By Paula Hendricks - Nutritionist on August 4, 2010
FROM THE DOCTOR – Ed J. Hendricks, M.D.
New Obesity Drug Approval
Last month, Dr. Hendricks attended the FDA Endocrinologic and Metabolic Drugs Committee meeting in Washington, DC., as a voting member in recommending approval of a new drug called Qnexa, a fixed dose combination of phentermine and topiramate for weight loss and maintenance. His summary below:
“In the next to last step in the FDA new drug approval process, the FDA convenes a panel of experts to review clinical trial data and advise the FDA whether or not to approve. In an all day session, the panel reviews data presented by the FDA and by the drug company applying for approval. At the end of the day, the panel members vote “Yes” to recommend approval or “No” to recommend no approval. On July 15, I served on the panel that considered the new drug application for Qnexa.
The clinical trial data presentations were very convincing that Qnexa is both effective and safe. I voted “Yes.” Unfortunately the vote was 6 “Yes” to 10 “No,” a split vote giving the FDA a mixed message. FDA staff will take the panel’s advice into consideration in the next few months before issuing their decision by October 28.
The majority of experts on the advisory panel, as is typical, were either government or university staff and not actively treating obesity. They gave scant attention to the effectiveness of Qnexa focusing on what I thought were largely theoretical safety issues. Phentermine has been in use since 1959 and topiramate has been used for treating epilepsy since 1996. In spite of the fact that the adverse side effects of both drugs are well known after having been used widely for 51 and 14 years respectively, the majority of the panelists were afraid that some new unsuspected side effect might appear with Qnexa. The FDA staff, perhaps having better common sense, may still approve the drug.”
THE NUTRITIONIST – Paula Hendricks, BS, Nutritionist-C
“Make your food your medicine.” Hippocrates
You get up in the morning, fill a glass with water, take your prescription medications for hypertension, diabetes, arthritis, and high cholesterol, and follow it up with a bowl of high fiber cereal, fruit, and toast – just like the doctor ordered. Your doctor has recommended a high fiber diet, and reduced your intake of fat and red meat in the hope that these, along with the medications will get your hypertension, diabetes and cholesterol under control. He hopes you will lose weight on this regimen and your arthritis will diminish as well. Fast forward three years. You are still on your meds, you have gained more weight, and you are frustrated. What is wrong with this picture?
In the absence of a diet with optimum intake of animal protein, less carbohydrate than protein, adequate fat, and proper supplementation of vitamins and minerals, your body will never respond the way you want it to. Your illnesses will not go away, your doctor will recommend more medications at ever higher doses and you will not feel as young, healthy, and full of energy as you should. As Hippocrates said, “make your food your medicine.” We advise you to eat protein every day at every meal and snack, to eat fat to help absorb the nutrients from the food, and to choose healthy, fresh, low-glycemic carbohydrates. Choose the right medicine for your body – good food.
Recipe of the Month – Vegetable Medley: For those of you fortunate enough to have fresh summer squash growing in your backyard this summer, or able to visit a farmer’s market, you will love this recipe. A friend made this for us, and I knew this would be a recipe to share with patients. The medley makes a great side dish with a lean protein serving, for a picnic, or poolside party. This meal can be enjoyed on any of the Key Diets. Pick up a copy in the office today or download at our website.
30 gram Protein Recipe – Cereal with Vanilla Milk: Miss cereal with milk for breakfast? Try a package of Cinnamon Vanilla Protein and one carton of Vanilla RTD in a bowl together.
By Paula Hendricks - Nutritionist on August 4, 2010
Vegetable Medley – Makes Approximately 8 One-Cup Servings
For those of you fortunate enough to have fresh summer squash growing in your backyard this summer, or can visit a farmer’s market, you will love this recipe. A friend made this for us, and I knew this would be a recipe to share with patients. The medley makes a great dish alongside a lean protein serving, for a picnic, or poolside party. This dish can be enjoyed on any of the Key Diets (count as a fat serving in addition to your vegetable carbohydrate serving). Pick up a copy in the office today or download from our website at hendricksforhealth.com.
Ingredients:
Instructions:
1. For the dressing, mix together lemon juice, peel, olive oil and seasoning. Set aside.
2. In a serving bowl, combine the vegetable ingredients together.
3. Add the dressing and toss.
4. Keep refrigerated until ready to serve. This dish will keep for about a week.
Variations: For a quick, individual meal, add one 4.5 oz chicken breast, diced, with one cup of the vegetable medley. Add halved cherry tomatoes to the dish, about 1/2 cup.
Nutritional Value: Each one-cup serving contains approximately 100 calories, 1 grams of protein, 9 grams of fat, 4 grams of carbohydrates, and 2 grams of fiber.
By Paula Hendricks - Nutritionist on July 1, 2010
PRODUCTS & SPECIALS
FROM THE DOCTOR – Ed J. Hendricks, M.D.
Dr. Hendricks has been invited to attend, as a voting member, the FDA Endocrinologic and Metabolic Drugs Committee meeting this month in Washington, DC. He is very excited and as always, committed to representing his patients and their needs for continued health and wellness. Stay tuned for a summary.
FROM THE NUTRITIONIST – Paula Hendricks, BS, Nutritionist-C
“We are what we repeatedly do. Excellence, then, is not an act, but a habit.” Aristotle
If only we had to eat well once in a while and could still lose weight and be healthy. We would all excel if that were possible – but it is not. However, we do know that setting goals, applying them to your daily life, thinking positively, and never giving up works – you have to commit, repeatedly. This week is a perfect time to revisit your goals for the year and reassess them. June 30th is the end of the first half of this year and July 1st we begin the second half. Do you need to restart or recommit to your New Year’s resolutions and goals?
If you have reached a goal or a still working on one, commend yourself and continue forward, repeatedly, day in and day out. Daily commitment can produce excellence and the only way to instill new habits into your life until they become second nature. Don’t fret if you have strayed or stumbled; get up, dust yourself off, and get back on the right track. It’s always a good time to recommit and continue learning and growing – never give up. As always, we are here to help you achieve excellence.
Protein Recipe – Mocha Peanut Butter Shake: In a blender, mix 8 oz. of cold water, a mocha protein powder drink, and 1-2 teaspoons of “Natural-style” peanut butter. Blend. Add 6 ice cubes, blend again. Delicious.
Recipe of the Month – Grilled Chicken Salad with Grapes and Apples: This is a delicious cool summer salad that you can take to a picnic, serve up poolside, or enjoy on a warm summer night. I usually grill the chicken the night before, let cool, and refrigerate for assembly the next day. I cook the chicken either outside on a grill or indoors using a cast iron skillet. For those of you on the VLCD, omit the fruit and replace with chopped celery, cucumber, tomatoes, or sweet red onions. Pick up a copy in the office today or download at our website under Recipe of the Month.
Did You Know – Early Summer 2010 – Not All Recipes that state they are healthy and high in protein are true! - Pick up a copy of this eye-opening recipe that I received from an online health/exercise source. The recipe states it is a healthy, high protein treat. Healthy? Mostly. High protein? No. There are twice as many carbohydrates than protein per serving. Always read labels. You can also download on the website under Did You Know?
By Paula Hendricks - Nutritionist on July 1, 2010
Grilled Chicken Summer Salad with Grapes and Apples – Makes 4 Servings
This is a delicious cool summer salad that you can take to a picnic, serve up poolside, or enjoy on a warm summer night. I usually grill the chicken the night before, let cool, and refrigerate for assembly the next day. I cook the chicken either outside on a grill or indoors using a cast iron skillet. For those of you on the VLCD, omit the fruit and replace with chopped celery, cucumber, tomatoes, or sweet red onions. This is a higher fat recipe but the fat used is of good quality. Don’t worry about the fat; we typically recommend patients eat a minimum of 25 grams of fat per day. If you are concerned, reduce the amount of avocado or omit walnuts.
Ingredients:
For the Chicken:
For the Salad:
For the Dressing:
Instructions:
In a mixing bowl or dish, toss the uncooked chicken with the ingredients listed in the chicken section. Let marinate for 5-10 minutes. Grill over medium-high heat until thoroughly cooked – don’t overcook or the chicken will be tough. Set aside, and let cool. In the meantime, prepare all the ingredients for the salad in a bowl except for the lettuce. Prepare the dressing. Once chicken has cooled, dice and add the chicken and salad dressing to the salad mix and toss gently.
On a large platter, spread the lettuce evenly over plate and add the chicken salad mixture atop the lettuce. Serve immediately. If you are planning to eat this dish later, keep the chicken salad, the dressing and lettuce in separate containers until ready to serve.
Nutritional Value: Each serving contains approximately 445 calories, 36 grams of protein, 27.5 grams of good fat, and 10.5 grams of net carbohydrates.
By Paula Hendricks - Nutritionist on July 1, 2010
”Not all recipes that state they are healthy and high in protein are true.”
Below is a recipe (Mango Chicken Skewers) that was emailed to me from an online exercise program website. This site stated the recipe was a “high-protein treat.” We do not agree. See the nutritional breakdown below. Each serving contains 14 grams of protein and 31 grams of net carbs (subtracting the fiber) – twice as many carbs than protein.
Bottom Line – Each meal and snack should always contain more protein grams than carbohydrates grams per serving. Always read the labels and nutritional breakdown on recipes and food packages.
This is NOT a Key Diet approved meal.
Recipe: Mango Chicken Skewers: With Memorial Day weekend behind us, the summer season has officially begun. Time to fire up the grill and enjoy some healthy high-protein treats. Check out this recipe that combines lean chicken with the taste of the tropics.
1 tsp. lime rind, grated
1/4 cup lime juice
2 Tbsp. vegetable oil (plus extra to grease grill surface)
3 cloves garlic, minced
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
3 chicken breasts, boneless and skinless, cut in 1-inch chunks
2 tsp. honey
2 mangoes
1 sweet red pepper, cored, seeded, and cut into 3/4-inch pieces
1 small red or sweet onion, peeled and cut into 1-inch chunks
Medium bowl
Large bowl
8 skewers
Brush for marinade
Light charcoal grill or preheat gas grill. In a small bowl, create marinade by whisking together lime rind, lime juice, oil, garlic, chili powder, salt, and cayenne pepper. Place chicken chunks in large bowl. Pour half of marinade over chicken, toss to coat, and let stand for 20 minutes. Stir honey into remaining marinade, cover, and refrigerate until needed. Cut mango flesh from each side of pit. Cut mango flesh in a grid pattern of 3/4-inch squares down to but not through the skin. Gently push skin to turn inside out and cut off the flesh. Alternately thread mango, pepper, onion, and chicken pieces onto each of 8 skewers. Brush with half of the reserved honey marinade. (Discard marinade that chicken soaked in.) Lightly grease grill surface and place kabobs on it over medium-high heat; close lid and grill, turning and basting kabobs once with remaining honey marinade until fruit is softened and chicken is browned and cooked through (with no pink inside) and juices run clear (about 8 minutes). Makes 4 servings (2 skewers each). Prep Time: 40 min. Cooking Time: 8 min.
Nutritional Information (per serving):
| Calories | Protein | Fiber | Carbs | Fat Total | Saturated Fat |
| 225 | 14 g | 4 g | 35 g | 8 g | 1 g |
Always Read the Nutritional Label or Recipe Breakdown! This is NOT a Balanced Key Diet Recipe!
By Paula Hendricks - Nutritionist on June 3, 2010
Broccoli Almond Crunch Vegetable Dish – Makes Approximately Four 1-Cup Servings
Tired of the same old broccoli dish? Try this one – it’s fresh, crunchy, and full of flavor. We like to serve it cold in the summer with some chopped chicken tossed in for a great outdoor evening meal or picnic. This vegetable dish also tastes great warm with any type of protein serving along side; chicken, salmon, beef or pork. Because you can buy this slivered broccoli slaw pre-cut and ready to cook, the preparation time takes about three minutes from stove to table. Enjoy on any of the Key Diets.
Ingredients:
One 12 oz. package Mann’s Broccoli Cole Slaw (or other brand if you like)
Instructions:
In large skillet, heat the olive oil for about one minute over medium-high temperature. Add the package of broccoli slaw, almonds and seasoning. Cook over medium-high temperature for two-three minutes, stirring constantly. Do not overcook – the dish tastes best when crunchy. Remove from heat and quickly transfer the cooked vegetables to a serving dish. Serve as a side dish warm or let cool and refrigerate for 30 minutes.
Nutritional Value (without protein):
Each one cup serving contains approximately 4 grams of protein, 10 grams of fat, 3 grams of net carbohydrates, and for those of you who must know the caloric count, about 130 calories per serving.
By Paula Hendricks - Nutritionist on May 4, 2010
PRODUCTS & SPECIALS
FROM THE NUTRITIONIST – Paula Hendricks, BS, Nutritionist-C
The Secret of Making Dreams Come True: As Walt Disney said, “The secret of making dreams come true can be summarized in four Cs. They are Curiosity, Confidence, Courage and Constancy, and the greatest of these is Confidence.” When you believe in something, believe in it wholeheartedly, implicitly, and unquestionably.
As you embark on the path to health and wellness, remember the importance of the four Cs:
New Protein Recipe – Chai Tea Vanilla Latte: Take two Chai tea bags and steep them in 1/4 cup very hot water for about 5 minutes. Pour one Vanilla RTD (room temperature) into a mug and heat in microwave for about 30-45 seconds, depending on your microwave. Once tea is ready, pour into the warmed vanilla and stir. Also tastes great over ice.
Recipe of the Month – Light Tomato & Basil Infusion over Chicken: Who doesn’t love a delicious Italian flavored dish? With just a few ingredients, you can make this simple dish any night of the week but it is elegant enough to serve as a special meal. I like to serve it with a side of spaghetti squash and an Arugula salad. Enjoy.
By Paula Hendricks - Nutritionist on May 4, 2010
Light Tomato & Basil Infusion over Chicken – Makes 4 Servings
Who doesn’t love a delicious Italian flavored dish? With just a few ingredients, you can make this simple dish any night of the week but it is elegant enough to serve as a special meal. I like to serve this dish with a side of spaghetti squash sprinkled with a little olive oil, salt, pepper and Parmesan cheese and an Arugula salad. The chicken can also be substituted with a white fish such as sole, tilapia, or halibut.
Ingredients:
Instructions: Have all the ingredients prepared and ready before you start cooking, including chicken.
For the Sauce:
1. In a sauté pan, add the olive oil and heat for about one minute over low medium temperature. Add the garlic and sauté for about 30 seconds, stirring constantly – do not let garlic burn. Add the fresh basil and continue stirring for another 30 seconds.
2. Reduce heat, add the chopped tomatoes and cover with a lid and simmer for about five minutes, stirring often, until the tomatoes cook down to a sauce consistency.
3. Add 1 tsp. of Napa Valley Meritage Blend or other Italian seasoning, and salt and pepper.
4. Add the white wine (or chicken broth) and bring to a low-boil for about a minute.
5. Stir in the Parmesan cheese, cover the sauce with lid and let simmer and thicken.
6. Continue to simmer on low while you cook the chicken breasts.
7. Add a little hot water to the sauce a little at a time if it needs to be keep reconstituted, no more than 1/2 cup.
For the Chicken:
Grill the chicken in a skillet with a little olive or canola oil until lightly browned on one side about 5 minutes, flip and finish until cooked through, about another 4-5 minutes. I usually sprinkle a little Napa Valley Meritage blend on the chicken before cooking.
Assembly:
Place each chicken breast on either a dinner plate or salad -style bowl. Put about 1/2 cup of the sauce atop each chicken breast and sprinkle with a little Parmesan cheese if desired.
Nutritional Value: Each serving contains approximately 300 calories, 35 grams of protein, 15 grams of fat and 2 grams of carbohydrates.
By Paula Hendricks - Nutritionist on April 9, 2010
PRODUCTS & SPECIALS
FROM THE DOCTOR – Ed J. Hendricks, M.D.
Phentermine Therapy in Obesity Treatment and its Effect on Blood Pressure
Shibboleths, ideas everyone knows are true but for which the evidence suggests the opposite concept, abound in modern society.
Medicine too has its shibboleths. One of these is that phentermine treatment produces increases in blood pressure. Almost any doctor will tell you to not take phentermine because it will make your blood pressure go up. However, our 20 years of experience has been that the opposite is true – we typically see decreases in blood pressure in our patients on phentermine.
Frustrated with the constant repetition of this conjecture, we undertook a research study to investigate whether phentermine treatment in an obesity treatment program had any impact on baseline blood pressure and heart rate in 300 consecutive patients, 269 of whom were treated with phentermine for as long as 13 years. Of the 300 patients, 32% had hypertension, 54% were pre-hypertensive and 14% had normal blood pressure.
Our findings:
We conclude that weight loss typically produces lowered blood pressures and that phentermine has no direct impact on blood pressure or heart rate. Phentermine treatment improves long-term success and therefore assists indirectly in lowering blood pressure. Dr. Hendricks intends to publish the study and present it at national medical meetings.
FROM THE NUTRITIONIST – Paula Hendricks, BS, Nutritionist-C
Recipe of the Month – Buttermilk Bleu Cheese Dressing.
This is a delicious dressing, especially when you make it one day ahead. I usually make this dressing at the beginning of the week and use it on salads or as a vegetable dip. I like to use Point Reyes Bleu Cheese found at Safeway and Raley’s or the Buttermilk Bleu Cheese from Whole Foods.
I like to use the remaining buttermilk for marinating chicken. I take thin-sliced chicken breasts, put them in a container, and cover them with 1-2 cups of buttermilk (depending on how many chicken breasts you have), the juice of a half of a lemon, some fresh minced garlic, and the Made in Napa Valley Meritage Blend. I let it marinade for about 20 minutes or even overnight. This marinade makes the chicken very tender and gives it a tangy taste that works well with a salad and the buttermilk bleu cheese dressing to make a complete meal. Enjoy on any of the Key Diet plans. Download from our website or pick up a copy in the office.
By Paula Hendricks - Nutritionist on April 9, 2010
Buttermilk Bleu Cheese Dressing over Chicken Salad– Makes 20 Two-Tablespoon Servings
This is a delicious dressing, especially when you make it one day ahead. I usually make this dressing at the beginning of the week and use it on salads or as a vegetable dip. I like to use Point Reyes Bleu Cheese which can be found at Safeway and Raley’s or the Buttermilk Bleu Cheese from Whole Foods. See below for additional note for adding chicken to this recipe.
Ingredients:
Instructions:
1. Mix the yogurt and sour cream together. Add the buttermilk and mix thoroughly with a fork.
2. Add the Worcestershire, seasoning, garlic and a dash or two of pepper.
3. Mix in the bleu cheese and stir. Cover and place in fridge to let flavors blend together.
4. When ready to use, taste to see if you need to add any salt, more pepper or Herb Rub seasoning.
Nutritional Value (without chicken):
Each 2 tablespoon serving contains approximately 36 calories, 3 grams of protein, 2 grams of fat and 1.5 grams of carbohydrates.
Additional Note:
I like to use the remaining buttermilk for marinating chicken. I take thin-sliced chicken breasts, put them in a container, and cover them with 1-2 cups of buttermilk (depending on how many chicken breasts you have), the juice of a half of a lemon, some fresh minced garlic, and the Made in Napa Valley Meritage Blend. I let it marinade for about 20 minutes or even overnight. This marinade makes the chicken very tender and gives it a tangy taste that works well with a salad and the buttermilk bleu cheese dressing to make a complete meal.
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