Simeons HCG protocol--May 2010

[Gracie514]

Originally Posted by Dedee62

Why a 4 lb. window? Are people tweaking this rule too? The protocol states:

As long as their weight stays within two pounds of the weight reached on the day of the last injection, patients should take no notice of any increase but the moment the scale goes beyond two pounds, even if this is only a few ounces, they must on that same day entirely skip breakfast and lunch but take plenty to drink. In the evening they must eat a huge steak with only an apple or a raw tomato. Of course this rule applies only to the morning weight.

Dee ~ Her LIW is 122.6 pounds so her window is from 120.6-124.6 which is 2 pounds above and 2 pounds below. There's absolutely no tweaking!!!

[Calli777]

Originally Posted by Bhambabe

P3/P4 Bleu Cheese Dressing

--------------------------------------------------------------------------------

Bleu Cheese Dressing

1 cup mayonnaise (homemade or Dukes)
1 cup sour cream (Daisy has the best stats for P3)
1 4oz bleu cheese (try to get one that doesn't have cellulose or any other starch to keep from caking)
1 tsp garlic powder
1 tsp onion powder

mix everything together and enjoy!


Tracy

This is a great recipe , I sometimes put extra bleu cheese in it.
Janeann

Thanks Tracy! I cant wait to try it!!! Got one for margaritas, ketchup or ranch by chance???

[MandyRae7]

Phase 3 in 2 more days!!!! CAN'T WAIT! Bummed I cheated and didn't reach my goal weight of 119, but 122 is fine. 119 was almost too hard for me to maintain. Anyways, excited for phase 3! Cheese and Eggs!!!

[debkeversole]

Originally Posted by Calli777

Thanks Tracy! I cant wait to try it!!! Got one for margaritas, ketchup or ranch by chance???

Ketchup

1 10 oz can Hunt's Tomato Sauce
2 T Onion Powder
1/2 t Salt or to taste
1 T Vinegar or to taste
1 t Paprika
1/4 t Cinnamon
2-3 packets of Stevia sweetener

Thoroughly mix and put in a plastic ketchup squeeze bottle, refrigerate. Yummy

Cocktail Sauce

1/8 C Ketchup (from recipe above)
1/2 t Horseradish
Lemon Juice to taste

Mix & enjoy

Taco Seasoning

4 T Chili Powder
1 T Garlic Powder
1 T Onion Powder
1 T Crushed Red Pepper Flakes or less to taste
1 T Dried Oregano
2 T Paprika
6 T Ground Cumin
1 T Sea Salt
1 T Black Pepper

Mix well and store in small jar.

Emeril's Essence

2 1/2 T Paprika
1 T Sea Salt
2 T Garlic Powder
1 T Onion Powder
1 T Black Pepper
1 T Cayenne
1 T Oregano
1 T Thyme

Mix well and store in shaker jar. Season to taste.

ranch hmm i never even tried cause i like the walden farms one anyone know what is tin those hidden valley pkts?? maybe a little of that mixed with plain no fat Greek yogurt????

[debkeversole]

ok here is one that lists the seasonings WARNING!! it is definately Phase 3!! but if we used a little of the greek yogurt and thinned it with water?? the seaonings look fine for P2

Ranch Dressing Phase 3
1 cup mayonnaise (not Miracle Whip!)
1/2 cup Daisy brand sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

In a large bowl, whisk together mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

NOTE: Daisy brand sour cream is the only one made from 100% cream.

1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

i think i have everything but the chives and dried dill i have some fresh but it has been in the fridge since before i started P2 probably a science experiment by now!

[FatFatnomore]

I just got back from the doctor and they gave me some bactroban (sp?) antibiotic ointment to use on my lip. I really hope it doesn't mess with my weight loss since I know we're not supposed to use anything with oil, and I'm just assuming an ointment has to have some oil in it.

Have any of you used antibiotic ointment while on P2? And if so did it slow down your loss?

[Calli777]

Originally Posted by debkeversole

ranch hmm i never even tried cause i like the walden farms one anyone know what is tin those hidden valley pkts?? maybe a little of that mixed with plain no fat Greek yogurt????

YOU ROCK! The HVR packets contain no-no's, but I cant recall what they are at the moment...I checked it out the other day.

[shebasmudder]

Originally Posted by FatFatnomore

I just got back from the doctor and they gave me some bactroban (sp?) antibiotic ointment to use on my lip. I really hope it doesn't mess with my weight loss since I know we're not supposed to use anything with oil, and I'm just assuming an ointment has to have some oil in it.

Have any of you used antibiotic ointment while on P2? And if so did it slow down your loss?

Is the oil in your medicine mineral oil ? If it is, don't worry about it. Mineral oil is fine. I used Neosporin a few times which has mineral oil.

[FatFatnomore]

stina, my ointment says it contains 20 mg of mupirocin in a polyethylene glycol ointment. I'll have to go google what that means now. lol

[Calli777]

Originally Posted by Calli777

YOU ROCK! The HVR packets contain no-no's, but I cant recall what they are at the moment...I checked it out the other day.

I found it....the powdered HVR has cellulose. It also has guar gum which is a thickening agent...not sure if it would qualify as a starch.

[debkeversole]

Originally Posted by Calli777

I found it....the powdered HVR has cellulose. It also has guar gum which is a thickening agent...not sure if it would qualify as a starch.

ok that would be a no-no on P3 BUT maybe not on Phase 2?? cause we are getting starch on P2

netrition has this about guar gum

Guar Gum Powder

Guar Gum Powder works by thickening the dough to the proper consistency to prevent the escape of gas released by leavening. It is especially useful in allergy breads---rice, soy, potato, etc 100% Natural. Derived entirely from guar beans.

What is Guar Gum?
Guar (Cyamopsis tetragonolobus) is a leguminous plant that grows in semiarid regions of the world such as India and Pakistan. It bears many bean-like pods, each of which contains six to nine small, rounded seeds. The guar seed is typically made up of 40% to 46% germ, 38% to 45% endosperm, and 14% to 16% husk. The gum is obtained from the grounded endosperm.

How is NOW® Guar Gum prepared?
NOW® Foods SuperCol guar gum is prepared by removing the husk and germ portions before extracting the gum from the endosperm, to yield the pure product. Chemically, guar gum is a galactomannan.

What is Guar Gum used for?
As the label on the Guar gum powder suggests this product is used as a baking aid for recipes that use gluten free flours. Gluten is needed to impart elasticity to the dough which would allow it hold in the gases formed by fermentation which causes the rising effect. Guar and xanthan gums act as a substitutes for the missing gluten in gluten free recipes. If you want to use this powder as a water soluble fiber, consider adding 1/2 teaspoon to 12-16oz of filtered water and drink immediately.

and from it's nutrition label

Ingredients: 100% Pure Guar Gum.

so i am thinking it would be ok! if so i am going to get some!1 imagine our chicken breast flattened and dusted with HVR and our crushed up grissini cooked on the George foreman!! YUM!

[Calli777]

Originally Posted by debkeversole

ok that would be a no-no on P3 BUT maybe not on Phase 2?? cause we are getting starch on P2

Nope, anything ending in -ose is a sugar. It wouldnt be ok until P4. And here is the dealio on the guar gum....Guar gum can best be described as a natural food thickener, similar to locust bean gum, cornstarch or tapioca flour. Guar gum is said to have significantly more thickening ability than cornstarch, at a fraction of the cost. This has made guar gum a popular additive in products such as puddings and ice creams. Until recently, guar gum was also an ingredient in non-prescription diet pills designed to create a sense of fullness. The guar plant, also known as a cluster plant, grows primarily in Pakistan and the northern regions of India. It thrives on the drought/monsoon cycles present in those areas. The plants are harvested after the monsoon season and the seeds are allowed to dry in the sun. The seeds are then manually or mechanically separated and processed into a flour or sold as split seeds

[debkeversole]

Originally Posted by Calli777

Nope, anything ending in -ose is a sugar. It wouldnt be ok until P4. And here is the dealio on the guar gum....Guar gum can best be described as a natural food thickener, similar to locust bean gum, cornstarch or tapioca flour. Guar gum is said to have significantly more thickening ability than cornstarch, at a fraction of the cost. This has made guar gum a popular additive in products such as puddings and ice creams. Until recently, guar gum was also an ingredient in non-prescription diet pills designed to create a sense of fullness. The guar plant, also known as a cluster plant, grows primarily in Pakistan and the northern regions of India. It thrives on the drought/monsoon cycles present in those areas. The plants are harvested after the monsoon season and the seeds are allowed to dry in the sun. The seeds are then manually or mechanically separated and processed into a flour or sold as split seeds

maybe i am being thick but i don't see an ose ending?? except for cellulose?? and c if you mean the cellulose it is nothing but the cell walls of plants which we get in any phase

[Calli777]

No...really??? I know I saw it printed somewhere to stay away from anything ending in -ose! Hmmm, ok, now you are making me dig some more!!

[Calli777]

Originally Posted by Calli777

I found this list containing 99 diferent names for sugar and thought it would be helpful...

SUGARS

Added SUGARS in processed foods can be found under the following names:

Agave Syrup
Amasake
Any name ending in "ose" or "ol" or "syrup"
Barbados Sugar
Barley Malt
Blackstrap Molasses
Black Sugar
Brown Sugar - the refined sugar coated with molasses or colored with caramel
Cane Juice
Cane Juice Crystals
Cane Sugar
Caramel
Caramel Coloring
Castor Sugar
Confectioner’s Sugar
Corn Sweetener
Corn Syrup - a manufactured syrup of corn starch, containing varying proportions of glucose, maltose, and dextrose
Corn Syrup Solids
Crystallized Cane Juice
D-mannose
Date Sugar
Demerara
Demerara Sugar
Dehydrated Cane Juice
Dehydrated Cane Juice Crystals
Dextran
Dextrin
Dextrine
Dextrose (glucose) - a simple sugar made of only one molecule
Disaccharides
Evaporated Cane Juice
Evaporated Cane Juice Sugar
Florida crystals (a trademarked name)
Free Flowing Brown Sugars
Fructose - a simple sugar refined from fruit
Fruit Juice Concentrate
Galactose
Galatactose
Glucose
Glucose Syrup
Golden Syrup
Grape Sugar
Grape Sweetener
High Fructose Corn Syrup (HFCS) - highly concentrated syrup of predominantly fructose
Honey
Hydrolysed Starch
Hydrogenated Glucose Syrup
Hydrogenated Starch Hydrolysates (HSH)
Invert Sugar
Isomalt
Levulose
Lactitol
Lactose - a simple sugar from milk
Malt
Malt Extract
Malt Syrup
Maltodextrin - a manufactured sugar from maltose and dextrose
Maltose - a simple sugar made from starch, usually grains
Mannitol
Maple Syrup
Molasses
Monosaccharide
Muscovado
Organic Dehydrated Cane Juice
Panocha
Polysaccharide
Powdered Sugar
Raw Cane Crystals
Raw Honey
Raw Sugar - a less refined sugar with a small amount of molasses remaining
Refiner's Syrup
Ribose
Rice Extract
Rice Malt
Rice Syrup
Saccharide
Saccharose
Sorghum
Sorghum Syrup
Sorbitol
Sucanat
Succanat
Sucrose
Sugar (sucrose) - the refined crystallized sugar; a combination of glucose and fructose
Sugar (granulated)
Sweetener
Syrup
Table Sugar
Treacle
Turbinado
Turbinado Sugar
Unbleached Crystallized Evaporated Cane Juice
Unbleached Evaporated Sugar Cane Juice Crystals
Unbleached Sugar Cane
Unrefined Cane Juice Crystals
Washed Cane Juice Crystals
White Grape Juice - a highly purified fructose solution; virtually no other nutrients are present
Yellow Sugar
Xylitol OR Xylose

Well, there's this but I know it is someplace else too.....dig dig dig dig dig

[debkeversole]

Originally Posted by Calli777

No...really??? I know I saw it printed somewhere to stay away from anything ending in -ose! Hmmm, ok, now you are making me dig some more!!

yeah that is an easy way to remember about sugars but that is all iceburg lettuce is, is cellulose and water so that part didn't raise any flags to me

Splenda is sucralose

[Victrola]

The thing about Splenda, even though, yes, it is sucralose - isn't it molecularly altered so that we don't actually digest/absorb the sucralose?

[Calli777]

Originally Posted by Victrola

The thing about Splenda, even though, yes, it is sucralose - isn't it molecularly altered so that we don't actually digest/absorb the sucralose?

The scary thing about some genetically re-engineerd foods (wow, those words do NOT belong in a sentance together!!!) is that they trick your hormones into acting too aggressively (over stimulating and making too much of the hormone) or tricking your body into thinking that it already has enough (from the fake stuff) and then not making enough. Alot of these ingredients mimic our own hormones....like the one's that say "hey, Im full, stop eating". I've been reading Master your Metabolism by Jillian Michaels over and over and the things Ive learned are alarming. These endocrine disrupters actually act like our own hormones, tricking our bodies into overreacting to their signals and disrupt the normal functionality of our endocrine system. They can actually block a REAL hormone from having access to it's receptor!! Think BHA's BPA's Chemlawn plastic styrofoam .... add all that crap to the actual food they're encasing and wham!! Its like a snowball on a mission!

[Victrola]

Originally Posted by Calli777

The scary thing about some genetically re-engineerd foods (wow, those words do NOT belong in a sentance together!!!) is that they trick your hormones into acting too aggressively (over stimulating and making too much of the hormone) or tricking your body into thinking that it already has enough (from the fake stuff) and then not making enough. Alot of these ingredients mimic our own hormones....like the one's that say "hey, Im full, stop eating". I've been reading Master your Metabolism by Jillian Michaels over and over and the things Ive learned are alarming.

Hmm. I don't know if I necessarily agree with that. I think it might be a YMMV sitch. Everything I read about hormonal responses to artificial sweeteners makes much of the idea that it will cause you to overeat, i.e., stimulating your appetite, etc.

But, if that's not an issue, then I'm not sure of the harm.

Full disclosure here, I'm using Splenda, I'm losing just fine aside from that one day blip which turned out to be a water weight thing. I can't stand any form of stevia. I understand perfectly that Splenda is not natural, but then neither is my Olay (oil free) facial serum and that stuff is the bomb.

I always say that poison ivy is organic and all natural, but you certainly don't want any part of it!

[Calli777]

Originally Posted by Victrola

Hmm. I don't know if I necessarily agree with that. I think it might be a YMMV sitch. Everything I read about hormonal responses to artificial sweeteners makes much of the idea that it will cause you to overeat, i.e., stimulating your appetite, etc.

But, if that's not an issue, then I'm not sure of the harm.

Full disclosure here, I'm using Splenda, I'm losing just fine aside from that one day blip which turned out to be a water weight thing. I can't stand any form of stevia. I understand perfectly that Splenda is not natural, but then neither is my Olay (oil free) facial serum and that stuff is the bomb.

I always say that poison ivy is organic and all natural, but you certainly don't want any part of it!

True that they can cause you to overeat, and HFCS actually boosts our fat-storing hormones and it's "natural" but it somehow tricks our bodies into not releasing insulin and leptin and dampens the ghrelin, whose rising levels demand that your body eat more. BUT the artificials like splenda, saccharine, aspartame...have been shown to encrouage the development of metabolic syndrome and are classified as excitotoxins which are chemicals that can cause permanent damage to our brains appetite center. One area of the brain particularly vulnerable to this excess is the hypothalamus...ground zero!!! Now, the chlorine in splenda is man made...the chlorine in our tap water is not.

I know it really is a butt load of stuff to wrap our heads around...like the Olay reference...there are products I absolutely ADORE but have tossed because of the parabens...which are just more endocrine disrupters. I know I cannot remove all of this crap from my personal environment but the way I look at it is this...the more I can get rid of and find healthy alternatives to the better off my family and I are in the long run. JMHO Plus its really cute to watch DF going down the aisles of the grocery store or HBA section reading labels and saying "nope, this one has that crap in it" and selecting another!!!

I found this information on the web.... Sucralose is patented as a manmade “chlorinated sucrose sweetener” and it is registered as “chlorinated sucrose.” Chlorinated sucrose is not found anywhere in nature, like real sugar (sucrose) that is extracted from sugar cane and sugar beets. If it were, it would be a carcinogen!

Why is chlorine harmful? Doesn’t it kill germs in my tap water?

Let’s deviate for a moment: Manmade chlorine (found in Splenda) is essentially bleach. There is natural chlorine found in nature, but it is compounded totally differently from Splenda’s laboratory concoction and the form of chlorine you sterilize your bathroom tile.

Splenda marketers stress that sucralose is “made from sugarbut is derived from this sugar through a process that selectively substitutes three atoms of chlorine for three hydrogen-oxygen groups on the sucrose molecule.” While this is true, it is a deceptively simple description, implying that sucrose is a simple benign sugar substituted with chlorine, thereby, safe for consumption. According to research on the hydrolysis of sugars, just the process of inserting chlorine into the sugar molecule (hydrolysis means breaking it into smaller molecules) ultimately allows these chemicals to penetrate the intestinal wall.

As an environmental engineer, I always reference what OSHA (the Federal Occupational Safety and Hazard Association) says in its regulations for toxic chemicals. Here’s what OSHA states concerning manmade chlorine, again the chemical used in Splenda.

OSHA States: Any animal that eats or drinks chlorine (especially on a regular basis) is at risk of cancer. The Merck Manuel and OSHA 40 SARA 120 Hazardous Waste Handbook states that chlorine is a carcinogen and emergency procedures should be taken when exposed via swallowing, inhaling, or through the skin. Currently in Norwegian studies, the safety of chlorine added to the public water supply is being questioned as a cause of cancer.

References

Bellin J. New Scientist. pg 13. Nov 23, 1991.

Federal Register. Vol. 63. No. 64. Rules and Regulations 16417-16433. Friday. April 3, 1998.

[Victrola]

I see what you're saying but I don't think something that is "all natural" is necessarily better. I have terrible reactions to things like shea butter, flax in all its forms, biotin, etc.

I just seriously think it's a YMMV. I guess I'm just not that crunchy!

[Calli777]

Originally Posted by Victrola

I see what you're saying but I don't think something that is "all natural" is necessarily better. I have terrible reactions to things like shea butter, flax in all its forms, biotin, etc.

I just seriously think it's a YMMV. I guess I'm just not that crunchy!

Teehee...crunchy??? I swear to God I am not a tree-huggin', flower-peddling kinda gal!!! Now...what the heck is YMMV????

[Selahgal]

Originally Posted by Victrola

Hmm. I don't know if I necessarily agree with that. I think it might be a YMMV sitch. Everything I read about hormonal responses to artificial sweeteners makes much of the idea that it will cause you to overeat, i.e., stimulating your appetite, etc.

But, if that's not an issue, then I'm not sure of the harm.

Full disclosure here, I'm using Splenda, I'm losing just fine aside from that one day blip which turned out to be a water weight thing. I can't stand any form of stevia. I understand perfectly that Splenda is not natural, but then neither is my Olay (oil free) facial serum and that stuff is the bomb.

I always say that poison ivy is organic and all natural, but you certainly don't want any part of it!

I use splenda and stevia both. Splenda is easy to use in baking and when you need large amounts of sweetener and stevia is easy is coffee, tea and smaller food items that need some sweetening.

No problems.

[Selahgal]

Originally Posted by Calli777

Teehee...crunchy??? I swear to God I am not a tree-huggin', flower-peddling kinda gal!!! Now...what the heck is YMMV????

Your Mileage May Vary!

[MandyRae7]

so I"m on my 2 days of no injections/spray before phase 3 and I'm HUNGRY!!!

[MandyRae7]

and by the way I thought Xylitol is one of the sugar substitutes we could have.

[shebasmudder]

Originally Posted by MandyRae7

so I"m on my 2 days of no injections/spray before phase 3 and I'm HUNGRY!!!

Well, just make it through this evening and you can eat more tomorrow ! I went crazy my first day of P3 and spent a lot of time in the bathroom. Everyone says take it slow, but I sooo wanted to EAT. I don't regret it, though, because I felt like I was getting clean on the inside after being on VLCD and missing Bernice.

[mlilly11]

On Day 2 VLCD and down -4.0. I have been feeling pretty hungry between meals, but I fill up quickly, so that's a good feeling! Just waiting to get over the hump and feel "in the swing of things".
Wishing you all great losses today!

[Calli777]

Does anyone know if Old Bay seasoning during P2 is safe? The ingredients listed are nothing but spices but Im concerned about a starch to keep it from clumping that may not be listed.

[debkeversole]

Originally Posted by Calli777

Does anyone know if Old Bay seasoning during P2 is safe? The ingredients listed are nothing but spices but Im concerned about a starch to keep it from clumping that may not be listed.

the no starches no sugars thing is P3 we have starch in P2 just no added sugars

AFAIK old bay should be ok
if worried here is a mix you can make at home

Make your own Old Bay Seasoning mix to store in your pantry.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:

* 1 tablespoon ground bay leaves
* 2 teaspoons celery salt
* 1-1/2 teaspoons dry mustard
* 1 teaspoon ground black pepper
* 1 teaspoon sweet or smoked paprika
* 1/2 teaspoon ground celery seeds
* 1/2 teaspoon ground white pepper
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 1/4 teaspoon crushed red pepper flakes
* 1/8 teaspoon ground mace
* 1/8 teaspoon ground cardamom

Preparation:
Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken. Makes about 1/4 cup.