The LOSE FOR LIFE program is based on teaching the details of a low carbohydrate lifestyle.
Program participants attend in groups of 6 to 8 members.
Group times are approximately 1 hour and 30 minutes in length.
Each person is weighed weekly in a confidential setting before members meet together in the boardroom. At the start of a group meeting the experience of each person during the previous week is discussed briefly and questions answered.
A lecture is then presented by Dr. Frouws. (Please refer to Program schedule)
Before the start of the program, each person is seen by Dr. Frouws for an individual intake medical visit of about 30 minutes in length.
During this visit each person’s personal medical history and medications are reviewed. Intake laboratory tests are discussed and ordered. Recommendations are made regarding changes to prescription medications as pertaining to weight loss.
The results of blood tests ordered are discussed with each person by phone during the next week.
The program consists of 2 phases:
- 12 week long Core Program
- Weekly support groups to continue and maintain weight loss
The program is based on a low carbohydrate, sugar free, restricted calorie eating plan. During the weight loss phase fat intake is also limited. When each person reach his/her goal weight, their plan is adapted to include more kilojoules and increase fat intake.
The foundation program runs for a total of 12 weeks. After 12 weeks members join a LOSE FOR LIFE support group to continue their weight loss. When their goal weight is reached, attendance of support groups are still encouraged to maintain weight loss.
Exercise is not recommended while weight is lost, but strongly encouraged and expected when each person reaches his/her goal weight.
Group sessions are considered to be a medical visit and confidentiality agreements are signed by all attending members before joining the program.
Weekly schedule of the 12 week Core Program:
Week 1: Information session – The science behind a low carbohydrate lifestyle is explained. Function of the hormones most pertinent to weight gain and loss is discussed. Practical aspects of the dietary change are discussed and questions answered, including details on foods and drinks to be avoided, symptoms of sugar withdrawal and strategies to prepare one’s house for the change in lifestyle. Sample menus of meals are discussed. Each individual receives his/her individual eating plans.
Week 2: Ready, set, go – Fundamental principles as presented in Week 1 is reviewed. The glycemic index and how it relates to weight loss is explained. Discussion and practice on how to put a meal together. Questions that arose during the previous week are answered. The actual dietary change starts on this day.
Week 3: Addiction and nourishment – The anatomy and physiology of addiction as it relates to obesity is explained and discussed. The importance of emotional nourishment is discussed. Practical tips on how to manage addiction is shared.
Week 4: Sugar and sweeteners – Detailed description of natural and artificial sugar and sweeteners is discussed. Risks and benefits of each are discussed in detail, as well as information as how they came about and were approved to be on the market. Practical aspects of choosing sugars or sweeteners are discussed.
Week 5: Fats and oils – All the important aspects of different oils as pertaining to health and weight are discussed. This includes the difference between healthy and unhealthy oils, processing methods, smoke points, chemical structure and Omega 3/6 ratios. The most commonly used oils are discussed individually and recommendations made for practical use of oils in a healthy way.
Week 6: How to read labels and adjust recipes – A hands-on session where labels are read together and participants taught to calculate appropriate portions of different products for their individual eating plan. A few recipes are dissected and practical tips on how to adapt recipes to make it healthier and to support weight loss.
Week 7: GMO’s – The concept of genetically modified foods is explained. Aspects of how GMO’s affect health is discussed, as well as claims made by the manufacturers of GMO’s and the results of studies on GMO’s. The most common GMO’s in our food supply is discussed. Practical suggestions on incorporating this knowledge in everyday life are shared.
Week 8: Organic foods – The concept of what makes food organic is explained. Benefits and downsides of organic vs non-organic foods are discussed.
Week 9: Treatment of animals – Where does animal products come from? Practical aspects of raising animals for food are discussed; the difference between conventional and free range beef; as well as free range, free run and organic vs non-organic chickens and eggs is explained. Discussion on conditions of pigs raised for meat. Alcohol – Types of alcohol advised and not advised when desiring to maintain a healthy weight and good health are discussed. Size of portions and calories in different types of alcohol are reviewed. Wheat – Is the recommendation of a gluten free diet just a hype or necessary for health reasons? Modern day wheat and the impact on our health are discussed.
Week 10: Food preparation and additives, plastic – Different aspects of food processing, the most significant additives in commonly used food products as well as their impact on our health are discussed. Different types of plastics and the impact on our health is explained. The way different cooking methods alter the nutritional value and safety of the food we eat is explained.
Week 11: Supplements and your health – Do we need additional supplements when we eat healthy? The most important aspects of a core nutritional supplement regime are discussed. Important points to consider when buying nutritional supplements, including form of supplements, quality and dosages. Some studies on benefits of specific supplements are reviewed.
Week 12: Scientific evidence and studies – Several scientific studies are reviewed relating to health benefits of the dietary changes taught in the Lose 4 Life program, as well as nutritional supplementation on health.
Information handouts will be emailed to program participants on a weekly basis after lectures are presented. In the case that a group participant does not have access to email, materials could be provided in printed format for an additional fee.