A personalized Fat Flush to target your stubborn fat stores.
A “new and improved” Fat Flush Soup is back— right in time for the 2012 weight loss season! The mouth-watering recipe— with four delicious variations— is featured in the January 23, 2012 First for Women magazine. The soup and the research behind it is the cover story for the new year, with stunning before and after pictures of Fat Flushers Cindy Davis and daughter Nikole Howell who lost a combined 105 pounds on fat flushing foods and healing soups!
The revamped recipe contains hearty and warming veggies, beans, and lean protein with spices like cumin, cayenne, cilantro and fresh garlic to seriously boost flavor appeal and enhance cleansing power. Really perfect for January weather.
Many of you will remember the original recipe – which initially debuted as The Fat Flush Soup in another popular woman’s magazine. While it is still a wonderful meal in a bowl – with even more colorful and antioxidant rich vegetables like tri-colored peppers and rich yellow squash – the new basic slimming soup recipe was tweaked and tested in our Fat Flush kitchen to obtain a more consistent yield and a vegetarian option.
The basic recipe still calls for lean ground protein like beef, turkey, or chicken. (Of course the protein you consume must be healthy – organic if possible – and not pumped up with hormones or antibiotics.) Critical to both phases of liver detox, this star performer is equated with beauty since our skin, hair, and nails are 98% protein. Protein helps make the powerhouse antioxidant glutathione; creates vital enzyme to zap toxins, and maintains energy levels. Protein is essential for weight loss because it can produce the pancreatic hormone known as glucagon which accesses stored body fat for energy. And since the body can’t store protein, it is so very essential that we get the right amount daily (at least 20 grams per meal) – which is what the soup provides! Having low protein levels increases our desire for carbs (like sugar) which contribute to a rise in insulin – the fat promoting hormone.
The filling, high fiber beans – either pinto, garbanzo, or black – contain anywhere from about 10-20 grams of fiber per serving which will help regulate blood sugar and sweep toxins out of the system by fulfilling the 35 fiber grams per day dietary recommendation.
But the basic soup recipe goes on to the next level by individualizing weight loss and recommending very special ingredient “add-ins” that address the top four weight gain triggers most commonly experienced by frustrated dieters: a sluggish thyroid, burned out adrenals, a toxic liver, and yeast overload.
While I can’t “scoop the soup” recipe, since the magazine is still on the stands, I can tell you more about these diet types which are characterized by the four “hidden” weight gain factors and what you can do to assure complete weight loss success while you sip your soup:
1) The Thyroid Type. If you are depressed, tired, and blue, the thyroid-revving soup may be the ideal recipe to kick off weight loss for the new year. It contains a special iodine-containing ingredient designed to rev up this tired metabolic driver which can become depleted due to fluoride and chlorine in the water supply. The thyroid gland is the key to metabolism and may be the underlying cause behind low libido, constipation, thinning hair, cold extremities, and bone dry skin. If you are taking traditional blood tests, note that the TSH (thyroid stimulating hormone) must be less than 3.5 to be considered “normal” by the American College of Endocrinology. To support the thyroid gland without taking hormones, Thytrophin from Standard Process has been used for over fifty years. Three tablets equate to 1 grain of Armour Thyroid which many individuals cannot tolerate due to an allergic response to the proteins in this desiccated thyroid product. To successfully convert into the active thyroid hormone (T4 to T3), the body needs sufficient iodine, zinc, selenium, and progesterone.
2) The Adrenal Type. Anxiety, dark circles under the eyes, dizziness upon standing, low blood pressure and difficulty either falling or staying asleep are keynotes of this type. The adrenal-healing soup is a good entrée (pun intended) into the world of adrenal balancing. My favorite supplement for underactive adrenals is the Adrenal Formula – which I personally have taken for years to rebuild and support optimal function at 7 am, 11 am, and 3 pm. It contains both the adrenal cortex and medulla for optimum strengthening. Sufficient potassium (in squash, tomatoes, berries, and cherries) is also a “must” for balancing cortisol – the hormone that the adrenals secrete when under stress which is the notorious belly fat promoter.
3) The Liver Type. If you are environmentally sensitive and regularly consume over the counter meds like acetaminophen then your liver may need some TLC. The liver is the body’s main filter for toxic wastes. Keeping it clean and well nourished is as important as taking a daily multiple. That’s why I created the liver-nourishing soup and formulated Liver Lovin’ Formula – with its purifying chlorophyll and daily dose of 500 mg. of taurine, the most important amino acid needed by the liver for the elimination of toxic chemicals and removal of drugs and their metabolites. It is a key ingredient of the bile acids produced by the liver which detoxify environmental contaminants.
4) The Yeast Type – Brain fog, sugar cravings, sinus problems and rashes are all too common symptoms of the fungus among us. To nix yeast, savor the yeast-killing soup and supplement once a day with the homeopathic Y-C Cleanse which neutralizes the yeast based upon the homeopathic law of similars. I also recommend one Moly-Cu tablet which contains 100 mg of the mineral molybdenum, one of the most helpful nutritional weapons we have to rid the body of aldehydes, the noxious byproduct of Candida that clouds the mind and muddles our thinking.
If you are ready for a fresh start, but not sure how to begin, then my specialty soups and tailored supplements may be just what you need. It’s so easy because the soup can be stored in the fridge for up to 5 days or frozen ahead.
Soup’s on— again— at my house. How about yours?