What Is Medical Weight Loss Clinic?
At best, cooking times could be specified as the time it took to say a certain number of prayers or how long it took to walk around a certain field. While wine was the most common table beverage in much of Europe, this was not the case in the northern regions where grapes were not cultivated. While animal products were to be avoided during times of penance, pragmatic compromises often prevailed. Alcoholic distillates were also occasionally used to create dazzling, fire-breathing entremets a type of entertainment dish after a course by soaking a piece of cotton in spirits. Cost of losing 20 pounds: An economic vegetarian is someone who practices vegetarianism from either the philosophical viewpoint concerning issues such as public health and curbing world starvation, the belief that the consumption of meat is economically unsound, part of a conscious simple living strategy or just out of necessity.
Read more tips, recipes, and insights on a wide variety of topics from Dr. Weil here.
The virtual diet from Medical Weight Loss Clinic is a tool used to change existing behaviors toward eating. Each plan is tailored to the individual. In some instances, your insurance may cover a portion of your Medical Weight Loss Clinic visit. Reach out to your insurance provider for details. Summer Banks, Director of Content at Dietspotlight, has researched over weight-loss programs, pills, shakes and diet plans. Previously, she managed 15 supplement brands, worked with professionals in the weight loss industry and completed coursework in nutrition at Stanford University.
Do Not Send Email Notifications. Spoke with three reps and was given the run around about monthly membership prices and product pricing , reps were quick to transfer me to a clinic to get me to see a consultant all I wanted to know way the membership fee , then the clinic states that each membership fee is customized according to the individual , thank goodness I read the reviews before signing my money away , not trust worthy if you ask me.
Will try something else. I lost 5lbs on their beef and greens 3 day diet and then nothing else. All they did was took my blood pressure and asked if I was eating all the food. And sold me their products.
The blood test showed my thyroid off the chart and the Dr. What a waste of money. I have been on this program for about 18 weeks and have lost close to 70 lbs. My wife signed up at the same time, and she has not lost very much at all. While the staff tries to help her, they really have no clue whatsoever about how to help. The best they can do is make suggestions as to changing when she eats breakfast to lunch and lunch to breakfast.
They hit a hurdle and they freeze like a deer in head lights. Yeah I found that there are times when I needed to change when I eat. I actually try to eat all of my food before 3 or 4 p.
Leaving maybe 2 extra vegetable choices in the evenings if I am still really hungry. So I eat at about At least 1 hour, for 1 meal. Something that I found is I have my fruit servings in the morning. I know that they did not adovocate for watermelon on the diet, but I have two cups of watermelon each morning with a flavoured coffee.
Usually Vanilla Hazelnut, with sweetener, and a little milk and I find that this curbs my appetite. It seems to be working for me. Also all of my water and fluids are done before 3: I also bike every day depending on my arthritis. Some days when I am really feeling well, I bike around the track near my home.
I have lost 40 lbs already, and I am following the diet on my own, since I lost the weight years ago and completed the maintenance program. I find that journalling every day what I eat, and graphing my results makes a big difference.
Meet with a nutrionist near my home to monitor my success with her. I am currently on the MWLC and have lost 8lbs in 3 weeks. I am happy that I have lost the weight but thought that I would have lost a little more by now.
The problem that I have is I paid to get into the program, then I have paid even more to by the supplements. My question is instead of buying the supplements is there any kind of supplements that we can buy at the grocery store that would be cheaper? Like Slimfast bars or Special K bars?
Are they any different than the MWLC bars that they try to sell us, except for being cheaper in price? Simply truth organic protein bars.
The double chocolate have the same calories and protein amount as the bars they sell. Also there is a website called family bariateic that sells the exact products as Mwlc but way cheaper. They recommend and apparently require three servings a day of their own supplements that are high in protein.
If you prefer buying your own, let the staff know. Just make sure they have similar nutritional information. Staff and customer service is poor , atleast at michigan centers. They have bunch of trainees and they do not know much about the program. Each day you visit and every one of them will say something different. If you find that the diet plan is not working for you, no one knows how to help you. You will loose weight the first couple of weeks and they heavily push on taking their powered packaged food.
They taste bad and never even close to real food. You are forced to take atleast 3 a day as a meal replacements to get their guaranteed weight loss.
You can definetly find the difference of eating natural food and these packaged food. You will not loose weight if you do not take these supplements. I would rather go with WeightWatchers which teaches you healthy choices. The company will evaluate the accessories age, condition and how easy it will be the November 18th contest between the aaron hernandez gators jersey and line coach with the Denver Broncos in the football.
Autographed pair have been problems this. I enrolled in this program and lost 90 lbs. For those complaining that this program did not work, I have a suspicion that you not only did not follow the eating guide, but also did not add exercise to your daily life. I am extremely happy with the support I received from MWLC and I rarely purchased any nutrients, yet was given free nutrients on many occasions. The staff never pressured me to purchase nutrients or other aids.
I feel that people are probably looking for a quick-fix gimmick and if that is what you seek, then search elsewhere. MWLC is a program designed to change your lifestyle entirely. It is not a get slim quick fad diet. You must change your habits.
If you do so, you will lose the weight. My daughter is currently on this program and doing very well, also. Now, if you present the staff with evidence that you have digestive disease such as ulcerative colitis, or irritable bowl syndrome, and are allergic to various preservatives, food colorings, and artificial sweeteners, that will pretty much remove all of the supplements as options.
I lost 23 LSD in 3 months on all natural foods I prepared for myself. Yes, it is restrictive, but given my digestive issues, this is a very health way to eat. You learn proper portioning, and how to maintain your weight once you achieve your goal. Did they occasionally try to make an extra buck by recommending other products, yes, but it is a business, and all businesses do this. Just stick to your guns. If you cannot eat certain substances, just remind them, they do remember once they look at your chart.
Would I go back if necessary? Would I recommend this to a friend? They do have a diet plan for this. You are incorrect about the requirement to purchase their supplements. They have many different plans, some requiring their food and some not. I have had wonderful success with this diet and have kept my weight off. I have a feeling you work there, I went in for a consult in white lake mi and was so pressured by staff that they actually put me on the phone with a supervisor after I told them I was not comfortable with the three different quotes they gave me after telling them no thank you three different times and when I told them I had to discuss the price with my husband they wanted me to interrupt him at work to ask while in front of them and to top it all off they call me every couple months.
I was thinking about going to the White Lake location. As today, geese and ducks had been domesticated but were not as popular as the chicken , the fowl equivalent of the pig. But at the Fourth Council of the Lateran , Pope Innocent III explicitly prohibited the eating of barnacle geese during Lent, arguing that they lived and fed like ducks and so were of the same nature as other birds. Meats were more expensive than plant foods. Though rich in protein , the calorie -to-weight ratio of meat was less than that of plant food.
Meat could be up to four times as expensive as bread. Fish was up to 16 times as costly, and was expensive even for coastal populations. This meant that fasts could mean an especially meager diet for those who could not afford alternatives to meat and animal products like milk and eggs.
It was only after the Black Death had eradicated up to half of the European population that meat became more common even for poorer people. The drastic reduction in many populated areas resulted in a labor shortage, meaning that wages dramatically increased. It also left vast areas of farmland untended, making them available for pasture and putting more meat on the market. Although less prestigious than other animal meats, and often seen as merely an alternative to meat on fast days, seafood was the mainstay of many coastal populations.
Also included were the beaver , due to its scaly tail and considerable time spent in water, and barnacle geese , due to the belief that they developed underwater in the form of barnacles. The Holy Roman Emperor Frederick II examined barnacles and noted no evidence of any bird-like embryo in them, and the secretary of Leo of Rozmital wrote a very skeptical account of his reaction to being served barnacle goose at a fish-day dinner in Especially important was the fishing and trade in herring and cod in the Atlantic and the Baltic Sea.
The herring was of unprecedented significance to the economy of much of Northern Europe, and it was one of the most common commodities traded by the Hanseatic League , a powerful north German alliance of trading guilds. Kippers made from herring caught in the North Sea could be found in markets as far away as Constantinople. Stockfish , cod that was split down the middle, fixed to a pole and dried, was very common, though preparation could be time-consuming, and meant beating the dried fish with a mallet before soaking it in water.
A wide range of mollusks including oysters , mussels and scallops were eaten by coastal and river-dwelling populations, and freshwater crayfish were seen as a desirable alternative to meat during fish days. Compared to meat, fish was much more expensive for inland populations, especially in Central Europe, and therefore not an option for most. Freshwater fish such as pike , carp , bream , perch , lamprey and trout were common. While in modern times, water is often drunk with a meal, in the Middle Ages, however, concerns over purity, medical recommendations and its low prestige value made it less favored, and alcoholic beverages were preferred.
They were seen as more nutritious and beneficial to digestion than water, with the invaluable bonus of being less prone to putrefaction due to the alcohol content. Wine was consumed on a daily basis in most of France and all over the Western Mediterranean wherever grapes were cultivated.
Further north it remained the preferred drink of the bourgeoisie and the nobility who could afford it, and far less common among peasants and workers. The drink of commoners in the northern parts of the continent was primarily beer or ale.
Juices , as well as wines, of a multitude of fruits and berries had been known at least since Roman antiquity and were still consumed in the Middle Ages: Medieval drinks that have survived to this day include prunellé from wild plums modern-day slivovitz , mulberry gin and blackberry wine. Many variants of mead have been found in medieval recipes, with or without alcoholic content. However, the honey -based drink became less common as a table beverage towards the end of the period and was eventually relegated to medicinal use.
This is partially true since mead bore great symbolic value at important occasions. When agreeing on treaties and other important affairs of state, mead was often presented as a ceremonial gift. It was also common at weddings and baptismal parties, though in limited quantity due to its high price. In medieval Poland , mead had a status equivalent to that of imported luxuries, such as spices and wines.
Plain milk was not consumed by adults except the poor or sick, being reserved for the very young or elderly, and then usually as buttermilk or whey. Fresh milk was overall less common than other dairy products because of the lack of technology to keep it from spoiling. However, neither of these non-alcoholic social drinks were consumed in Europe before the late 16th and early 17th century. Wine was commonly drunk and was also regarded as the most prestigious and healthy choice.
According to Galen 's dietetics it was considered hot and dry but these qualities were moderated when wine was watered down. Unlike water or beer, which were considered cold and moist, consumption of wine in moderation especially red wine was, among other things, believed to aid digestion, generate good blood and brighten the mood.
The first pressing was made into the finest and most expensive wines which were reserved for the upper classes. The second and third pressings were subsequently of lower quality and alcohol content. Common folk usually had to settle for a cheap white or rosé from a second or even third pressing, meaning that it could be consumed in quite generous amounts without leading to heavy intoxication. For the poorest or the most pious , watered-down vinegar similar to Ancient Roman posca would often be the only available choice.
The aging of high quality red wine required specialized knowledge as well as expensive storage and equipment, and resulted in an even more expensive end product. Judging from the advice given in many medieval documents on how to salvage wine that bore signs of going bad, preservation must have been a widespread problem.
Even if vinegar was a common ingredient, there was only so much of it that could be used. In the 14th century cookbook Le Viandier there are several methods for salvaging spoiling wine; making sure that the wine barrels are always topped up or adding a mixture of dried and boiled white grape seeds with the ash of dried and burnt lees of white wine were both effective bactericides , even if the chemical processes were not understood at the time.
Wine was believed to act as a kind of vaporizer and conduit of other foodstuffs to every part of the body, and the addition of fragrant and exotic spices would make it even more wholesome. Spiced wines were usually made by mixing an ordinary red wine with an assortment of spices such as ginger , cardamom , pepper , grains of paradise , nutmeg , cloves and sugar.
These would be contained in small bags which were either steeped in wine or had liquid poured over them to produce hypocras and claré. By the 14th century, bagged spice mixes could be bought ready-made from spice merchants. While wine was the most common table beverage in much of Europe, this was not the case in the northern regions where grapes were not cultivated.
Those who could afford it drank imported wine, but even for nobility in these areas it was common to drink beer or ale , particularly towards the end of the Middle Ages. In England , the Low Countries , northern Germany , Poland and Scandinavia , beer was consumed on a daily basis by people of all social classes and age groups.
For most medieval Europeans, it was a humble brew compared with common southern drinks and cooking ingredients, such as wine, lemons and olive oil. Even comparatively exotic products like camel 's milk and gazelle meat generally received more positive attention in medical texts. Beer was just an acceptable alternative and was assigned various negative qualities. In , the Sienese physician Aldobrandino described beer in the following way:. But from whichever it is made, whether from oats, barley or wheat, it harms the head and the stomach, it causes bad breath and ruins the teeth , it fills the stomach with bad fumes, and as a result anyone who drinks it along with wine becomes drunk quickly; but it does have the property of facilitating urination and makes one's flesh white and smooth.
The intoxicating effect of beer was believed to last longer than that of wine, but it was also admitted that it did not create the "false thirst" associated with wine. Though less prominent than in the north, beer was consumed in northern France and the Italian mainland. Perhaps as a consequence of the Norman conquest and the travelling of nobles between France and England, one French variant described in the 14th century cookbook Le Menagier de Paris was called godale most likely a direct borrowing from the English "good ale" and was made from barley and spelt , but without hops.
In England there were also the variants poset ale , made from hot milk and cold ale, and brakot or braggot , a spiced ale prepared much like hypocras. That hops could be used for flavoring beer had been known at least since Carolingian times, but was adopted gradually due to difficulties in establishing the appropriate proportions. Before the widespread use of hops, gruit , a mix of various herbs , had been used. Gruit had the same preserving properties as hops, though less reliable depending on what herbs were in it, and the end result was much more variable.
Another flavoring method was to increase the alcohol content, but this was more expensive and lent the beer the undesired characteristic of being a quick and heavy intoxicant. Hops may have been widely used in England in the tenth century; they were grown in Austria by and in Finland by , and possibly much earlier.
Before hops became popular as an ingredient, it was difficult to preserve this beverage for any time, and so, it was mostly consumed fresh. Quantities of beer consumed by medieval residents of Europe, as recorded in contemporary literature, far exceed intakes in the modern world. For example, sailors in 16th century England and Denmark received a ration of 1 imperial gallon 4. Polish peasants consumed up to 3 litres 0.
In the Early Middle Ages beer was primarily brewed in monasteries , and on a smaller scale in individual households. By the High Middle Ages breweries in the fledgling medieval towns of northern Germany began to take over production. Though most of the breweries were small family businesses that employed at most eight to ten people, regular production allowed for investment in better equipment and increased experimentation with new recipes and brewing techniques.
These operations later spread to the Netherlands in the 14th century, then to Flanders and Brabant , and reached England by the 15th century. Hopped beer became very popular in the last decades of the Late Middle Ages. When perfected as an ingredient, hops could make beer keep for six months or more, and facilitated extensive exports. In turn, ale or beer was classified into "strong" and "small", the latter less intoxicating, regarded as a drink of temperate people, and suitable for consumption by children.
As late as , John Locke stated that the only drink he considered suitable for children of all ages was small beer, while criticizing the apparently common practice among Englishmen of the time to give their children wine and strong alcohol. By modern standards, the brewing process was relatively inefficient, but capable of producing quite strong alcohol when that was desired.
One recent attempt to recreate medieval English "strong ale" using recipes and techniques of the era albeit with the use of modern yeast strains yielded a strongly alcoholic brew with original gravity of 1. The ancient Greeks and Romans knew of the technique of distillation , but it was not practiced on a major scale in Europe until some time around the 12th century, when Arabic innovations in the field combined with water-cooled glass alembics were introduced.
Distillation was believed by medieval scholars to produce the essence of the liquid being purified, and the term aqua vitae "water of life" was used as a generic term for all kinds of distillates. Alcoholic distillates were also occasionally used to create dazzling, fire-breathing entremets a type of entertainment dish after a course by soaking a piece of cotton in spirits. It would then be placed in the mouth of the stuffed, cooked and occasionally redressed animals, and lit just before presenting the creation.
Aqua vitae in its alcoholic forms was highly praised by medieval physicians. In Arnaldus of Villanova wrote that "[i]t prolongs good health, dissipates superfluous humours, reanimates the heart and maintains youth. By the 13th century, Hausbrand literally "home-burnt" from gebrannter wein, brandwein ; "burnt [distilled] wine" was commonplace, marking the origin of brandy. Towards the end of the Late Middle Ages, the consumption of spirits became so ingrained even among the general population that restrictions on sales and production began to appear in the late 15th century.
In the city of Nuremberg issued restrictions on the selling of aquavit on Sundays and official holidays. Spices were among the most luxurious products available in the Middle Ages, the most common being black pepper , cinnamon and the cheaper alternative cassia , cumin , nutmeg , ginger and cloves.
They all had to be imported from plantations in Asia and Africa , which made them extremely expensive, and gave them social cachet such that pepper for example was hoarded, traded and conspicuously donated in the manner of gold bullion. The value of these goods was the equivalent of a yearly supply of grain for 1.
Sugar , unlike today, was considered to be a type of spice due to its high cost and humoral qualities. Even when a dish was dominated by a single flavor it was usually combined with another to produce a compound taste, for example parsley and cloves or pepper and ginger.
Common herbs such as sage , mustard , and parsley were grown and used in cooking all over Europe, as were caraway , mint , dill and fennel. Many of these plants grew throughout all of Europe or were cultivated in gardens, and were a cheaper alternative to exotic spices. Mustard was particularly popular with meat products and was described by Hildegard of Bingen — as poor man's food. While locally grown herbs were less prestigious than spices, they were still used in upper-class food, but were then usually less prominent or included merely as coloring.
Anise was used to flavor fish and chicken dishes, and its seeds were served as sugar-coated comfits. Surviving medieval recipes frequently call for flavoring with a number of sour, tart liquids. Wine, verjuice the juice of unripe grapes or fruits vinegar and the juices of various fruits, especially those with tart flavors, were almost universal and a hallmark of late medieval cooking. In combination with sweeteners and spices, it produced a distinctive "pungeant, fruity" flavor.
Equally common, and used to complement the tanginess of these ingredients, were sweet almonds. They were used in a variety of ways: This last type of non-dairy milk product is probably the single most common ingredient in late medieval cooking and blended the aroma of spices and sour liquids with a mild taste and creamy texture.
Salt was ubiquitous and indispensable in medieval cooking. Salting and drying was the most common form of food preservation and meant that fish and meat in particular were often heavily salted. Many medieval recipes specifically warn against oversalting and there were recommendations for soaking certain products in water to get rid of excess salt. The richer the host, and the more prestigious the guest, the more elaborate would be the container in which it was served and the higher the quality and price of the salt.
Wealthy guests were seated " above the salt ", while others sat "below the salt", where salt cellars were made of pewter, precious metals or other fine materials, often intricately decorated.
The rank of a diner also decided how finely ground and white the salt was. Salt for cooking, preservation or for use by common people was coarser; sea salt, or "bay salt", in particular, had more impurities, and was described in colors ranging from black to green.
Expensive salt, on the other hand, looked like the standard commercial salt common today. The term " dessert " comes from the Old French desservir , "to clear a table", literally "to un-serve", and originated during the Middle Ages. It would typically consist of dragées and mulled wine accompanied by aged cheese , and by the Late Middle Ages could also include fresh fruit covered in sugar, honey or syrup and boiled-down fruit pastes.
Sugar , from its first appearance in Europe, was viewed as much as a drug as a sweetener; its long-lived medieval reputation as an exotic luxury encouraged its appearance in elite contexts accompanying meats and other dishes that to modern taste are more naturally savoury.
There was a wide variety of fritters , crêpes with sugar, sweet custards and darioles , almond milk and eggs in a pastry shell that could also include fruit and sometimes even bone marrow or fish.
Marzipan in many forms was well known in Italy and southern France by the s and is assumed to be of Arab origin. The English chefs also had a penchant for using flower petals such as roses , violets , and elder flowers.
An early form of quiche can be found in Forme of Cury , a 14th-century recipe collection, as a Torte de Bry with a cheese and egg yolk filling. The ever-present candied ginger, coriander , aniseed and other spices were referred to as épices de chambre "parlor spices" and were taken as digestibles at the end of a meal to "close" the stomach.
Just like Montpellier , Sicily was once famous for its comfits , nougat candy torrone , or turrón in Spanish and almond clusters confetti. From the south, the Arabs also brought the art of ice cream making that produced sorbet and several examples of sweet cakes and pastries; cassata alla Siciliana from Arabic qas'ah , the term for the terra cotta bowl with which it was shaped , made from marzipan, sponge cake and sweetened ricotta and cannoli alla Siciliana , originally cappelli di turchi "Turkish hats" , fried, chilled pastry tubes with a sweet cheese filling.
Research into medieval foodways was, until around , a much neglected field of study. Misconceptions and outright errors were common among historians, and are still present in as a part of the popular view of the Middle Ages as a backward, primitive and barbaric era. Medieval cookery was described as revolting due to the often unfamiliar combination of flavors, the perceived lack of vegetables and a liberal use of spices.
The preservation techniques available at the time, although crude by today's standards, were perfectly adequate. The astronomical cost and high prestige of spices, and thereby the reputation of the host, would have been effectively undone if wasted on cheap and poorly handled foods. The common method of grinding and mashing ingredients into pastes and the many potages and sauces has been used as an argument that most adults within the medieval nobility lost their teeth at an early age, and hence were forced to eat nothing but porridge, soup and ground-up meat.
The image of nobles gumming their way through multi-course meals of nothing but mush has lived side by side with the contradictory apparition of the "mob of uncouth louts disguised as noble lords who, when not actually hurling huge joints of greasy meat at one another across the banquet hall, are engaged in tearing at them with a perfectly healthy complement of incisors, canines, bicuspids and molars".
The numerous descriptions of banquets from the later Middle Ages concentrated on the pageantry of the event rather than the minutiae of the food, which was not the same for most banqueters as those choice mets served at the high table. Banquet dishes were apart from mainstream of cuisine, and have been described as "the outcome of grand banquets serving political ambition rather than gastronomy ; today as yesterday" by historian Maguelonne Toussant-Samat.
Cookbooks , or more specifically, recipe collections, compiled in the Middle Ages are among the most important historical sources for medieval cuisine.
The first cookbooks began to appear towards the end of the 13th century. The Liber de coquina , perhaps originating near Naples , and the Tractatus de modo preparandi have found a modern editor in Marianne Mulon, and a cookbook from Assisi found at Châlons-sur-Marne has been edited by Maguelonne Toussaint-Samat.
Few in a kitchen, at those times, would have been able to read, and working texts have a low survival rate. The recipes were often brief and did not give precise quantities. Cooking times and temperatures were seldom specified since accurate portable clocks were not available and since all cooking was done with fire.
At best, cooking times could be specified as the time it took to say a certain number of prayers or how long it took to walk around a certain field. Professional cooks were taught their trade through apprenticeship and practical training, working their way up in the highly defined kitchen hierarchy. A medieval cook employed in a large household would most likely have been able to plan and produce a meal without the help of recipes or written instruction. Due to the generally good condition of surviving manuscripts it has been proposed by food historian Terence Scully that they were records of household practices intended for the wealthy and literate master of a household, such as the Ménagier de Paris from the late 14th century.
And the silver-spoon award undoubtedly goes to In The Zone Delivery , a white-glove service for people who'll spare no expense to drop the pounds. Here's how the plans stack up. See the handy chart at the bottom of the page for a side-by-side comparison. The oldest national weight-loss program, its members rave about the encouragement they get at weekly meetings led by former Weight Watchers dieters.
Nutritionists praise the portion-control points system: Each food is assigned points based on its serving size, calories, fiber, and fat; and no foods are forbidden. Your point allowance is based on your weight, height, gender, age, and activity level.
A recent clinical study in the New England Journal of Medicine linked group counseling sessions to weight-loss success. That explains why Weight Watchers has impressive short-term results. A study in the Annals of Internal Medicine showed participants lost an average of about 5 percent of their body weight 10 pounds in six months. Two years later, they had kept about half the weight off. To help members stay on track, Weight Watchers encourages them to attend meetings until they've stayed within 2 pounds of their goal weight for six weeks.
After that, you get free lifetime membership. The company says members using its online tools in addition to attending meetings lost 50 percent more weight than those going to meetings alone. Cost to lose 20 pounds: We looked at two plans from eDiets - one that offers support alone, and another with meal delivery. You can choose from among more than 20 diet plans, including ones for diabetics and vegetarians.
Online tools let you set goals, plan menus and generate shopping lists. There's no face-to-face support, but you get support through online message boards and a mentor program that connects newbies with an experienced member. Also, you can reach a registered dietitian or personal trainer by phone at any time.
The optional meal delivery service offers freshly prepared, calorie-controlled meals delivered by FedEx. But telephone support has some evidence in its favor: Yes, it's a bargain for round-the-clock support. For about the same money, other services offer better track records. For the first two weeks, you eat three extremely low-carb meals a day plus mandatory snacks.
After that, you gradually add "good carbs," such as fruits and whole grains. You can customize menus, search a database of more than 1, recipes and get a personalized shopping list.
There's online support from staff dieticians and members plus daily motivational emails. Studies have shown that after one year, carb-restricted diets led to greater weight loss and increased heart health than low-fat diets. However, the advantage disappeared over the long term.
How much can you expect to lose? Figure on 8 to 13 pounds during the two- week kick-start phase, then 1 to 2 pounds a week thereafter. It doesn't cost much, but you don't get as much support as with Weight Watchers or eDiets. The Zone diet is mostly meat, fruits, and vegetables. You eat three meals per day plus two Zone protein-powder snacks.
A study of people in the Journal of American Medical Association found the Zone diet helped people achieve modest weight loss after one year, comparable with those on the Atkins , Weight Watchers and Ornish diets, and improved cardiac risk factors. Premium-priced Jenny Craig lets you order its heart-healthy, nutritionally balanced packaged food by phone and pick it up at a Jenny Craig center or have it delivered through Jenny Direct.
You eat three Jenny Craig meals plus a snack per day, and supplement with fruit, vegetables and dairy. Once a week, you get a weigh-in and pep talk with a consultant - who is not a dietician and who earns commissions from selling you products. There's also round-the-clock phone support. Jenny Craig has a good track record for short-term weight loss up to one year.
In a UC San Diego clinical trial of dieters funded by Jenny Craig , Jenny Craig clients lost 11 percent of their initial weight after 12 months, compared with 3 percent weight loss by those who were dieting on their own.