Home  ·  Search  ·  Site Map  ·  Checkout  ·  Tracking
Search by Keyword

Search by Keyword

Product Categories

Product Categories


Updated 7/24/2013   

         Dr. Bernard Presser D.C.

5696 Magnolia Woods Drive

Memphis, TN 38134


If you have any questions, please contact us at 901-417-7905

 More articles coming soon.


Americans continue to get fatter despite an abundance of advice on how to get slimmer.  Accompanying the plethora of weight loss recommendations is confusion and disillusionment. For years, the standard dietary advice was high carbohydrate and low fat.  The high-protein, high-fat, low carbohydrate phase erupted and then faded.  What dietary adjustments really help?


Some studies indicate that higher-protein diets increase satiety and thermogenesis (fat-burning) compared with lower-protein diets.  There is some evidence that eating more protein results in reduced food intake and increased weight loss.  But the findings are inconsistent and varied.  What DOES keep showing up is that REPLACING refined carbohydrates with protein improves weight loss and maintenance of desirable weight.  Protein does help the body burn more calories.  The energy-dependent processes of maintaining the turnover of body proteins (including synthesis, folding, targeting, regulatory processes, and protein breakdown) uses more calorie ‘energy' than previously appreciated.  Replacing refined (depleted and deformed) carbohydrates with protein-rich natural foods may improve the capacity to burn calories, lose more fat, and lose less muscle mass.  REFINED carbohydrates cause weight and health problems; they are stripped of most nutrients and fiber.  WHOLE FOOD carbohydrates (vegetables, fruits, whole grains, legumes) do NOT cause weight problems.

Evidence suggests that high-protein, low-carbohydrate diets owe some, if not most, of their effectiveness to the calorie restriction, not the composition.  Low-carb diets lead the body to use stored glycogen (the form in which carbohydrate is stored in the body), resulting in rapid weight loss, a highly motivating effect.  Yet, much of this initial weight loss may be from loss of water.  After the first week or two on a low-carb diet, the glycogen is essentially used up and weight loss becomes slower and more difficult.  Over the first 6 months, significant weight loss benefits may occur, but by the end of a year, there is not much, if any, difference than that of other diets.  ANY "special" diet can initiate weight loss, but to sustain weight loss, lifestyle adjustments are required.  No temporary or fad diet will replace the diligence needed to maintain a healthy body weight. i


For years it was pounded into our heads that, to lose weight, you must reduce dietary fat.  Some studies indicated that low-fat, high-carbohydrate diets resulted in loss of body weight and fat.  Low-fat and/or non-fat versions of just about every food still flood the market.  But the idea that dietary fat by itself causes obesity - once accepted as gospel - has lost much credibility.  Consumption of fat HAS declined and it has had a HUGE effect.  Unfortunately, the effect has been the OPPOSITE of what was intended!  Overweight and obesity rates have drastically and disastrously RISEN!  "The emphasis on [dietary] fat reduction has been a serious distraction in efforts to control obesity and improve health in general."

Certain fats should be avoided (rancid, altered, refined, hydrogenated) and, like any food component, fats can be over-eaten.  But not ALL fat is bad!  Fats altered from the form Nature provides are more likely to contribute to the overweight problem since they are toxic and stress the liver and gallbladder; cannot be handled or used nutritionally as can natural, unaltered fatty-acid compounds.  Also, what works for some may not work for others.  The amount of fat in the diet should be based on individual needs and makeup.  However, SOME fats are needed for health and weight loss.  They should be natural, essentially unchanged, unrefined, fresh (not rancid), and properly processed, or a part of whole foods.

In one study, participants who switched from a high-fat to a low-fat diet (they chose the fats) experienced a wide range of weight changes from a GAIN of 3.3 pounds to a LOSS of 28.6 pounds.  The TYPES or FORMS of fats were no doubt a major factor since everyone consumed about the same AMOUNT of fat.  Another study found that dietary variety, frequency of restaurant food consumption, and physical activity level "significantly predicted body fatness," BUT "dietary fat did not."  (Emphasis added)  Research shows that overweight people who avoid fat in favor of starch (usually refined) are likely to eat more.  Their bodies do not get what is needed, so they continue to be hungry!  Trials that compare low-fat, high-protein diets with high-fat, standard-protein diets found NO significant differences in weight loss since both were low calorie.  Keeping the weight OFF is another matter, but dietary fat is not the problem.  Lack of nutrient density is the major problem. The "nutrition community has almost certainly contributed to the obesity problem by conveying the notion that only fat calories lead to weight gain" and that refined carbohydrates - from pasta to white bread, jam to jelly beans - can be eaten with impunity.  Experts have equated low-fat diets with healthy diets, "a conclusion for which there is no scientific support."

People typically report that taste is the primary reason they choose to eat certain foods rather than others.  Do high-fat foods taste better?  When taste, desire, and satisfaction are observed, "factors other than fat content have the greatest effect on sensory-specific satiety."  We tend to LIKE foods we are used to.  Yet, our bodies (if we paid attention) will crave NUTRIENTS and the other FOOD factors we need.  We may crave fats because we need fat-soluble vitamins or certain fatty-acids.  "Overweight individuals who switch to a low-fat diet are not as healthy as people who choose a moderate-fat diet."  The fact is, we NEED fat in our diet for the nutrients and fatty acids.  When fats are severely restricted, we crave sweet things.  People who go on a low-fat diet eat LOTS of REFINED carbohydrates.  People on a higher-fat diet fare better nutritionally and enjoy their food more.

While people eating low-fat or moderate-fat may drop about the same number of pounds, those on low-fat diets REGAIN much of the weight while moderate-fat dieters have a higher tendency to keep the weight off.  Research suggests that moderation - not severe restriction - of fat intake is better.  "Making new fat from food intake as opposed to using stored fat, is necessary for health."  Metabolic reactions such as processing of blood sugar, fatty acids, and cholesterol depend upon new fat from the diet.  Fat in or from whole, natural foods - not changed or over-processed - is important to proper weight control and general health. ii


Low-carb diets were the rage for a while, but public interest has waned.  Low-carb diets may be effective in weight loss.  There is some evidence that substituting some protein for some carbohydrates might help shed pounds, reduce trunk or abdominal fat, cause better blood sugar control, decrease triglycerides (blood fats), increase HDL (so-called "good") cholesterol, and work faster than a low-fat diet (though the difference disappears after about a year).  BUT, are the beneficial results due to a general reduction in carbohydrates OR a reduction of REFINED carbohydrates?  The latter appears to be much more likely.

Normally, the body burns carbs before it burns fat.  According to the low-carb theory, by eating fewer carbs, the body burns them more quickly and then begins to burn fats, leading to weight loss.  In reality, it's not that simple.  The body needs to burn a MIX of carbohydrates, protein, and fats for different fuels.  Carbs are the premier source of energy.  When blood sugar falls due to reduced carb intake, epinephrine and norepinephrine levels increase, affecting the nervous and cardiovascular systems, metabolic rate, temperature, and smooth muscle.  Glucagon, a hormone that increases blood levels of glucose, is upped, leading to an increase of free fatty acids.  These fatty acids are incompletely metabolized in place of glucose, causing an excretion of energy in the form of ketones.  This results in mild acidosis which affects individuals in various ways.  Bad breath, muscle cramps, diarrhea, general weakness, and rashes are reported more often on low-carb diets than other diets.  The brain prefers blood sugar made from carbs as fuel.  Carbs stimulate serotonin, a neurotransmitter that helps boost mood and quell appetite.  Cognitive performance may be impaired on a low-carb regimen; dieters may become blue, cranky, and even hungry.  Constipation and irregularity are frequently suffered due to low fiber intake.

Many foods restricted on low-carb diets (like whole grains, beans, fruits, vegetables) are known to improve health and lower risks of many chronic disorders.  Low-carb dieters miss out on fiber, carotenoids, many B vitamins including folic acid, vitamin C complex including flavonoids, vitamin E complex, numerous minerals and trace elements, phytonutrients, and chlorophyll.  Many studies have shown that high-carbohydrate diets (particularly those containing whole grains, fresh fruits and vegetables) can help people lose weight effectively and safely.  It's not the amount of carbs; it's the KIND of carbs consumed.  In a large study, people with the smallest increase in waist circumference were eating carbohydrates rich in fiber and nutrients, such as fruits, vegetables, and whole grains.  People eating a lot of REFINED grains and processed foods had a much larger increase in waist circumference.  Those who eat whole wheat bread, brown rice, oatmeal and other high-fiber, whole-grain foods do not gain weight like those who consume refined versions such as white bread, white rice, and pasta.  Processed foods high in REFINED sugars and/or REFINED flours - from candy, Cocoa-Puffs, croissants, and cakes to pastries, pancakes, pies, and pizza - add extra pounds.  Avoid the French fries, baked goods, snack foods, and sweets.  "Look for carbs that give you the biggest nutrition boost for your buck."  Beans, whole grains, fresh fruits and vegetables are not a problem; they are wholesome sources of carbohydrates.  Cutting out refined carbs is more effective for weight loss than a standard low-fat, low-calorie diet.

Propaganda to reduce dietary fat and promotion of high-sugar, low-fiber, nutritionally-impaired nonfoods contributed to the rise in the average percentage of carbohydrates Americans ate between 1971 and 2000 - a time during which obesity rates exploded.  Most of the carbs were REFINED as in snack foods and soft drinks, negligibly or negatively nourishing nonfoods.  Refined carbs have been stripped of the fiber that keeps food in the digestive tract longer, gives a full feeling longer, and slows the release of natural sugars or starches into the body.  Refined carbs are also stripped of most of the nutrients needed for assimilation of sugars and starches as well as for general health.  When refined carbs are eaten, the body uses stores of nutrients to process them.  If you don't happen to have adequate stores, your body becomes increasingly deficient, imbalanced, and susceptible to illness AND weight gain.  Refined carbs are not normal to the body; they can shock the system.  For one thing, they can cause excess insulin secretion to offset the sugar load; they do not contain the food factors that help the body process the sugar.  Blood sugar swings from too high to too low, with numerous consequences such as fatigue, headache, irritability, and ever-increased appetite!

Some studies indicate that high-glycemic carbohydrates increase insulin production and increase fat storage, and that a low-glycemic-index diet is more effective for weight loss.  Most high-glycemic-index carbs (high GI) are refined and processed, but some are not.  Some low-glycemic-index carbs (low GI) are refined and processed.  For example, bread is typically high-GI whether whole-wheat or white.  Pasta is low GI, whether whole-wheat or white, though there are variations.  Rice ranges from high GI to low GI, with brown and long-grain rice in the middle.  Sugars range from high GI (glucose) to low GI (fructose).  Sucrose (white table sugar) is smack in the middle!  In fact, "researchers found no relation between the sugar content of foods and their glycemic index."  So, should high GI foods be avoided even though some are whole and natural?  Should low GI foods be consumed even though some are refined and processed?  Actually, the glycemic index is a lot more complicated than most diet books pretend.  "People think that a food has a definitive glycemic index, but it depends on how the food is processed, stored, ripened, cut, and cooked."  The GI is based on single foods, not combinations or mixtures of foods that reflect the way people actually eat.  The GI is "no magic bullet for dieters."  Some studies show that a low GI diet aids weight loss; other studies do not.  Studies DO keep showing that following a more natural, whole foods diet will keep us slim.  Besides, some scientists contend that the carbohydrate quotient (CQ) is a more accurate measure of blood-sugar response than the glycemic index.  CQ numbers are usually and appropriately much lower for whole, natural foods than GI numbers.

Identifying food sensitivities or intolerances can be valuable to successful weight loss.  Food intolerances can cause a craving for sweets by inducing a deficit of serotonin in brain chemistry.  To compensate and soothe feelings of discomfort, refined carbohydrates are lusted after.  The insulin surge that follows will drive branch-chained amino acids out of the blood, creating less competition for the simpler tryptophan molecule to cross the blood-brain barrier where neurons convert it to serotonin.  Eliminating offending foods helps restore neurological balance and curbs cravings for sweets, eliminating discomfort and depression.  Chronic activation of the innate immune system (immune branch associated with food intolerances) may contribute to the metabolic syndrome (cardiovascular disease, diabetes, and obesity).  A study in 1996 demonstrated that 98% of subjects following a diet that eliminated their offending foods benefited in their weight and body composition.  People with food sensitivities may need guidance in understanding hidden sources of offending foods, finding suitable substitutes for items that must be eliminated, and in determining the need for appropriate nutritional supplementation. iii


Clinical trials that compared various diets found that ANY diet "modestly reduced body weight" by reducing calories.  But people do not stick to diets.  Diets "do not cure obesity."  If they did, the need for new diet revolutions would be gone!  You CANNOT maintain weight loss OR build good health and balance biochemistry unless you consistently choose natural, nutritious, whole foods on a long-term basis.  No single diet will suit everyone's needs.  Individuals have different fuel requirements.  Diet, exercise, and nutritional supplementation should all be personalized.  Focus should NOT be on deprivation eating (a fasting mode) or trying to trick the body's systems as do diets that arbitrarily manipulate the amount of proteins, fats, or carbohydrates that a person consumes.  Some people need more or less protein, more or less fats, more or less carbohydrates than other people.  Requirements can change with seasons, circumstances, stress levels, health challenges, age, and other factors.  Increased demands for various nutrients can affect food needs; nutritional deficiencies can impede metabolic determinants and thus the capacity for weight loss and control.  These may need to be overcome before the pounds drop off.  Some people lose weight beautifully on a carnivorous (animal-food) diet of varying degrees and need meat to feel well.  Others do better on a vegetarian diet with or without eggs and/or milk products.  Some feel best consuming mostly live, raw foods, while for others, properly cooked foods work best.  There are folks who need to establish a particular balance of carbohydrates, proteins, and fats.  Food allergens or intolerances may need to be identified and eliminated from the diet before weight is lost.

Stored toxic chemicals that damage normal biochemistry and keep food addictions raging may need to be cleaned out of the body.  This can take 6 to 12 months.  Much depends on the specific toxins and the individual situation.  For example, each toxin works differently in terms of how it is stored and its route out of the body.  Since loss of body fat mobilizes fat-stored toxins into the bloodstream, caution should be used in losing too much weight too fast lest you exceed your body's ability to get rid of toxins quickly and increase the probability they will be redistributed back into the body.  Depending on total toxic load, this can make you feel sick or excessively hungry, or worsen addictions or other symptoms.  Losing up to a pound a week is usually considered safe.

Cravings can be signs of physiological imbalance or nutritional needs.  Until the imbalance is corrected or the deficiency is overcome, you could wage war with food forever.  For example, a craving for chocolate may reflect adrenal gland fatigue or a deficit of magnesium.  A craving for sweets can indicate a deficit of B vitamins, chromium, zinc, manganese, vanadium, or other nutrients related to metabolism of blood sugar; or inadequate function of the pancreas or liver; or digestive disturbances.  If you are not eating enough protein, your body may cry out for starches (potatoes, pasta, bread, etc.), sugars, juices, or alcohol.  You may be eating altered fats, not getting enough of certain fatty acids, or may have a liver/gallbladder dysfunction that results in a craving for fatty foods.  Food sensitivities or intolerances can cause food cravings or addictions.  Analyses of diets of various populations who are lean and healthy find differences AND important similarities.  None slavishly follow a low-carb, low-fat, or low-protein regimen.  They mix "good" carbs, fats, and proteins (natural, whole real foods) while going easy on or passing up "bad" ones (refined, processed, altered, denatured).  In short, ignore the fads and ads.  Go for food value.  In this way you get a diet that promotes health AND slenderizing. iv


Malnutrition "is as much a problem for overweight people as it is for the hungry."  Malnutrition is a state of chronic DEFICIENCY (for needed nutrients and other food components) and/or IMBALANCE of nutrients.  To lose or maintain weight, it is essential to eat REAL foods concentrated with natural, complex nutrients.  Instead of being overfed and under-nourished, be well-fed and fully nourished.  This offers a larger, longer-lasting payoff than only losing weight.  If focus is on health benefits rather than rapid shedding of body ballast, excess pounds eventually drop off anyway.  Some hints to help the process:

Eat real whole foods, organic whenever possible.  Many foods are contaminated with pesticide or hormone or drug residues, are loaded with artificial preservatives and other chemicals, or are processed in ways that forfeit nutrients or mutate their natural makeup.  Opt for organic foods that are minimally processed and get them as fresh as you can.  Eat less of what's bad for you and more of what's good.  Eat foods that fit the form you want.  Items that threaten your form (refined, processed, denatured, altered, embalmed) become rare accessories or throw-offs.  Zealously try on foods and use good foods that fit you.  Enjoy the varieties and endless possibilities.

Give yourself permission to eat.  If you are overweight, your body is hungry for real food.  If you are obese, you are starving.  Only some people require food restrictions.  Most simply need to focus on an overall healthy approach to eating.  Try enjoying food by preparing most things from scratch.  Become a creative cook.  The fresher and finer the ingredients, the easier it is to prepare scrumptious, nutritious meals that will not foster fattening.  Real butter, real homemade mayonnaise, real raw honey, real raw nuts, real cheese, real whole-grain bread - foods often considered contraband - can be welcomed.  When you use the real thing (Nature's version) you usually eat less and get more benefit.  Stop feeling deprived and anxious.  Learn to love food.  Real food!

Studies have shown that extra chromium, vitamins B6 and B12, iron, zinc, calcium, and other nutrients may help people lose weight or avoid gaining it.  Diets that fall short of needed nutrients make it harder to lose and even harder to keep it off once it is lost.  Biochemical individuality plays a role, so certain nutrients may be needed more than others.  Real food is the best source.  Not only are nutrients in intricate, complex, complete packages from which the body can selectively absorb more of what is needed at that time, but it's virtually impossible to consume too much of a nutrient in real food.  Food nutrients have innumerable teammates all working together synergistically, cooperatively, in a balancing, powerful manner.  "There's already encouraging evidence that choosing foods that pack the most nutrition per calorie could help many people slim down."  People who favor nutrient-dense foods consume fewer calories and are much less likely to be overweight as people who fill up on less-nourishing foods.  How much you eat is not as important as WHAT you eat.

Get rid of nonfoods.  Don't have them in the house.  If family members bring them in or demand them, hide them.  When you see a food and tell yourself you can't eat it, the temptation becomes very difficult to resist.  Stock your pantry and refrigerator with real food.  Satisfying hunger with real food is a huge part of the battle, but you also have to stop eating when you're no longer hungry.  People eat more when served larger portions, so downsize your meals.  Folks tend to passively overeat by about 25%, so three-quarters of the way through dinner you may be perfectly satisfied, but if there is more on the dish, you'll eat it.  Also, the more variety of food choices, the more you are likely to eat.  Limit courses and keep it simple.  As the number of meals eaten away from home increases, so does the amount of food and empty calories consumed.  Eat at home more often.

WHEN you eat may influence how much or what you eat.  Eating in sync with YOUR body clock can help.  For example, if hunger calls in the morning, eating a sizable meal can keep you full for hours and curb the amount of food intake for the day.  Breakfast usually makes you feel fuller than other meals.  Some studies indicate that many people who lose weight and keep it off eat breakfast.  However, if you do NOT get hungry in the morning but force yourself to eat an early breakfast, this can disrupt the natural rhythm of your hunger.  You may then eat a second breakfast later in the morning or eat an early lunch and snack during the afternoon.  Folk wisdom of eating "breakfast like a king, lunch like a prince, and supper like a pauper" (consuming progressively smaller amounts with each successive meal) helps some people.  Certainly it is effective to avoid eating after 8 PM.  Too often folks eat too little during the day - when hunger signals - and then consume a huge evening meal to allay the enormous appetite that built up all day.  This disrupts natural balance and adds to the amount of food eaten.  Activity and digestion slow in the evening and night.  So should ingestion of food.  Some people CAN have their largest meal in the evening and lose weight IF they are getting adequate amounts of good quality food earlier in the day and do not eat an immense quantity at night.  Whether or not eating many small meals throughout the day affects metabolism and thus weight control is still not known.  Some people are better as ‘grazers' (eating many small meals) while others are better with three meals.  Listen to your personal hunger!

Do not skip meals.  This sets your body up for the starvation mode so it will hold onto every calorie it can, slowing the metabolism.  You will probably eat more food later and continue to gain weight.

Eating a meal with the television on may upset your eating patterns, causing you to eat more and more frequently.  Munching with the TV humming increases food intake, often with nonfood snacks.  Many people gobble down their food on the go, in their cars, in front of the TV - rarely slowing down to truly taste and enjoy it.  When we eat without experiencing the food, it doesn't really register in our brains and can affect how our bodies deal with it.  We don't feel satisfied and we go back for more.  Immediate spikes in cholesterol and blood sugar can occur with mealtime stress.  Turn off the radio, TV and telephone.  Sit down to eat.  Observe your food - see the colors, shapes, textures; enjoy the scents; appreciate the flavors.  Chew thoroughly. DON'T RUSH.

Stress impels some people to overeat.  Eating becomes a way to ease anxiety.  Instead, analyze how you feel each time you want to eat.  Then take direct action to eliminate unnecessary stresses or find another way to deal with anxiety.  Take a walk; call a friend; meditate; take a warm bath; put on music and dance your cares away.  When bored or upset or blue, don't turn to food, turn inside yourself to discover the cause.  If there is a chronic tendency for, say, depression, obtain help like nutritional support (supplements, food intolerances, diet), exercise (it can ease depression), and/or consult a therapist.  If there is no real problem except boredom, anger, circumstantial sadness, etc., make it an opportunity for growth and introspection, not a reason to eat.

Studies show that people may overeat by as much as 40% when they are tired.  This often occurs in the evening.  If you are truly hungry at night, have a snack like raw fruit, raw vegetables, or yogurt.  Make sure you are getting enough rest and sleep.  Rule out any physical causes for fatigue such as a vitamin-B complex deficiency syndrome, adrenal fatigue, under-functioning thyroid, anemia, etc.

Using artificial sweeteners like aspartame (NutraSweet) in diet drinks or foods because they contain fewer calories results in consumption of more calories later on, often with nonfoods.  Low-calorie diet foods may be less caloric, but they are not necessarily better for you.  They are often loaded with refined or artificial sugars, trans fats, and other lousy ingredients that withdraw from your health and nutrient account, worsening the predicament you are already in.  If you eat meals that don't give your body the nutrients and other food factors it needs, your brain is likely to get a signal that tells you to go on eating until you get them.

Eating a lot of vegetables seems to prevent an expanding waistline.  Begin meals with a salad.  Avoid bottled dressings of refined altered fats, refined sugars, etc.  Use healthful dressings with unrefined oil, good vinegar, cultured yogurt or real sour cream, mustard, herbs, lemon or lime or orange juice, and so on.  Beginning meals with raw veggies seems to reduce the amount of other foods eaten over the course of the day.  And fresh vegetables and fruits are "free" items - especially when raw - so you can eat as much as desired whenever you want.  Increased intake of fruits and vegetables is "a particularly effective strategy for weight management."

Fibers in foods make you feel full longer and keep your blood-sugar levels steady, so cravings are minimized.  Get fiber from real foods (not fiber supplements) which offer nutrients and other food factors in whole packages.  This means, vegetables, fruits, whole grains and legumes.  As fiber intake increases, weight gain is reduced.  High-protein foods produce long-lasting satisfaction because when protein breaks down, its amino acids trigger neurotransmitters and hormones that inform the brain that satiety has been reached.  Raw nuts and seeds, organically-raised meats, seafood, quality dairy, and eggs fit this bill.

Although still a controversial issue, eating meat from animals given hormones and antibiotics to fatten them up may induce weight gain in consumers.  These growth-promoting chemicals are concentrated in the animals' fat and passed on to humans who eat it.  Also, commercial meats are fattier, contain more saturated fats and far less omega-3 fatty acids (and other nutrients) than wild or naturally-raised counterparts.  Eat organically-raised (preferably pasture-fed and free-range) meats and poultry.

A recent study to ascertain if vinegar causes cholesterol levels to dip (it didn't) found that participants dropped about half a pound a week, on average, without changing their diets.  No one who received placebo lost weight.  Vinegar blunts post-meal spikes in blood sugar.  Vinegar pills are useless; they do not contain the active acetic acid of good vinegar.  So put some vinaigrette dressing on that salad you eat before each meal.  Or put 1 or 2 teaspoons of raw apple cider vinegar in a glass of water to drink with your meals.  Or place vegetable crudites in a jar containing the vinegar and water (and herbs or spices, if desired) for pickled veggies.

The weight-loss process is gradual and may seem agonizingly slow.  Start small.  Baby steps.  "You ate the elephant one bite at a time; you'll have to get rid of it one bite at a time."  Health and fitness are goals that take the rest of your life.  There is never a point at which you have "made it" and can coast along, anymore than you can say, "I've been breathing for a long time, so I can stop now."  Your life depends upon your next breath.  Health should be viewed the same way.  It is a continuous process, not a short-term goal.  Cherish the journey. v

Clinicians can assist with:

     * Detoxification protocols.

     *Identifying food intolerances.

     *Working with the individual to determine the best food choices for him/her and teaching the differences between real foods and nonfoods.

     *Approaching underlying problems involving neurological, endocrine, digestive, or other systems.

     *Suggesting nutritional supplementation for specific deficits or imbalances and/or general nutritional assistance.

     *Planning an individualized workout program.

     *Listening and giving psychological support.

     *Being a cheerleader as well as a coach.

This website has excellent nutritional protocols for weight loss which are available in conjunction with the Symptom Survey.  Take the Symptom Survey to discover specifically what nutrition you need for your individual health problems.  I want to emphasize that the whole-food nutrition I recommend CANNOT be purchased in any retail store: so-called "health food" store, drug store, super market, etc.  The whole-food nutrition I recommend will help rebuild your body and help restore your health.  Those other products will only give you a pharmaceutical (drug) effect.  They will attempt to deal with your symptoms, which is the ONLY thing any drug can do, while leaving the state of your health unchanged.

i D Weigle et al, Am J Clin Nutr, Jul 2005, 82(1):41-8; A Astrup, Am J Clin Nutr, Jul 2005, 82(1):1-2; T Halton & F Hu, J Amer Coll Nutr, Oct 2004, 23(5):373-85; D Layman, J Amer Coll Nutr, Dec 2004, 23(6):631S-6S; D O'Mathuna, Alternative Med Alert, Dec 2004, 7(12):133-6; D O'Mathuna, Alternative Ther Women's Hlth, Oct 2003, 5(10):73-5; A Manninen, Am J Clin Nutr, Nov 2004, 80(5):1445; A Skovetal, Inter J Obesity, 1999, 23:528-36; JAMA, 27 Jun 2001, 285(24):3080; I Labayen et al, Nutr Res, Jan 2004, 24(1):7-18; F Hu, Am J Clin Nutr, Jul 2005, 82(1):242S-7S; D Layman et al, J Nutr, Aug 2005, 135(8):1903-10.

ii N Hayes et al, Arch Internat Med, 2004, 164:210-17; L Schuler, Men's Health, Nov 2002:148-52; A Spreen, To Your Hlth, Oct 2001, 3(1):1-2; J Mercola, Townsend Lttr D&P, Aug/Sept 1998, 181/182:23-4; A Spreen, To Your Health, Oct 2001, 3(1):1; J Purnell et al, Am J Clin Nutr, Jul 1999, 70(1):108; M Yao et al, Am J Clin Nutr, Jun 2003, 77(6):1409-16; W Willett, Science, 12 Jul 2002, 297(5579):198-9; N Luscombe-March et al, Am J Clin Nutr, 2005, 81:762-72; S Roberts et al, J Amer Coll Nutr, Apr 2002, 21(2):140S-5S; H Snoek et al, Am J Clin Nutr, Oct 2004, 80(4):823-31; Lancet, 7 Feb 2004, 363(9407):463; G Bray, Am J Clin Nutr, Jul 2000, 72(1):203-5; Sci News, 28 May 2005, 167(22):349; R Schwartz, Homemaker's, Oct 2000:116.

iii Nutr Today, Jan/Feb 2005, 40(1):4; Hlth & Healing, Feb 2005, 15(2):5; J Volek et al, J of Nutr, Jun 2005, 135(6):1339-42; Nutr Week Update, 21 Mar 2005, 5(6):3-4; A Merchant et al, J of Nutr, May 2005, 135(5):1196-1201; D Bravata et al, JAMA, 9 Apr 2003, 289(14):1837-50; J Raloff, Sci News, 17 Jul 2004, 166(3):40-1; M Hellerstein, Am J Clin Nutr, Dec 2001, 74(6):707-8; R Dowd, Nat Hlth, Jun 2004, 34(6): 58; M Sullivan, Fam Prac News, 15 Jun 2004:64; Tufts Univ Hlth & Nutr Lttr, Jul 2005, 23(5):3 & Nov 2004, 22(9):3; A Astrup et al, Lancet, 4 Sept 2004, 364(9437):897-9; Nutr Week, 5 Apr 2004, 34(6):1; UC Berkeley Wellness Lttr, Nov 2004, 21(2):1-2; Hlth News, Feb 2004, 10(2): 13 & Apr 2004, 10(4):12; J Marks, Clin Diabetes, 2004, 22(4):155-6; G Bray et al, Am J Clin Nutr, 2004, 79:537-43; S Liu et al, Am J Clin Nutr, Nov 2003, 78(5):920-7; B Liebman, Nutr Act Health Lttr, Jan/Feb 2004, 31(1):1-8 & Mar 2004, 31(2):8-11; K Doheny, Nat Health, Jul/Aug 2004, 35(7):35-9; J Wright, Nutr & Healing, Jun 2004, 11(6):1-5; J Brand-Miller, Am J Clin Nutr, May 2005, 81(5):949-50; N Fuchs, Women's Health Lttr, Dec 2004, 10(12):4-5; J Gerard, ACE Fitness Matters, Sept/Oct 2004, 10(5):11-13; D Williams, Alternatives, Jun 2005, 10(24):187-8; F Pescatore, Townsend Lttr D&P, Jan 2005, 258:110-1.

iv N Luscombe- Marsh et al, Am J Clin Nutr, Apr 2005, 81(4):762-72; H Splete, Fam Practice News, 15 Jun 2004,34-5; M Dansinger et al, JAMA, 5 Jan 2005, 293(1):43-53; G Bray, JAMA, 9 Apr 2003, 289(14):1853-55; D Ornish, J Am Diet Assoc, 2004, 104(4):537-42; D Christensen, Sci News, 8 Feb 2003, 163(6):88-90; D O'Mathuna, Alter Med Alert, Jan 2005, 8(1):1-3; G Blackburn, Hlth News, Jul 2004, 10(7):13; R Eckel, JAMA, 5 Jan 2005, 293(1):96-7; J Bland, Intern J Integra Med, Nov/Dec 2000, 2(6):36-42; J Blundell, Am J Clin Nutr, Jan 2000, 71(1):3-5; A Underwood, Nat Hlth, Sept 2004, 34(8):81-7; UC Berkeley Wellness Lttr, Oct 2004, 21(1):5; K Melanson, Nutr Today, Sept/Oct 2004, 39(5):203-13; N Fuchs, Women's Hlth Lttr, Jan 2001, 7(1):1-3 & Jun 2004, 10(6):1-3; S Rogers, Total Wellness, Dec 2002:6-7; J Whitaker, Health & Healing, Aug 2004, 14(8):1-4.

v J Ello-Martin et al, Am J Clin Nutr, Jul 2005, 82(1):236S-41S; P Jaret, Health, May 2000, 14(4):127-31 & Apr 2005, 19(3):136-40; Acres USA, May 2000, 30(5):35; K Zelman et al, Nutr Today, Mar/Apr 2005, 40(2):60-8; K McManus, Eating Well, Summer 2004, 3(1):19020; B Rolls et al, Am J Clin Nutr, 2002, 76:1207-13; Tufts Univ Hlth & Nutr Lttr, Nov 2002, 20(9):2 & Apr 2003, 21(2):3 & Mar 2004, 22(1):1 & May 2005, 23(3):6; A Coulston, Am J Clin Nutr, Mar 1999, 69(3):350-1; M McCrory et al, Am J Clin Nutr, Mar 1999, 69(3):440-7; N Fuchs, Women's Hlth Lttr, Mar 1998, 7(3):7; N Simon, Veg Times, Jan 2005, 327:94; D Williams, Alternatives, Jan 2005, 10(19):147; B Rolls et al, Nutr Reviews, Jan 2004, 62(1):1-17; Fitness, Nov 2002:106; P Koh-Banerjee et al, Am J Clin Nutr, 2004, 80:1237-45; UC Berkeley Wellness Lttr, Aug 2002, 18(11):7 & Mar 2003, 19(6):1-2; N Howarth et al, Nutr Reviews, May 2001, 59(5):129-39; B Tunick, Veg Times, Jan 2005, 327:95; Health, Apr 2005, 19(4):75; C Johnston, J Am Coll Nutr, Jun 2005, 24(3):158-65; R Edelman, Eating Well, Spring 2003, 1(4):14; E Parks et al, Am J Clin Nutr, Jan 2005, 81(1):3-4; H Farchchi et al, Am J Clin Nutr, Jan 2005, 81(1):16-24; J DeCastro, J Nutr, 2004, 134:104-11; P Jaret, Nat Health, Jul/Aug 2004, 35(7):96-9; D Marchetti, Health, Nov 2001, 15(9):52-6; Nat Health, Nov 2000, 30(7):35; Herbs for Hlth, Jan/Feb 1999:68-70; D Foltz-Gray, Health, Nov/Dec 1999, 13(9):86-8; S Seligson, Health, Jan/Feb 2000, 14(1):91-5; A Cleary, Eating Well, Jun/Jul 2005, 4(1):30-1; Health News, Sept 2004, 11(9):3; M Agus et al, Am J Clin Nutr, Apr 2000, 71(4):901-7.

Originally published as an issue of Nutrition News and Views, reproduced with permission by the author, Judith A. DeCava, CNC, LNC.