Journal of Obesity & Weight Loss Therapy
Open Access

Abstract

Purpose: The purpose of the study was to describe changes to weight and lipid profiles after the 21 day Standard Process whole food supplement and dietary modification Purification Program. Methods: Pre-post changes in weight and lipid profiles were described for seven subjects participating in the 21-Day SP Purification Program. The specific dietary modifications throughout the 21 Day SP Purification Program were consumption of: (1) unlimited fresh or frozen vegetables and fruits and preferably twice as many vegetables as fruits, (2) �?½ - 1 cup of cooked lentils or brown rice each day, (3) 4-7 teaspoons of cold pressed oils per day (e.g. flaxseed oil, fish oil, coconut oil, etc.), and (4) at least 64 ounces of spring water a day. After Day 10 of the SP Purification Program, subjects were allowed to consume one to two servings of baked, broiled or braised poultry or fish per day. Subjects consumed a whey protein-based shake as meal replacement two times per day. Nutritional supplementation included a cleanse product, soluble fiber supplementation, and â�?�?green foodâ�? supplementation. Results: Weight loss was between 5.2 lbs and 19.9 lbs with an average weight loss of 11.7 lbs. Pre-post intervention, decreases in total cholesterol levels and LDL cholesterol levels were between 11 mg/dL and 77 mg/dL and between 7 and 67 mg/dL, respectively. Conclusion: After participating in the short-term SP Purification Program, the seven subjects experienced weight loss and improvements in their lipid profiles.

Biography

Email: ecallahan@nycc.edu