Dr. Messina finds Isagenix study design is scientifically sound.

Medical Doctor Commends Recent Isagenix Clinical Trial

January 28, 2013

By Nicholas Messina, M.D.
I was the medical director for an independent research facility where I served as the principal investigator on numerous clinical trials sponsored by many of the Fortune 500 pharmaceutical companies. These trials involved hypertension, diabetes, obesity, hyperlipidemia, osteoarthritis, depression, and chronic pain among others. I was also the vice-chairman of an IRB, which is an independent ethics review board, where my function was to review pharmaceutical company research protocols, to ensure sound scientific design and human subject safety. It is from this experience that I wish to comment on the recent clinical trial sponsored by Isagenix.
I had no role in the planning or implementation of this study and have only recently evaluated the scientific design based on results published in Nutrition & Metabolism (2012,9:98), and Nutrition Journal (2012,11:98). I applied the same methodology as if I were evaluating this trial for an IRB.
The design was a scientifically sound, randomized, double-arm study, which consisted of two dietary phases. The first phase consisted of a two-week weight maintenance period. The second phase was an eight-week weight loss period. One arm consumed a standard “heart healthy” diet six days a week, plus a fasting day containing a placebo drink. The second arm consumed two liquid meal replacements—IsaLean Shakes—and a 400-to-600 Kcal low-glycemic meal for six days a week, plus a fasting day where the subjects consumed Cleanse for Life. Both arms received nutritional counseling and prescribed caloric intake was similar. The protocol monitored adherence with diets, and maintenance of physical activity habits.
The study had appropriate inclusion, exclusion criteria, as well as clear objectives. The end points selected were relevant not only to scientists, but also to regulators and consumers. The main endpoints were body weight, body composition, and cardiovascular risk. The assessments used for analysis were state of the art, and were quantifiable. These assessments tracked body weight and body composition changes, plasma lipid changes, LDL particle size changes, cardiovascular risk parameter changes, and change in visceral and subcutaneous adipose tissue area (by MRI), all during the weight-loss phase.
The study was conducted at the University of Illinois at Chicago. This institution has a stellar reputation for conducting research. Dr. Krista Varady, an assistant professor at the UIC College of Applied Health Sciences, led the study. Dr. Varady is an experienced researcher and has over 30 peer-reviewed publications. The Office for the Protection of Research Subjects at University of Illinois at Chicago approved the experimental protocol and all volunteers gave written informed consent to participate.
The bottom line is that this was a well-designed, scientifically sound, protocol that was carried out at a major university research center by a skilled, published researcher. This was not the common observational study that is often seen when evaluating nutritional products. This study has been published in two peer-reviewed journals thus far and Dr. Varady’s discussion of the results is factual and objective.
The findings show that the Isagenix arm displayed greater adherence, 56 percent greater reduction in average weight loss, 47 percent greater reduction in average body fat loss, and twice as much visceral fat loss. The Isagenix arm also had a more pronounced lowering of lipid indicators of cardiovascular risk. These beneficial modulations in cardiovascular risk can be mediated by reductions in visceral fat mass. These results are similar to the results I have been seeing for the past three years with my own patients.
I often hear disparaging comments concerning sponsor-funded clinical research. The fact of the matter is that over 75 percent of all clinical trials are sponsor funded. If we depended on government funding for all scientific research we would not have the breakthroughs that exist today, and in truth our world would appear very different.  It is important therefore to ensure that research is conducted in the most ethical and professional manner possible so that the results will be valid and credible. It is my opinion that Isagenix has complied with these criteria in conducting this trial.

Dr. Messina

Dr. Messina became a board certified family practitioner in 1985. He has been in both solo and group practice. He later served as the director for an integrative medical facility an went on to become the medical director for an independent research facility. While there, he participated as the principal investigator on numerous clinical trials sponsored by many of the Fortune 500 pharmaceutical companies. These trials involved hypertension , osteoarthritis , hyperlipidemia, diabetes,obesity, depression , chronic pain, and anxiety among others. He served as the vice-chairman of the board for an IRB, which is an independent ethics board, overseeing safe scientific design and human subject safety , in proposed pharmaceutical research. He is the author of several publications in scientific journals. He left research and now does independent consulting for the pharmaceutical and healthcare industries. Originally skeptical of using Isagenix products, he decided to try them in April 2009 after one of his patient lost considerable weight. He now uses Isagenix products to maintain a healthy weight and recommends that other health professionals use them in their practice.

Why IsaLean Pro Vanilla and Chocolate

Ever wonder what’s in our IsaLean® Pro that helps you achieve eye-popping performance results? Simple: a mega-dose of protein.
Available in Natural Vanilla and Natural Chocolate, this supercharged meal-replacement shake contains 36 grams of the highest quality of undenatured New Zealand protein. Our proprietary protein blend, Myo-IsaLean Complex™, contains a higher concentration of branched-chain amino acids and vitamins and minerals, which, when combined with regular exercise, is the secret to achieving peak performance!
Enjoyed pre- and/or post-workout, this protein powerhouse:

• Busts through stubborn weight-loss plateaus
• Builds lean muscle
• Boosts your fat burning potential
• Curbs hunger
• Gluten-Free
• Soy-Free

The best part: IsaLean Pro is individually packaged in premeasured packets so you can mix it easily while you’re on the go. Just add it to an IsaShaker™ bottle full of your desired water and/or ice and enjoy!

Sugars
I also want to address the some of the Naysayers that say IsaLean and IsaLean Pro has to much sugar for them!!! What you say? Such a nutritionally rich product has to much sugar?
First of all the sugar in Isalean and Isalean Pro comes from Fruit Sugars, there for is equal or better for you than eating an apple or having berries!!!
Secondly your brain needs Good sugar to function properly, and I do think you want your brain functioning properly don't you?  Your brain needs 6 to 12 grams of sugar per hour to function properly!!!

Now lets discuss the Whey Protein in Isagenix Products ~  Undenatured Whey

This call ROCKS! with Dr. Colgan-http://isagenixpodcast.com/isalean-shake-isapro-and-isalean-pro/

Love this article for reference by Colgan as well-http://www.isagenixhealth.net/blog/2011/09/20/whey-protein-concentrate-a-brief-summary/
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Unfortunately, with almost every single whey protein, there's a break down in the protein because of the processing that companies use. Fortunately for us, Isagenix isn't one of them which I'll explain in a second.

When talking about whey protein and how it's processed or created, not all processes and whey proteins are created equally. Whey is the byproduct of cheese making. Most companies use salts, enzymes, acids or heat to separate out the curds from the whey and casein. These 4 processes absolutely change whey and casein. This type is called "denatured" meaning the proteins are altered through chemical or physical means so that some of its original properties are lost or diminished.

There’s another way in which the curds and whey and casein can be separated. It’s a patented, exclusive process called cold, ion exchange emicro-filtration. This process does not use the above-mentioned 4 processes. This process is how our Isagenix undenatured whey concentrate, milk protein concentrate and low-heat non-fat dry milk is created.  This process is incredibly expensive but protects the whey in its natural God-given state- peptides, amino acids etc and keeps it undenatured. These undenatured proeins are then cold air dried in a huge spray-drying drum, using no heat and then it’s carefully sealed in crates. Our whey comes from New Zealand, free-range cows that are exclusively grass fed (free from herbicides, pesticides etc.), milked and rested according to season and free of hormones, antibiotics and steroids. These are happy cows. This whey is exclusive to Isagenix and is what is within our protein products- IsaLean Shakes and IsaPro.

So the Whey you are using that is Low in Sugar, is more than likely made from Cows that have been fed Grain (GMO) and even worse Steroids, along with other pesticides and chemicals!!! While your at it throw in the fact they are also fed parts of other animals to make the fat!!!

So for those who say the Sugar is to High, I would think again next time you are chugging down your Protein drink!!!! 

Four Ways that Diet Helps Preserve Muscle

Diet plays a key role in preventing age-related muscle loss, or sarcopenia, according to a new review.

This is a topic I take to Heart going on 54 years young this June, I work very hard at preserving the Muscle I have and building upon those muscles. I am getting younger with Isagenix!!

Those toned abs, pecs, and quads didn’t come easy. You put hard work into them week in and week out at the gym—all those sets of crunches, presses, and painful squats! Now you’re getting older and you might be noticing that it’s tough to hold on to that hard-fought muscle.
You might also know that preserving muscle is critical to maintain your health. Muscle doesn’t just look good, but plays a large role in maintaining the strength of your bones, keeping your immune system functioning optimally, and supporting your cardiovascular health.
When should you start worrying about age-related muscle loss, or sarcopenia? For most people, muscle mass peaks sometime around age 30. From age 30 to 60, the average adult may lose about half a pound of muscle per year while simultaneously gaining about one pound of fat. This lack of muscle strength combined with an accumulation of body fat comes with increased risk of chronic disease, as well as an increased risk of frailty, fracture, injury, and even death.
What can you do to make the most of your effort in the gym? Nutrition is essential to preserving muscle with age, according to a new scientific review published by the International Osteoporosis Foundation Working Group (IOF). The group incorporated evidence from studies around the world and identified the following four ways that dietary components can assist both older and younger adults to help slow muscle loss with age:

1. Protein: Apart from resistance exercise, protein in the diet may be the most important way to preserve muscle. But, according to the authors, the protein amounts typically recommended may not be enough to optimize muscle and bone health. The type of protein matters, too—whey protein has consistently shown to be best for young and old adults who want to hang on to muscle.
2. Vitamin D: Mounting evidence suggests vitamin D plays a role in the development and maintenance of muscle mass and function. Getting adequate amounts can depend on regular exposure to the sun’s UVB rays—difficult during the winter months in North America— and through supplementation. Elderly adults are especially at risk of getting insufficient amounts of vitamin D for bone and muscle health.
3. Vitamin B12 and/or folic acid: Emerging data are showing that these two nutrients play a critical part in improving muscle function and strength.
4. Eat enough fruits and vegetables while avoiding processed meats and cereal grains: The high dietary intake of processed meats and cereal grains and a low intake of fruits and vegetables can contribute to a greater dietary acid load, which can produce a negative effect on bone metabolism.

How to make preserving muscle easier? Look to Isagenix for keeping you covered on meeting the evidence-based recommendations mentioned in the review.

Reference: Mithal A, Bonjour JP, Boonen S et al. Impact of nutrition on muscle mass, strength, and performance in older adults. Osteoporos Int 2012.

Maple Blueberry Bacon Breakfast Carnitas

Ingredients

• 2-3 pound pork shoulder roast
• 2 cups blueberries (I used frozen, just thawed them first)
• ½ cup apple juice (the real stuff)
• ¼ cup maple syrup (or less, if need be)
• 1 teaspoon cinnamon
• 1 teaspoon dried parsley
• ½ teaspoon dried sage
• ¼ teaspoon nutmeg
• lots of salt, your call
• dash of black pepper
• 4-5 strips of bacon
• fresh parsley, chopped (to garnish)

Instructions

1. Place pork roast in the slow cooker.
2. Pour in the apple juice into the bottom of the slow cooker.
3. Pour the maple syrup over the roast then add the cinnamon, dried parsley, dried sage, nutmeg and salt and pepper on top of the roast. Then finish by topping the roast off with blueberries.
4. Cover and cook on low for 8 hours. I did this overnight.
5. Once the pork is done cooking, pull the meat out and shred. Pour some of the remaining liquid in the slow cooker on top of the pork to keep in moist and flavorful.
6. Now cook the bacon in a pan on the stove top. When the bacon is done cooking, remove half of the fat, leaving behind some in your pan. Then place the bacon on a paper towel covered plate and let cool. Dice into pieces.
7. Take half of the diced bacon and mix with your newly shredded pork. Mix together.
8. Place your bacon fat pan over medium high heat. Use your hands or a large spoon to collect a ball of the shredded pork and bacon, then press down to create a patty. Put on skillet, press down more with a spatula, and let cook for about 3-4 minutes per side, or until crispy, then flip.
9. Once your carnitas are crispy, add to plate, top with more bacon and some fresh chopped parsley.
10. Eat up. An egg on top of this would be AWESOME. I know, I did it.

Want to Be CEO? What's Your BMI?

Tim McNair, a general manager at Martin Guitar, goes through a self-guided workout at the YMCA in Nazareth, Pa. Mr. McNair is seeking to lose up to 30 pounds.

New research suggests that a few extra pounds affects an executive's perceived leadership ability and stamina. Allison Lichter has details on The News Hub.

While marathon training and predawn workouts aren't explicitly part of a senior manager's job description, leadership experts and executive recruiters say that staying trim is now virtually required for anyone on track for the corner office.

"Because the demands of leadership can be quite strenuous, the physical aspects are just as important as everything else," says Sharon McDowell-Larsen, an exercise physiologist who runs an executive-fitness program for the nonprofit Center for Creative Leadership.

Executives with larger waistlines and higher body-mass-index readings tend to be perceived as less effective in the workplace, both in performance and interpersonal relationships, according to data compiled by CCL. BMI, a common measure of body fat, is based on height and weight.

While weight remains a taboo conversation topic in the workplace, it's hard to overlook. A heavy executive is judged to be less capable because of assumptions about how weight affects health and stamina, says Barry Posner, a leadership professor at Santa Clara University's Leavey School of Business. He says he can't name a single overweight Fortune 500 CEO. "We have stereotypes about fat," he adds, "so when we see a senior executive who's overweight, our initial reaction isn't positive."

CCL staff detected the correlation after collecting hundreds of peer-performance reviews and health-screening results from the CEOs and other senior-level managers who participate in its weeklong leadership workshops in Colorado Springs. A pair of university researchers, using data from 757 executives measured between 2006 and 2010, found that weight may indeed influence perceptions of leaders among subordinates, peers and superiors.

Tim McNair, a general manager at Nazareth, Pa.-based guitar maker C.F. Martin & Co., says he was inspired to make some changes after spotting his "gut" on camera during a recent public-speaking exercise while attending the CCL workshop.

He wondered whether his colleagues had the same reaction to his appearance, he says, adding: "Would they think, 'If he can't keep his hand out of the cookie jar, how can he do his job?'"

So the 44-year-old, who says his peers' evaluations were somewhat harsh, recently rejoined the local gym, where he heads after work at least three days a week to run on the treadmill, cycle or stretch. He has also given up double cheeseburgers, steak, ice cream, Coca-Cola and Tastykakes, opting for a healthier diet of grains and vegetables. In four months, he has shed about 25 pounds.

The fitness imperative for executives is relatively new, says Ana Dutra, the CEO of Korn/Ferry Leadership and Talent Consulting. Time was, a company chief spent every waking minute at work, sacrificing exercise, vacation and kids' soccer games in the service of the firm. Employees were expected to admire and emulate this devotion. Now, executives are expected to take time off to "revitalize themselves," Ms. Dutra says.

She pegs the shift to the sudden deaths of high-profile CEOs, including McDonald's Corp. MCD +1.05% chief Jim Cantalupo, who died of a heart attack in 2004, 16 months after taking the post. His successor, Charlie Bell, died less than a year later of cancer at the age of 44. In 1997, Coca-Cola Co. Chairman Roberto Goizueta, a smoker, died weeks after being diagnosed with lung cancer.

The CEOs of today are also more visible than their forebears and must be camera-ready at a moment's notice, composed while courting investors and ready to respond in a company emergency. Excess weight can convey weakness or a "lack of control," says Amanda Sanders, a New York-based image consultant who has worked with senior executives at Fortune 500 firms.

"It's the leadership image you project," says Mark Donnison, 47, a senior executive director at Canadian Blood Services who has lost 25 pounds since starting an early-morning workout rotation of cardio, weights and yoga last summer. "Folks do see how you live."

Companies seek leaders with physical endurance, the better to manage global businesses and solve complex problems, says Mr. Posner, who advised Dow Chemical Co. DOW +0.77% on training high-potential global leaders in 2010 and 2011. Those leaders were instructed to build in regular time for exercise to help them withstand the constant travel and the demands of an overseas role. The training even incorporated such classes as Zumba, Pilates, tai chi and yoga, says Dawn Baker, Dow's global director of talent management.

Panera Bread Co. PNRA +0.58% founder and co-CEO Ron Shaich says he began working with a trainer about five years ago, in part to stay energized while running a growing company. Two to three times a week, he gets up for a 5:30 a.m. appointment with his trainer, and on Sundays he opts for a 90-minute run. The workouts have boosted his energy levels and helped him focus, he says.

In general, the executives in the Center for Creative Leadership study were healthier than the average American. They drank and smoked less and were more likely to exercise regularly. About half were considered overweight or obese, defined as having a BMI of more than 25. By contrast, more than 60% of Americans fit this description, according to a Gallup-Healthways Well-Being Index last year.

The sample's leaner executives, defined as having a BMI under 25, were viewed more favorably by peers, averaging 3.92 for task performance on a five-point scale; heavier leaders averaged 3.85. Similarly, members of the leaner group rated higher on interpersonal skills.

The study controlled for factors such as age, race, gender, job level and personality traits. Results were similar across industries, says Eden King, one of the study's researchers and an associate professor of psychology at George Mason University.

To be sure, the perception of competence isn't the same as measurable leadership success. Executives who were part of the study say it's difficult to say how much of the perceived bias stems from their physical weight and how much from their own projected insecurity.

Weight Watchers International Inc. WTW +0.73% CEO David Kirchhoff, 46, recalls feeling painfully self-conscious when his weight was at its peak a decade ago, around the time he first took up the post. At six-foot-two and 245 pounds, he tried to hide his girth with oversize sweaters and pleated pants.

"I sucked in my gut a lot," says Mr. Kirchhoff, who has since lost 40 pounds. Now, he says, "I probably carry myself with more confidence and authority.

A version of this article appeared January 16, 2013, on page B1 in the U.S. edition of The Wall Street Journal, with the headline: Want to Be CEO? What's Your BMI?.

 

Gluten confirmed to cause serious weight gain, or 'wheat belly'

 

(NaturalNews) The case against gluten seems to have been closed with recent research from a Brazilian research team that published a report in the January 2013 Journal of Nutritional Biochemistry. It seems to have put an exclamation point on the wheat belly controversy.

Lacking scientific data confirming the mechanics of how gluten may or may not affect obesity, the study was set up to examine the differences in specific genetic and biochemical markers between rats fed gluten and rats that were kept gluten free.

The "wheat belly" syndrome and how it leads to other health issues was the purpose of their research. The research team chose biological markers that could indicate the onset of obesity and metabolic syndrome, precursors to diabetes and cardiac issues.

Both groups of rats were fed high fat diets. But one group was gluten free and the other group's diet was 4.5 percent gluten. Even without tracing their predetermined markers, it was obvious the gluten free mice exhibited weight loss without any trace of lipid (fat) excretion.

An analysis of the study

Sayer Ji of GreenmedInfo.com proposed this analysis: "... the weight gain associated with wheat consumption has little to do with caloric content per se; rather, the gluten proteins ... disrupt endocrine and exocrine processes within the body, as well as directly modulating nuclear gene expression ... to alter mamalian metabolism in the direction of weight gain."

This study report, according to Sayer Ji proves that the major factor of obesity is gluten, not calories. Considering that both groups of mice were fed high fat diets and the gluten free mice lost weight without excreting lipids also implies that fat free diets for losing weight are bogus. This has been suspected by other nutritional experts who've abandoned matrix thinking.

Sayer Ji recommends that those who are overweight, pre-diabetic, experiencing metabolic syndrome, or suffering from irritable bowel syndrome try avoiding gluten grains, especially wheat, to determine from experience if gluten is the underlying cause.

There is evidence that gluten can be a factor in gut and psychology syndrome (GAPS) and even autism. (http://www.naturalnews.com/033094_gut_health_brain.html)

So how did wheat, "the staff of life," become a weed of disease.

Wheat is not the same today. It has been agriculturally hybrid, not genetically lab engineered over some decades to resist fungus, grow more quickly, and be more pliable for industrial bread baking. As a consequence, 50-60 years ago wheat containing only five percent gluten has become 50 percent gluten today.

Agricultural resources used the hybrid process for wheat to accommodate the baking industry's mechanical requirements of pliable proteins, leading to the 10-fold increase of wheat's gluten.

The processed food industry's concern for production efficiency and perception of consumer demands has focused on the bottom line with the usual disregard to negative health consequences.

Slightly different high speed methods of baking evolved over time. By artificially bleaching flour and adding "improvers" with often toxic additives and mixing the dough violently, loaves of bread could be baked, cooled, and packaged within a few, short hours. Cheap, unhealthy foods for many with massive profits for a few.

This is beginning to change with measures that seem to offset gluten's damage for some. For example, Whole Foods has their own bakery providing fresh breads daily without bromides, which can displace the thyroid gland's iodine contents and create hypothyroidism.

Other local bakeries may provide sprouted grain and real sourdough breads, which even some celiac sufferers manage to consume without adverse reactions.

If you wish to cut out wheat products completely, beware of gluten free products. Most contain high glycemic substitutes and GMOs. (http://www.naturalnews.com/037494_gluten-free_gmos_gm_corn.html)

Sources for this article include:

http://www.greenmedinfo.com

http://www.greenmedinfo.com

http://www.naturalnews.com/037575_gluten_wheat_grains.html

Learn more: http://www.naturalnews.com/038699_gluten_weight_gain_wheat_belly.html#ixzz2IBCHJWqu

"Time to step up the game" - Ladies

I want to keep this as simple as possible without getting into the science of things. Too many ladies go on these stupid low carb diets and end up damaging their thyroid because of garbage going around the internet or some stupid trainer who doesn't want to put in the actual effort to study the difference between the males and females. Too much cardio and too little carbs diets are setups for disaster. The second a women stops this sort of ridiculous diet they balloon an easy 10-20lbs. WHY??? An abrupt change and reduction in carbs can be too much for the thyroid to handle, therefore this unexpected increase (when the diet ends) becomes difficult to manage, explaining increased weight gain. On top of this, the cardio stops therefore your input/output equation changes leading to increased calories. Sure, at first you will notice weight loss of these low carb diets, that is a given. BUT I can almost guarantee that you will experience fatigue along with digestive problems which can also cause trouble down the road. So ladies here are THREE simple tips for your training and nutrition that I believe will help you create a balance and healthy physique that can be sustained year long.

1. Train with weights, it burns more calories which in the end means it will lead to burning more fat if you are training with intensity (less rest time, that’s your cardio). Weight training will create that tone appearance in the muscle that I keep hearing everyone talk about. Ladies, you don’t NATURALLY produce enough TESTOSTERONE to have large masculine looking muscles, so don’t worry- hit the weights!

2. Don’t spend HOURS doing cardio; studies prove that hours of cardio chronically shut down the production of the thyroid hormone. I’m not saying don’t do cardio, but instead try HIIT cardio (high intensity interval training). Hours every day on the step-master will not lead to the where you ultimately want to be. Women mistakenly put themselves into the hypothyroid condition because they end up performing so much of this garbage steady-state cardio since they have been instructed to do this and only this.

 

3. Lack of carbs- You need carbs! You need carbs post-workout, you need carbs at night if you are weight training and looking to burn fat. A good balance of healthy complex carbs and some simple carbs will not lead to fat gain. Again, a lot of bad information goes around the internet and leads to this confusion. Don’t stress the carb intake, find a balance for your goals and include carbs in this equation.

Every thing is not for every body and everything you read is not for everyone who read it. Don't be in such a rush to dive into your New Years resolution that you hinder yourself by doing things that are counter productive. Put structure into your plan. Research what you want to do BEFORE you do it. and if you don't know where to start ask us.

Thirst for Knowledge

There has been a thirst for knowledge recently about alcohol and it’s effect on fat burning. Today I am pouring you an information cocktail. Here is the skinny on everything you need to know in regards to alcohol consumption. After sipping on this “info-tini” you may want to reconsider just how many more you want to pour!

moderation includes being moderate... :)

Alcohol and Fat Burning Daily alcohol consumption will slow or stop your results. I use the word daily because as I said in my last article one glass of wine is fine. When you belly up to the bar with that T.G.I.F. attitude THINK BEFORE YOU DRINK more than two drinks. I am referring to any liquor with a greater than 70% proof alcohol rating. Your liver can't metabolize alcohol and fat at the same time. It will always get rid of the toxic substance (alcohol) first. That means that as long as there's alcohol in your system you won't be burning any body fat. If you have less than three drinks, you might stall your fat loss for a few hours. If you have quite a few drinks, (three to five) it might be as long as four days before you're metabolizing fat again.

Drinking also dehydrates you, raises cortisol levels (goodbye muscle tone), raises estrogen levels (hello hips and lower pouch), lowers inhibitions (pizza, chocolate anyone?). Combine that with the fact that alcohol promotes abdominal fat storage (of all places!) and it's really not worth it, not if you're serious about making a major transformation in your health and general appearance.

My friends it’s only the beginning, now add an olive some dirty juice, and presto a puffy lower belly. Just how negative the impact is probably depends on your goals, age, activity level, metabolism, and a zillion other things.

If wine with dinner is part of your lifestyle, you might experiment with a glass a day, but that is it! See if you can have a glass of wine a few times a week and still be making progress. If it's really slow going, keep cutting back the number of drinks until you're satisfied with the level of your results. Of course, if you want to radically transform yourself and lose several pounds it’s properly best you have less than 4 drinks per week. Men with the “Dunlap” disease get into the gym hire a Personal trainer( JUST SAYING!) Ladies go on a tropical vacation, without the tropical drinks, exercise! Sip your drinks make them last, no juice drinks! and have two glasses of water between your limited alcoholic beverages or there will be no special date with a little black sexy dress. The truth that is self evident and we all need to understand the damage we are doing to ourselves for many days, just for a few hours of indulgence. Play Smart.

Dave Parise CPT MES FPTA