Changes in weight loss and lipid profiles after a dietary purification program: A prospective case series

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Abstract

Objective: The purpose of this case series was to describe immediate changes to weight and lipid profiles after a 21-day Standard Process whole food supplement and dietary modification program. Methods: Changes in weight and lipid profiles were measured for 7 participants (6 men and 1 woman) participating in a 21-day program. The dietary modifications throughout the Standard Process program were consumption of (1) unlimited fresh or frozen vegetables and fruits and preferably twice as many vegetables as fruits, (2) 1/2 to 1 cup of cooked lentils or brown rice each day, (3) 4 to 7 teaspoons of cold pressed oils per day, and (4) at least 64 oz of water a day. After day 10 of the program, participants were allowed to consume 1 to 2 servings of baked, broiled, or braised poultry or fish per day. Participants consumed a whey protein-based shake as meal replacement 2 times per day. Nutritional supplementation included a cleanse product on days 1 to 7, soluble fiber supplementation including oat bran concentrate and apple pectin on all days, and "green food" supplementation on days 8 to 21. Results: Weight loss ranged between 5.2 (2.4 kg) and 19.9 lb (9.0 kg) (average, 11.7 lb; 5.3 kg). Total cholesterol levels decreased with ranges between 11 and 77 mg/dL, and low-density lipoprotein cholesterol levels decreased in a range between 7 and 67 mg/dL. Conclusion: After participating in a dietary program, the 7 participants demonstrated short-term weight loss and improvements in their lipid profiles. © 2013 National University of Health Sciences.

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APA

Callahan, E. (2013). Changes in weight loss and lipid profiles after a dietary purification program: A prospective case series. Journal of Chiropractic Medicine, 12(1), 30–38. https://doi.org/10.1016/j.jcm.2012.11.004

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