Power Protein Diet Soup was designed for people on the low-carbohydrate diet called Protein Power, which was created by doctors Michael Eades and Mary Dan Eades. Their theory is that obesity is caused by insulin, and that when you restrict carbohydrates you reduce insulin production and use fat stores for energy. They believe that, due to this factor, the dietary fat that people eat on this diet has little effect on their weight. The soup diet version of this plan was introduced in 2004, following the original diet's release in 1996.
History
The soup was introduced by Mary Eades in "Woman's World" magazine in May, 2004. The soup version of the diet is best for use in Protein Power's first phase, called the "intervention phase," which limits carbs to about 30g per day, depending on the dieter's weight, height and activity level. The second and third phases are called the "transition phase" and the "maintenance phase."
Significance
The soup is a protein-rich, low-carb variation on the formerly popular Cabbage Soup Diet, according to Mary Eades. The plan's basic idea is this, according to Eades: Dieters eat a nutritious high-protein breakfast, such as eggs and bacon plus a serving of berries, and then consume the soup for lunch and dinner.
Potential
People can cook up a big batch of soup that's good for several days. This is meant to save time spent cooking in the kitchen while providing easy, diet-friendly meals. The soup diet helps dieters have nutritious meals three times daily that are low in carbs and calories during a two- to three-week period.
Ingredients
The ingredients for the Protein Power soup are: 1 clove of garlic, diced; 2 tbsp. olive oil; half of a small yellow onion, diced; 1 small carrot, diced; 2 ribs of celery, diced; 1 zucchini squash, diced (or 1 cup of diced broccoli or cauliflower); 1 can (14 oz.) of diced, seasoned tomatoes; 1 qt. chicken broth; 1 lb. skinless and boneless chicken cut into half-inch chunks; salt and pepper; and 2 tbsp. chopped fresh cilantro or parsley.
Instructions
Cooking instructions for the soup are simple. Sauté the onion in olive oil over medium heat in a soup pot. Add garlic and cook until both are translucent. Add the chicken and sauté it until it is opaque. Add the celery, carrot and zucchini. Sauté until the vegetables are slightly softened. Add the broth along with the tomatoes and their juice. Bring the soup to a boil, then turn it down to simmer. Cook until the vegetables are tender. Add the cilantro or parsley when the soup is served.
Nutrition
A pot of soup makes four servings. According to Eades, the nutrition information of the soup is 27.5g protein per serving, 14g effective carbs per serving and 345 calories per serving.
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