GOING WITH THE FLOW - Fat Flush Frenzy

July, 2003

If you like to keep up on the latest weight loss programs, then you've probably heard of the Fat Flush Plan. Not just another low carb diet, it promises to increase metabolism and flush toxins so you not only lose weight but can reap other health benefits like balanced hormones, glowing skin, increased energy and improved moods. We asked Sunset shopper, registered nurse and owner of Parsons Nutrition in Deerfield, Dianne Parsons, what she thought about this highly publicized weight loss plan.

As a nutrition specialist, Dianne heard of Ann Louise Gittleman, creator of the Fat Flush diet, before the diet was publicized. "Ann Louise has always been well known in the nutritional community," explains Dianne. The two met last year when Parsons Nutrition was chosen to host a book signing and lecture on the diet. "It was last October," she remembers, "just 2 months before my daughter's wedding on December 28."

After the event, Dianne decided to try the diet. The plan emphasizes lean protein at every meal and restricts carbohydrates, salt, sugar and processed foods. The daily regime also includes 2 eggs, fruits, vegetables, fresh cranberry juice and natural fats like flaxseed oil. "Sunset carries everything, including the juice, flaxseed oil and vitamins," she notes. Unique to the diet are its inclusion of fresh herbs and spices for their ability to boost metabolism, remove fluids and aid digestion. "Sunset offers a lot of fresh, pre-made foods that contain herbs like cilantro, garlic and ginger that are essential to the diet," says Dianne. "My favorite is the pico de gallo. I put it on my veggie omelet every morning." She also recommends the pineapple salsa which she serves with salmon.

For many people, doing without sugar, salt and caffeine is frightening and Gittleman recommends that potential Fat Flushers wean themselves off before beginning the diet. "I used to drink 4-5 cups of coffee a day," admits Dianne. "Now, I'm down to 2 cups even though the diet calls for no coffee at all."

The diet is divided into 3 phases beginning with a 2 week kick-off designed to jump-start weight loss. Phase 2 is for additional weight loss and includes an expanded variety of foods and spices in addition to providing a moderate internal cleansing. The final phase is a lifestyle eating plan that consists of approximately 1500 calories per day and the addition of "friendly carbs" (ie yams and oatmeal) and some dairy foods.

Even without following the diet to the letter, Dianne lost 8 pounds in time for her daughter's wedding and she has been able to keep it off. Yet, the fact that she is down one pant size is not the only reason she is gung ho on this diet. "In my business, I talk to a lot of people who are dieting and I've seen this diet work for many people who have been unable to lose the weight with other programs."

What does she think contributed most to her weight loss? "Getting the bread out. It makes a difference. I used to be a vegetarian and was not good at getting protein at every meal." Her advice for others? "I think if you like vegetables and protein, you can do this diet - it's easy to adapt to. And, you can get all of the foods, including the flaxseed oil, at Sunset."

Asian Scallops
¼ cup vegetable broth
1 pound scallops, rinsed and dried
1 Tablespoon shallots, finely minced
1 teaspoon ground coriander
1 teaspoon dried fennel
¼ teaspoon ground cumin
1/8 teaspoon turmeric
lemon slices
In a large, nonstick skillet, heat broth over high heat. Add scallops to the skillet, stirring lightly with a wooden spoon and cook for about 1 minute. Add shallots, coriander, fennel, cumin and turmeric to the scallops and cook for about 3 minutes turning scallops until they are golden or lightly browned. Add a squeeze of lemon juice before removing from heat. Serve piping hot.

Marvelously Mashed Cauliflower
This recipe is the Fat Flush answer to mashed potatoes and white rice.

1 medium head cauliflower, cut into florets
1 cup purified water
2 garlic cloves, minced
1 teaspoon fresh chives, chopped
½ teaspoon onion powder
½ teaspoon fresh parsley, chopped
1 Tablespoon chicken or beef broth
In medium pot, place cauliflower with water and bring to a quick boil. Lower heat to simmer and cover. Cook for an additional 12 minutes or until soft. Drain, transfer cauliflower to a bowl and mash. Blend in garlic, chives, onion powder, parsley and broth with the mashed cauliflower. Serve hot.

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