Diako Diet: This Is How The Lightning Diet For Lazy Cooks Works

After initial skepticism, food boss Dorte Wilke was able to warm up to her diet program Diäko quite quickly. How she survived a week full of ready-made food.

Motivation: “After some initial grumbling (everything is packaged! And so what me as a gourmet …) I got along well with the diet meals. The main dishes can be heated in a flash and easily in the water bath – and also still taste! Only the iced coffee breakfast shake is an imposition.”

Field report: Mrs. Berg from Diako is a strict woman. “Yes, haven’t you started yet!” she asks on the phone. “Uh, we still need the food for the shoot …,” I justify myself. The founder of Diako is looking after me personally. And so I quickly get started: My food for this week is completely prepared and packed. The snacks remind me of the breakfast buffet of a cheap hotel: I find a mini liver sausage, a mini jam, a cheese on a stick, and more. The main diet meals are frozen. As a cooking fan and gourmet, I’m at a bit of a loss at first. But once started, the diet is not so difficult. The main meals are quite tasty, and the snacks do not give rise to cravings. Only the shake for breakfast is hard to resist. Vanilla is still okay, but iced coffee … brr! PS: The Diako liver sausage found my dog Pauli super delicious!

Conclusion: + Diako is very practical, taste okay, with 76.90 euros favorable price. Good to keep up: 2 kilos gone in 6 days!
– Fresh is missing something, but a salad to it is allowed with Diako.

Dieko frozen diet program

The Hamburg-based company Diako specializes in frozen ready-to-eat diets. Breakfast consists of a shake, lunch and dinner are meat, fish, pasta, vegetables, plus two snacks per day. If you miss something fresh, you can have a salad or a piece of fruit. Various weekly programs are offered, such as the “Glyx Diet” or the “Green Cuisine.” Tested by us: Program 4 “Country specialties” at a weekly price of 76.90 euros. The daily intake is 1000 to 1150 calories plus salad and/or fruit.

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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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