A day of intestinal rest diet by Dr. Pier Luigi Rossi , to make peace with our intestines and deflate us, but above all to recover from a period of binges and to learn about the dietary method of Dr. Rossi, a specialist in Nutrition Sciences who has developed a method at the base of the famous Social Diet and that you can find in his two books: From Calories to Molecules and Know Your Body, Choose Your Food (Aboca).

I recommend you try a diet day according to Dr. Rossi’s advice ( source ), and then deepen his method by reading his books or participating in the Social Diet path .

A DAY OF INTESTINAL REST DIET: TYPICAL EXAMPLE

BREAKFAST
A hot drink of your choice between tea, barley, herbal tea or unsweetened coffee or hot lemonade or  a cup
of hot water with a spoonful of unsweetened cocoa powder. Plus a protein food of your choice between skimmed or whole milk yogurt (bovine or goat) or cow’s milk ricotta (100 g) or omelette with 2 egg whites. Plus a carbohydrate food of your choice between 30 g whole wheat flakes or 30 g oat flakes or 30 g corn flakes, or 30 g muesli, or rice or spelled or corn cakes or fresh seasonal fruit. Morea small portion of nuts such as 2 walnuts or 5 almonds or 5 hazelnuts.

MORNING SNACK
Extracted / centrifuged with raw seasonal vegetables (80%) and with fresh seasonal fruit (20%). Or a fresh seasonal fruit of your choice.

LUNCH
A free portion of carrot and fennel salad, plus cod (g 180) baked with pine nuts and walnuts, plus a free portion of red onions, cooked, with balsamic vinegar  (as an alternative to onions, cooked green leafy vegetables and sautéed in a pan) plus
wholemeal spelled (raw weight 40 g) and two teaspoons in total of extra virgin olive oil.

AFTERNOON SNACK
Extract / centrifuged vegetable (80%) and fruit (20%) or a fresh seasonal fruit of your choice.

DINNER
A salad of escarole, endive or radicchio or mixed with a two-egg omelette cooked in a non-stick pan (therefore fat-free),
a free portion of cream of potatoes and yellow squash (or a portion of soup with potatoes) and three teaspoons of extra virgin olive oil to season the dishes.