The lymphatic lavage diet for healthy and fit legs

An ovo-peach-vegetable diet can help drain liquids and restore vitality and well-being. Attention, however, to the introduction of saturated fat

Swollen legs with edemas, heaviness in the limbs, fatigue, bags under the eyes, overweight: with the arrival of the first heat, we think these symptoms are associated with a problem of poor blood circulation. Often, however, they are indications of a compromised lymphatic system and, in most cases, the only solution to solve these problems and lose weight is to take care of nutrition.

What is the lymphatic system

“The lymphatic system – explains prof. Pier Luigi Rossi, specialist in food science and preventive medicine in Arezzo and author of the book "La Buona Salute" (Aboca) – is a complex network of nodes, vessels, ducts and glands full of liquids that wet our cells and carry via the "waste water" of our body away from the tissues and neutralize them. The lymph also acts as a sort of "bridge" through which the molecules that enter our body with the food and oxygen we breathe pass from the blood to the cells. Therefore, it also has an important role in the management of weight loss and water retention. When you lose weight, fatty acids come out of the adipocytes (the famous "fat cells") and are drained away through the lymphatic system of the adipose tissue. But if the lymph is compromised, altered in its composition due to incorrect nutrition, everything stagnates: edemas, cellulite and fat deposits are formed because the lymph cannot drain the fatty acids that come out of the adipocytes ".

Water retention and lazy lymphatic system symptoms

An excessive presence of water in the tissues outside the cells is caused by a lazy lymphatic system, insufficient in its metabolic drainage. The 10 symptoms of a lazy lymphatic system that lists the expert are:

  • thick legs (lymphedema and lipedema), edema
  • overweight, deposits of fat and cellulite
  • indefinite pains, headaches, fibromyalgia, fatigue
  • difficulty recovering and maintaining a healthy weight
  • sense of swelling and heaviness, pronounced abdomen
  • obstinate constipation
  • eye bags
  • dry cough with the emission of viscous and yellowish mucus
  • bad breath
  • dry skin, dry hair

What to bring to the table to lose weight

"The removal of leg fat occurs through the lymphatic capillaries which, running from the lower limbs, converge in the chiliferous cistern located in the abdomen", explains the doctor. "The name" cistern "derives from the fact that it resembles an ampoule, a sort of large lake from which only one river departs: the thoracic duct, which, passing through the thorax, brings fatty acids to the left subclavian vein and, through this, in the venous blood, to be then transferred to the cells of the organism, where they will be oxidized and eliminated. It is a difficult and long journey. But fatty acids and food triglycerides from the intestine also converge in the chiliferous cistern and, for fatty acids from the legs, it can be difficult to overcome. It is therefore necessary to reduce the arrival of food fats from the intestine to facilitate the path and removal of fat from the legs. A diet rich in fresh vegetables, raw and cooked vegetables, marine foods and dried fruit (oil seeds) rich in Omega-3 contributes to "lymphatic washing", that is to cleaning the lymph to ensure a reactivation of the lymphatic circulation. To reactivate a compromised lymphatic system, I recommend an egg-vegetable diet with the exclusion of all foods containing saturated fatty acids (present in foods of animal origin), in particular salami and hard cheeses, with the exception of fish. Cooking salt and any food containing high levels of sodium should also be drastically reduced. " Yes instead to the consumption of extracts or mixed centrifuged vegetables (80%) and fruit (20%) in season made through a low turn extractor. "The reduction of saturated dietary fatty acids contained above all in foods of animal origin absorbed by intestinal villi – continues the expert – allows a lymphatic wash useful to favor the return of lymph from the lower limbs".

The test of the meter

"The actual and real lymphatic lavage can be seen by measuring the circumference of the root and the median of the thigh with a common meter. With an ovo-peach-vegetable diet it is possible to obtain a net reduction of a few centimeters in the thigh due to the removal of liquids for reactivation of the lymphatic system ", suggests prof. Pier Luigi Rossi.

Drinking an adequate dose of liquids throughout the day (a glass of water every hour) and practicing physical activity are also good rules of life to be adopted immediately for the well-being of our legs.

The menus of the week

MONDAY

BREAKFAST: 1 cup of unsweetened green tea; 1 yogurt; 1 tablespoon of oat bran; 4 almonds

MORNING SNACK: 1 cup of strawberries

LUNCH: Mixed salad of lettuce and julienne carrots; brown rice with fresh peas; extra virgin olive oil (3 teaspoons)

AFTERNOON SNACK: 1 cup of barley or unsweetened green tea; pineapple, apple and carrot juice

DINNER: Curly endive with apple vinegar; hake with steamed chard; whole grain bread; extra virgin olive oil (3 teaspoons)

TUESDAY

BREAKFAST: 1 cup of unsweetened green tea; 1 glass of rice milk; 2 wholemeal rusks; 2 walnuts

MORNING SNACK: 1 apple

LUNCH: Rocket salad; wholemeal pasta with chard and cherry tomatoes; extra virgin olive oil (3 teaspoons)

AFTERNOON SNACK: 1 cup of barley or unsweetened green tea; centrifuged lemon and pear

DINNER: Red and green radicchio salad with cannellini beans; chicory with garlic and chilli pepper; rye bread (20 g); extra virgin olive oil (3 teaspoons)

WEDNESDAY

BREAKFAST: 1 cup of unsweetened green tea; 1 glass of milk; 1 tablespoon of whole wheat flakes; 6 hazelnuts

MORNING SNACK: 1 kiwi

LUNCH: Celery crudités, peppers and carrots; chickpea cream with rosemary; extra virgin olive oil (3 teaspoons)

AFTERNOON SNACK: 1 cup of barley or unsweetened green tea; centrifuged celery, pear and carrots

DINNER: Brazilian salad with natural tuna; steamed asparagus; Rye bread; extra virgin olive oil (3 teaspoons)

THURSDAY

BREAKFAST: 1 cup of unsweetened green tea; 1 soy yogurt; 2 rusks with a veil of orange jam; 1 tablespoon pine nuts

MORNING SNACK: 1 grapefruit juice

LUNCH: Rocket and radicchio salad; tomato dumplings (without cheese); extra virgin olive oil (3 teaspoons)

AFTERNOON SNACK: 1 cup of barley or unsweetened green tea; centrifuged cucumber, green apple and ginger

DINNER: Fennel salad, julienne carrots and diced green apple with mixed seeds; couscous with peas and dried cherry tomatoes; vegetables cooked to taste; extra virgin olive oil (3 teaspoons)

FRIDAY

BREAKFAST: 1 cup of unsweetened green tea; 1 portion of ricotta; 2 rice cakes; 4 almonds

MORNING SNACK: 1 pear

LUNCH: Iceberg and sweet corn salad; green beans with lemon, rye bread; extra virgin olive oil (3 teaspoons)

AFTERNOON SNACK: 1 cup of barley or unsweetened green tea; centrifuged pineapple and spinach

DINNER: Cappuccina salad with apple vinegar; swordfish with cherry tomatoes and black olives; Rye bread; extra virgin olive oil (3 teaspoons)

SATURDAY

BREAKFAST: 1 cup of unsweetened green tea; 1 yogurt; 1 tablespoon of oat bran; 1 tablespoon of mixed seeds

MORNING SNACK: 2 slices of pineapple

LUNCH: Songino salad; spelled salad with rocket, tofu cubes and cherry tomatoes; extra virgin olive oil (3 teaspoons)

AFTERNOON SNACK: 1 cup of barley or unsweetened green tea; centrifuged fennel, celery and green apple

DINNER: Spinach and pine nut salad; 2 firm eggs; grilled courgettes with fresh mint and lemon juice; Rye bread; extra virgin olive oil (3 teaspoons)

SUNDAY

BREAKFAST: 1 cup of unsweetened green tea; 1 glass of vegetable milk; 2 rusks with a veil of orange jam; 2 walnuts

MORNING SNACK: 1 apple

LUNCH: Mixed salad to taste; wholemeal tagliatelle with aubergine puree and almond flakes; extra virgin olive oil (3 teaspoons)

AFTERNOON SNACK: 1 cup of barley or unsweetened green tea; 1 mixed centrifuged vegetable and fruit to taste

DINNER: Rocket and radicchio salad; baked fish with potatoes; extra virgin olive oil (3 teaspoons)

Leave a Reply