September News 2009

By Paula Hendricks - Nutritionist on September 10, 2009

PRODUCTS & SPECIALS

·         For This Month Only!  All Prepaid Office Visit Packages on Sale!  Set a goal and keep on track this fall and take advantage of our prepaid office visit packages; 4, 12, or buddy visits.  Whether you are a new, established or returning patient, you can purchase these already discounted packages and receive an additional 10% off.  Decide, commit and succeed this fall and you will be better prepared for the holidays ahead.  Call or stop by the office and get prices on the various packages.  Don’t wait – this is only valid for the month of September.  Tell a friend – what a savings for someone who wants to get started this month. 

·         Protein Special of the Month:  Bulk Oatmeal and Hot Cocoa.  Start the day right for you and your family – Bulk Oatmeal and Hot Cocoa tubs are on sale this month!  While supplies last.  Get kids off to a great start:  mix one-two servings of Oatmeal protein with a half serving of regular whole oats; mix one-two servings of Hot Cocoa with ½ cut hot milk and ½ cup hot water. Each flavor has 15 grams of protein per serving.  Special Price of $22 each. Regular price – $26.

·         Supplement Special of the Month:  – Multi-Vitamin/Mineral Total Formula 2 for Women and Total Formula 3 for Men #60.  Boost your immune system and be ready to protect yourself from the upcoming flu season.  The whole family should be taking a multi-vitamin, multi-mineral.  Special Price $12.25 + tax. Regular price $14.50.

·          Our 20^th Anniversary Key Diet Book:    Purchase our latest Key Diet Book today for yourself or for friends and family.  The new version has up-to-date information on the best way to eat for long term health and wellness and new tips on exercise and motivation.  $14.95 + tax. 

FROM THE DOCTOR       

After 20 years of practicing bariatric medicine, my clinical observation confirms that patients who set goals and keep regular appointments are more successful than those that don’t.  Patients who commit, in spite of life’s obstacles, are more likely to keep regular appointments, follow their recommended diet and supplement regime, not skip breakfast, and maintain a regular exercise program.   

Patients who skip appointments tend to get off track, or have a minor slip, and set themselves up for complete mental failure.  I always tell my patients, “Don’t skip appointments just because you got off track.  A minor slip is not failure. It is just one event.  Move on and stay focused on your long-term goals.”  Success with managing your weight requires both commitment and persistence. Sometimes other arenas of life loom so large that one is distracted, and the focus on weight disappears temporarily, and the weight goes up. This will happen to everyone from time to time.   I do not think weight gain is failure.

Bottom line:   Lose the perfectionist mentality.  Weight management should not be set on an all or nothing, success or failure scale.  When you lose sight of your goal temporarily, it just means you have to recommit.  In fact, long-term success requires recommitment each and every day without fail.

            My goal is to keep you active, fit and healthy for the long-term.  Living a long, healthy life is also my personal goal and I have to work at it, too.  Sometimes I get off track, have a minor slip, and have to recommit.  I am not perfect, just like you, and need goals to keep me focused.  I look forward to seeing you in the office soon to discuss your goals.    

FROM THE NUTRITIONIST

·         Recipe of the Month – Spinach Scramble.   Growing up in the Bay Area, my family and I would frequent a restaurant called Original Joe’s. Whether it was for breakfast, lunch, or dinner, we often ordered one of our favorite dishes called “Joe’s Special,” which typically consisted of ground meat, spinach, onion and eggs.  We hope you enjoy my version of the “Special.” Pick up a copy in the office today or go to website and download.

·         Did You Know? – The Benefits of Probiotic Supplements and Probiotic Yogurt Intake.  Read more about the benefits of probiotics – pick up the latest Fall Did You Know? hand-out in the office today or download it.   

·         Quick Meal Ideas – School is back in session, football season is here, and time is limited.  Learn how to make some quick meals that will offer left-overs, or when the kids come home hungry from school, or for the gang watching football.  Download the following recipes at our website under Blog:

-          Taco Salad: make a double batch for dinner on Sunday and you have lunch or dinner for football Monday.

-          Individual Pizzas: these are fun and easy to make.  Let the kids create their own pizza.

-          Deviled Eggs:  these are a great breakfast, lunch or dinner snack.

For more quick meal ideas, look at our book of recipes while in the office.

Posted in Monthly Newsletter |

Swine Flu and Vitamin D Update

By Dr. Ed Hendricks on September 8, 2009

The following is excerpted from a memo to the staff at the Center for Weight Management dated September 8, 2009

Swine Flu or H1N1 Influenza:

Publication of research reports on vitamin D continues to accelerate with 545 papers published in the last 90 days. The CDC has announced that so far, Swine flu, H1N1, has killed thirty-six children in U.S. and analysis of CDC data indicates Vitamin D deficient children at higher risk of death. 75% of teenagers in the US are vitamin D deficient with levels below 26 ng/ml. Vitamin D deficiency in adults is also prevalent.

Vitamin D Dose Revised Recommendations:

John Cannell, M.D., of the Vitamin D Council, has revised his recommendations regarding Vitamin D dosages so I have revised our as well:

In the absence of flu symptoms or exposure:

1.     Every adult and adolescent should take one 5,000 I.U. vitamin D capsule daily.

2.     Children should take one 1,000 I.U. vitamin D capsule daily for each 25 pounds of weight. Thus a child weighing 75 pounds should take 3 capsules, etc.

If exposed to the flu increase the vitamin D dose as follows:

Adults, adolescents, and children should take 1,000 I.U. per pound of body weight daily for at least 3 days. If re-exposed during the 3 days add 3 more days.

If influenza symptoms develop (at any time):

Adults, adolescents, and children should take 1,000 I.U. per pound body weight for at least 10 days. If symptoms are present at day 10, continue for another 10 days.

 These doses with 50,000 I.U. dose capsules of vitamin D are a prescription and must be prescribed and dispensed by a practitioner. Practitioners must explain such prescriptions to the patient (or to a parent if it is for a child or adolescent.) Since these high doses of vitamin D can lead to toxicity if continued for too long we will not sell the 50,000 I.U. vitamin D capsules as an over-the-counter supplement. Practitioners should document these prescriptions and the instructions and cautions in the patient record. We’ll also document these in our dispense log.

            Patients must be informed of vitamin D toxicity and that no one should take the 50,000 continuously Patients should also be informed that vitamin D alone is not sufficient treatment for influenza and this too should be documented in the record.

Vitamin D Toxicity:

            Be sure to inform patients that other physicians, especially pediatricians, are apt to be horrified by these doses for fear of toxicity. I’ll be happy to discuss these recommendations with anyone, including any doubting physicians.

            So what about toxicity? Dr. Cannell has pointed out that between 1955 to 1990, all infants in East Germany received 600,000 IU of Vitamin D every three months for a total of 3,600,000 IU at age 18 months. At one time rheumatologists thought that arthritis might respond to high dose vitamin D. A 1948 paper from Johns Hopkins is remarkable for the dosage the doctors prescribed for arthritis and for the toxicity those doses sometimes caused. In their series of 10 toxic patients, the dose ranged from a low to 150,000 IU/day to a high of 600,000 IU/day and it took anywhere from 2 to 18 months for these daily doses to cause clinical toxicity. Clinical toxicity was manifested by weight loss, malaise and fatigue, followed by anorexia, nausea and vomiting. As Dr. Cannell writes, “if you have these symptoms, you are not vitamin D toxic unless you are taking at least 50,000 IU per day for many months, in which case you have not understood anything I have ever written.”

Worried about toxicity?

            Serum calcium levels will be elevated in patients with vitamin D toxicity. If serum calcium is normal the patient is not toxic. Calcium levels are more reliable for checking for toxicity (and considerably less expensive) than are vitamin D levels.

Posted in Breaking News, New Research | 23 Comments

September 2009 News

By Paula Hendricks - Nutritionist on September 4, 2009

PRODUCTS & SPECIALS

·         For This Month Only!  All Prepaid Office Visit Packages on Sale!  Set a goal and keep on track this fall and take advantage of our prepaid office visit packages; 4, 12, or buddy visits.  Whether you are a new, established or returning patient, you can purchase these already discounted packages and receive an additional 10% off.  Decide, commit and succeed this fall and you will be better prepared for the holidays ahead.  Call or stop by the office and get prices on the various packages.  Don’t wait – this is only valid for the month of September.  Tell a friend – what a savings for someone who wants to get started this month. 

·         Protein Special of the Month:  Bulk Oatmeal and Hot Cocoa.  Start the day right for you and your family – Bulk Oatmeal and Hot Cocoa tubs are on sale this month!  While supplies last.  Get kids off to a great start:  mix one-two servings of Oatmeal protein with a half serving of regular whole oats; mix one-two servings of Hot Cocoa with ½ cut hot milk and ½ cup hot water. Each flavor has 15 grams of protein per serving.  Special Price of $22 each. Regular price – $26.

·         Supplement Special of the Month:  – Multi-Vitamin/Mineral Total Formula 2 for Women and Total Formula 3 for Men #60.  Boost your immune system and be ready to protect yourself from the upcoming flu season.  The whole family should be taking a multi-vitamin, multi-mineral.  Special Price $12.25 + tax. Regular price $14.50.

·          Our 20^th Anniversary Key Diet Book:    Purchase our latest Key Diet Book today for yourself or for friends and family.  The new version has up-to-date information on the best way to eat for long term health and wellness and new tips on exercise and motivation.  $14.95 + tax. 

FROM THE DOCTOR       

After 20 years of practicing bariatric medicine, my clinical observation confirms that patients who set goals and keep regular appointments are more successful than those that don’t.  Patients who commit, in spite of life’s obstacles, are more likely to keep regular appointments, follow their recommended diet and supplement regime, not skip breakfast, and maintain a regular exercise program.   

Patients who skip appointments tend to get off track, or have a minor slip, and set themselves up for complete mental failure.  I always tell my patients, “Don’t skip appointments just because you got off track.  A minor slip is not failure. It is just one event.  Move on and stay focused on your long-term goals.”  Success with managing your weight requires both commitment and persistence. Sometimes other arenas of life loom so large that one is distracted, and the focus on weight disappears temporarily, and the weight goes up. This will happen to everyone from time to time.   I do not think weight gain is failure.

Bottom line:   Lose the perfectionist mentality.  Weight management should not be set on an all or nothing, success or failure scale.  When you lose sight of your goal temporarily, it just means you have to recommit.  In fact, long-term success requires recommitment each and every day without fail.

            My goal is to keep you active, fit and healthy for the long-term.  Living a long, healthy life is also my goal, personally, and I have to work at it, too.  Sometimes I get off track, have a minor slip, and have to recommit.  I am not perfect, just like you, and I, too, need goals to keep me focused.  I look forward to seeing you in the office soon to discuss your goals.    

FROM THE NUTRITIONIST

·         Recipe of the Month – Spinach Scramble.   Growing up in the Bay Area, my family and I would frequent a restaurant called Original Joe’s. Whether it was for breakfast, lunch, or dinner, we often ordered one of our favorite dishes called “Joe’s Special,” which typically consisted of ground meat, spinach, onion and eggs.  We hope you enjoy my version of the “Special.” Pick up a copy in the office today or go to website and download.

·         Did You Know? – The Benefits of Probiotic Supplements and Probiotic Yogurt Intake.  Read more about the benefits of probiotics – pick up the latest Fall Did You Know? hand-out in the office today or download it.   

·         Quick Meal Ideas – School is back in session, football season is here, and time is limited.  Learn how to make some quick meals that will offer left-overs, or when the kids come home hungry from school, or for the gang watching football.  Download the following recipes at our website under Blog:

-          Taco Salad: make a double batch for dinner on Sunday and you have lunch or dinner for football Monday.

-          Individual Pizzas: these are fun and easy to make.  Let the kids create their own pizza.

-          Deviled Eggs:  these are a great breakfast, lunch or dinner snack.

For more quick meal ideas, look at our book of recipes while in the office.

Posted in Monthly Newsletter |

Recipe of the Month – Spinach Scramble -September 2009

By Paula Hendricks - Nutritionist on September 4, 2009

·         One pound lean ground beef (or other lean meat of choice: turkey, chicken, meatballs, etc.)

·         One 12-ounce package fresh spinach

·         6 whole eggs + 6 egg whites, preferably omega-3 rich eggs

·         One cup red or yellow onion, diced

·         2 garlic cloves, minced

·         Salt and pepper, 1 tsp. each

·         1 tsp. Italian season (or other seasoning of choice: Mexican, Asian, etc.)

·         Light sour cream (or parmesan cheese) for topping, 6 T.

Instructions:

1.      Place spinach in a microwave safe dish, cover with plastic wrap, and cook for about 2-3 minutes on high.  Let spinach cool for a few minutes before you remove from the dish and drain well.  On a cutting board, chop it, drain again if necessary, and set aside.

2.      Crack the 6 whole eggs into a bowl and then crack the remaining eggs but only use the whites.  Whip eggs until blended and set aside.  If you are not worried about a little extra fat, use all 12 egg yolks.

3.      Place chopped onion in large non-stick skillet with about a tablespoon of olive oil and cook at medium-high until the onions look slightly translucent, about three minutes.  Add the minced garlic and sauté for one more minute.  

4.      Add the ground beef, seasoning, and salt and pepper.  Cook the meat completely but it should still look plump, not dried-out.  Drain any excess juice and fat from the meat out of the pan and return to heat.  Reduce heat to medium.

5.      Add the spinach and mix into the meat.  Then add the egg mixture and stir until everything is mixed thoroughly.

6.      While the egg is cooking, stir occasionally until the egg sets.  Don’t overcook – you don’t want the eggs or the meat to become hard. 

7.      With a measuring cup, dish out one cup-full for each serving and place on a plate.  You have the option to either sprinkle one tablespoon of cheese or add one tablespoon of sour cream atop each serving.   

Variations:  Try substituting the spinach with chard.  Add sliced cooked and drained mushrooms.  My family loves this dish with some salsa or sliced tomatoes.    

Nutritional Value:  Each one-cup serving contains approximately 240 calories, 30 grams of protein, 8 grams of fat and 8 grams of carbohydrates. 

Posted in Recipe of the Month |

Recipe of the Month – Deviled Eggs – March 2008

By Paula Hendricks - Nutritionist on September 4, 2009

Deviled Eggs – Serves Two

This classic, delicious dish is fun to prepare, eat, and share.  Kids love to make and eat deviled eggs.  Enjoy this on any of the Key Diet programs.  Each serving contains approximately 200 calories, 22 grams of protein, and 11grams of fat.  To reduce fat by 5 grams and calories by 45, substitute yogurt for mayonnaise. Serve each dish with side of salad greens or chopped cabbage and a low-fat dressing.

Ingredients you will need: 

·         6 whole large eggs, preferably Eggland’s Best brand (prepare two additional eggs to replace any eggs that crack open during cooking process)

·         1 T. mayonnaise (or substitute with 1 T. non-fat plain yogurt)

·         1 T. non-fat plain yogurt, preferably Mountain  High brand

·         ½  teaspoon yellow or Dijon mustard

·         1/3 cup finely chopped pickle, about one large pickle

·         Celery seed, a pinch

·         Garlic salt, a pinch

·         Pepper, a pinch

Optional Ingredients:

·         Fresh chives, chopped or whole spears

·         Paprika

Instructions:

1. To cook eggs – Gently place eggs in a medium-sized sauce pan and fill pan half full with warm water.   Set stove to medium heat until water begins to bubble.  Turn down heat but maintain a slow bubble and cook for 15 minutes.  (It is best to remove eggs from refrigerator one hour before cooking to bring them to room temperature. This will prevent cracking during cooking process.)
2. To cool eggs – When eggs are cooked, remove from heat and drain hot water.  Run cold water over eggs until pan is cool.  Let eggs set and cool for 10 minutes in the water. 
3. While eggs are cooling – In a small mixing bowl, add the mayonnaise, yogurt, mustard, and seasonings.  Mix together and set aside.  Do not add pickles, paprika or chives yet. 
4. Prepping the eggs – When eggs are cooled, gently roll each egg on counter to crack shell; peel and rinse.  Put eggs on a cutting board.  With a sharp knife, cut each egg in half lengthwise. Gently remove all egg yolks with a small spoon.  Place the egg white halves on a plate and set aside.
5. There will be 12 egg yolk halves.  Discard six of the egg yolk halves.  Throw them away.  They will not be used.  This reduces calories by 60 and grams of fat by 7 per serving.
6. Flavoring the yolks – Add the remaining egg yolks to the mayonnaise sauce; mash thoroughly to the consistency of a paste.  Add the pickles and mix evenly. 
7. Stuffing the eggs – Add a spoonful of mixture to each egg cup until the mixture is divided evenly among all the egg cups.      
8. Decorating and Recipe Options:

·         Sprinkle a pinch of paprika on each egg yolk mound. 

·         Sprinkle some fresh chopped chives on each egg yolk mound. 

·         Place one 1” long chive spear on egg yolk mound for accent.

·         Ground some cracked pepper over egg yolk mound.

·         Substitute pickles with chopped celery.

To Serve:  Divide the 12 egg cups in half on two separate plates.  Enjoy with a guest or save second serving for another meal.

Posted in Recipe of the Month |

Recipe of the Month – Taco Salad June 2007

By Paula Hendricks - Nutritionist on September 4, 2009

Taco Salad Dinner – Serves 8 People

This is one of our favorite summer meals; actually we love this meal year-round but always prepare this for large groups in the summertime.  It is simple to make and everyone enjoys helping with preparation as well as serving themselves a “personalized” taco salad adding all the ingredients they like.  To enjoy on the VLCD, eliminate the beans.

You Will Need:

2 lbs lean ground meat (beef, chicken and/or turkey – 8% fat or less)

1 package Hain’s taco salad seasoning (or other brand)

2 packages of shredded Kraft extra sharp 2% cheddar cheese (you can also use light crumbled feta cheese)

2 cans vegetarian refried beans

3 heads Romaine lettuce, chopped

4 tomatoes, chopped

2 English cucumbers, chopped

1 bunch fresh cilantro, chopped

1 jicama, chopped

1 red onion, chopped

1 bunch green onions, chopped

1 container mild salsa (or other brand)

1 8 oz. container light sour cream (optional)

1 can chopped black olives (optional)

Salt and pepper

Steps to Prepare:

• Cook ground beef in large skillet with ½ of the large onion.  Cook thoroughly.  Add the package of taco seasoning and some water and let simmer while other items are being prepared.
• In saucepan, put 2 cans of refried beans and add ½ to 1 can of water – mix thoroughly.  Heat.  Add some shredded cheese, about 1 cup.  Let simmer.
• Chop all vegetables.

Assembly:  To present dinner, place several dishes on the counter with all the ingredients in separate bowls for individual assembly.

Posted in Recipe of the Month | 1 Comment

Recipe of the Month – Individual Pizzas October 2007

By Paula Hendricks - Nutritionist on September 4, 2009

Individual Grilled Pizzas – Serves Two

Who doesn’t love pizza?  We have created this great-tasting, easy-to-make pizza recipe that is portion-controlled and a perfect balance of protein, fat and carbohydrate.  Enjoy this dinner while on the Low Calorie Diet or Maintenance Diet.  Kids will love it, too.  Serve alongside a green salad.

Ingredients you will need:

• Two small (soft taco size) “carb balance” tortillas - Mission brand
• 1/2 cup Kraft “reduced fat” shredded sharp cheddar cheese
• 2 T. shredded parmesan cheese
• One 3.5 oz package Hormel brand pizza-style Canadian bacon
• 4 T. tomato paste, (add a dash of Italian seasoning and a dash of garlic powder)
• Toppings: canned mushrooms, diced tomatoes, onions and bell peppers

Directions: Have all ingredients ready to top tortilla. Prepare oven or toaster oven for broil. You will also need an eight-inch non-stick skillet and spatula. 

1. Spread 2 T. tomato paste mixed with seasoning on tortilla and place in skillet.   
2. Sprinkle ¼ cup shredded cheese over tortilla and add ½ of the package of Canadian bacon.
3. Add toppings of your choice. 
4. Turn on stove top and cook pizza for 3-5 minutes over medium heat.  
5. Turn stove heat off and slide pizza from pan onto a cookie sheet with spatula. 
6. Place pizza under broiler for about 2 minutes.  You will know it is ready with it is bubbly on top.  Watch carefully so that the toppings don’t burn.
7. Remove from oven, slide pizza onto a cutting board and cut into wedges. 
8. Sprinkle with 1 T. freshly shredded parmesan cheese. 
9. Repeat steps one through 8 for the second pizza.

Nutritional analysis for each pizza (approximate):

Calories:  300 calories

Protein:     25 grams

Fat:           13 grams

Carbs:       21 grams

Fiber:         13 grams                                            

Posted in Recipe of the Month |