Tuna and Water Diet | Tuna Diet

3 Day Tuna and Water Diet

Here is how it works (Tuna Diet):

Normally this diet is followed for 3 days.

Take in 6 equal tuna servings. Once each 2,5 - 3 hours.

Drink as much water as possible. At least 3-4 liters. Water fills your stomach and? helps you not to feel hungry. There is no limit. Drink as much as you can.

Take at least twice a day some vitamins. This is crucial since you won’t get much vitamins from tuna during this diet.

You will need at least 1 to 1,5 grams of protein per pound of your weight (aroung 3 gram per kilogram).? Tuna’s marvelous as it contains 26 gram protein per 100 gram tuna. Here are two handy formulas to calculate your tuna serving size:For kilogram calculation: (bodyweight * 3 * 100) / (6 * 26) = bodyweight * 300? / 156 = 1 tuna serving (in gram)
For pound calculation: bodyweight * 100 / 156 or bodyweight * 150 / 156 = 1 tuna serving (in gram]

Tuna Fish Diet - The Tuna Diet fish diet has been attributed to a number of sources, including a hospital in Alabama, and is known by a number of names, such as the 3 Day Cardiac Diet and the Alabama Diet. The plan works on the principle of chemical breakdown, so when using it try to avoid substituting other foods.

Tuna Diet - Keep in mind that the 3 day tuna fish diet is intended to be followed for only 3 days at a time to achieve a quick weight loss and is not meant to be a sustainable food plan for a longer period. After 3 days, return to a healthy plan that offers continuing benefits.

SORA PUTTU - fish varuval

Ingredients :

500 grms shark fish cut into thick slices
¼ tsp salt
¼ tsp tumeric powder
5 medium onions chopped

5 pips garlic crushed
1 tsp ginger paste
6 green chillies slit and cut into small pieces
¼ to ½ tsp tumeric powder
2 tbs scraped coconut or a bit more
powdered salt to taste
1 tsp aniseed
1 tsp urad dhal
2 sprigs curry leaves
½ a small lime juice or as per taste
little coriander leaves chopped for garnishing
2 tbs oil and 2 tbs of ghee

Method:

Clean the fish slices, smear with the ¼ tsp of salt and ¼ tsp of tumeric powder, and steam the fish.
Remove from the fire. Peel of the thick skin, and remove the back bone.
Mash the shark flesh into tiny flakes.
Mix ¼ to ½ tsp of tumeric powder, and enough powdered salt to taste, into the steamed fish flakes.
Heat a wok on the fire. Pour into it the oil and the ghee.
When smoking hot, add in the urad dhal, and the aniseed.
When they splutter, add in the crushed garlic, the ginger paste, also the chopped onions
Cut green chillies,and the curry leaves,
Fry till the onions and chillies turn limp.
Then add the mashed and seasoned shark flakes.
Fry turning over very frequently.
Then add in the scraped coconut , and keep on turning over till the coconut turns a little brown here and there.,and an attractive aroma is given out.
Do not allow the contents to stick to the wok, or burn.
Lower the heat, sprinkle the lime juice, and give it a final toss, and dish out.
Garnish with the chopped coriander leaves.

Sora puttu is very tasty eaten with plain rice, or as a side dish.

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