We will post this series of videos on the blog over the next several weeks.

• Ketones are the breakdown products of fat that emerge when insulin levels are low and stay low for more than a few days
  • Note: insulin secretion is primarily stimulated by carbohydrate consumption
• In response to a few days of low insulin levels (in a low-carb state), the liver begins to make ketones as a backup fuel source for the brain because the brain consumes high amounts of energy but can only burn two sources of fuel: glucose (sugar) or ketones (but not fat itself)
• Ketones are not a poor substitute fuel as the brain is just as efficient and effective using ketones as an energy source as glucose
• Thus the term keto-adaptation (to a low carbohydrate, low insulin state over a period of time)

Watch for Sect. 2; Clip 6 on Monday, May 20th.

The post Video: What is Keto-Adaptation – Sect. 2; Clip 5 appeared first on JumpstartMD.

We will post this series of videos on the blog over the next several weeks.

• Poly-unsaturated fats, like omega 3’s and omega 6’s, are essential
• We don’t think of poly-unsaturated fats as fuel but we use them to maintain certain key elements of cell membranes.
  • The majority of membrane fatty acids in the brain, for example, are omega-3 fats
• Marine omega-3 fatty acids sources include:
  • Cold water ocean fish
• A modest intake of omega-3’s is beneficial to health throughout our life-cycle
• Omega-3’s have anti-inflammatory effects and are protective against:
  • Heart attacks and neuro-degenerative diseases in people prone to Alzheimer’s and dementia
  • Also beneficial for infant and child development

Watch for Sect. 2; Clip 5 on Thursday, May 16th.

The post Video: Omega-3 Fatty Acids & Their Benefits – Sect. 2; Clip 4 appeared first on JumpstartMD.

It has almost been a full year since I left my college days behind and started a new nine-to-five routine. Getting up early and working a full eight hours was a bit of a rude awakening compared to my final quarter of college – which consisted of two journalism courses and one grueling cycling class. Aside from getting used to my new role and its responsibilities, I had an even bigger shock when I stepped on the scale! That winter I had purchased new pants and blouses for work and by the time I got ready for my first day, I could barely zip my pants and my blouses just didn’t hang as they had when I bought them. I had clearly taken it to heart when everyone told me to take advantage of my last quarter of college. Luckily I landed my first job at JumpstartMD and the pounds I put on would soon be gone.

Before working at JumpstartMD, I thought when it came to exercise and eating right I knew what to do. After all, I held a job as a fitness ambassador during my time at the University of Oregon and aced my human physiology courses. But, my approach to losing weight was completely ineffective and wrong. I would work out like crazy and keep my caloric intake to a minimum. I would try shakes, cleanses and would often skip breakfast. Though initially I did see my weight go down, it was not maintainable and I quickly gained it right back.

After I started work at JumpstartMD, I went on the program. It ends up, I was not eating enough and choosing the wrong types of “healthy” foods. Within the first week I lost nearly 4 pounds and my clothes began to fit again. I could not believe I was losing the weight so quickly, while still eating real food. More importantly, I was never starving myself! Today, I am down a dress size and am almost the same size I was back in high school.

One thing I recognize about my generation is that we grew up on processed foods and with all the weight loss trends currently on the market it is hard to know what really works. Many of my former U of O classmates are still struggling to lose their freshman 15 or college 40.  Learning about nutrition through JumpstartMD’s one-on-one weekly visits has allowed me to sustain my weight loss. JumpstartMD has truly given me fast and healthy weight loss that lasts!

The post A JSMD Employee’s Journey to Healthy College Weight Loss as a Post-Grad appeared first on JumpstartMD.

We will post this series of videos on the blog over the next several weeks.

• In a keto-adapted state, don’t shy away from naturally occurring saturated fats in
  • Because, in a keto-adapted state, saturated fats are the body’s preferred source of fuel
• Saturated fat sources:
  • Meats
  • Dairy such as cheese, butter, and cream

Watch for Sect. 2; Clip 4 on Wednesday, May 15th.

The post Video: Where Saturated Fats Come From – Sect. 2; Clip 3 appeared first on JumpstartMD.

We will post this series of videos on the blog over the next several weeks.

• As an energy reserve, humans mostly store monounsaturated, a fair degree of saturated fats, and a modest amount of poly-unsaturated fats
• Monounsaturated fats are the principle fuel your body wants to use when an outside energy supply is cut off
• Consumption of monounsaturated fats are encouraged
• Sources include:
  • Olive oil, canola oil, high oleic safflower oil

Watch for Sect. 2; Clip 3 on Monday, May 13th.

The post Video: Where Monounsaturated Fats Come From – Sect. 2; Clip 2 appeared first on JumpstartMD.

We will post this series of videos on the blog over the next several weeks.

• In a low carbohydrate, keto-adapted state, fats are rapidly burned rather than collecting where they can do damage
• In a low carbohydrate state, the first fats burned are saturated fats, then mono-unsaturates, then poly-unsaturates
  • Thus, if keto-adapted by eating low-carb, saturated fats disappear and can’t do you harm
• The healthy mix to consume is mono-unsaturates first but, to some degree for the reason above, saturated fats are okay as well

Watch for Sect. 2; Clip 2 on Thursday, May 9th.

The post Video: What Constitutes a Healthy Mix of Fats? – Sect. 2; Clip 1 appeared first on JumpstartMD.

Cooking the squash: Preheat oven to 375°F. Halve squash lengthwise and scoop out the seeds. Lightly coat a baking sheet with olive oil, high oleic safflower oil or canola oil; lay halves, flesh side down, on sheet. Then simply bake for 35 minutes or until you can easily pierce the shell. Final step, simply scrape out the insides of the halves with a spoon (scrape crosswise) – and yes, it comes out looking just like spaghetti!

The sauce: As for the sauce, if you don’t have the time to prepare on your own, look at Whole Foods or other natural food stores for one that has no added sugar. Or, you can whip one up with your very own fresh ingredients.

Tracking:

1/2  cup cooked spaghetti squash = 1 C Box
1/2 cup of tomato based pasta sauce = 1 C Box

So if you’re in need of a pasta substitute, this is the solution! Enjoy!

          Photo By: Jackie Grandy

The post If You’re Missing Pasta, Try This!! appeared first on JumpstartMD.

Starting Now!: Special $299 monthly weight loss rate

For: College Students – Ages 18-25

Fill out the form at right to receive a call back today (or call us at 1 855 586-7782) and JumpstartMD will have you back looking and feeling healthy and fit for Fall semester/quarter!

The post Special College Student Discount! appeared first on JumpstartMD.

We will post this series of videos on the blog over the next several weeks.

• Answer: reintroduce carbohydrates back to the point of one’s individual level of carbohydrate tolerance
• The typical upper end of carbohydrate tolerance for most people who have lost significant weight or had signs of metabolic syndrome is:
  • No more than 100 to 150 grams (400 to 600 calories) of carbohydrate a day
• Note: most low carbohydrate diets are moderate in protein
• Low carb does not equate with high protein. But instead with moderate protein
• Moderate protein intake is better because:
  • Humans don’t burn protein very well as a fuel
  • Protein is expensive
• Moderate protein comes out to about 1.5 – 2 grams per kilogram of protein per day.
  • For a 150 pound (70 kg) person, that comes out to about 100 to 150 grams of protein (400 to 600 calories) per day
• The balance of caloric needs on top of one’s protein and carbohydrate intake must come from a “healthy mix of fat”
• The combination of elements above should allow one to maintain weight loss, not just for months but, for decades

The post Video: Reintroducing Carbs for Weight Maintenance Post Weight Loss – Sect. 1; Clip 10 appeared first on JumpstartMD.

We will post this series of videos on the blog over the next several weeks.

• Carbohydrate intolerance is demonstrated when one’s body has exceeded its ability to manage the amount of carbohydrate consumed
• When this happens, not only are excess carbohydrates being converted to fat in the liver (de novo lipogenesis) and stored but certain blood tests change as harbingers of excess individual carbohydrate consumption. These blood tests include:
  • Elevated triglycerides
  • Predominance of low density lipoprotein (LDL) with smaller particle size (Pattern B)
  • Low levels of high density lipoprotein (HDL)
  • Higher blood sugars
• Individual carbohydrate tolerance varies but if any of these markers are elevated, it could be a sign that you are exceeding your body’s ability to maintain health at that level of carbohydrate intake and reduction could be beneficial

Watch for Sect. 1; Clip 10 on Thursday, May 2nd.

The post Video: Blood Tests Suggestive of Carbohydrate Intolerance? – Sect. 1; Clip 9 appeared first on JumpstartMD.