Zero Carb Bread

Bran Crispbread
GG Bran Crispbread is a traditionally baked crispbread, which is still produced in Norway, by the Gundersen family. Founded in 1935, Mr. Eugen Gundersen, who created the original recipe, began producing bran crispbread as he found that the original Scandinavian crispbread was the most effective and appetizing method of supplementing his diet withf fiber.

Highly recommended by leading physicians and nutritionists for diet control especially for diabetic and cancer patients and anyone who is looking to lose weight. Made with 85% unprocessed bran, it's the highest in dietary fiber and lowest in calories with only 16 per slice.
Delicious with any topping and can be used in place of regular bread in sandwiches or snacks. Try with low-fat cheese, peanut butter or any other spread.

THE INGREDIENTS: All natural, 85% is unprocessed Bran (it's straw like structure provides a 3 dimensional framework to enhance absorption and provide bulk in the digestive system), rye flour, and 0.4% salt.

THE BAKING PROCESS: Pure Norwegian spring water is added to the ingredients, which causes them to swell and expand the bran fibers. This swelling process enhances the body's absorption of the bran, which creates the sensation of fullness. The mixture is then baked for 12 hours at extremely low temperatures, which prevents the destruction of any of the vitamins and minerals found in the ingredients. This extremely unique baking process produces a bran cracker that is immediately able to absorb moisture and provide bulk as it passes through the digestive system, making the bran as effective as possible.

Customer reviews

Reviewer: Ellie Mae in Pennsylvania
I LOVE THIS CRISPBREAD. It tastes great. I use it for dips, cream cheese - even made a crunchy little sandwich. I put cheese on them and put them in the microwave to melt. Great Snack. If you buy nothing else do yourself a favor and buy these. Also, I agree with another review - this was the cheapest I see them anywhere.

Reviewer: james in New Mexico Highly recommended. I just got them today and I am thrilled. I got to eat a "cracker" type thing for the first time in over a month on this low carb diet. I think I can hang in for another 20lbs of weight loss with the help of this cracker and the fake peanut butter. I can't wait to try more stuff like the other reviewers had with it.
Reviewer: Jason in New Mexico
Add a slice of mozz cheese, a piece of thin cut deli smoked ham, and you have breakfast. Low carb, low calorie, and full of fiber!
Reviewer: Dorothy in Illinois
I absolutely love this bread! Not only tastes awesome but has no net carbs !!! And I am going to the bathroom 3 times a day when I eat 6 slices of it! I can continue doing my induction {20gr carbs or less } Atkins diet without being constipated ! I highly recommend that to everyone !!!

Netrition has the best low price on this product! Others wants to charge you more than 2.50$ a package!!! +shipping!
Reviewer: Darlene in Oregon
These are the perfect crunchy base for sliced cheddar cheese. They have a nice flavor and texture and are filling. Since their carbs come from fiber, they don't raise my BGL at all.
Reviewer: Toni in Arizona
My family is truly enjoying this cracker. It's wonderful to be able to have crackers with spread and cheese again (low carb diet). We like the crunchy texture and are filled up quickly. The cracker, on it's own, does not have much taste - so you will enjoy it more if you have something to go with it. But it does feel like you're cheating with all the crunching and chewing going on. I'm a fan and will continue to purchase this item on a regular basis. :)
Reviewer: Carol in Ohio
These are perfect for using with dips (cheese, artichoke, spinach, etc.). I love them and they have zero net carbs!!!

Calorie Intake On Atkins and Low Carb Diets

From The Banta Diet, reprinted with permission

"The Atkins Nutritional Approach counts grams of carbohydrates instead of calories... If you are losing weight, there is no need to concern yourself with counting calories. " Source: atkins.com

You might be doubtful and chances are that mainstream diets are the reason. Of course you couldn't avoid opinions like the below Q&A posted by Health Care Reality Check:

Q: Can a person eat unlimited calories, and still lose weight, as long as they severely restrict carbohydrates?

A: No, she can not. The basis of ketogenic diets, such as the Atkins Diet, is a severe restriction of carbohydrate calories, which simply causes a net reduction in total calories. Since carbohydrate calories are limited, intake of fat usually increases. This high fat diet causes ketosis (increased blood ketones from fat breakdown), which suppresses hunger, and thus contributes to caloric restriction. -- Ellen Coleman, RD, MA, MPH

Is this a correct answer?

Let's first discuss whether it's a correct question. Or, rather, is this the real question so frequently asked by dieters. In my experience, this in fact sounds a little bit different but this makes ALL the difference.

This is what real dieters ask:

Q: Can low carb dieters eat all they want, and still lose weight as long as they only eat allowed foods?

A: Yes, they can. The basis of ketogenic diets, such as the Atkins Diet, is a restriction of carbohydrate-containing foods in favor of fat and protein containing foods, which causes the state of ketosis resulting in significant decrease in appetite. Since appetite decreases, most of low carb dieters consume significantly less calories WITHOUT INTENTIONAL CALORIE RESTRICTION.

Is there scientific evidence?


There is.

Study #1 by: Bassett Research Institute in
Cooperstown, NY and Durham (N.C.) Veterans Affairs
Medical Center.

Reported: Proceedings of North American Association
for the Study of Obesity, Oct. 29, 2000, Long Beach,
Calif.

Who participated:

18 obese men and women with 30 or more pounds to lose.

Average calorie intake before the study: 2,481
calories a day

Method:

Dr. Atkins' Book, the "New Diet Revolution" used as
instruction for the dieters.

Results:

1. Calorie intake during the most restrictive
induction phase (when only 20 g of carbohydrates were
allowed) was 1,419 calories a day on average and weight loss
was more than 8 pounds on average.

2. Calorie intake during the ongoing weight-loss
phase (when carbohydrate intake is being increased
gradually, by 5 g a day) dieters ate an average of
1,500 calories a day and lost an additional 3 pounds
in two weeks.

3. The calorie reduction was attributed almost
completely to carbohydrate abstaining. Intake of fat
and protein remained practically the same as before
the diet.

4. After 6 months on Atkins diet, 41 overweight people
lost an average of 10% of their weight. Most dieters
lowered their cholesterol by 5%, but there were a few
whose cholesterol increased.

5. 20 out of 41 dieters continued the program, and
kept the lost weight off for more than a year.

Study #2 by: Harvard School of Public Health.

Reported: American Association for the Study of
Obesity, October 16, 2003

Who participated: 21 overweight volunteers.

Two groups were randomly assigned to either lowfat or
low-carb diets with 1,500 calories for women and 1,800
for men; a third group was also low-carb but got an
extra 300 calories a day.

Method: All the food was prepared at a restaurant in
Cambridge, Massachusetts. Note that most earlier
studies including the above Study #1 simply gave out
diet plans.

So in this study, dieters were given dinner and a
bedtime snack as well as breakfast and lunch for the
next day, which made the setting a carefully
controlled one. Foods were mostly fish, chicken,
salads, vegetables and unsaturated oils. Red meats and
saturated fats were limited (as opposed to traditional
Atkins menus.)

All meals looked similar but were cooked to different
recipes. The low-carb meals were 5% carbs, 15%
protein, 65% fat. The low fat group got 55%
carbohydrate, 15% protein, 30% fat.


Results:

1. All dieters lost weight, but those on low carb diet
lost more than the low fat group -- even while consuming
MORE calories:

- Group on lower-cal, low-carb diet lost an average of 23
lbs.
- Group on same-calories low-fat  diet lost an average of
17 lbs.
- Group on extra 300 calories, low-carb diet lost an
average of 20 lbs.

2. Over the course of the study, the group of low carb
dieters who got an extra 300 calories a day consumed extra 25,000
calories. That should have added up to
about seven pounds. But for some reason, it did not.


Discussion:

"It doesn't make sense, does it?" said Barbara Rolls
of Pennsylvania State University. "It violates the
laws of thermodynamics. No one has ever found any
miraculous metabolic effects."


So it violates the laws of thermodynamics, huh? Not so
fast! When it comes to calorie counting, the "calorie
is a calorie" concept is very deceiving.

Let's see what we count when we think we
count calories. When you burn a piece of wood in a
stove,  you can directly measure how much heat energy
it produces. Then you can claim that you know how many
calories a piece of wood contains, right? Not exactly.
You should specify what kind of wood it was, dry or
wet, how you burned it, etc. Because if you spent
another material to start the burning, you should
subtract these calories from the total; if the wood was wet you
should take into account the calories that the water
evaporation took. So even with a piece of wood, it's
not that simple.

Now look at a piece of food. You know how they tell
how many calories it contains? Same way they talk
about a piece of wood in a stove. It's the calorie
number that the food would produce by being burnt in a
stove.

Then in addition to the wood's calorie estimation (that takes
into account the dryness, etc.), you should add many
more circumstances: how hard should one chew it
before being able to swallow, how hard one's enzyme
system will have work to digest it, will it influence
the hormones in charge of fat storing? What about its effect on the
hormones in charge of fat burning?

Which chain of reactions will it trigger, activity-wise
or metabolism-wise? Will it make one sleepy, thus
conserving the energy? Ot will it make one jumpy, thus
wasting the energy?

Study #3 by: Laboratory of Applied Physiology,
Graduate School of Human and Environmental Studies,
Kyoto University, Kyoto 606-8501, Japan

Reported: J Clin Endocrinol Metab. 2003
Dec;88(12):5661-7

Method:

Healthy boys, aged 8-11 yr, were examined for resting
energy expenditure and the thermic effect of a meal,
which were measured for three hours after a
same-calorie but high-fat or a high-carb meals.

Results:

There was no changes after high carbohydrate meals but
there was an increase in resting energy expenditure
after a high-fat meal.

If the researchers in the Study #2 would have measured
resting energy expenditure and the thermic effects of the
meals, they would probably have registered the same changes.
Then everybody would make a sigh of relief:
none of the laws of thermodynamics have been violated:
yes, the low-carb dieters COULD INDEED eat  more
calories and lose more weight than the low-fat group
while violating no physical laws because -- they just
burnt more, all the time, even at rest. It's that simple

From The Banta Diet, reprinted with permission

Glucose, starches, glycemic index

Different carbohydrates, when ingested, result in different blood glucose increase. The glycemic index classification was proposed to indicate the rates at which different starchy foods were digested. It was hoped that selection of foods with lower glycemic indices would contribute to prolonging the absorption of nutrients, and so improve the glycemic profile.

Glucose and sugars including glucose as a building block are important, though not exclusive, fuel for the body. They are also structural components of plants and this is an important fact to remember for better understanding of what the glycemic index is. Surprisingly enough, amount and ratios of the sugars are not yet available for most foods.

However, the chemical structures and dietary properties are relatively well known. What are these sugars?

First of all, glucose itself.

The word glucose is from the Greek gleucos, which means sweet wine.

Glucose can be found in fruit and vegetables and is responsible (together with fructose and sucrose) for their sweet taste. With the exception of banana, seeds, grain, legumes, and tubers, which contain mostly starch, foods containing glucose, fructose and sucrose in various ratios are the major dietary carbohydrate sources.

Glucose is easily soluble in water and is present in the diet as part of the disaccharides sucrose (glucose and fructose) and lactose (glucose and galactose).

In healthy humans, after overnight fasting, blood glucose levels lie between range 3.5 to 5.5 mmol/1iter. They rise after breakfast meal to almost 10 mmol/liter. Blood glucose level over 7.8 mmol /liter measured 2 hours after a drink containing 75 g glucose is a diagnostic criterion for diabetes.

Glucose is stored by the body as glycogen (animal starch) mostly in the liver and muscles. A 70-kg man may store around 500 grams of glycogen. Glucose can also be synthesized from certain ("gluconeogenic") amino acids in process of so-called de novo gluconeogenesis.

Oligosaccharides

Oligosaccharides, from Greek oligo (fewÇ) are polymers or molecules usually containing 2 to 9 building blocks, sometimes up to 19.

The 2-unit, 3--unit and 4-unit forms (so-called dimers, trimers and tetramers) in which glucose molecules are joined in chains are called maltose, maltotriose and maltotetrose. These sugars are the products of starch digestion in the malting process.

Starches

Starches are yet larger molecules. Most starches are composed as mixtures of differently configured chains of simple sugars. Some of branched starches are more readily digested than others, which is also an important fact to remember. The major sources of dietary starch are cereals, grains, legumes, and tubers.

Resistant starch

Resistant starches got their name due to their resistance to digestion. They are divided into three classes: RS1, RS2 and RS3.

* RS1 resists digestion due to large particle size or compact nature of food, or starch entrapment by dietary fiber.

* RS2 resist digestion because of more crystalline structure

* RS3 resist digestion because after cooking they form compact structure in which water is lost.

Resistant starches are rather seldom in Western diets. Coarser milling or increasing particle size of cereal grains such as whole-grain bread or bulgur wheat (RS1) may achieve increased starch resistance. RS2 are found in green banana, corn and legumes (peas, beans and lentils). RS3 are components of common foods such as potato, rice and bread. Resistant starches in this category are produced commercially from cornstarch by enzymatic treatment.

Cellulose

Cellulose is also a glucose polymer, but it may consist of as many as 10 000 glucose building blocks. Cellulose is both resistant to digestion and insoluble in cold or hot water, acids and alkali. It can be however digested by intestinal friendly bacteria. This intestinal microflora is able to manage the cellulose from vegetables much better than cellulose from grains.

Cellulose is a structural component of plant cell walls. In human nutrition, it forms an important part of the insoluble fiber component.

Beta-glucans

Unlike cellulose, they are readily soluble in water, making a highly viscous substance. The bigger and heavier the molecule, the greater the viscosity. Thus reduction of molecular weight by acid or enzymatic hydrolysis, which may also occur during food processing, may greatly reduce viscosity. The glucans are resistant to digestion by enzymes. However unlike cellulose glucans can be completely fermented by intestinal bacteria.

Beta-glucans are found in oats and barley, with only very small amounts in wheat. In oats, the beta-glucan is concentrated in the outer bran layer and may comprise 50% of the dietary fiber. In barley, the beta-glucan is less easy to achieve.

Hemicellulose

Hemicellulose shows some similarity with cellulose not because of similarities of the chemical structures but because hemicellulose is also insoluble in hot or cold water or hot acid. It is, however, soluble in alkali. Hemicellulose is found in cereals.

Glucose pathways in the body

Glucose is treated in the stomach by the gastric juices and passes into the duodenum where it is absorbed. The absorbed glucose goes into the bloodstream. The major part of the absorbed glucose is up-taken by muscle and fat tissue with the help of insulin.

Sucrose and lactose are split and then are treated by the enzymes sucrase-isomaltase and lactase. Sucrose intolerance is a very rare health condition, but lactose intolerance (hypolactasia) is common around the world with the exception of northern European nations. Thus, lactose malabsorption in the small intestine occurs and large amounts of lactose enter the colon resulting in gas production, and sometimes diarrhea.

Purified starch enters into digestion in the mouth under the action of salivary amylase.

The digestion stops due to the stomach's acidic environment but resumes in the duodenum under the action of pancreatic amylase resulting in the production of free glucose, maltose, and maltotriose. The absorption in the small intestine is theoretically considered to be complete.

Low sugar peanut-butter chocolate fudge

From Mike Geary
Certified Nutrition Specialist
Certified Personal Trainer
Truth about abs


It's my own special version of a healthy peanut-butter-fudge! If you don't like nuts or peanut butter, you can simply leave out those ingredients and make a chocolate-only version. Pay attention, because there are specific ingredients that make this a LOT healthier for you than typical fudge.

I will say that this dessert / snack is not low-calorie per se, but it is loaded with quality healthy fats, some protein, LOTS of antioxidants, and is relatively low in sugar, while also containing a decent dose of fiber. Overall, it's a great snack that helps curb your appetite, fuel your muscles, loads you up on protective antioxidants, and quells that sweet tooth that often makes you overeat on refined sweets.

Geary's Lean-Body Chocolate Peanut Butter Fudge Recipe:

• 3/4 cup organic coconut milk (not the watered down "light" version which just replaces some of the healthy coconut fat with water)
• 1 bar (3-5 oz. bar works well) of quality extra dark chocolate (look for at least 70-75% cocoa content on the label)
• 4-5 tablespoons of peanut butter or your favorite nut butter (almond butter, cashew butter, macadamia butter, etc)
• 3/4 cup raisins or dried cranberries (optional)
• 1/2 cup whole almonds (optional)
• 2 Tbsp raw wheat germ
• 2 Tbsp rice bran (usually only available at health food stores)
• 1/2 teaspoon vanilla extract
• A little stevia powder to sweeten

Start by adding the coconut milk (cans of organic coconut milk are available at most health food stores and possibly even your grocery store) and vanilla extract to a small saucepan on very low heat. Break up the extra dark chocolate bar into chunks and add into pot. Add the nut butter and the stevia, and continuously stir until it all melts together into a smooth mixture.

Then add the raisins, almonds, wheat germ, and rice bran and stir until fully blended. Spoon/pour the fudge mixture onto some waxed paper in a dish and place in the fridge until it cools and solidifies together. Place in a closed container or cover with foil in fridge to prevent it from drying out.

Enjoy small squares for dessert and for small snacks throughout the day. This is about as good as it gets for a healthy yet delicious treat! Even though this is a healthier dessert idea, keep in mind that it is still calorie dense, so keep your portions reasonable.

Do protein foods slow insulin level's rise?

Brad Pilon (Eat Stop Eat) wrote in his newsletter: "From the research conducted on sports supplements we know for sure that a protein/carb meal can have just as big an effect on insulin as a carb only meal. And, that as long as you are eating your insulin levels are going to spike up and then slowly go down..."

Brad explains it in his excellent mini-lecture:

For the Eat Stop Eat solution, visit Brad's site

How many calries should we eat to get all vital nutrients?

by Tanya Zilberter, PhD

---

This article is sponsored by Burn the Fat

---

A human being has a basic biological nature, but it's the only biological species to radically evolve and advance without changing its basic body structure. As a result, our bodies need the same nourishment that was good for our predecessors tens of thousands of years ago, but our current lifestyle doesn't give us a chance to get it. Yet, if you eat right and exercise right, you're healthy and no need to worry about, right?

Let's see. The Wellness Letter Berkeley from University of California-Berkeley, published a book of recipes for healthy foods with tables of vitamins, minerals, microelements, proteins, fats, carbohydrates and calories per serving.

I calculated the calorie intake from a diet based on these recipes and the Recommended Daily Allowance (RDA) values for 50 essential nutrients. The result was incredible: from 4,000 to 10,000 calories! That's a lot! Is there anybody who could burn them all?

This amount was about the same that was needed by our cave dwelling ancestors simply to survival. Theirs was a life spent on their feet; hunting prey; escaping predators; spending enormous amounts of energy to stay warm during winter or to cool during hot weather; fighting infections and parasites; losing blood; healing wounds; gathering edible plants; and women being either pregnant or nursing.

To gain some fat for the rainy days was bliss. Those 4,000 to 10,000 calories were spent as almost as soon as were gained. Since our ancestors most likely created so-called omnivorousness, or eating anything they could stomach, it mattered little where the calories were coming from: prey, plants or wild honey. Some people were lucky to have mostly prey, others could get more leaves or tubers, and very few could get honey in amounts that would lead us to believe there was any high-carbohydrate diet available.

Some cultures still live on mono diets. Take the Nordic population: its rations are mostly animal fat and protein. As long as they don't mess with "white deaths" (sugar and refined flour) and "fire water" (alcohol) they're caloric intake is irrelevant.

To Eat or Not To Eat?

As for the rest of us: rarely does anyone burn more than 2,500 calories. In fact, the average calorie intake for Americans is 2,000 to 2,500, and that is overeating for most people. We are faced with options:

Choice 1: If we eat enough to get all the necessary nutrients, we consume too many calories and become overweight.

Choice 2: If we limit our calorie intake to maintain the proper weight, we do no have enough nutrients to maintain good health.

Choice 3: We can limit calorie intake and substitute for the missing nutrients with supplements.

Choice 3 was the cause of the rise of multibillion-dollar supplement industry. Yet, Americans are getting bigger. So, as you can see, there's actually no choice but to do something radical. Here comes the general idea to eat not all you please, but only certain food while avoiding other foods.

What To Eat? What To Avoid?

Again, we are faced with basically three choices:

Choice 1: Reduce calories.
Choice 2: Reduce fat.
Choice 3: Reduce carbohydrates.

Any one of them can be good for someone, and worthless or bad for someone else. Lets look at the each choice a little more closely.

What if I reduce calories?

You'll be hungry. And hunger signals your body to get those calories as soon as it suspects you are starving.

Further, any low-calorie diet burns not only fat, but also muscle. Reduced muscle mass causes your metabolism to slow down and the calorie reduction escalates, leading to malnutrition or to regaining all the lost weight plus some.

What if I reduce fats?

Fat reduction can help if you don't have too many pounds to lose. The glitch is, while any low-fat diet prevents fat depositing, it also makes fat burning impossible.

I'd also like to mention here that there was a trend of using low-fat diets to improve blood cholesterol and decrease the risk of cardio-vascular diseases, but recent clinical data questioned this approach.

What if I reduce carbs?

This is my personal choice. This is why I believe that this is the best option for those who failed many times before.

First and most important is that low-carb diets preserve muscle while burning the body's fat for fuel. Second, low-carb diets don't make you hungry. There actually are many more benefits, and this entire site is about these benefits.

Chances are great that you'll like low-carbing so much, it will become part of your lifestyle. Add exercise, and there will be no problem with keeping the weight off for the rest of your life.

How to avoid Holiday cheating

The 6 things you need to succeed on a low carb diet

From Jim Stone
Stop Cheating on
Your Low Carb Diet


The warning about other low carb diet books.

You will not have a complete low carb solution until you have these six things. Most low carb diet books give you a good treatment of only the first two things.

1. You must understand how to do a low carb diet, and have some recipes to get you started.

2. You must understand how a low carb diet works in your body.

3. You must know how stress leads to carbohydrate cravings.

4. You must learn to develop an acute sensitivity to your own cheating behavior, and have the skills to analyze your behavior in a way that will lead to successful counter-measures. This is rarely given the attention it deserves in most low carb diet books.

5. You must understand the social dimension of your life, and how it affects what you eat. It is quite rare to see this in a low carb diet book.

6. You must have a solid understanding of human motivation. No other low carb diet book will give you this!


Chances are you already own a book that explains how to do a low carb diet -- complete with recipes. That's a good start. If you don't have one of those books, you should go get one. You won't find that information in Stop Cheating On Your Low Carb Diet!.

But clearly what those books cover is not enough to ensure success.


Do bit think about buying this book if you are looking for one of the following things:

If you are looking for yet another low carb diet plan with just a slightly new "tweak" on every other low carb diet plan, this book is not for you.

If you are looking for yet another low carb diet book that consists of 30% information and 70% recipes, this book is not for you.

Everyone should have a low carb diet book that has a diet plan.

For the record, my favorite low carb diet plan books are these:

• Dr. Wolfgang Lutz's Life Without Bread
• Dr. Loren Cordain's The Paleo Diet
• and Dr. Gregory Ellis's Ultimate Diet Secrets

I have benefited greatly from these books, and recommend them highly. These books serve quite well for a FIRST book on low carb dieting -- as would these books:

• Dr. Atkins New Diet Revolution
• The South Beach Diet
• The Zone
• Sugar Busters
• The Carbohydrate Addicts Diet
• Some of Suzanne Sommers' books
• Neanderthin
• The Fat Flush Plan
• Protein Power
• And Many Others

However,

If you already have one of THOSE books, ...

...but you find yourself struggling to stay on your diet...

...and you want to own a manual that helps you understand yourself, and what motivates you...

...a manual dedicated to human motivation, and how it affects your attempts to stay on your low carb diet...

...and you are looking for a book that will finally help you stick to your low carb diet...

... this book is exactly what you need.

Carb Rotation Q & A

Read more:
LOW-FAT to LOW-CARB Rotation

Q. Will the Carb Rotation really help remove stubborn fat? I mean seriously, can it really help me lose up to 15 pounds in just 30 days, or is this just a bunch of hype?

A. Yes, it will. In fact, I've heard from many personal fitness trainers all over the world - thanks to the Internet - his program has helped their clients lose the stubborn body fat that just wouldn't seem to come off.

The secret is in the Carb Rotation cycle that he has perfected. In other words, eating the right amount of carbs on the right days creates an incredible fat blasting response by your body.

Q. Are those testimonials on his site real?

A. Absolutely. It's 100% against the law to make testimonials up out of thin air. He wouldn't think of doing it. And when you realize he has a wife and baby girl to support I think that will put your mind at ease even more. He's not going to do anything to get into trouble when I have so much going for him ;-)

Again, they are real. Men and women just like you are seeing extraordinary results and loving every minute of it because his program is so easy-to-follow.

Q. Do I really need to follow the exercise program that comes with his (your afffiliate link here) plan?

A. Well, if you want to see optimal results, yes. If you're serious about zapping unwanted fat from your hips, butt, thighs or belly you sure do. When you add the fitness component to his Carb Rotation principals you truly can shed up to 15 pounds of fat in just 30 days!

But here's the thing:

The exercise program isn't a slow, boring cardio routine you're probably used to. It's high-energy resistance training that gets you in and out FAST. Plus, they really sculpt and shape your body to give you that lean, sexy look most people are after.

Q. What makes his program different from all the other diets out there?

A. As I mentioned earlier, Jayson has perfected a method for tweaking your carbohydrate intake which stimulates your body to melt fat almost instantly.

And even more important is the fact you will FEEL full and satisfied. You will NOT be hungry all the time. And you'll have BOUNDLESS energy!

Lastly, his Carb Rotation plan teaches you how to KEEP the weight off. And isn't what you really want PERMANENT results?

Remember, Jayson is a Registered Dietitian. Not some muscle-bound personal trainer with a weekend certification. He went to a real school and got a real degree so he could teach people how to make lifestyle changes which would result in a lifetime of weight loss and health.

Q. Is the money back guarantee for real?

A. Sure is. But I promise you, if you follow his program and put your heart and soul into getting results you wouldn't think of asking for a refund. You are going to be astonished by the results you see.

Q. What if I purchase his program and after reading it still have more questions?

Look at it this way: Your success is his success. He wants nothing more than to know his program has worked for you just like it has for countless others who have struggled to lose weight permanently. He let me know if you have questions you can email them to him at any time.

Q. I'm really excited to get started, but I'm not sure how. What's the first thing I need to do?

A. Jayson has laid out every step you need to take in the Carb Rotation plan

Seriously, the entire blueprint is laid out for you in his program. Simply follow it to the letter and watch the fat melt off your body!

Q. Am I going to be miserable and feeling hungry all the time?

A. NO, you will not. In fact, just the opposite is true. You're going to always feel full AND you're going to be stunned by how great you feel and how much energy you have.

Q. Why should I trust him?

Q. As I wrote earlier, I've discovered he's real guy with a real family. This program is how he supports them. I know all too well there are a lot of scam artists on the Internet. It's a shame because it makes it harder for guys like Jayson who truly want to see you succeed.

He's a Registered Dietitian and fitness expert with over ten years of experience. He's helped hundreds and hundreds of men and women just like you remove stubborn fat from their body.

I'd love to see you added to the list of his success stories.