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CLINICAL #1:
Long-term effects of consumption of a novel fat emulsion in relation to body-weight management
K Diepvens1, S Soenen1, J Steijns2, M Arnold3 and M Westerterp-Plantenga1
1Department of Human Biology, Maastricht University, Maastricht, The Netherlands; 2Campina Innovation, Wageningen,The
Netherlands and 3Institute of Animal Sciences, Swiss Federal Institute of Technology (ETH), Schwerzenbach, Switzerland
Objective:
To assess weight maintenance after weight loss by consumption of yoghurt with a novel fat emulsion (Olibra) including effects on
body composition, resting energy expenditure (REE), fat oxidation, hunger feelings and satiety hormones.
Design:
A randomized, placebo-controlled, double-blind, parallel design. A 6-week weight loss period (2.1 MJ/day) was followed by 18 weeks
weight maintenance with test (Olibra) or placebo yoghurt. Subjects: Fifty overweight women (age: 18–58 years, body mass index (BMI)
25–32 kg/m2).
Measurements:
In weeks 1, 7 and 25, a satiety test with questionnaires and blood samples for analysis of satiety hormones. In weeks 2, 8 and 26,
REE, body weight and body composition.
Results:
During weight maintenance after significant body weight reduction, there was no significant increase in body weight in the test group
(1.173.4 kg); the placebo group did gain weight (3.073.1 kg, Po0.001). Compared to the placebo group, the test group was less hungry
4 h after yoghurt consumption in week 25 (Po0.05) and showed increased glucagon like peptide-1 values 180 min after yoghurt
consumption (week 25 vs week 1, Po0.05). Measured REE as a function of fat-free mass (FFM) was significantly higher than predicted
REE (Po0.05) in week 26 for the test group, but not for the placebo group. Fat mass (FM) was significantly more decreased in the test
group (6.574.1 kg) compared to the placebo group (4.173.6 kg) (week 26 vs week 2, Po0.05).
Conclusion:
Consumption of Olibra yoghurt improved weight maintenance compared to placebo, which can be explained by the relatively higher
REE as a function of FFM, relatively higher decrease in FM and the relatively lower increase in hunger.
Keywords:
fat; emulsion; weight maintenance; body composition; resting energy expenditure; satiety
International Journal of Obesity advance online publication, 13 February 2007; doi:10.1038/sj.ijo.0803532 For more information, visit
www.nature.com/ijo
--------------------------------------------------------------------------------
Top
CLINICAL #2:
Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects
AA Burns1, MBE Livingstone1*, RW Welch1, A Dunne2, PJ Robson1, L Lindmark3, CA Reid4, UÂ Mullaney1 and IR Rowland1
1Northern Ireland Centre for Diet and Health, University of Ulster, Coleraine, Co Londonderry, Northern Ireland; 2Department of
Statistics, University College Dublin, Ireland; 3Scotia LipidTeknik AB, Stockholm, Sweden; and 4Biomathematics and Statistics
Scotland, The Rowett Research Institute, Aberdeen UK
Background:
The satiating properties of fat remain poorly understood, particularly with reference to its physicochemical characteristics.
Objective:
To investigate the short-term effects of consumption of yoghurt containing either a novel fat emulsion or normal milk fat, on the
energy and macronutrient intakes of non-obese subjects.
Design:
Two double-blind, placebo-controlled, within-subject crossover studies were conducted three months apart. Twenty-nine (15 F, 14 M)
and thirty (16 F, 14 M) subjects participated in Study 1 and Study 2 respectively. In each study, subjects were given in random order, 7
days apart, either a 200 g portion of a test (5 g of a novel fatemulsion.1 g milk fat) or control (6 g milk fat) yoghurt at 1300 h. At 4 h post-
consumption subjects were given ad libitum access to a range of foods. Amounts of food consumed by individuals were determined
by pre- and post-covert weighing of individual serving dishes.
Results:
Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in Study 1 (6.4 vs 7.6 MJ; P<0.
001), Study 2 (6.9 vs 7.9 MJ; P<0.001), and for both studies combined (6.7 vs 7.7 MJ;P<0.001). The corresponding fat intakes in Study
1, Study 2 and in the combined studies were all significantly reduced (P<0.001). Protein and carbohydrate intakes were also
significantly reduced in Study 1 (P<0.05), Study 2 (P<0.01), and for the combined studies (P<0.001).
Conclusions:
These results suggest that the physicochemical characteristics of small amounts of dietary fat affect short-term satiety.
Keywords:
fat; emulsion; satiety; energy intake
International Journal of Obesity (2000) 24, 1419±1425
For more information, visit www.nature.com/ijo
--------------------------------------------------------------------------------
Top
CLINICAL #3:
PAPER
The effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-overweight, overweight and obese
subjects
AA Burns1, MBE Livingstone1*, RW Welch1, A Dunne2, CA Reid3 and IR Rowland1
1Northern Ireland Centre for Diet and Health, University of Ulster, Coleraine, Co Londonderry, Northern Ireland, UK; 2Department of
Statistics, University College Dublin, Dublin, Ireland; and 3Biomathematics and Statistics Scotland, The Rowett Research Institute,
Bucksburn, Aberdeen, Scotland, UK
Objective:
To investigate the effects of a yoghurt containing a novel fat emulsion on energy and macronutrient intakes up to 8 h post-
consumption in non-overweight, overweight and obese subjects, and to assess energy compensation over the following 24 h.
Design:
A double-blind, placebo-controlled, within-subject crossover design was used. Twenty (10 female, 10 male) non-overweight (body
mass index (BMI) 20 – 24.9 kg=m2), 20 (10 female, 10 male) overweight (BMI 25 – 29.9 kg=m2) and 20 (13 female, 7 male) obese
(BMI>30 kg=m2) subjects participated in the study. Subjects were given in random order, 7 days apart, either a 200 g portion of a test
(5 g of a novel fat emulsion.1 g milk fat) or control (6 g milk fat) yoghurt at 09:00 h. At 4 and 8 h post-consumption subjects were given
ad libitum access to a range of foods. Amounts of food consumed were determined by pre and post-covert weighing of individual
serving dishes. Over the following 24 h subjects weighed and recorded all food intakes.
Results:
Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in non-overweight (3.79 vs 5.43
MJ; P <0.01) and overweight (4.43 vs 6.12 MJ; P <0.001) subjects 4 h post-consumption and in non-overweight (3.82 vs 5.38 MJ; P <0.
001), overweight (3.94 vs 5.80 MJ; P <0.001) and obese (4.91 vs 6.26 MJ; P <0.01) subjects 8 h post-consumption. The corresponding
macronutrient intakes were also significantly reduced in non-overweight and overweight subjects (P <0.01) at 4 h post-consumption
and in all subjects 8 h post-consumption (P <0.01). In the total group, energy intakes over the following 24 h were also significantly
reduced (6.35 vs 7.70 MJ; P <0.01) after the test yoghurt relative to the control yoghurt.
Conclusions:
These results suggest that the effects of this novel fat emulsion are maintained at least up to 8 h and are evident in non-overweight,
overweight and obese subjects.
Keywords:
fat; emulsion; prolonged satiety
International Journal of Obesity (2001) 25, 1487 – 1496
For more information, visit www.nature.com/ijo
--------------------------------------------------------------------------------
Top
CLINICAL #4:
ORIGINAL COMMUNICATION
Dose – response effects of a novel fat emulsion
(OlibraTM) on energy and macronutrient intakes up to 36 h post-consumption
AA Burns1, MBE Livingstone1*, RW Welch1, A Dunne2 and IR Rowland1
1The Northern Ireland Centre for Diet and Health, University of Ulster, Coleraine, Co Londonderry, Northern Ireland, UK; and
2Department of Statistics, University College Dublin, Ireland
Objective:
To investigate the dose – response effects of a novel fat emulsion (OlibraTM) on energy and macronutrient intakes up to 36 h post-
consumption in non-overweight subjects.
Design:
A single-blind, placebo-controlled, within-subject cross-over design was used.
Setting:
Metabolic suite of the University of Ulster, Coleraine.
Subjects:
Fifty subjects (30 female, 20 male) from the student and staff population of the University of Ulster, Coleraine.
Interventions:
Subjects were given in random order, 7 days apart, a 200 g portion of yoghurt containing a total of 15 g of fat, which varied in quantity
of OlibraTM fat (0, 2, 4, 6 g) at 09:00 h. At 13:00 h subjects were given ad libitum access to a range of foods. Amounts of food
consumed were measured by covert pre- and post-consumption weighing of individual serving dishes. For the remainder of the day
and the following 24 h, subjects weighed and recorded all food intakes.
Results:
Relative to the control yoghurt, mean energy (7.42 vs 5.83, 5.60, 5.24 MJ), fat (97.4 vs 74.4, 74.2, 67.5 g; 48.8 vs 46.8, 48.9, 47.6%
energy), protein (59.1 vs 50.0, 44.0, 40.8 g; 13.2 vs 13.9, 12.9, 12.8% energy), and carbohydrate (171.5 vs 140.9, 130.2, 126.0 g; 38.0 vs
39.3, 38.2, 39.6% energy), intakes were progressively reduced with increasing doses of OlibraTM fat in the total group (P <0.001). A
similar response was observed in the female group up to 4 g (P <0.001) and in the male group after 2 and 6 g (P <0.05). Energy and
macronutrient intakes for the remainder of each study day and over the following 24 h were significantly lower after all dose levels
compared to the control (P<0.001).
Conclusion:
The results suggest that OlibraTM fat reduced the effect of overeating during an ad libitum lunch meal and subsequent food intake up
to 36 h post-consumption CLICK HERE TO PURCHASE.
Long-term effects of consumption of a novel fat emulsion in relation to body-weight management
K Diepvens1, S Soenen1, J Steijns2, M Arnold3 and M Westerterp-Plantenga1
1Department of Human Biology, Maastricht University, Maastricht, The Netherlands; 2Campina Innovation, Wageningen,The
Netherlands and 3Institute of Animal Sciences, Swiss Federal Institute of Technology (ETH), Schwerzenbach, Switzerland
Objective:
To assess weight maintenance after weight loss by consumption of yoghurt with a novel fat emulsion (Olibra) including effects on
body composition, resting energy expenditure (REE), fat oxidation, hunger feelings and satiety hormones.
Design:
A randomized, placebo-controlled, double-blind, parallel design. A 6-week weight loss period (2.1 MJ/day) was followed by 18 weeks
weight maintenance with test (Olibra) or placebo yoghurt. Subjects: Fifty overweight women (age: 18–58 years, body mass index (BMI)
25–32 kg/m2).
Measurements:
In weeks 1, 7 and 25, a satiety test with questionnaires and blood samples for analysis of satiety hormones. In weeks 2, 8 and 26,
REE, body weight and body composition.
Results:
During weight maintenance after significant body weight reduction, there was no significant increase in body weight in the test group
(1.173.4 kg); the placebo group did gain weight (3.073.1 kg, Po0.001). Compared to the placebo group, the test group was less hungry
4 h after yoghurt consumption in week 25 (Po0.05) and showed increased glucagon like peptide-1 values 180 min after yoghurt
consumption (week 25 vs week 1, Po0.05). Measured REE as a function of fat-free mass (FFM) was significantly higher than predicted
REE (Po0.05) in week 26 for the test group, but not for the placebo group. Fat mass (FM) was significantly more decreased in the test
group (6.574.1 kg) compared to the placebo group (4.173.6 kg) (week 26 vs week 2, Po0.05).
Conclusion:
Consumption of Olibra yoghurt improved weight maintenance compared to placebo, which can be explained by the relatively higher
REE as a function of FFM, relatively higher decrease in FM and the relatively lower increase in hunger.
Keywords:
fat; emulsion; weight maintenance; body composition; resting energy expenditure; satiety
International Journal of Obesity advance online publication, 13 February 2007; doi:10.1038/sj.ijo.0803532 For more information, visit
www.nature.com/ijo
--------------------------------------------------------------------------------
Top
CLINICAL #2:
Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects
AA Burns1, MBE Livingstone1*, RW Welch1, A Dunne2, PJ Robson1, L Lindmark3, CA Reid4, UÂ Mullaney1 and IR Rowland1
1Northern Ireland Centre for Diet and Health, University of Ulster, Coleraine, Co Londonderry, Northern Ireland; 2Department of
Statistics, University College Dublin, Ireland; 3Scotia LipidTeknik AB, Stockholm, Sweden; and 4Biomathematics and Statistics
Scotland, The Rowett Research Institute, Aberdeen UK
Background:
The satiating properties of fat remain poorly understood, particularly with reference to its physicochemical characteristics.
Objective:
To investigate the short-term effects of consumption of yoghurt containing either a novel fat emulsion or normal milk fat, on the
energy and macronutrient intakes of non-obese subjects.
Design:
Two double-blind, placebo-controlled, within-subject crossover studies were conducted three months apart. Twenty-nine (15 F, 14 M)
and thirty (16 F, 14 M) subjects participated in Study 1 and Study 2 respectively. In each study, subjects were given in random order, 7
days apart, either a 200 g portion of a test (5 g of a novel fatemulsion.1 g milk fat) or control (6 g milk fat) yoghurt at 1300 h. At 4 h post-
consumption subjects were given ad libitum access to a range of foods. Amounts of food consumed by individuals were determined
by pre- and post-covert weighing of individual serving dishes.
Results:
Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in Study 1 (6.4 vs 7.6 MJ; P<0.
001), Study 2 (6.9 vs 7.9 MJ; P<0.001), and for both studies combined (6.7 vs 7.7 MJ;P<0.001). The corresponding fat intakes in Study
1, Study 2 and in the combined studies were all significantly reduced (P<0.001). Protein and carbohydrate intakes were also
significantly reduced in Study 1 (P<0.05), Study 2 (P<0.01), and for the combined studies (P<0.001).
Conclusions:
These results suggest that the physicochemical characteristics of small amounts of dietary fat affect short-term satiety.
Keywords:
fat; emulsion; satiety; energy intake
International Journal of Obesity (2000) 24, 1419±1425
For more information, visit www.nature.com/ijo
--------------------------------------------------------------------------------
Top
CLINICAL #3:
PAPER
The effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-overweight, overweight and obese
subjects
AA Burns1, MBE Livingstone1*, RW Welch1, A Dunne2, CA Reid3 and IR Rowland1
1Northern Ireland Centre for Diet and Health, University of Ulster, Coleraine, Co Londonderry, Northern Ireland, UK; 2Department of
Statistics, University College Dublin, Dublin, Ireland; and 3Biomathematics and Statistics Scotland, The Rowett Research Institute,
Bucksburn, Aberdeen, Scotland, UK
Objective:
To investigate the effects of a yoghurt containing a novel fat emulsion on energy and macronutrient intakes up to 8 h post-
consumption in non-overweight, overweight and obese subjects, and to assess energy compensation over the following 24 h.
Design:
A double-blind, placebo-controlled, within-subject crossover design was used. Twenty (10 female, 10 male) non-overweight (body
mass index (BMI) 20 – 24.9 kg=m2), 20 (10 female, 10 male) overweight (BMI 25 – 29.9 kg=m2) and 20 (13 female, 7 male) obese
(BMI>30 kg=m2) subjects participated in the study. Subjects were given in random order, 7 days apart, either a 200 g portion of a test
(5 g of a novel fat emulsion.1 g milk fat) or control (6 g milk fat) yoghurt at 09:00 h. At 4 and 8 h post-consumption subjects were given
ad libitum access to a range of foods. Amounts of food consumed were determined by pre and post-covert weighing of individual
serving dishes. Over the following 24 h subjects weighed and recorded all food intakes.
Results:
Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in non-overweight (3.79 vs 5.43
MJ; P <0.01) and overweight (4.43 vs 6.12 MJ; P <0.001) subjects 4 h post-consumption and in non-overweight (3.82 vs 5.38 MJ; P <0.
001), overweight (3.94 vs 5.80 MJ; P <0.001) and obese (4.91 vs 6.26 MJ; P <0.01) subjects 8 h post-consumption. The corresponding
macronutrient intakes were also significantly reduced in non-overweight and overweight subjects (P <0.01) at 4 h post-consumption
and in all subjects 8 h post-consumption (P <0.01). In the total group, energy intakes over the following 24 h were also significantly
reduced (6.35 vs 7.70 MJ; P <0.01) after the test yoghurt relative to the control yoghurt.
Conclusions:
These results suggest that the effects of this novel fat emulsion are maintained at least up to 8 h and are evident in non-overweight,
overweight and obese subjects.
Keywords:
fat; emulsion; prolonged satiety
International Journal of Obesity (2001) 25, 1487 – 1496
For more information, visit www.nature.com/ijo
--------------------------------------------------------------------------------
Top
CLINICAL #4:
ORIGINAL COMMUNICATION
Dose – response effects of a novel fat emulsion
(OlibraTM) on energy and macronutrient intakes up to 36 h post-consumption
AA Burns1, MBE Livingstone1*, RW Welch1, A Dunne2 and IR Rowland1
1The Northern Ireland Centre for Diet and Health, University of Ulster, Coleraine, Co Londonderry, Northern Ireland, UK; and
2Department of Statistics, University College Dublin, Ireland
Objective:
To investigate the dose – response effects of a novel fat emulsion (OlibraTM) on energy and macronutrient intakes up to 36 h post-
consumption in non-overweight subjects.
Design:
A single-blind, placebo-controlled, within-subject cross-over design was used.
Setting:
Metabolic suite of the University of Ulster, Coleraine.
Subjects:
Fifty subjects (30 female, 20 male) from the student and staff population of the University of Ulster, Coleraine.
Interventions:
Subjects were given in random order, 7 days apart, a 200 g portion of yoghurt containing a total of 15 g of fat, which varied in quantity
of OlibraTM fat (0, 2, 4, 6 g) at 09:00 h. At 13:00 h subjects were given ad libitum access to a range of foods. Amounts of food
consumed were measured by covert pre- and post-consumption weighing of individual serving dishes. For the remainder of the day
and the following 24 h, subjects weighed and recorded all food intakes.
Results:
Relative to the control yoghurt, mean energy (7.42 vs 5.83, 5.60, 5.24 MJ), fat (97.4 vs 74.4, 74.2, 67.5 g; 48.8 vs 46.8, 48.9, 47.6%
energy), protein (59.1 vs 50.0, 44.0, 40.8 g; 13.2 vs 13.9, 12.9, 12.8% energy), and carbohydrate (171.5 vs 140.9, 130.2, 126.0 g; 38.0 vs
39.3, 38.2, 39.6% energy), intakes were progressively reduced with increasing doses of OlibraTM fat in the total group (P <0.001). A
similar response was observed in the female group up to 4 g (P <0.001) and in the male group after 2 and 6 g (P <0.05). Energy and
macronutrient intakes for the remainder of each study day and over the following 24 h were significantly lower after all dose levels
compared to the control (P<0.001).
Conclusion:
The results suggest that OlibraTM fat reduced the effect of overeating during an ad libitum lunch meal and subsequent food intake up
to 36 h post-consumption CLICK HERE TO PURCHASE.
| GET 7 DAYS TO TRY IT OUT AND SEE IF IT WORKS FOR YOU... ORDER NOW!! SUPPLIES ARE LIMITED!! |
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Nutrition Tips
A balanced approach is the key to success. Remember your goal is to create a program that works for your lifetime!
If you would like to ease into your new lifestyle, start with the first six suggestions. You may be surprised just how big of an impact a few
changes can make!
--------------------------------------------------------------------------------
To maximize your weight loss results, we recommend:
Take the Super-Slim-Shot in the morning, drink it alone as a single shot or mix it with your favorite food or drink.
Plan three meals a day—This is essential for your success! Do not skip meals. If your energy dips between meals or you feel very hungry,
plan a very small snack.
Portion control. This is a key to successful weight loss—consider a serving size to be what fits into the palm of your hand or the size of a
deck of cards. Read food labels when available and adhere to the serving size. Eat just one serving size of everything on your plate. Don’t
feel compelled to eat every last morsel. Try leaving 1/3 of your meal on the plate. Eat slowly and savor every bite.
Water—Drink eight 8 oz glasses of purified water a day, more if you are very overweight or active. Stay hydrated, it’s important for your
overall health and you will be less likely to mistake thirst for hunger.
Move more—take the stairs, walk instead of drive, take a short walk or stretch during break time, garden, etc. Throughout the day, work
toward adding at least 30 minutes of additional movement in your day.
Keep a food journal—Enter everything you eat and drink and note how you feel before, during, and after. Keeping a food journal has been
found to be very effective while losing weight, as well as maintaining weight loss. Detecting and correcting emotional eating patterns can
be a very effective tool in weight control.
Exercise regime—Commit to work out three times a week for 30 to 45 minutes. Join a fitness class or devise a home workout that
incorporates both aerobic and anaerobic elements into the workout for best results.
Take five—Take at least five minutes a day to relax and breathe.
DINING OUT
What fun! Who doesn’t savor gathering with family or friends to share a delicious meal and be waited on! Believe it or not, the health-
conscious enjoy dining out as much as anyone. Here’s where knowing portion size and having a general idea of fat and calorie count will
really ease your mind.
Here are a Few Tips:
If you are dining later than your regular mealtime, eat a light snack. Even if you are not, a light snack will help curb your appetite. Never go
out to eat ravenously hungry.
Many restaurants are publishing their menus on the Internet and in local yellow pages, so try to get a sneak peek.
Remember to use the palm of your hand or a deck of cards as a serving size guide. If you are in a restaurant that serves large portions, try
to share an order. If that’s not possible, as soon as your food is served, ask the waiter for a “to go” container, separate your single serving,
and place the rest in the container.
If you have labored over the menu and nothing suits your needs, ask to modify a dish so it will fit your requirements. Most restaurants will
accommodate you.
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Top
Recommendations by Cuisine
Italian Food:
Go for salads, but go light on the dressing. Always have dressings and sauces served on the side in any restaurant. Order marinara and
light tomato sauce instead of the alfredo and heavy meat sauces. Use pasta as a side dish instead of the main course. Think of cheese as
a lightly used condiment. If it is a main ingredient, ask them to go light on the cheese. Explore the many wonderful fish and seafood
dishes featured in many Italian restaurants.
Mexican Food:
Consider the fish or chicken dishes. Order the soft tortillas instead of the friend corn shells. Ask for plain rice on the side. Use the sour
cream sparingly; go heavier on the salsa. Refried beans are usually prepared in lard, so order black beans instead.
Asian Food:
This food has great potential to be delicious and healthy, but there are many pitfalls. Try sushi, but go very light on the soy sauce. Stay away
from everything that is fried! Ask for your food to be cooked without MSG or sugar and just a touch of oil and soy. You may also enjoy garlic
an ginger in a dish as well. Eat the plain steamed or brown rice.
Fast Food:
Once in a while, you may find yourself with no alternative. The good news is a lot of fast food restaurants have added a few healthy
choices. If the lure of the smell of the burgers and fries is just too much, order the small size and eat slowly. Do not order a regular soft
drink or super size.
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Top
QUICK TIP REFERENCE GUIDE
1.Benefits of Weight Loss
a. You will look and feel better.
b. You will reduce your chances of getting Type 2 Diabetes, some kinds of cancer, osteoarthritis, and heart disease.
c. You will sleep better by putting less stress on your digestive system.
d. You will be more active and involved in your daily life.
e. You will be setting an example for your kids and you will be an inspiration to others who are also trying to lose weight.
2. Quick Weight Loss Tips
a. Skip desserts or, at most, share one with another person. Limit to no more than once a week.
b. Skip fried food. It is loaded with calories and fat.
c. Stop eating sugar of any kind, especially sucrose and white sugar (read labels). Sugar spikes the blood sugar, which can make insulin
levels out of control and create the binge cycle.
d. Eat more slowly and chew your food more. This will give your brain, which needs 20 minutes to register you are full, more time to
regulate your eating.
e. Eat smaller meals and limit your portion size to no more than your palm.
f. Reduce all carbohydrates, especially simple ones like bread, cakes, cookies, candy, ice cream and pasta.
g. Eat a healthy breakfast. This will help prevent overeating later in the day.
h. Drink filtered water and diluted fresh juice instead of caffeinated drinks and sodas.
3. Tips on Maintaining a Low Fat Diet
a. Buy a vegetable cooking spray canister and fill it up with olive oil. Spray your food instead of spreading and dipping your food in butter
and olive oil.
b. Buy lean cuts of beef. Look for the word “loin” when you purchase red meat.
c. Only buy luncheon meat that has less than 1 gram of fat per 1 ounce serving. Chicken breast, turkey breast and lean roast beef are fine.
Stay away from bologna and salami. Buy tuna packed in water instead of oil.
d. Remove the skin from poultry and lightly spray olive oil before cooking.
e. Stay clear of bottled salad dressing. Experiment with your own healthy recipes and apply with a fork instead of a spoon.
f. Brush your teeth or gargle with mouthwash. Taking a bad taste out of your mouth will also reduce the need to snack on those forbidden
foods!
g. Increase your exposure to natural light either through reading with a full spectrum light or taking a walk outdoors. Aim for at least an
hour a day.
4. Calorie Counting
a. A calorie is the measure of energy provided by food. Carbohydrates and protein both have 4 calories per gram, while fat has 9 calories
per gram. Remember the simple truth that consuming more calories than you burn will ultimately result in weight gain.
5. Keeping the Weight Off
a. One out of twenty people will keep the weight off after going on a diet. Make this program a lifestyle shift and a lifelong commitment
instead of a temporary diet.
b. Remember that calories do matter. Be conscious of how many calories you eat everyday and maintain a number. Extra calories will be
stored as fat.
c. Gradual weight loss is better and healthier. You didn’t get heavy overnight, so why should you attempt to be thin overnight? Slow and
steady wins the race.
d. You don’t have to join a diet program to lose weight, but try to spend time with positive, supportive people who will encourage you to stay
on course.
e. Keep it simple. Losing weight is the most elementary formula. Fewer calories in, more calories spent. The best way to do that is to eat
small, healthy, low calorie but nutritious foods and to exercise more. Choose your most enjoyable activity! Add variety when you can.
6. Basics of Nutrition
a. Protein is essential for the growth and repair of body tissues and all vital functions. It is also very effective in both satisfying our hunger
and keeping our blood sugar stable. Protein is found in all kinds of food, but only complete protein can be found in meats, cheese, eggs,
fish, chicken, and some select grains.
b. Carbohydrates are a great and necessary source of energy for the body. There are two basic types of carbohydrates: simple and
complex. Simple carbs have been broken down and can easily be turned into glucose and absorbed into the body’s bloodstream. Complex
carbs are made from numerous simple sugars and have larger molecules that need to be broken down first, thus allowing them to enter
the bloodstream more slowly. Examples of simple carbs are: pasta,cookies, cakes, and anything made from white flour. Complex carbs
include yams, sweet potatoes, brown rice, vegetables, legumes and whole grain products.
c. Fats also serve many important functions in the body and are absolutely essential for our brains, nervous system, and vital organs to
function properly. Fats are also required for energy. They will stabilize your blood sugar and help control your appetite. There are basically
two kids of fats, saturated and
unsaturated. Meat, poultry, eggs, cheese, and milk products are all high in saturated animal fats. Avocados, nuts, flaxseeds, soybean,
sunflower and olive oils are sources of healthy unsaturated fat.
Fish oils and flaxseeds are also unsaturated and provide the important omega-3s and 6s.
A balanced approach is the key to success. Remember your goal is to create a program that works for your lifetime!
If you would like to ease into your new lifestyle, start with the first six suggestions. You may be surprised just how big of an impact a few
changes can make!
--------------------------------------------------------------------------------
To maximize your weight loss results, we recommend:
Take the Super-Slim-Shot in the morning, drink it alone as a single shot or mix it with your favorite food or drink.
Plan three meals a day—This is essential for your success! Do not skip meals. If your energy dips between meals or you feel very hungry,
plan a very small snack.
Portion control. This is a key to successful weight loss—consider a serving size to be what fits into the palm of your hand or the size of a
deck of cards. Read food labels when available and adhere to the serving size. Eat just one serving size of everything on your plate. Don’t
feel compelled to eat every last morsel. Try leaving 1/3 of your meal on the plate. Eat slowly and savor every bite.
Water—Drink eight 8 oz glasses of purified water a day, more if you are very overweight or active. Stay hydrated, it’s important for your
overall health and you will be less likely to mistake thirst for hunger.
Move more—take the stairs, walk instead of drive, take a short walk or stretch during break time, garden, etc. Throughout the day, work
toward adding at least 30 minutes of additional movement in your day.
Keep a food journal—Enter everything you eat and drink and note how you feel before, during, and after. Keeping a food journal has been
found to be very effective while losing weight, as well as maintaining weight loss. Detecting and correcting emotional eating patterns can
be a very effective tool in weight control.
Exercise regime—Commit to work out three times a week for 30 to 45 minutes. Join a fitness class or devise a home workout that
incorporates both aerobic and anaerobic elements into the workout for best results.
Take five—Take at least five minutes a day to relax and breathe.
DINING OUT
What fun! Who doesn’t savor gathering with family or friends to share a delicious meal and be waited on! Believe it or not, the health-
conscious enjoy dining out as much as anyone. Here’s where knowing portion size and having a general idea of fat and calorie count will
really ease your mind.
Here are a Few Tips:
If you are dining later than your regular mealtime, eat a light snack. Even if you are not, a light snack will help curb your appetite. Never go
out to eat ravenously hungry.
Many restaurants are publishing their menus on the Internet and in local yellow pages, so try to get a sneak peek.
Remember to use the palm of your hand or a deck of cards as a serving size guide. If you are in a restaurant that serves large portions, try
to share an order. If that’s not possible, as soon as your food is served, ask the waiter for a “to go” container, separate your single serving,
and place the rest in the container.
If you have labored over the menu and nothing suits your needs, ask to modify a dish so it will fit your requirements. Most restaurants will
accommodate you.
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Recommendations by Cuisine
Italian Food:
Go for salads, but go light on the dressing. Always have dressings and sauces served on the side in any restaurant. Order marinara and
light tomato sauce instead of the alfredo and heavy meat sauces. Use pasta as a side dish instead of the main course. Think of cheese as
a lightly used condiment. If it is a main ingredient, ask them to go light on the cheese. Explore the many wonderful fish and seafood
dishes featured in many Italian restaurants.
Mexican Food:
Consider the fish or chicken dishes. Order the soft tortillas instead of the friend corn shells. Ask for plain rice on the side. Use the sour
cream sparingly; go heavier on the salsa. Refried beans are usually prepared in lard, so order black beans instead.
Asian Food:
This food has great potential to be delicious and healthy, but there are many pitfalls. Try sushi, but go very light on the soy sauce. Stay away
from everything that is fried! Ask for your food to be cooked without MSG or sugar and just a touch of oil and soy. You may also enjoy garlic
an ginger in a dish as well. Eat the plain steamed or brown rice.
Fast Food:
Once in a while, you may find yourself with no alternative. The good news is a lot of fast food restaurants have added a few healthy
choices. If the lure of the smell of the burgers and fries is just too much, order the small size and eat slowly. Do not order a regular soft
drink or super size.
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QUICK TIP REFERENCE GUIDE
1.Benefits of Weight Loss
a. You will look and feel better.
b. You will reduce your chances of getting Type 2 Diabetes, some kinds of cancer, osteoarthritis, and heart disease.
c. You will sleep better by putting less stress on your digestive system.
d. You will be more active and involved in your daily life.
e. You will be setting an example for your kids and you will be an inspiration to others who are also trying to lose weight.
2. Quick Weight Loss Tips
a. Skip desserts or, at most, share one with another person. Limit to no more than once a week.
b. Skip fried food. It is loaded with calories and fat.
c. Stop eating sugar of any kind, especially sucrose and white sugar (read labels). Sugar spikes the blood sugar, which can make insulin
levels out of control and create the binge cycle.
d. Eat more slowly and chew your food more. This will give your brain, which needs 20 minutes to register you are full, more time to
regulate your eating.
e. Eat smaller meals and limit your portion size to no more than your palm.
f. Reduce all carbohydrates, especially simple ones like bread, cakes, cookies, candy, ice cream and pasta.
g. Eat a healthy breakfast. This will help prevent overeating later in the day.
h. Drink filtered water and diluted fresh juice instead of caffeinated drinks and sodas.
3. Tips on Maintaining a Low Fat Diet
a. Buy a vegetable cooking spray canister and fill it up with olive oil. Spray your food instead of spreading and dipping your food in butter
and olive oil.
b. Buy lean cuts of beef. Look for the word “loin” when you purchase red meat.
c. Only buy luncheon meat that has less than 1 gram of fat per 1 ounce serving. Chicken breast, turkey breast and lean roast beef are fine.
Stay away from bologna and salami. Buy tuna packed in water instead of oil.
d. Remove the skin from poultry and lightly spray olive oil before cooking.
e. Stay clear of bottled salad dressing. Experiment with your own healthy recipes and apply with a fork instead of a spoon.
f. Brush your teeth or gargle with mouthwash. Taking a bad taste out of your mouth will also reduce the need to snack on those forbidden
foods!
g. Increase your exposure to natural light either through reading with a full spectrum light or taking a walk outdoors. Aim for at least an
hour a day.
4. Calorie Counting
a. A calorie is the measure of energy provided by food. Carbohydrates and protein both have 4 calories per gram, while fat has 9 calories
per gram. Remember the simple truth that consuming more calories than you burn will ultimately result in weight gain.
5. Keeping the Weight Off
a. One out of twenty people will keep the weight off after going on a diet. Make this program a lifestyle shift and a lifelong commitment
instead of a temporary diet.
b. Remember that calories do matter. Be conscious of how many calories you eat everyday and maintain a number. Extra calories will be
stored as fat.
c. Gradual weight loss is better and healthier. You didn’t get heavy overnight, so why should you attempt to be thin overnight? Slow and
steady wins the race.
d. You don’t have to join a diet program to lose weight, but try to spend time with positive, supportive people who will encourage you to stay
on course.
e. Keep it simple. Losing weight is the most elementary formula. Fewer calories in, more calories spent. The best way to do that is to eat
small, healthy, low calorie but nutritious foods and to exercise more. Choose your most enjoyable activity! Add variety when you can.
6. Basics of Nutrition
a. Protein is essential for the growth and repair of body tissues and all vital functions. It is also very effective in both satisfying our hunger
and keeping our blood sugar stable. Protein is found in all kinds of food, but only complete protein can be found in meats, cheese, eggs,
fish, chicken, and some select grains.
b. Carbohydrates are a great and necessary source of energy for the body. There are two basic types of carbohydrates: simple and
complex. Simple carbs have been broken down and can easily be turned into glucose and absorbed into the body’s bloodstream. Complex
carbs are made from numerous simple sugars and have larger molecules that need to be broken down first, thus allowing them to enter
the bloodstream more slowly. Examples of simple carbs are: pasta,cookies, cakes, and anything made from white flour. Complex carbs
include yams, sweet potatoes, brown rice, vegetables, legumes and whole grain products.
c. Fats also serve many important functions in the body and are absolutely essential for our brains, nervous system, and vital organs to
function properly. Fats are also required for energy. They will stabilize your blood sugar and help control your appetite. There are basically
two kids of fats, saturated and
unsaturated. Meat, poultry, eggs, cheese, and milk products are all high in saturated animal fats. Avocados, nuts, flaxseeds, soybean,
sunflower and olive oils are sources of healthy unsaturated fat.
Fish oils and flaxseeds are also unsaturated and provide the important omega-3s and 6s.
| USE THE CART BELOW FOR INSIDE THE USA AND CANADA |
| USE THIS CART OUTSIDE THE USA. |
Okay, So you love coffee... me too.
You want to drink coffee and lose weight???
Now you can.
Prothinspo introduces to you ....
Prothinspo's newest addition... Super-Slim-Shot.....
How does it work?
This new product has been proven to increase the feeling to satiety [i.e., being full].
Satiety is the long term effect of a meal—how long it takes to become hungry again and
how much food is consumed at the next meal.
General Explanation: This product triggers the body’s natural appetite control
mechanism, the ileal brake, satisfying users for long periods of time and in turn, allowing
them to eat less, without sacrifice and without depriving them of their favorite foods.
How do I use it?
For optimal effectiveness; take one shot per day for a week; one shot [9.3 ml container]
at breakfast or brunch.
The shot comes in mini shots [i.e., about the site of a coffee creamer], which can be kept
at work, in the kitchen or in your purse,and can be taken as a shot or added to coffee,
yogurt, cereal or shakes.
Who can take it?
Anyone who wishes to manage their appetite and moderate their food intake.
It’s suitable for vegetarians and vegans.
It’s an ideal compliment to weight loss products except Allī. You can use it with all of the
Prothinspo Products!!!
If taking any kind of medication, you should consult your doctor before starting any diet
or exercise program as a precaution.
As always I suggest all products should be taken in conjunction with a balanced diet and
be viewed as part of a sustainable food and weight management regimen.
Click here to read the clinical studies showing the amazing results from this product...
You want to drink coffee and lose weight???
Now you can.
Prothinspo introduces to you ....
Prothinspo's newest addition... Super-Slim-Shot.....
How does it work?
This new product has been proven to increase the feeling to satiety [i.e., being full].
Satiety is the long term effect of a meal—how long it takes to become hungry again and
how much food is consumed at the next meal.
General Explanation: This product triggers the body’s natural appetite control
mechanism, the ileal brake, satisfying users for long periods of time and in turn, allowing
them to eat less, without sacrifice and without depriving them of their favorite foods.
How do I use it?
For optimal effectiveness; take one shot per day for a week; one shot [9.3 ml container]
at breakfast or brunch.
The shot comes in mini shots [i.e., about the site of a coffee creamer], which can be kept
at work, in the kitchen or in your purse,and can be taken as a shot or added to coffee,
yogurt, cereal or shakes.
Who can take it?
Anyone who wishes to manage their appetite and moderate their food intake.
It’s suitable for vegetarians and vegans.
It’s an ideal compliment to weight loss products except Allī. You can use it with all of the
Prothinspo Products!!!
If taking any kind of medication, you should consult your doctor before starting any diet
or exercise program as a precaution.
As always I suggest all products should be taken in conjunction with a balanced diet and
be viewed as part of a sustainable food and weight management regimen.
Click here to read the clinical studies showing the amazing results from this product...
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