Biococtail diet for 3 days

Biococtail represents a specific diet of fresh squeezed vegetable and fruit juices combined with the complete plant products. Activate the metabolism, removes toxins from the body and peace nervous system. This three-day dietary complex promises loss of half or more kilograms per day without detriment to health. It is advisable to apply every week or every other week (depending on the extent of spread). In the remaining days can eat normally (without excess), as must not forget about physical activity. It is important to drink at least 2 liters of liquids a day - mineral water and herbal teas. To avoid alcohol, cigarettes, coffee and black tea. Biococtail itself is prepared from 4 tablespoons juice of raw potatoes, 2 tablespoons juice of the nettle (may or celery cabbage) and 2 tablespoons juice of red beet. Drinks are morning and evening immediately after preparation.
And lo and the three-day diet menu:

1 day
Breakfast: 1 cut into small dice mango is 150 g Mix yogurt and 25 g nuts: 1 thin slice of bread, 100 g cheese, 1 tomato, 150 g fresh fruit according to season.
Lunch: 100 g fresh squeezed juice from carrots with a few drops of oil for better utilization of provitamin A (beta-carotene).
Lunch: 125 g spaghetti with tomato sauce, 100 g salad of lettuce, 2 tomatoes and 1 / 2 pepper.
Third breakfast: 1 / 4 fresh pineapple (or 150 g of Pineapple fruit compote).
Dinner: 1 / 2 cucumber - cut in length, carved paste and filled with 100 g cheese 2 slices of bread.

2 days
Breakfast: 2 slices of bread , 100 g cottage cheese, 1 tomato, 1 apple and 1 fruit according to season.
Lunch: 1 / 4 fresh pineapple (respectively 150 g of Pineapple fruit compote).
Lunch: pastra salad of 250 g seasonal vegetables (pepper, cucumber, tomato, cabbage, onions), seasoned with lemon, a few drops of olive oil and salt, 125 g cooked spaghetti, overflows with 1 egg, broken down by 3 tablespoons fresh milk, salt and 1 tea spoon oil and seal of the oven.
Third breakfast: 100 g carrot juice a few drops of oil.
Dinner: 2 slices of bread with tomato puree, sprinkle with oregano and 50 g cheese, 250 g pastra salad of seasonal vegetables.

3 days
Breakfast: 1 apple shredded, jumbled with 125 g nuts and 150 g yoghurt: 1 slice of bread, thinly coated with margarine and sprinkled with finely cut pepper.
Lunch: 100 g carrot juice a few drops of cream.
Lunch: 1 egg omelette with salad garnish 100 g of seasonal vegetables.
Third breakfast: 1 / 4 fresh pineapple (150 g of fruit compote)
Dinner: 200 g cube cooked potatoes with gravy fields of 60 g curd and 2-3 tablespoons fresh milk, pinch of salt, garnish with 2 fresh tomatoes or 150 g slaw.