing to your daily intake.

Allowed are:

• coffee (even with milk, as long as it is low fat) – no sugar (iced coffee is my favourite )
• tea – no sugar
• mineral waters (obviously…)
• diet sodas (as long as they do not contain sugar it’s OK) ( anything aspartam based is ok but no other sweeteners that basically are sugars ..) 

Image by Stephanie Loehr via Flickr

A little clarification before we procede. We all know sodas, as well as their diet (or light) counterparts are not the healthiest thing on Earth. However if you are craving for something sweet, or a treat, or you’re just plainly already addicted to them, you can safely drink those. Just make sure there is no sugar in your drink of choice, and keeping the salt numbers low would be good too.
By now you might be wondering what all this fuss is all about. Well eating lots and lost of protein has the aim to put your body into ketosis. As proteins do not get fully processed a lot of by products need to be flushed out from the organizm. This is easily done by your kidneys, as long as your provide them with plenty of, you guessed it, liquids!
Jokes aside, be wary of dehydration especially in the protein phases. This can hinder your weight loss, and cause health problems, as well as give you traditional symptomes of dehydration like fatigue, dry skin, etc.

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An amazing ingredient : The so called "AGAR AGAR"

Agar-agar, usually seen abbreviated as agar, is a gelatinous substance derived from red algae

You can use it where ever you are used to use gelatin ( made out of pork bones).

Agar is also perfectly edible, and in addition to appearing in regional cuisine, it is also used as a thickening agent in candies and other foods. Since agar is derived from plant material, it has the advantage of being vegetarian, unlike gelatin derived from animal sources.

In cooking, agar is extremely useful. In parts of Asia, agar is used as an ingredient in soups and jellies. Outside of Asia, agar appears in a wide range of foods, along with two other plant based gelatins, carrageen and alginate. In foods which need to be gelled, agar is often employed. It does behave slightly differently than protein based gelatins, and tends to be slightly more slimy, sometimes creating a strange texture. For vegetarians, agar makes foods like marshmallows, jelly beans, and gummy bears possible.

How to cook agar- agar ?

To use agar flakes in recipes, traditional instructions call for 1 T. of agar flakes to every cup of water or juice, but these measurements may vary from recipe to recipe. Like animal-based gelatin, the agar is dissolved in the liquid in a small saucepan over medium-high heat, brought to a boil and then simmered until slightly thickened, about 5-7 minutes. It is then chilled in the refrigerator until set and typically enjoyed cold.