Obesity cure!
Dr. Jason Fung’s powerful plan lowers blood sugar and blocks fat storage!
Feel like no matter how many diets you try, none of them work? Then the plan on these pages—which blocks the hormone that causes weight gain—is custom-made for you! F
rom supermodels to retirees, millions of women are raving about a new diet that promises to radically shrink waistlines. The secret of international bestseller The Obesity Code: You block the hormone “responsible for 75% of all weight gain,” says author Jason Fung, M.D. That hormone is insulin. “Most people think if they don’t have diabetes, they’re fine. But if you’ve been overweight for more than a few years, there’s close to a 100% chance that too much insulin in your system is the main reason for your weight issues.” Our modern diets are to blame; they simply contain too much processed junk that sends blood sugar and insulin soaring. “Get insulin down and weight will go down automatically,” the expert promises. Folks who’ve tried his insulin- reducing strategies— which are based on findings from Harvard and other top universities— report shedding up to 20 pounds in 13 days. “We regularly see people drop 50, 80, 150 pounds,” he adds. “They keep it off, too. For many, this is a permanent solution to obesity.” Will Dr. Fung’s approach work for you? Here’s how to find out . . .
Quick-start guide ● Eat like this
“The most powerful way to lower insulin is to eat less often,” says Dr. Fung, noting that our bodies make at least a little blood sugar and insulin after every bite. So he recommends sticking to three meals with no snacks in between. “Don’t worry about calories,” he urges. Instead, focus on ingredients with the least impact on blood sugar and insulin—which means lots of natural fat and fiber-rich veggies plus moderate amounts of protein and small amounts of unprocessed carbs.
There’s more. For two 24-hour periods a week, Dr. Fung encourages you to take it to the next level, triggering the release of no insulin. You do this by sipping only water, coffee, tea and broth from dinner one night until dinner the next. Is this safe? For most of us, it’s healthy, he says, because reducing insulin helps us reach an optimal weight and spurs healing, too. Not up for the challenge? He has a cheat for you to try: Allow yourself small amounts of natural fat during your fast. Fat-rich foods like bacon and avocado have little impact on blood sugar, “so insulin production will be minimal.”
● Why it works
The science is complicated, but it boils down to this: We go overboard on processed foods that cause us to make far more blood sugar and insulin than our systems are designed to handle. All excess sugar is stored as fat. Worse, floods of sugar and insulin gradually wear down cells until they no longer burn sugar properly— leading to chronically high blood sugar and insulin. “High levels of insulin lock us in fat-storage mode,” says Dr. Fung. “Low levels of insulin signal that it’s time to use stored fat for fuel.” Fasting gets insulin down fastest, he adds. It’s also like bed rest for damaged cells, giving them time to heal so they can burn blood sugar again. Bonus: There’s evidence that fasting activates genes that helped ancient humans thrive when food was scarce. So while traditional diets leave us sluggish and hungry, University of Illinois research links fasting to high energy and reduced hunger. And fasting has been shown to protect metabolism-boosting muscle. During one study, folks using an Obesity Code- style approach, “lost 11.4 percent of their body fat in 70 days with no loss of muscle at all,” says Dr. Fung.
● Real-world wow!
Wheelchair-bound due to a rare disorder, Carol Anne Bell-smith’s weight worsened her pain. “I tried everything,” says the Ontario mom, 55. “Even on 500 calories a day, I only lost nine pounds in three months.” Referred to Dr. Fung, “I tried fasting for 24 hours, and it was pretty easy,” she recalls. So she committed to his full plan. All told, Anna lost 37 pounds and feels incredible. “My mood, sleep and pain all got better. I’ll eat this way forever!”
Debbie Pisarek agrees. “As the hours passed during my first fast, I realized it was no big deal,” recalls the Toronto reader, 43, who was prescribed insulin after a kidney transplant. “Within a month, I was off insulin. Since January, I’ve felt hunger maybe twice. I wake up energized and I’ve lost over 60 pounds. If I can be successful, honestly anyone can!”