Who is the Forking Diet For?

The Forking Diet is for anyone who wants to lose weight without dietary restrictions, but with a simple change of method.

The basics of the diet:

The Forking diet is an easy and fun method devised by Ivan Gavriloff , polytechnician expert in weight-sensitive innovation, in collaboration with Sophie Troff . Since after 17 hours our body does not transform food into energy but fat, it is in the forking diet to consume, for dinner, consumable food through a fork only . Spoons, knives and hands are to be banned! The rest of the meals are normally and reasonably of course. We eat what we want reasonably. Forking is a new way of naturally eliminating energy dense foods and favoring low-density foods such as cereal vegetables or fish (allowed in this diet). Two methods: one " Soft " allows to prepare the meal with knives and other kitchen utensils, the other " Strict " in which are excluded all the kitchen utensils other than the fork, even for the preparation of the meal.
To eliminate therefore : what is eaten with the fingers: petits-fours, peanuts, crisps, sandwich, hamburger, pizza ... What is eaten with a spoon: with a spoon: soup, boiled egg, yoghurt, white cheese, ice cream, mayonnaise and other sauces ... What to eat with a knife: sausage, pie, cold meat, meat, bark fruit, pie ...
Allowed : Legumes, potatoes (not fried), fish, seafood, pasta, rice, semolina, strawberries and raspberries ...

The most of the Forking diet:
-Easy diet to undertake;
-No deficiencies and less frustration because no food group is excluded;
-Idée playful, which makes forget any notion of forbidden;

The least of the Forking diet :
-Low weight loss, but durable;
-To demonstrate self-discipline.

Warning !
-In the day, avoid rich foods;
-The evening meal helps to set the record straight by correcting the gaps of the day. - Many high calorie foods requiring the knife, the diet can naturally restrict the amount of calories and thus lose weight.

Learn more about the Forking Diet:
"Dine with a fork", Ivan Gavriloff and Sophie Troff, ed. Albin Michel.