Weight Loss After Summer

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Jump Start Your Weight Loss After the Summer Holidays!

Its hard to believe Autumn is already here. Hopefully you had an enjoyable summer season, finding time to enjoy the fabulous weather we experienced in the last few months.

Unfortunately, for many, this is also the time we realize how many extra pounds we put on over the summer break. More BBQ’s, drinks on the patio and summer parties can quickly add up on the scale!

Here are my tips to get back on track with your weight after the summer holidays.

One of the fastest ways to quickly lose a few pounds including water weight is to avoid all grains except quinoa. Grains, especially wheat, leads to water retention. Processed grains lead to weight gain. Cut out wheat and other grains for the next 2 weeks and watch the pounds drop!

Cut back your daily caloric intake by about 500 calories a day. Swap muffins, donuts, cookies and candy for raw almonds, raw seeds, hummus , vegetable sticks and fruit.

Your body needs to burn 3500 calories to lose 1 LB of fat. If you reduce your calories by 500 a day and exercise to burn off calories, you can lose 4-6 pounds in 2 weeks.

Lastly, to lose that belly bloat, reduce your sodium intake to 1000mg a day, avoid carbonated beverages, avoid chewing gum, and take a high quality probiotic every day. Enjoy a flatter stomach with these tips!

If you do follow these suggestions, or eat very healthy and exercise, but still can’t lose weight, your metabolism may be the problem. The most common reason a person’s metabolism may be slow is hormones! Thyroid hormone, stress hormones and sex hormones can fizzle out a metabolism and make weight loss seem impossible.

We have good news! You can correct your metabolism. By testing your hormones, and optimizing them with hormone replacement therapy, natural vitamins, iv therapy and herbal therapies, you can kick start your metabolism and set the right foundation for successful long term weight loss.

Ask us today about our 12 week Jump Start Your Metabolism program.

Happy Fall!!!!

Yours in health,
Dr Tasreen Alibhai, ND

Benefits of Coconut Oil

Coconut oil has been used as a nutritious food and skin conditioner for thousands of years. It is a saturated fat, but does not contain cholesterol. Saturated fats are, in fact, necessary for optimum health.

Many studies have confirmed the health benefits of coconut oil. It is heat stable and ideal for cooking. Using extra-virgin organic coconut oil is the cleanest source. Great for stir-fry, sauté, eggs, fish, chicken. Add to your smoothie or juiced drinks for a delicate flavour and metabolic boost.

A few of the proven benefits of coconut oil:

* Weight loss
* Improved athletic performance
* Reduced risk of heart disease
* Immune system support
* Reduced cancer risk
* A rapid energy source.
* Increases energy like carbohydrates, but does not cause wide fluctuations in blood sugar.
* Prevents and treats bacterial, viral and yeast infections
* Easily digested and assimilated by those with digestive problems
* Protects skin from UV light damage and wrinkles.

Coconut oil is comprised of medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs. MCTs are healthy oils and coconut oil is the richest source. MCTs are smaller than most fats so pass into membranes without difficulty. They’re also easy to digest and are converted quickly by the liver into energy rather than being stored as fat. This quick energy stimulates metabolism and weight loss.

While coconut oil acts like carbohydrates in its ability to be “burned” for energy, it does not require insulin. This makes it an excellent choice for diabetes, hypoglycemia, and those with blood-sugar swings. In fact, the ability of MCFAs to be easily digested, stimulate the metabolism and turned into energy has entered the sports arena. Several studies have shown that MCTs enhance physical and athletic performance.
Lauric acid in coconuts has been shown to fight viruses, bacteria, yeast, fungi, and parasites. It can be used internally and locally on skin conditions.

Coconut oil is a favourite with professional massage therapists because of its skin-nourishing effect. It aids in removing the outer layer of dead skin cells, making the skin smoother. Coconut oil prevents formation of destructive free radicals which cause skin aging. This also protects the skin from sun damage and wrinkling. MCTs penetrate into the deeper layers of the skin to strengthen the underlying tissues. Recent research finds that healthy skin has a higher percentage of saturated fat over unsaturated fats (Article Reference: Dr. Thomas Ballard ND).

Please visit our website for more details.

Grilled Shrimp “Souvlaki”

Try this delicious recipe – great for a quick dinner meal!
Recipe Source:
www.health.com

Ingredients

1 pound large shrimp, peeled and deveined
6 tablespoons fresh lemon juice, divided
2 teaspoons olive oil, divided, plus additional for brushing grill
3 tablespoons chopped fresh dill, divided
1 tablespoon chopped fresh oregano
3/4 cup low-fat Greek yogurt, divided
2 garlic cloves, minced and divided
2 cucumbers (about 1 pound)
Black pepper, to taste
1 pint cherry tomatoes (about 1/2 pound)
1 small red onion, cut crosswise into 1/3-inch-thick rings
4 whole-grain flat breads
8 small romaine leaves (optional)

Directions
1. Preheat grill.

2. Rinse shrimp, and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil, and 1 tablespoon each dill and oregano in a medium bowl. Add the shrimp, and toss to combine. Marinate, stirring occasionally, 10 minutes.

3. Stir together 1/4 cup yogurt, half of garlic, 2 tablespoons lemon juice, and 1 tablespoon dill in a serving bowl. With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the largely seeded core. Toss cucumber ribbons with yogurt mixture and pepper, to taste.

4. Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill, and remaining garlic in a small serving bowl for raita sauce. Season with pepper, to taste.

5. Toss tomatoes and onion with remaining 1 teaspoon olive oil in a bowl. Grill shrimp with tomatoes and onion in a lightly oiled well-seasoned cast-iron skillet or grill pan, turning once, 5 minutes or until shrimp are bright pink and cooked through, tomatoes are softened, and onion is golden brown and tender. Transfer to a plate; cover and keep warm.

6. Grill flatbread until golden brown and slightly crisp. Transfer to 4 serving plates; top evenly with cucumber salad, shrimp, onions, tomatoes, and romaine, if desired. Serve with raita sauce.

Enjoy!

Dr. Jennifer Luis BSc, BEd, ND