Lipodissolve promotes the breakdown of stored fat in the injected area so what happens to the broken down fat? Much of how your body deals with the presence of triglycerides and free fatty acids (TG and FFA or broken down fat) depends on insulin levels. Since your body doesn’t know the difference between a big fatty meal and broken down fat from Lipodissolve, it relies heavily on insulin to tell it what to do with fat. High insulin spikes tell your system to burn sugar and store fat, a low and even insulin level is a metabolic signal to release stored fat and burn it. To maximize your Lipodissolve treatments it is beneficial to keep insulin levels lowered while your body is trying to decide what to do with the TG and FFA. What is the best way to minimize insulin spikes? Significantly reducing the intake of refined carbohydrates around treatment time keeps insulin levels lower and makes Lipodissolve more effective. Follow the Pre-Diet for 1-2 days before treatment, and follow the Post-Diet for the day of treatment and 2-3 days after treatment For the best results eat 3 low fat, high protein meals with reduced portions of refined carbohydrates (white grains, breads and pastas, potatoes, baked goods, cookies, cake, candy, you know the list!) in the pre-diet and even less carbs in the post-diet. Increase water intake (Fiji water has more silica content and may be beneficial to treatments) throughout the day. No snacking between meals or after dinner.

 

Breakfast: 1 cup of non-fat yogurt or cottage cheese mixed with ½ cup of chopped fruit and stir in 6-8 slivered or chopped almonds, coffee or tea without added sugar.

 

Lunch: Lettuce and cucumber chopped for chef’s salad in a large bowl with 2oz of low-fat ham, 2 oz of turkey, 1 oz of low-fat cheese, ½ cup of sliced carrots, 1 diced tomato, 1-2 TBS of low-fat vinaigrette or balsamic vinegar dressing, water to drink.

 

Dinner: 4-6 oz of skinless chicken breast or 4-6 oz of grilled tuna, red snapper, sea bass, etc., 1 cup of steamed vegetables, 1 cup of brown rice or 1 small baked potato with fat-free yogurt instead of sour cream, water to drink.

Breakfast: 3 egg white omelet with 1 oz of low-fat cheese, 1 oz of low-fat ham or turkey or shrimp, ¼ cup chopped onion, ½ diced tomato, 1 tsp of canola oil to sauté, coffee or tea without sugar, 8 oz of skim or 1% milk.

 

OR

 

Breakfast: 1 cup of non-fat yogurt or cottage chest mixed with ½ cup of berries, sliced banana, or apple with 6-8 slivered or chopped almonds, coffee or tea without sugar, 8 oz of skim or 1% milk.

 

Lunch: Lettuce and cucumber chopped for chef’s salad in a large bowl with 1 cup of water packed tuna or chicken or shrimp or turkey or low-fat ham, ½ cup chopped carrots, 1 cup of diced green peppers, 4-6 small green olives, 1-2 TBS of non-fat ranch or vinaigrette or balsamic vinegar dressing, water to drink.

 

Dinner: 4-6 oz of grilled salmon or tuna or any white fish or sirloin steak, 2 cups steamed vegetables, 8 oz of skim or 1% milk.