Thread: Refreed or Maintenace?

Hi i have been on Lipotrim for a week now and can't continue l have felt like i was about to pass out on lots of occasions and with a small child i need my energy. am scared of passing out some time when it just me and the baby in the house.

So here's my question do i need to refreed? What do i eat, can i just start eating again? Am going to join Weight Watchers.

Hi hun. Sorry to hear that LT didn't suit you, it happens sometimes. To prevent any serious weight gain you should really do the re-feed, ie no carbs for first 3 days (including fruit) stick to mainly protein and introduce small amounts of carbs from day three onwards.

Oh, and thought this might help:

Refeeding:

If carbohydrate foods are reintroduced gradually and in the right sequence over a period of days, the glycogen will return to a normal and modest level without unnecessary weight gain.

Carbohydrate foods include: vegetables, potato, cereal, breads, pasta/rice and fruits. There are carbohydrate foods containing a lot of simple sugars - such as fruit - and those we term complex', such as most vegetables.

These will form the bulk (60%) of your long term change to healthy eating but need to be controlled during refeeding and afterwards.

Keep these points in mind -

First day after total replacement is high protein - low fat.

Second day is high protein, modest complex carbohydrate - low fat.

Third day is high protein, modest complex carbohydrate with some cereals - low fat.

Fourth day is high protein, high complex carbohydrate, modest cereals, fruit and other simple sugars - low fat.

Remember Fat makes you Fat!

The average person uses up 2000 calories a day and if you have an excess of lets say 500 a day after that, by the end of the week you will have a total excess of 3,500 calories which is equally to 1 pound of fat gone into storage on your body. That is how easy it is to gain a 1 lb. a week.

1 lb. of Fat = 3,500 calories.

Other causes of confusion relate to the differences between saturated and unsaturated fats. There may well be health implications associated with the balance between saturated and unsaturated fats in our food intake. But, the effect on our weight is exactly the same whether we eat animal fat, fish fat, olive fat, vegetable fat or any other fat-saturated, mono-unsaturated or poly unsaturated. Fat makes you fat. All fats we need to eat less of.
The rest of your life is low fat and weight under control.


Something else you might like to know!

Glycogen is made of sugar and is, therefore, a carbohydrate. A pound of glycogen is worth about 1800 calories. 1800 calories deficit in the daily intake can use up a pound of glycogen from storage.

Glycogen is stored with about 4 parts of water for each part of glycogen. This means that a pound of glycogen may hold an additional 4 pounds of water. 1800 calories of calorie deficit in the food eaten can cause a 5 pound weigh loss. Compare that with the real need for fat loss. The same 1800 calories deficit will only use up 1/2 pound of fat.

Glycogen is stored in the liver, muscles and fat cells of the body. The amount we can store can vary depending upon what we eat and how much we use our muscles. Recent research suggests that some people may store as much as a kilogram of glycogen that can be mobilized in the first few days of dieting using VLCD. This could mean that such a person could lose almost a stone in weight during the first few days of dieting and not yet have burned any fat.

Glycogen is used up and replaced as a matter of course all the time. Think of the glycogen stores the way you think of a kitchen jug that contains sugar. When the levels get low it is easy to fill it up. Daily activities of living and sleeping use glycogen up. Eating fills glycogen stores back up, every day.

Plan what you want out of life! Plan what you what to do!

Remember your six p's:

Proper preparation prevents pissy poor performance!

1.) Situation Control: Examine your environment and the conditions which are encouraging you to eat foods that you don't really want or too much of those foods you may want.

Is there loneliness and boredom, anger and frustration, fear?

Do you work around food or have to prepare food for others? Try to identify the aspects of your life that led to misuse of food and slowly see if these can be changed.

2.) Triggers: Each of us have triggers that set off out of control eating. These can be foods that we find hard to resist and when we eat them our food control disappears. At times the triggers are situations. Anger, boredom, holidays, certain people and so on. You must learn to identify your trigger foods and situations. Knowing in advance that you are in danger of confronting one of your triggers can usually allow you to either avoid the situation entirely or at least minimize the damage.

3.) Stress Management: Dealing with stress is essential, but far from easy. If there are really difficult issues in your life it is necessary to discuss these with your doctor. Eating won't eliminate a difficult marriage or an arrogant boss. Binging won't pay the mortgage or inland Revenue. Talk to your doctor and you might have to get special help with the causes of the stress. Getting fat again is not an ideal way to deal with life's stresses.

4.) Increase Activity: A less sedentary lifestyle long term is important. Try not to sit still for long stenches of time. Do exercise that you enjoy, walking, swimming, yoga etc., use your imagination. The more small things you can do that take extra energy during the entire day, the more calories your body will be using.

5.) If you are a bit outside your temperature comfort zone you are more likely to move around more, unconsciously. Your body will adjust to the few degrees lower on the thermostat and you will be using more calories without even noticing it.

6.) Choose your foods according to what you have learned about the energy used by your body when you eat protein and carbohydrate foods instead of fats and oils. The extra calories you will use can be considerable. The extra calories you save will be even greater.

thanks that helps alot

Hi hun,
Yes you need to refeed heres how you should do it ...it states to follow it to the letter
Refeeding after Lipotrim Total Food Replacement Without Excessive Weight Regain
LIPOTRIM PHARMACY PROGRAMME.

Refeeding after Lipotrim Total Food Replacement without Excessive Weight Regain.

Preventing unnecessary weight gain after dieting...

Remember, under non-dieting the primary source of fuel that the body uses for energy is its blood sugar. When the blood sugar supply gets low the body has reserves of sugar which are stored as a complex molecule called glycogen. Glycogen is stored in the body bound to a great deal of water. When we change the amount of glycogen in the body we also change the amount of water. Glycogen and water are heavy. Changes will affect our weight a great deal and in a very short timespan. After dieting the body will again need glycogen and it will be restored with the reintroduction of food. A few simple facts about glycogen will help you to understand how to prevent a great deal of unnecessary weight regain after total food replacement.

1. Glycogen is made of sugar and that is, therefore, a carbohydrate. A pound of glycogen is worth about 1800 Calories. 1800 Calories deficit in the daily intake can use up a pound of glycogen from storage

2. Glycogen is stored with about 4 parts of water for each part of glycogen. This means that a pound of glycogen may hold an additional 4 pounds of water. 1800 Calories of Calorie deficit in the food eaten can cause a 5 pound weight loss. Compare that with the real need for fat loss. The same 1800 Calorie deficit will only use up 1/2 pound of fat.

3.Glycogen is stored in the liver, muscles and fat cells of the body. The amount we can store can vary depending upon what we eat and how much we use our muscles. Recent research suggests that some people may store as much as a kilogram of glycogen that can be mobilised in the first few days using a vlcd diet. This could mean that such a person could lose almost a stone in weight during the first few days of dieting and not yet have burned any fat.

4. Glycogen is used up and replaced as a matter of course all the time. Think of the glycogen stores the way you think of a kitchen jug that contains sugar. When the levels get low it is easy to fill it up. Daily activities of living and sleeping use glycogen up. Eating fills glycogen stores back up, every day.

5. It is possible to overfill the glycogen stores so that they contain more than the normal levels. Athletes do this and call it carbohydrate loading. Athletes stop eating carbohydrate to deplete their glycogen stores and then feast on carbohydrates. This gives them a larger reserve tank of ready fuel for endurance exercises, such as marathon running. If we eat a lot of carbohydrate foods right after dieting we will accomplish the same thing - extra glycogen that we will not burn up in a few hours of exercise; a lot of extra water that will stay as long as the glycogen (until the next diet or marathon type exercise); extra weight on the scales that cannot be distinguished from fat, makes you depressed and inclined to eat in despair. Totally unnecessary.

6. If carbohydrate foods are reintroduced gradually and in the right sequence over a period of days, the glycogen will return to a normal and modest level without unnecessary weight gain.

Carbohydrate foods include: vegetables, potato, cereal, breads, pasta/rice and fruits. There are carbohydrate foods containing a lot of simple sugars - such as fruit - and those we term 'complex', such as most vegetables.

These will form the bulk (60%) of your long term change to healthy eating buy need to be controlled during refeeding and afterwards for those who have had an insulin resistance problem.




The plan for Refeeding applies to both men and women...
Refeeding


Keep these points in mind:

First day after Total Food Replacement is high protein.

Second day is high protein, modest complex carbohydrate - low fat.

Third day is high protein, modest compels carbohydrate with some cereals - low fat.

Fourth day is high protein, high complex carbohydrate, modest cereals, fruit and other simple sugars - low fat.

The rest of your life is low fat and weight under control.

Lipotrin Refeeding:

The first step in weight management is bridging the gap between Total Food Replacement (TFR) and, so called, "real food". Directly following TFR we are going to guide you through a slow and gradual refeeding process. There are two reasons for the refeeding strategy:

1. You have lost a considerable amount of body fat during your Lipotrim regime, but you have also depleted your glycogen stores, along with their attending water. If you jump directly from TFR into a high carbohydrate meal, your glycogen and water stores will fill up excessively, causing an immediate weight gain that may be as much as 7-10 pounds. This is not a fat gain - it is a fluid gain - but is demoralizing, nonetheless. That is why the transition plan introduces carbohydrate in a controlled way, so that such a weight retain should not occur.

2. During your TFR regime, you ate nothing in addition to your Lipotrim servings very day and drank enough water to float a small tanker. During this time, your palate, used to a steady diet of salty, fatty, oily and sugary foods, has had an enforced rest.

Something very interesting has happened during the rest: your tastebuds, reprieved from a fat/salt/sugar entrapment, have undergone a purification. This palate retraining is one of the most profound results of your TFR regime. Do not throw this perception away by eating your way into the same old problem foods again, just because you used to like them. Changes have to be made to your previous eating behaviour and now is the time to take positive action.

The plan (applies to both men and women).....

Follow exactly - do not add extras and, more importantly, do not miss out any steps. You may have milk in your tea and coffee, if required, and you can now have diet drinks again. Avoid fruit juices (simple sugars) until the end of the week. No alcohol. Try to drink plenty of water. Most people do not drink adequate water and now you are in the habit, stick with it. At least 2 litres per day.

DAY 1.

Have 2 Lipotrim servings and one meal, as follows (men continue to have 2 servings, as before, while women take 1 less serving of Lipotrim).

at lunchtime or evening meal time you may have some skinless, boneless chicken breast or white fish fillet, or some skinless turkey (about 4-6ozs.) The fish or chicken may be steamed, microwaved, baked or cooked with a little water in a non-stick pan. Season with salt and pepper. Or you may have tuna fish in water or brine (drained). Vegetarians may use tofu or quorn.

You may also have either a moderate serving of salad (small breakfast bowl) from any of the following: lettuce, cucumber cress and watercress, tomatoes, mushrooms, onions, peppers, beansprouts, celery dressed with a little lemon juice or wine vinegar (try balsamic vinegar, it is quite special), or if you prefer, a moderate serving ( 2 heaped table spoons - no more)of some cooked vegetables. You may have bread, grains (rice) or pasta until Day 4. Fruit should wait until Day 4 at the earliest (later if you have carbohydrate problems). You can have milk in tea/coffee.

DAY 2

You will have only 1 Lipotrim serving and 2 meals, as described for Day 1.

Day 3

Same as Day 2, but you may also have - at one meal only - an 8 ounce potato, plain boiled, mashed or baked, but with no addition of any fat. You may like to top with some skimmed milk, plain yoghurt or very low fat fromage frais and a sprinkle of herbs.

Day 4-7

A Lipotrim serving for your breakfast plus.....

up to 3 serving of fruit (if you suffer from the insulin resistance problem, then eat these late in the day and do not snack on them during the day)

up to 2 slices of bread or 1 pita or 1 roll or 1 bagel (without fatty spread)

Any vegetables you want except avocado, 1 or 2 servings with your meals (2 tablespoons per serving)

any of the skimmed milk products.

fish fillet (any size) or 6 ounces of chicken or turkey, as described before, or one tin of tuna in water or brine, drained. Vegetarians may use tofu, textured vegetable protein (TVP) or quorn.

Lean meat with all visible fat trimmed off

low fat recipes prepared with low fat sauces - eg lean mince with tomatoes Bolognese sauce

medium baking potato or 6 small new potatoes or one serving of instant mashed potatoes (the kind with no added fat- read the label).
Instead of potato, you may have 4ozs of rice or pasta (cooked weight).

This schedule may be continued for several weeks - especially if you have lost a lot of weight - 5/6 stones or more - as you will need time to adjust to a different eating behaviour and quantities. Check your weight every week at the pharmacy; if it is going up, then action must be taken to address the types and quantities of food eaten. The maintenance food products are advised during this time to add extra control whilst adjusting to your new eating behaviour.

Sample menu for days 4 to 7.....

Breakfast Lipotrim serving.

Lunch Fish fillet (any type - cod, salmon etc), serving of potatoes ( 1 medium jacket or 6 new potatoes or a serving-spoon mash - no added fat) Yogurt ( low fat).

Diner 4-6 ozs chicken (no skin), jacket potato, salad. Fruit (if appropriate) or low fat dessert.

Evening Sandwich (no spread of any sort), consisting of: pickles, fat-free mayonnaise, salad/carrot, slice cold meat (low fat).

Snack 1 or 2 pieces of fruit (evening, if appropriate)


Breakfast Lipotrim serving

Lunch Sandwich (no spread) - any low fat filling, eg tuna. Bowl of salad. 2 pieces of fruit (if appropriate) or yoghurt.

Dinner Spaghetti Bolognese, consisting of: drained lean mince, low fat sauce, 4 ozs. Cooked spaghetti, serving spoon of vegetables. Dessert.

Snack or Evening.

Tub of very low fat fromage fraise, flavoured to suit with either slices of fruit or low fat jelly crystals for a sweet option or herbs and spices with added crunchy vegetable, for a savoury snack.

Or maintenance range - orange-crème drink or chocolate whip dessert (see leaflet).

The main point to understand in following the plan is not to have an any added fat in your food or in its preparation.

There is more than adequate fat for daily requirements naturally occurring in a diet chosen from a wide range of foods. There is no benefit to adding fat in preparation - only weight back on.

MAINTENANCE AFTER REFEEDING.

The failure of all diets has, in the past been maintenance. Regardless of the methods of weight loss, more than 95 people out of every 100 who managed to lose some weight have put it all back by the end of one year.

By five years, it was hard to find anyone who had kept their weight off.

The failure of weight maintenance is largely due to the over reliance on 3 rather ineffectual means of weight control.

These are:

(1.) exercise, (2) portion control and (3) Calorie counting.

By now you should all understand the limitations of each of these strategies.

Exercise cannot cope with a large enough excess of Calories.
Portion control and overall food restriction trigger primitive hunger instincts and lead to out of control eating.
Therefore, weight maintenance fails.

One of the reasons that people find weight maintenance so difficult is that, in serious overweight, more than one problem may exist at the same time.

Most people now appreciate the fact that, in order to resist weight regain, it is important to avoid as much unnecessary fat in the diet as possible.

This simple message remains true, despite the sometimes confusing messages about fat that are presented in the media.

Remember the simple statement - Fat Makes You Fat..

Some of the confusion is caused by the commercial needs of the edible fats industry. This is a very large wealthy industry which loses income when people avoid eating its products.

Other causes of confusion relate to the differences between saturated and unsaturated fats.

There may well be health implications associated with the balance between saturated and unsaturated fats in our food intake. BUT, the effect on our Weight is exactly the same whether we eat animal fat, fish fat, olive fat. Vegetable fat or any other fat - saturated, mono-unsaturated or poly unsaturated. FAT makes you FAT.





*Information for you on 'Meal Replacement Schedule'...

After refeeding, begin by replacing any 7 meals per week with standard Lipotrim formula or flapjack.

1.) This permits you to remain in control of your total weekly caloric intake.

2.) After 14 days, you need to return to the pharmacy to be weighed:

* if your weight has remained stable, continue in this manner;

* if your weight continues to drop, reduce the meal replacements to 6 for the next 2 weeks - repeat the sequence, substituting one traditional meal for a meal replacement until your weight remains stable;

* if your weight increases, then you must replace further meals. Replace 9 meals with formula for 2 weeks. If still not stable, substitute for 11 meals.

Find your appropriate level of meal replacements for weight stability. Then make sure that you attend the pharmacy once a month for a check. Always adjust your meal replacement schedule to the previous month's weight stability.

Source: Lipotrim

Hi shoulnt think you need to refeed after one week. i have been on lipotrim since october 08 doing very well. In november went on to maintenance you can loose 2lb a week which iam very happy with that. You can get info form local chemist that is running lipotrim or lipotrim direct and they send out free samples it will explain what porion sizes for eg you can have breast of chicken black pepper with green veg you are allowed three tablespoons of veg give you an idea of how much you eat. you are allowed fish im not fish lover but had sammon with bit veg you can have salad the infomation leaflet very useful . Toady i have eaten small jacket potatoe no butter two tablespoons of homemade chilly. You can have wholemeal bread no butter salad and lean ham Hope this is helpfull let me know how if you want so more ideas .Let me know how you are getting on you are getting on Regards Rachel