Book Review: The Juice Lady’s Weekend Weight-Loss Diet

Weight Loss on a Mission

The World Health Organization estimates that by 2015, there will be more than 1.5 billion overweight consumers, incurring health costs beyond $117 billion per year in the US alone.1 It’s obvious that we need to do something differently. We need a new way of life—a revolution in how we eat, one that we adopt for the rest of our lives.

What if you found a weight-loss program that could help you lose weight more effectively than anything you’ve ever tried? And what if that program didn’t involve expensive meals you had to order, pills you had to buy, or anything other than great whole foods you prepare in your kitchen? What if that program helped

you look and feel better than ever? And what if it was such an energizing way of life that you wanted to follow it for the rest of your life? Are you interested?

The Juice Lady’s Weekend Weight-Loss Diet is a fast track to just such a program. This two-day jump start can lead you into a transformative lifestyle that is helping thousands of people lose weight, keep it off for good, and completely revolutionize their health. This is what I call weight loss on a mission—the mission is

to help you become healthy, happy, and filled with life, as well as slim and fit. (You’ll find a complete weight-loss juicing program in my book The Juice Lady’s Turbo Diet.)

Freshly made vegetable juices are at the center of the weekend weight-loss diet. They provide concentrated sources of very absorbable nutrients. They are low in fat and calories, so replacing higher-calorie foods with fresh juice is a shoo-in for weight-loss success.

But the benefits of juicing don’t stop there. Vegetable juices help curb cravings because they satisfy your body’s nutrient needs. They’re alkaline, which is very helpful to balance out a system that’s most probably too acidic. They’re also high in antioxidants that are antiaging and immune enhancing—that means you’re giving your body the things it needs to start looking and feeling younger.

Fresh Juice—a Cornucopia of Nutrients

Every time you pour a glass of juice, picture a cornucopia of nutrients cascading into your body, promoting health, revving up your metabolism, balancing weight, and increasing vitality. This melange of nutrients can change your life—completely change your life—as it completely changed mine! Here’s what every glass of juice provides.

Amino acids

Did you ever consider juice to be a source of protein? Most people would say no. Surprisingly, it does offer more amino acids than you might think. We use amino acids to form muscles, ligaments, tendons, hair, nails, and skin. Protein is needed to create enzymes, which direct chemical reactions, and hormones, which

guide bodily functions. Fruits and vegetables contain lower quantities of protein than animal foods such as muscle meats and dairy products. Therefore they are thought of as poor protein sources. But juices are concentrated forms of vegetables and so provide easily absorbed amino acids, the building blocks that make up protein. For example, 16 ounces of carrot juice (2–3 pounds of carrots) provides about 5 grams of protein (the equivalent of about a chicken wing or 2 ounces of tofu). I don’t recommend drinking that much carrot juice because of the sugar content, but that’s an example.

Vegetable protein is not complete protein, so it does not provide all the amino acids your body needs. In addition to lots of dark leafy greens, when you finish your weekend weight-loss kick start, you’ll want to eat other protein sources, such as sprouts, legumes (beans, lentils, and split peas), nuts, seeds, and whole grains. If you’re not vegan, you can add eggs and free-range, grass-fed muscle meats such as chicken, turkey, lamb, and beef along with wild-caught fish.

Carbohydrates

Most vegetable juice contains good carbohydrates. The exceptions would be carrots and beets, which have higher sugar content. They should be used in small quantities and diluted with low-sugar vegetable juices such as cucumber and dark leafy greens. Carbs provide fuel for the body, which it uses for energy, heat production, and chemical reactions. The chemical bonds of carbohydrates lock in the energy a plant takes up from the sun and soil, and this energy is released when the body burns plant food as fuel.

There are three categories of carbs: simple (sugars), complex (starches and fiber), and fiber. Choose more complex carbohydrates in your diet than simple carbs. There are more simple sugars in fruit juice than vegetable juice, which is why I recommend you juice primarily vegetables, use low-sugar fruit for flavor and a little sweetness, and in most cases drink no more than 4 ounces of fruit juice a day.

Both insoluble fiber and soluble fiber are found in whole fruits and vegetables—both types are needed for good health. It’s amazing how many people still say juice doesn’t have any fiber. It contains the soluble form—pectin and gums, which are excellent for the digestive tract. Soluble fiber also helps to lower cholesterol, stabilize blood sugar, and improve good bowel bacteria and elimination.

Essential fatty acids

There is very little fat in fruit and vegetable juices, but the fats juice does contain are essential to your health. The essential fatty acids (EFAs)—linoleic and alpha-linolenic acids in particular—found in fresh juice function as components of nerve cells, cellular membranes, and hormonelike substances called prostaglandins. They are also required for energy production.

Vitamins

Fresh juice is replete with vitamins, but heat and processing destroy vitamins. We need these organic substances because they take part, along with minerals and enzymes, in chemical reactions throughout the body. For example, vitamin C participates in the production of collagen, one of the main types of protein found in the body that keeps your skin looking fresh and youthful rather than sagging and aging. Fresh juices are excellent sources of water-soluble vitamins such as C, many of the B vitamins, and some fat-soluble vitamins such as E and K, along with key phytonutrients like beta-carotene (known as pro-vitamin A), lutein, lycopene, and zeaxanthin. They also are coupled with cofactors that increase the effectiveness of each nutrient; for example, vitamin C and bioflavonoids work together synergistically to make each more effective.

Minerals

There are about two dozen minerals that your body needs to function well, and they’re abundant in fresh juice. They make up part of bones, teeth, and blood, and they help maintain normal cellular function. The major minerals include calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur. Trace

minerals, which include boron, chromium, cobalt, copper, manganese, nickel, selenium, vanadium, and zinc, are those needed in very small amounts.

Minerals occur in inorganic forms in the soil, and plants incorporate them into their tissues. As a part of this process, the minerals are combined with organic molecules into easily absorbable forms, which makes plants an excellent dietary source of minerals. Juicing is believed to provide even better mineral absorption than whole vegetables because the process of juicing releases minerals into a highly absorbable, easily digestible form.

Enzymes

These living molecules are prevalent in raw foods, but heat, such as cooking and pasteurization, destroys them. Enzymes facilitate the biochemical reactions necessary for life. They are complex structures composed predominantly of protein and usually require additional cofactors to function, including vitamins; minerals such as calcium, magnesium, and iron; and other elements. Fresh juice is chock-full of enzymes. Without them we would not have life.

When you eat and drink enzyme-rich foods, these little molecules help break down food in the digestive tract, thereby sparing the pancreas, liver, and stomach—the body’s enzyme producers—from overwork. This sparing action is known as the “law of adaptive secretion of digestive enzymes,” which asserts that the body will adapt or change the amount of digestive enzymes it produces according to what is needed. According to this law, when a portion of the food you eat is digested by enzymes present in the food, the

body won’t need to secrete as much of its own enzymes. This allows the body’s energy to be shifted from digestion to other functions such as repair and rejuvenation.

Fresh juices require very little energy expenditure to digest. That is one reason why people who start consistently drinking fresh veggie juice often report that their digestion and elimination improve and that they feel better and more energized right away.

Phytochemicals

Plants contain substances know as phytochemicals that protect them from disease, injury, and pollution. Phyto means plant, and chemical in this context means nutrient. There are tens of thousands of phytochemicals in the foods we eat. For example, the average tomato may contain up to ten thousand different types of these nutrients, with one of the most famous being lycopene. Phytochemicals give plants their color, odor, and flavor. Unlike vitamins and enzymes, they are heat stable and can withstand cooking. Some of them, such as lycopene, appear to be more effective when cooked.

Biophotons

There’s one more substance abundant in raw foods that is more difficult to measure than the others. It’s known as biophotons, which is light energy that is found in the living cells of raw plant foods. These photons have been shown to emit coherent light energy when uniquely photographed (Kirlian photography). This light energy is believed to have many benefits when consumed, such as aiding cellular communication and feeding the mitochondria and the DNA. They are believed to contribute to our energy, vitality, and a feeling of vibrancy and well-being.

Now that you’ve learned about the powerful nutritional punch packed inside each glass of juice you drink, let’s consider how this applies to weight loss.

Power Foods That Give Your Weight Loss a Big Boost

In addition to some of the basic steps you can take to achieve weight loss success, there are specific foods you can add to your weight-loss program that will make a huge difference in assisting your body in burning fat. These super foods can help you succeed and give you super-size health dividends at the same time. Be sure to add them to your weight-loss program.

Green juice: the number one fat cure. In honor of his hundredth show, Dr. Oz served on the set his favorite green juice drink to one hundred people who had lost thirteen thousand pounds combined. This blend of cucumbers, apple, and leafy greens started a new wave of interest in green juices for weight loss. So why do green juices work so well? Dr. Oz cites the fact that they compensate for the fact that most of us are simply not getting sufficient nourishment from standard diets. He says, “We know we have to have at least five fistfuls of leafy green vegetables and fruit every day, so we make a morning green drink.”2

There’s evidence to suggest that even if we took the time to chew up five cups of green veggies each day, we wouldn’t get as much benefit from them as we would from juicing them. The mechanical process of juicing the vegetables breaks apart plant cell walls and makes absorption better than even when the best “chewers” chew their food at least thirty times before swallowing. It has an effect like throwing marbles at a chain-link fence rather than tennis balls; their contents are going to go through in a way that tennis balls can’t.

The juices contain easily absorbed micronutrients that will do more than slim you down—they’ll optimize your overall health and wellness. There’s science behind the green juices transformative powers and a number of reasons why the juices, along with a high intake of living foods, energize your body, fire up your metabolism, speed slimming, and overhaul your health. Here’s the evidence as to why it works.

Green Veggies Help Lower the Risk of Type 2 Diabetes

Because of their high magnesium content and low glycemic index, green leafy vegetables are also valuable for persons with type 2 diabetes. One study revealed that an increase of just one and onehalf servings a day of green leafy vegetables was associated with a 14 percent lower risk of diabetes.3

Magnesium-rich greens ramp up your energy. A British study comparing the metabolism of female twins found that magnesium intake was the most important dietary variable that determined adiponectin levels.4 Adiponectin is a fat cell hormone that promotes insulin sensitivity. This hormone has recently gained attention from researchers because of its regulation of glucose and fat metabolism. Elevated levels of adiponectin are associated with increased insulin sensitivity and fat burning. Adiponectin also seems to work closely with leptin—a hormone that helps control the appetite. As you lose weight, this hormone gets a boost. Fresh fruit and vegetables have a positive influence on this hormone, which is made in fat cells. It boosts metabolism and helps regulate inflammation, which, consequently, helps to prevent weight gain, becoming a type 2 diabetic, or developing heart disease.

This new study shows very clearly that adequate magnesium is imperative to maintaining adiponectin levels. This means that a deficiency of magnesium, which is common in America, is a clear contributor to the problems people have with weight management. Magnesium also plays a key role in fighting off stress and anxiety, supporting restful sleep, preventing restless leg syndrome, and boosting energy.

Further, magnesium helps prevent fat storage. When magnesium is low, cells fail to recognize insulin. As a result, glucose accumulates in the blood—and then it gets stored as fat instead of being burned for fuel. Green plants, which are rich in magnesium, are far superior to magnesium supplements because the supplements’ particles are a bit large for the body to entirely absorb. (I’m in favor of taking magnesium supplements, if they are needed, but as an adjunct to a magnesium-rich diet.) Green plants take inorganic minerals from the soil through their tiny roots and incorporate them into their cells. They become organic particles that are much smaller and easier for the body to absorb. It is estimated that more than 90 percent of a plant’s minerals is delivered to the cells when you juice the greens. So juice up those leaves—chard, collards, beet tops, parsley, spinach—the five highest in magnesium, plus kohlrabi leaves, kale, dandelion greens, lettuce, and mustard greens.

Here’s the good news—you’ll increase your energy with this highoctane fuel! That means you’ll get more done and feel more like working out, so you’ll burn more calories and build more muscle.

Enzymes Speed Fat Burning

Our bodies produce enzymes that are used in digesting the food we eat. They can be found in the saliva, small intestine, stomach, liver, and pancreas. These hardworking little catalysts break down proteins, fats, and carbohydrates into fatty acids, amino acids, and forms of glucose that feed your cells.

Enzymes are responsible for a host of reactions in the body. All the minerals, herbs, vitamins, and hormones we take can’t do their jobs without enzymes. When your diet is deficient in enzymes from live foods (uncooked, not processed), your body has to work harder to produce the enzymes it needs. If you’re deficient, you may experience weight gain, depression, and many other maladies that plague modern society.

Enzymes are truly weight-loss supermen. But these magic bullets start decreasing as we age—by age thirty-five most people see a decline in their enzyme production. Still, we need them for weight loss and good digestion. It’s enzymes that assist in the breakdown and burning of fat.

This is where juices come to the rescue—as I mentioned earlier, they’re packed with enzymes. Eating a high percentage of raw food is important because cooking and processing our food destroys enzymes. When you drink fresh, live juices and eat plenty of living foods, the enzymes they contain kick your metabolism into gear by helping to spare your liver and pancreas from working so hard. Then these organs can focus on their metabolic tasks of burning fat and producing energy. And your digestion will improve. This affects your whole life, your whole being.

Three Super-Hero Enzymes

• Lipase. Lipase is a fat-splitting enzyme that is abundant in raw foods. It assists your body in digestion,

fat distribution, and fat burning. However, few of us eat enough raw foods to get sufficient lipase

to burn even a normal amount of fat, not to mention any excess fat. Without lipase, fat accumulates.

You can see it on your hips, thighs, buttocks, and stomach. Lipase is richest in raw foods that contain

some fat, such as sprouted seeds and nuts, avocado, and fresh coconut meat.

• Protease. As your body burns flab, toxins are released into your system. This can cause water retention and bloating. Protease is a digestive enzyme that helps to break down proteins and eliminate toxins. Eliminating toxins is essential when you’re burning fat. If your body is storing toxins, it’s very difficult to burn fat. But protease comes to the rescue and attacks and eliminates toxins. So, as you can see, it’s crucial to have plenty of protease during weight loss. Protease is richest in the leaves of plants. So juice up those

green leaves and burn fat. Plus, the greens are also rich in antioxidants that bind up toxins and carry them out of your system so they won’t hurt your cells. That means you’ll get double action with green juices.

• Amylase. Amylase is a digestive enzyme that breaks down complex carbohydrates into simple sugars. It’s also present in saliva. So while we chew our food, it goes to work on carbs. That’s why it’s recommended that you chew each mouthful of food about thirty times. The pancreas also makes amylase. And amylase is plentiful in seeds that contain starch. (You can juice most seeds of fruits and vegetables.) Its therapeutic use is in regulation of histamine, which is produced in response to recognized invaders to the body. Histamine is a responder in allergic reactions such as hay fever and is what causes hives, itchy watery eyes, sneezing,

and runny noses. Amylase breaks down the histamine produced by the body in response to allergens like pollen or dust mites. Some health professionals believe it may help the body identity the allergen as not being harmful so it doesn’t produce the histamine in the first place. This is one reason that people on a high raw plant diet often experience improvement in their allergies. For the most effective approach to increasing

enzymes, you may also want to take an enzyme supplement. I especially like an enzyme formula that

is taken between meals—it cleans up any undigested particles of food floating around the system and

greatly improves digestion. A popular side benefit is that your hair gets thicker and your nails grow

stronger. (For more information on these enzymes, see Appendix A.)

Greens Alkalize Your Body and Promote Weight Loss

Many people eat a high-sugar breakfast consisting of foods and drinks such as orange juice, toast, jam, honey, sweetened cereal, sweet rolls, doughnuts, muffins, waffles, or pancakes. All this sugar and simple carbohydrates (which turn to sugar easily) promote acidity and cause yeast and fungus to grow. They also produce a lot of acid. Traditional high-protein breakfast foods such as omelets, cheese, bacon, sausage, and meat promote elevated acid levels in the body as well. Add to that highly acidic drinks such as coffee, black

tea, sodas, alcohol, and sports drinks, and acidic foods for lunch and dinner, and you’re consuming loads of acid-forming foods throughout the day. Keep in mind that acid-forming food does not mean the state of the food when you eat or drink it but the final ash residue after it is metabolized. As a result of this style of eating, along with not eating enough green veggies and other living foods, many people suffer from a condition known as mild acidosis, which is an out-of-balance pH leaning toward acidity. This means that the body is continually fighting to maintain pH balance.

One of the symptoms of acidosis is weight gain and an inability to lose weight. That’s because the body tends to store acid in fat cells and to hang on to those cells to protect your delicate tissues and organs. It will even make more fat cells in which to store acid, if they’re needed. To turn this scenario around, it’s important to alkalize your body. Greens are one of the best choices you could make because they’re very alkaline. And juicing them gives you an easy way to consume a lot more than you could chew up in a day.

To give your body a great start in rebalancing your pH, make 60 percent to 80 percent of your diet alkalizing foods such as green vegetables, raw juices, grasses such as wheatgrass juice, fresh vegetables and fruit, raw seeds, nuts, and sprouts. Greatly limit or avoid your consumption of acid-forming foods such as meat, dairy products, chocolate, sweets, bread and all other yeast products, alcohol, carbonated drinks, sports drinks, coffee, and black tea. When pH balance is achieved, the body should automatically drop to its ideal, healthy weight unless you have other health challenges. (But those should heal too over time.) As the acidic environment is neutralized with mineral-rich alkaline foods, there will be no need for your body to create new fat cells for storage of acid. And since the remaining fat is no longer needed to store acid wastes, it simply melts away.

This is also a great way to restore your health. Many diseases such as cancer thrive in an acidic state. Take away the acid, and they don’t do as well. An alkaline diet also boosts your energy level, improves skin, reduces allergies, sustains the immune system, and enhances mental clarity.

Thermogenic Foods Rev Up Your Metabolism

Thermogenesis means the production of heat, which raises metabolism and burns calories. Thermogenic foods are essentially fat-burning foods and spices that help increase your metabolism. This means that with some of your kitchen staples, you can burn off fat during or right after you eat and increase your fat-burning potential just by eating them. So include these super foods often in your juices and recipes.

Hot peppers. Imagine eating hot peppers and revving up your metabolism enough to lose weight. A study in 2010 found that obesity was caused by a lack of thermogenic response in the body rather than by overeating or lack of exercise. “The animals developed obesity mainly because they didn’t produce enough heat after eating, not because the animals ate more or were less active,” said Dr. Yong Xu, instructor of internal medicine at UT Southwestern and co-lead author of the study.5 Another study found that hot peppers turn up the internal heat, which helps in burning calories.6 You can add hot peppers or a dash of hot sauce to many juice recipes or almost any dish and make it taste delicious.

Garlic. When it comes to weight loss, garlic appears to be a miracle food. A team of doctors at Israel’s Tel Hashomer Hospital conducted a test on rats to find out how garlic can prevent diabetes and heart attacks, and they found an interesting side effect—none of the rats given allicin (a compound in garlic) gained weight.7

Garlic is a known appetite suppressant. The strong odor of garlic stimulates the satiety center in the brain, thereby reducing feelings of hunger. It also increases the brain’s sensitivity to leptin, a hormone produced by fat cells that controls appetite. Further, garlic stimulates the nervous system to release hormones such as adrenalin, which speed up metabolic rate. This means a greater ability to burn calories. More calories burned means less weight gained—a terrific correlation.

Ginger. Ginger contains a substance that stimulates gastric enzymes, which can boost metabolism. The better your metabolism, the more calories you’ll burn. It has been shown to be an anti-inflammatory—

inflammation is implicated in obesity. Ginger helps improve gastric motility—the spontaneous peristaltic movements of the stomach that aid in moving food through the digestive system. When the digestive system is functioning at its best, you’ll experience less bloating and constipation. It has also been found to

lower cholesterol. And ginger is the top vegan source of zinc, which gives a big boost to your immune system. Top that off with the fact that it tastes delicious in juice recipes, and you have a super spice. I add it to almost every juice recipe I make.

Parsley. This dark green herb offers a great way to make your dishes and juices super healthy. Parsley helps you detox because it’s chock-full of antioxidants, like vitamin C and flavonoids, and it’s loaded with minerals and chlorophyll. It’s also a natural diuretic, which helps you get rid of stored water. That means thinner ankles, feet, and fingers. And it improves digestion and strengthens the spleen as well. You can add a handful of parsley to almost any juice recipe and you won’t even know it’s there.

Cranberries. Studies show that cranberries are loaded with acids that researchers believe are useful in dissolving fat deposits. When fat deposits settle in the body, they are hard to get rid of, so it’s best to get them before they get “hooked on” you. Some studies point out that the enzymes in cranberries can aid metabolism, which gives a boost to weight loss.8This tart little fruit is a natural diuretic, helping you get rid of excess water and bloating. Of all the fruits, cranberries rank number two for antioxidant content, which helps detoxify the body. And they promote healthy teeth and gums, fight urinary track infections, improve heart health, and keep cancer at bay.

Kathy, who was featured in my “Holiday Fat Buster” article in the December 27, 2010, issue of Woman’s World, issue, lost 5 pounds in seventy-two hours drinking a cranberry, pear, cucumber, and ginger

cocktail along with the rest of the Turbo Juice Diet Program. Within a week Kathy’s tummy was down 5.5 inches—she said she had to keep measuring to make sure it was right. Regarding the juice diet program, she said, “Overall, I had a lot of energy and no hunger.”9 You can add cranberries to many recipes for a delicious enhancer to your juice drinks and a boost to your weight loss at the same time. If you buy these berries when they’re in season, you can freeze a few packages to have on hand for seasons when they aren’t available.

Blueberries. A 2010 study found that blueberries can help you get rid of belly fat, thanks to the high level of phytochemicals (antioxidants) they contain. The study also showed that blueberries are helpful in preventing type 2 diabetes, and the benefits were even greater when the blueberries were combined with a low-fat diet.10 Moreover, blueberries can also help fight hardening of the arteries and improve the memory.

Lemons. Adding just a tablespoon of fresh lemon juice to your water, salad, or soup will help ward off cravings, alkalize your body, and keep your insulin levels in check. Hot lemon water with a dash of cayenne pepper is a great way to start your day—it gets the liver, your fat-burning organ, moving in the morning. It’s also a natural diuretic and helps clear out toxins from your system. Further, it aids the digestive process and prevents constipation. It can also help alleviate heartburn—just add a tablespoon of fresh lemon juice to water and drink with your meal. Limonene, a compound in lemons, helps short-circuit the production of acid in the stomach—lemons are very alkalizing. Meyer lemons, my favorite, are sweeter and are available in the winter.

The Low-Glycemic Benefits of Juicing

The glycemic index has become a popular weight-loss tool based in part on the fact that high-glycemic foods raise blood sugar levels, cause the body to secrete excess insulin, and lead to the storage of fat. Originally developed to help diabetics manage blood sugar control, the glycemic index has become popular in the weight-loss market largely because it works so well. Researchers reported in the Journal of the American Medical Association that patients who lost weight with a low-glycemic diet kept the weight off longer than patients who lost the same amount of weight with a low-fat diet.11

The glycemic index (GI) diet refers to a system of ranking carbohydrates according to how much a certain amount of each food raises a person’s blood sugar level. It’s determined by measuring how much a 50-gram serving of carbohydrate raises a person’s blood sugar level compared with a control.

Virtually all carbohydrates are digested into glucose and cause a temporary rise in blood glucose levels, called the glycemic response. But some foods raise it more than others. This response is affected by many factors, including the quantity of food, the amount and type of carbohydrate, how it’s cooked or eaten raw, and the degree of processing. Each food is assigned an index number from 1 to 100, with 100 as the reference score for pure glucose. Typically, foods are rated high (greater than 70), moderate (56–69), and low (less than 55). Low-glycemic foods, especially raw carbohydrates, can help control blood sugar, appetite, and weight. Though helpful for everyone, they are especially helpful for people with type 2 diabetes, prediabetes, hypoglycemia, insulin resistance, and metabolic syndrome.

Low-glycemic foods are absorbed more slowly, allowing a person to feel full longer and therefore be less likely to overeat. Raw food experts such as Dr. John Douglass have found that raw carbohydrates such as the raw juices are better tolerated than cooked carbs. They don’t elicit the addictive cravings that cooked foods cause. Douglass believes, as does the Finish expert A. I. Virtanen, that the enzymes in raw food play an important role in the way they stimulate weight loss as they do in the treatment of obesity.12

When you get to chapter 6, “Beyond the Weekend,” you will be encouraged to choose most of your carbohydrate foods from the low-glycemic index and a large percentage of those foods as raw. The foods I recommend eating after you’ve completed your weekend weight-loss diet (see Appendix B) are for the most part low glycemic and are nutrient-rich, not refined, and higher in fiber—like whole vegetables, fruit, and legumes (beans, lentils, split peas).

Not All Carbs Are Created Equal

Different carbohydrates take different pathways in the body after digestion. For example, some starchy foods are bound by an outer layer of very complex starches (fiber) like the legumes (beans, lentils, split peas), which increases the time it takes for them to be digested. So even though legumes are relatively high in carbohydrates, they have a lower glycemic response because of their complex encasing.

There is also the antioxidant potential of foods to consider, meaning the amount of antioxidant nutrients a food contains, such as beta-carotene and vitamin C that are abundant in many fruits and vegetables. In Chinese culture, carrots are often used as cooling medicine. Carrots, beets (both very rich in beta-carotene),

and other brightly colored vegetables are especially important to include in our diet to prevent disease. These days many health professionals suggest we eliminate carrots and beets because of their glycemic rating, but the weekend weight-loss diet does not exclude them because of their high nutrient and fiber content. But I do recommend that you use them in small amounts because they are higher in sugar.

Also, please keep in mind that not all low-glycemic foods are healthy fare. Low-glycemic foods include candy bars and potato chips. These foods are very nutrient depleted, contain sugar or turn to sugar easily,

and lack fiber. You need to get the best nutrition for your choices. With this plan, there’s no obsessing over the glycemic index either, just a basic understanding of the principles. Keep in mind that certain factors can change a score, such as the riper the fruit, the higher the glycemic index score. But always choose ripe fruits and vegetables over unripe; they are healthier by far. Adding good fat to foods can lower the GI score. And keep in mind that the GI response to any given food also varies widely from person to person.

It can even vary within the same person from day to day. So it’s important to listen to your body and determine how the foods you are eating are affecting you.

More Than Weight Loss

Years ago when I was taking prerequisites for my master of science program in whole foods nutrition at Bastyr University, I worked for a weight-loss center part time as a nutrition counselor. I noticed that a number of people who entered the program looked healthy, meaning they had good skin color and tone and vibrancy—they were just overweight. Soon into the program, I noticed that though they were losing weight, they weren’t looking healthier. I observed a loss of skin tone, skin color turning a grayish pallor, and a loss of energy and vitality. I was alarmed. Even as a student I knew that it was not just about  dropping weight; it was about getting healthier. I quit the job, unable to promote something that I felt did harm.

When you embark on a weight-loss program, it should be about getting healthier along with losing weight. Whether you want to lose 10, 20, 50, 100, or even 200 pounds, it isn’t just about getting the weight off any way you can. I know people who have lost weight through drastic means and ruined their health in the process.

Losing weight with vegetable juices and kicking off your program with the Weekend Weight-Loss Diet is the first step in choosing a weight-loss regimen that doesn’t sacrifice your health. That’s why I’m excited about introducing you to the Weekend Weight-Loss Diet. I know what it can do for you. So many people have praised this program and my other juice diets because of the increased health and energy they experienced. And if they can experience these great results, you can too. You’re off to a great start and a

lifetime of fitness!