The Argonne Diet To Prevent Jet Lag

The Argonne diet was developed by Dr Charles Ehret at the Argonne National Laboratory, Illinois.

The Argonne Diet is based upon dieting in the four days prior to your trip and requires you to eat three meals on each day at your normal meal times either 'feasting' or 'fasting'.

For example, if you are flying on a Thursday, you would start your diet with a 'feast' day on Monday, followed by a 'fast' day on Tuesday, a 'feast' day on Wednesday and finally, a 'fast' day on Thursday – the day of your flight.

On 'feast' days your meals consist of:

• Breakfast and lunch. Both of these meals should be high protein meals, stimulating the body's active cycle. High protein foods include meat, fish, poultry, eggs, milk and cheese.



• Supper. This should be a high carbohydrate meal to stimulate sleep. High carbohydrate foods include wheat, oats, corn, rice, potatoes, fruit and vegetables. In addition, processed foods that are high in carbohydrates include spaghetti, bread, jams, jellies, syrups and dried fruit.

On 'fast' days meals should consist of:

• Breakfast, lunch and dinner. All three meals should be light, low in calories and designed to deplete the body's store of carbohydrates. Suitable foods include fruit, light soups, salad and bread. The secret here is to eat only small meals – just enough to keep you going but also leaving you feeling slightly hungry.

Throughout the period of the diet you should restrict your intake of caffeine (coffee, tea and other caffeinated drinks) to between 3 pm and 5 pm each day. The exception to this rule is on the day of departure when:

• If flying west. You should take your caffeinated drinks in the morning.



• If flying east. You should take you caffeinated drinks between 6 pm and 11 pm.

If you are a vegetarian you should consider the following alternatives to meat:

Almonds, blackeyed peas, broccoli, Brussels sprouts, cashew nuts, collard greens, corn kernels, creamed corn, frozen mixed vegetables, great northern beans, green peas, hazelnuts, kidney beans, lentils, lima beans, navy beans, peanuts roasted in oil, pecans, spinach, sunflower seeds, walnuts.

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