Ned Wayburn daily menu for a reducing diet.
It is one I have worked out carefully and studiously and used
successfully on many of my pupils and myself. By means of this diet
and my studio exercise I reduced myself from 262 pounds to 207 pounds
in twelve weeks--a loss of 55 pounds, and felt better when I got
through than I did when I began, but, I do not advise anyone taking
off weight too fast. With my method of reducing all of the unhealthy
fatty tissue will be gotten rid of before the remaining firm muscular
tissue will be distributed about the body. You may get thinner in the
face first, and about the thighs last. Be patient; it may take you six
months or longer. Unless you have gland trouble or some other serious
disorder it will go in time, provided you will work to get rid of it
and stick to the diet for not less than three months. Those taking the
conditioning work lose an average of about one pound per week, while
those who are trying to build up gain about one-half pound each week
after they have gotten rid of all the unhealthy unnecessary tissue,
those underweight frequently losing five pounds before they begin to
show any gain. It will surely bring back youthful buoyancy and insure
your health and figure for the future. After you have succeeded in
getting down to the right poundage you can go on my balanced diet for
those who have reduced, but you will still have to do about ten
minutes of my exercises every morning, and you must never over-eat
again.

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NED WAYBURN'S DAILY REDUCING MENUS

MONDAY

BREAKFAST

Orange (without sugar) 1 medium; 1 poached egg on thin slice toast; 1
small pat butter; coffee with 1 teaspoon sugar and 1/2 tablespoon
cream or coffee with 1/4 cup hot skimmed milk.

LUNCHEON

Lettuce, tomato and cream cheese salad, with 1/2 tablespoon French
dressing; 2 thin slices whole wheat bread; 1 small pat butter; 1 glass
skimmed milk.

DINNER

Bouillon, clear; lean roast beef; 1 medium baked potato; spinach; 1
small pat butter; pear or apple.

TUESDAY

BREAKFAST

1/2 grapefruit (without sugar); 1 egg and 1 thin slice crisp bacon; 1
thin slice toast; 1 small pat butter; coffee with hot skimmed milk.

LUNCHEON

Cheese sandwich; asparagus salad with 1/2 tablespoon mayonnaise; tea
with lemon.

DINNER

Roast or broiled chicken (no stuffing or gravy); green peas; lettuce
and cucumber salad with 1/2 tablespoon French dressing; baked a