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It’s Time To Admit That ‘Diet’ Food Is Bogus

For the casual follower of nutrition trends, this may sound obvious. But data on consumer habits show we’re still eating this stuff, according to Zhaoping Li, the director of the Center of Human Nutrition at the University of California-Los Angeles. Just take one look at the grocery aisle and you’ll see beloved brands like Halo Top and Arctic Zero ice cream, for example, appearing in droves.

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Diet Doc Launches New CarbZap Formula


Diet Doc Launches New CarbZap Formula

SALT LAKE CITY, UT – Carbohydrates are often viewed as an enemy of weight loss. Given how effective the South Beach Diet, Atkins diet and keto diet have been for many people, maintaining a low-carb diet has become a popular, go-to way of losing a few pounds. Carbs however, are a necessary aspect of our diet. They provide much needed fuel for energy and muscle growth. Healthier carb-laden food options also carry necessary fiber, vitamins and minerals. Diet Doc, a leader in the medical weight loss industry has created a powerful new prescription that allows dieters to eat carbs without the guilt or added pounds. CarbZap is a starch and carb blocker that excretes excess carbs from the body, rather than converting them into fat. By using CarbZap, caloric restriction is not necessary for weight loss (good news dieters). This helps to eliminate the fatigue, incessant hunger, cravings, and decreased physical activity that plague low-calorie dieting plans.

For those who regularly maintain carb-restricted diets, these carb blocker supplements can be particularly useful to boost the digestion and elimination of carbs during those occasional ‘cheat days’ when taken before carb laden meals. Adding this carb blocker to your diet plan will also allow you to enjoy the many health benefits of low-calorie consumption, such as better regulated blood sugar, metabolic syndrome, and quick weight loss. Diet Doc patients have incorporated our CarbZap carb-blocking pills into their medical weight loss programs with great success. CarbZap reduces body weight at an average of four pounds per month, and helps shrink that hard-to-eliminate abdominal fat that troubles many dieters.

Diet Doc’s CarbZap prescription is carefully formulated in-house to help boost your weight loss results safely and quickly. Before prescribing our CarbZap carb blockers, we review all prior health history to create a personalized medical weight loss plan for fast weight loss, long-term weight management, and negated carbohydrate overload. New Diet Doc patients can call or easily and effortlessly visit https://www.dietdoc.com to complete an initial comprehensive, yet simple, health questionnaire and schedule an immediate personal, no-cost consultation. Diet Doc Physicians all received specialized training in nutritional science and fast weight loss. Diet Doc reviews each patient’s health history to create a personalized diet plan geared for fast weight loss, or that addresses life-long issues causing weight loss to slow down or stop. Nutritionists work personally with each patient and use their own algorithm to craft meal and snack plans that are compatible with each patient’s age, gender, activity level, food preferences, nutritional needs and medical conditions. They combine these state of the art diet plans with pure, prescription diet products that enable their patients to resist the temptation to reach for sugary snacks, eliminate fatigue and curb the appetite. Over 97% of Diet Doc patients report incredible weight loss results with the majority losing 20 or more pounds per month.

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Diet Doc Launches New CarbZap Formula


Diet Doc Launches New CarbZap Formula

SALT LAKE CITY, UT – Carbohydrates are often viewed as an enemy of weight loss. Given how effective the South Beach Diet, Atkins diet and keto diet have been for many people, maintaining a low-carb diet has become a popular, go-to way of losing a few pounds. Carbs however, are a necessary aspect of our diet. They provide much needed fuel for energy and muscle growth. Healthier carb-laden food options also carry necessary fiber, vitamins and minerals. Diet Doc, a leader in the medical weight loss industry has created a powerful new prescription that allows dieters to eat carbs without the guilt or added pounds. CarbZap is a starch and carb blocker that excretes excess carbs from the body, rather than converting them into fat. By using CarbZap, caloric restriction is not necessary for weight loss (good news dieters). This helps to eliminate the fatigue, incessant hunger, cravings, and decreased physical activity that plague low-calorie dieting plans.

For those who regularly maintain carb-restricted diets, these carb blocker supplements can be particularly useful to boost the digestion and elimination of carbs during those occasional ‘cheat days’ when taken before carb laden meals. Adding this carb blocker to your diet plan will also allow you to enjoy the many health benefits of low-calorie consumption, such as better regulated blood sugar, metabolic syndrome, and quick weight loss. Diet Doc patients have incorporated our CarbZap carb-blocking pills into their medical weight loss programs with great success. CarbZap reduces body weight at an average of four pounds per month, and helps shrink that hard-to-eliminate abdominal fat that troubles many dieters.

Diet Doc’s CarbZap prescription is carefully formulated in-house to help boost your weight loss results safely and quickly. Before prescribing our CarbZap carb blockers, we review all prior health history to create a personalized medical weight loss plan for fast weight loss, long-term weight management, and negated carbohydrate overload. New Diet Doc patients can call or easily and effortlessly visit https://www.dietdoc.com to complete an initial comprehensive, yet simple, health questionnaire and schedule an immediate personal, no-cost consultation. Diet Doc Physicians all received specialized training in nutritional science and fast weight loss. Diet Doc reviews each patient’s health history to create a personalized diet plan geared for fast weight loss, or that addresses life-long issues causing weight loss to slow down or stop. Nutritionists work personally with each patient and use their own algorithm to craft meal and snack plans that are compatible with each patient’s age, gender, activity level, food preferences, nutritional needs and medical conditions. They combine these state of the art diet plans with pure, prescription diet products that enable their patients to resist the temptation to reach for sugary snacks, eliminate fatigue and curb the appetite. Over 97% of Diet Doc patients report incredible weight loss results with the majority losing 20 or more pounds per month.

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Cookbook Author Samin Nosrat Celebrates With Champagne and Babybels

At Via Carota.

Photo: Liz Clayman

After spending years cooking at Chez Panisse, and famously teaching Michael Pollan how to master techniques, chef and writer Samin Nosrat’s debut cookbook — Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking — came out this week. She traveled from her home in Berkeley to New York to promote the book, celebrated by eating at her favorite local spots (Via Carota, Taïm, Bien Cuit), and popped some Champagne. Read all about it in this week’s Grub Street Diet.

Thursday, April 20
In Berkeley. I woke up and took my vitamins and antidepressants. I was leaving the next morning, so that was a weird “running errands before you go away for ten days” day. Normally, I have an office that I go to in Oakland, but that day, I stayed in my neighborhood. I had a gluten-free bagel and did some work, and then walked to the Cheese Board and had an iced coffee before therapy.

Chez Panisse is right in my neighborhood, and on the same block as my therapy. I had copies of the book that had just come in, so I brought some to drop off for everyone there. And they were doing a dessert taster, so I had rhubarb tart and almond cake, which were really good. I always sort of elbow my way in if they’re having tastings. If I’m walking by on the street and they see me, they’re like, “Oh my god, can you come clean some fava beans?” I always say hi to everyone there. It’s a nice way for me to really keep up-to-date on the micro-seasons, because they always have everything coming in first to Chez Panisse. Every farmer wants to send their first celery there first.

Then I went to therapy, and then I had a little more coffee, and then I just walked a couple of blocks to my friend’s house and hung out with her, and we ate weird Easter leftover things — quinoa salad, ham, and grilled veggies — and smothered them in spicy green sauce. I did more errands, and grabbed a tangerine LaCroix and Passionberry kombucha from the fridge. I’ve been a pamplemousse diehard until recently, when I accidentally bought tangerine and actually liked it.

I met my friend and her family in our neighborhood for Chinese food. It wasn’t that exciting. Nothing about Chinese food is that exciting. Delicious sesame pancakes, though.

Friday, April 21
I had to get up at 4 a.m. for my flight to New York, so the whole day was sort of off, but I tried to pack some healthy(ish) snacks for the plane, and I have vitamins, antidepressants, and Babybel cheese before I hit the road.

On the plane, I had airplane coffee, beef jerky, strawberries, almonds, and Babybel. I’m kind of off in the morning, and I can never decide if I want to try to sleep on the plane or not.

Then I got to New York and I was hungry in the cab, so I found two more Babybel cheeses. Then when I got to my friend’s house in Brooklyn, they had made shepherd’s pie with sweet potatoes, and a big salad. They have kids, so I had Easter jelly beans for dessert.

Saturday, April 22
I went over to my friend and New York Times editor Emily Weinstein’s house for breakfast, but first, I made myself a coffee, and snacked on a little Easter ham and kale.

Emily lives in Park Slope, and I was touched that she went out and got the “good bagels” for me from Bagel Hole. She also offered me multiple varieties of cottage cheese. I’m deep in a cottage-cheese phase this year, so we discussed it at length. To her, only Friendship is acceptable; I’m still familiarizing myself with the New York brands. I had a warm sesame bagel (my first warm-from-the-oven bagel!) with scallion cream cheese, and an iced coffee.

I walked to the farmers’ market in the rain and had an apple-cider doughnut, but they were out of cider! I came home to my friend’s house, and I made a sandwich out of leftover Easter ham. And then I had to do this very funny and strange event on Saturday and Sunday, where I had to go to the Jaguar booth at the New York Auto Show and sign books for VIP Jaguar people, LOL. I snacked on some nuts and raisins that I had in my bag. And it was interesting because not one person on the first day knew anything about Chez Panisse; they didn’t know anything about Michael Pollan. And I was like, Okay, I’m outside my bubble. Everyone was really, really nice, but it was this wake-up call that the food world is a tiny, tiny, tiny, tiny world.

The friends I was staying with came to the auto show to check out Volvos and meet me. We were starving and hadn’t thought to make a dinner reservation at Cookshop, and the wait was really long, so we came home and ordered pizzas and salad from my favorite place in their neighborhood, Table 87. There is simply nothing like a New York coal-oven pizza. I always drown mine in Calabrian chiles!

I should explain: I have this weird autoimmune disease — Hashimoto’s, which is a thyroid disease. I have sort of a gluten threshold that I try to stay under, but when I come to New York, it always ends up being horrific because all I want to do is eat pizza and noodles. So I have to do this thing where half of the things I eat are gluten-free, and then I’m like, “Let’s have bagels and pizza for dinner.”

Obviously, I had more Easter jelly beans before I went to sleep.

Sunday, April 23
I got up early, made a coffee, packed up, and left Brooklyn. Vitamins, meds. I checked into the Parker Meridien in midtown, went to the gym, and rushed down to Food52 for a cooking demo during their spring pop-up. I ate lots of odds and ends during my cooking demos — boiled broccoli and asparagus, carrot sticks, caramel sauce, green-goddess dressing. And I tasted all of the Ample Hills flavors at the pop-up, including cinnamon burnt toast! One of them had banana and Nutella in it. That was my favorite.

Sweetgreen had been there the day before, and there were a bunch of salads left over in the fridge, so I grabbed one and ate that before I headed back to the Javits for round two. More nuts and raisins.

I was starving by the time I got back to the hotel, so I went to Burger Joint and ordered a burger (medium-rare) with spicy slaw. When I checked in, I was like, I’m only going to go to Burger Joint once while I stay here. And then, obviously, I used it on my first meal. So I brought it upstairs and found that my friend, Josh Morgenthau, had sent over a bottle of his delicious, new Treasury Cider from his upstate farm, Fishkill Farms, that I’d been wanting to taste. It was the perfect accompaniment to the burger and very spicy slaw.

Then I took a nap. I was like, Should I just turn this nap into all-night sleep? Because it was a 7 p.m. nap. And then I willed myself to go get snacks and stuff, so I walked over to the Whole Foods. I’m the old lady who always has a snack in her bag. I got local bread. I was like, I’m just going to have PBJ with me at all times, every day this week, in case I get hungry. I also got a whole bunch of Babybel cheeses, green juice, and white-cheddar popcorn.

I went up to the pool, which overlooks Central Park, and floated for a while, thinking about how strange it was to be in a pool on top of a hotel in NYC right before my book comes out. Surreal! I ate popcorn, and green juice, and half a PBJ sandwich in my room, and crashed.

Monday, April 24
Vitamins, meds. I went to Brooklyn with Wendy MacNaughton, who illustrated my book, to sign books at Books Are Magic, which is doing a little preopening this weekend. I’m so sad about BookCourt being gone, but it’s really awesome.

When we got off the subway, I was like, “I want to go to Bien Cuit!” They do that thing that Tartine does at home, which is that they bake things so hard. They make everything so dark. And my whole thing is, I love chocolate-chip cookies that are really brown. I like everything to be really brown. I’m like, Don’t eat the croissant! Don’t eat the croissant! I ate the artichoke-and-goat-cheese croissant. Best lunch ever.

Then we went to my favorite New York restaurant, Via Carota, where I was meeting my agent and the VP of my production company for a celebratory lunch. The book is being turned into a docuseries. I get to go to nine countries. I made up the number nine. Many countries. So that’s crazy. I’ve been a cook since I was 20 years old. I have worked for $10, $12, $14, and $18 an hour. And then I became a writer, which, as you know, is an equally not-so-lucrative career — and this very interesting and wonderful and strange thing, to have this moment where, all of a sudden, the world is recognizing you. You all of a sudden have legitimacy, after so many years of just being a person who had her head down, working her butt off, feeling always sort of overlooked. So I’ve gone to a lot of therapy, as I’ve mentioned. This is an interesting week to be doing this with you, because it’s just a really fun and weird week in my life. There has never been something like this. And in a lot of ways, I’ve been looking forward to this week for a long time. And in some ways, dreading this week for a really long time.

I always get certain things at Via Carota, including the bicicletta, the grilled artichokes with mayo, the burrata, and the huge butter-lettuce salad. We also had arancini; a beautiful, ethereal shrimp and squid fritto misto; grilled asparagus; and this insanely delicious sauté of artichokes, favas, peas, and asparagus with mint. I love this place. It’s a vegetable extravaganza. That you can eat an entire meal of just vegetables, that’s my dream life. And I said that to Jodi, and she was like, “Yeah, everybody gets pissed because when Rita and I go out to restaurants, we just order all the vegetable sides.” And I was like, “Me, too.” And so they just made a restaurant that’s all vegetable sides.

I did a few more errands, ate my bag PBJ, the rest of my green juice, and a kombucha as my p.m. snack, before I had to go out to record the Longform Podcast in Brooklyn. Exhausted, I came back to the hotel, walked to Whole Foods, and made myself a taco salad from the hot and salad bars.

Wendy came back to the hotel after an event, and we met downstairs. She was starving, so we went to Burger Joint so that she could get a bite, and I ate most of her fries while we befriended a stranger. There was a lady in a booth, so we were like, “Can we share this booth with you?” And she said, “Oh, absolutely.” She was a New Yorker who lives in the neighborhood and said, “What’re you doing here?” And then Wendy, who’s a total ham, said, “Just so you know, you’re sitting with the future Julia Child; her book is coming out tomorrow.” And so the lady threw her hands up in the air and was like, “Oh my god. Please give me an autograph!” It was a very embarrassing and funny interaction.

Then we went to the hotel bar to celebrate our pub day at the stroke of midnight. I had an elderflower spritz; she had a bourbon on the rocks; and we ate all of the smoked almonds the server brought us. Wendy and I are so happy that we’re still friends. In the beginning, she was like, “We may never talk to each other again at the end of this.” But it’s been such a good collaboration.

Tuesday, April 25
Coffee! Vitamins and meds! PBJ for the bag!

I went downtown for an event at Condé Nast, but it got canceled, so I went to McNally Jackson to replace my favorite book-signing pen, which I had left at Books Are Magic. And then I went to Taïm, my other very favorite New York place that I go to on every single trip. I had a harissa-falafel sandwich with zhug, pickles, and spicy peppers, and a pomegranate-honey tea.

I went to go see my friend, writer Tamar Adler Olivier, on the Upper West Side, and I met her baby, and we had a glass of rosé to celebrate pub day! Then I went back to the hotel, where Wendy surprised me with Champagne!

I stuffed my pockets with Babybels, and we went to meet Julia Turshen at this place, Sfoglia, which is across the street from the 92nd Street Y. We were kind of late, so we just ate a little bite in there, and then went into the Y. I had packed all these Babybel cheeses in my pocket, so I was giving them out to everyone. I was like, “You need your protein!” I also had some salami and burrata and breadsticks that Julia had already ordered.

And then we did our event at the 92Y. Our friend Jill brought Wendy a big bag of Cadbury mini-eggs, so I ate a bunch of those while we signed books. Then we went to Flora Bar, where they made us a million delicious snacks, including these fantastic potato-and-cheese croquetas, and delicious jícama-and-olive salad. Prosecco up the wazoo.

My friend Laurie Ellen Pellicano, a fantastic pastry chef, brought me and Wendy a huge bag of rhubarb thumbprint cookies, so we came back to the hotel and drank the rest of the Champagne, ate those, checked Twitter, and went to bed.

Ask yourself the real reason you want to lose weight

We know how to lose weight: reduce calories and increase movement. Yet we don’t do it. Or if we do, we gain it back.

What’s missing is your answer to why you want to lose, says Dr. Holly Wyatt, associate professor of medicine at the University of Colorado Anschutz Health and Wellness Center. The Center, opened in 2012, employs researchers and clinicians to develop wellness programs. Wyatt has worked with overweight populations since 1997, studying weight regulation, metabolism, and the struggle to lose and maintain.

A sound diet and exercise plan are necessary, but not enough, Wyatt says. “Why are you going to do it? That’s the mental side. Your body will follow your mind.

“Even the perfect diet, without the mental part, won’t be successful.”

diabetes meds,” ask why again. Keep asking until you uncover an emotion about something you feel you’re missing in life, Wyatt says.

“Dig deep. Keep going until it gets personal. Use that as a powerful motivator to exercise, or pass on dessert. The internal ‘why’ keeps that motivational fire going.”

Maybe it’s important to be a great mother, and your weight keeps you on the sidelines, unable to be the mom you want to be. Maybe your father wasn’t there for you, and you’re determined to be healthy for your family.

Realize that strategies for weight loss are different from strategies for weight-loss maintenance. Think of nutrition and physical activity as two individuals in the same car. When you’re losing weight, nutrition is driving and physical activity is in the back seat. When you’re maintaining, nutrition is still important, but physical activity is driving.

Wyatt points out that with any program, physical activity is the best predictor of long-term success. Sixty to 70 minutes of exercise, six days a week, is what you’re working toward.

Concentrate on what you can do, not on what you can’t. Replace all the reasons you can’t lose weight (bad knees, genes, job, family, money, car, your mother) with a list of what you can do. “The can’ts go on and on,” Wyatt says. “Instead, put your energy into success. Believing you can has far more power.”

Go public. Tell people you’re striving to eat better and exercise. Ask for support. “You think people will judge, but instead, most will feel empathy and want to help.”

Take a first step. “Even if you don’t know how you’ll get all your exercise minutes in, start,” Wyatt says. “Action conquers fear.”

Tara Streff of Greenwood Village, Colo., a digital-marketing manager at a law firm, took action after her mother died of Type 1 diabetes. “It took that for me to do something about it,” Streff says. At 5 feet 7 inches tall, in her late 20s, Streff weighed 279 pounds in fall 2014 when she started a 16-week behavior-change program at the center.

“I had high blood pressure, cholesterol and blood sugar,” Streff said. “My leg was numb, my ankles swelled, and I could barely walk up stairs. I had to sleep with an apnea machine. I got a lot of my mother’s genes, including Type 1 diabetes.”

Streff dug deep to find her “why.”

“I learned the decision to change had to come from me and only me. I learned to stand up for what I needed. I learned if you don’t take care of you first, you can’t be there for anyone else.

“I got my doggy Bella at the beginning (of weight loss), and she saved my life. We walked together nearly two hours a day. I got off meds, including short-acting insulin. I will be a Type 1 diabetic on long-acting insulin for life.”

In December 2015, Streff achieved her goal of losing 130 pounds.

“A few months ago, I had surgery to remove 2 feet of skin from my stomach,” says Streff. “I am now at 140 pounds after surgery. I am so happy; I will never go back. Not only did I learn the diet-and-exercise piece, but I connected the emotional-and-mental piece, which helped me not gain the weight back. To get compliments again, like I did in high school, is surreal. I feel so good, inside and out. This journey was worth all the hard work. I pray everyone struggling from this addiction can find this for themselves.”

Overall, participants in the center’s yearlong behavior-change program lost an average of 18 percent of their body weight. The average patient came in weighing 250 pounds and finished at about 200.

A widely accepted industry definition of success is losing 10 percent of your body weight and keeping it off for a year. Diabetes researchers find losing even 5 to 7 percent is successful at delivering health benefits. Another benchmark, from the National Weight Control Registry, defines success as losing 30 pounds and keeping it off for a year. Obesity occurs when your body mass index is 30 or greater, according to the Mayo Clinic.

Compared with industry benchmarks, weight-loss programs at the center are achieving significant success without surgery or medication, Wyatt says.

“We are getting greater weight loss. I think it will start a whole new paradigm. Thirty-nine percent of participants losing more than 25 percent of their starting body weight in a year using a lifestyle weight-loss program (nonsurgical) is significant.”

Wyatt says two things make their programs unique: changing mindset while working on a new self-identity, and connecting weight loss to a larger life purpose.

Weight loss is why people enter the program. “But after, they talk about how their life is changed, about doing things they’ve wanted to do but weren’t able to before. How they feel, how they engage in life, is what they’re proud of. That makes it transformative and a game changer for most participants.”

Cheryl Stritzel McCarthy is a freelancer.

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Diet Doc Releases Top Weight Loss Program to Reduce Blood …

ANCHORAGE, AK–(Marketwired – April 24, 2017) – The U.S. market is saturated with fad diets, weight loss supplements, and “easy fixes” that promise to deliver rapid weight loss with no consequences. In reality, weight loss is far more challenging and obesity is a vast, continuously increasing problem. More than 30% of all Americans are overweight or obese individuals, regularly dealing with issues like type 2 diabetes, heart disease, stroke, and certain types of cancer. With obesity comes higher body mass index (BMI) levels and increased health problems. For this reason, reducing excess body fat and pursuing healthier lifestyles is vital. A long-term weight loss solution, ideally monitored by a doctor and customized to the dieter’s nutritional needs, is important for consistent weight loss progress. A regular fitness routine and a balanced diet with calorie monitoring are also important.

According to Dr. Nishant Rao, the resident medical expert at Diet Doc, a nationally recognized top weight loss program, regulating blood sugar is also crucial to the weight loss and weight maintenance process. When regulated, blood sugar levels have virtually no negative impact on weight loss. However, when blood sugar levels elevate too much, the body’s ability to process glucose is obstructed. As a result, the body stores the extra glucose as fat, which can ultimately lead to worse issues like diabetes, heart disease, or even obesity.

According to Dr. Rao, “Diet Doc uses low carb dietary principles along with the Ketogenic diet to facilitate sizable drops in blood sugar, which can allow for fat loss to occur more effectively.” In severe cases, variations of intermittent fasting, or IF, may also be employed in order to “create extended fasting windows which further reduce blood sugar, allowing for fat to get used without storing sugar.” At Diet Doc, a top weight loss program is offered for all patients. The unique dietary needs of each individual are considered in order to maximize efficiency, safety and maximal results. For this reason, all patients receive custom-designed weight loss programs and diet consulting. With a safe, doctor-supervised diet plan and guidance for life, Diet Doc patients gain the following benefits within the very first month:

  • Rapid but healthy weight loss
  • Understanding of past weight loss failures and detailed future planning
  • Customized and balanced diet plans that curb hunger and establish a healthy lifestyle
  • Attention to specific nutritional needs based on individual body chemistry

For patients who struggle with portion control or emotional eating, Diet Doc offers solutions like Metwell, which helps balance metabolism and reduce appetite without harmful side effects. Medical weight loss solutions like these, especially in combination with popular diets like the Ketogenic Diet, have been shown to be effective when doctor-supervised and customized to an individual’s dietary needs, according to Dr. Rao.

With a team of doctors, nurses, nutritionists and motivational coaches, Diet Doc products help individuals lose weight fast and keep it off. Patients can get started immediately, with materials shipped directly to their home or office. They can also maintain weight loss in the long-term through weekly consultations, customized diet plans, motivational coaches and a powerful prescription program. With Diet Doc, the doctor is only a short phone call away and a fully dedicated team of qualified professionals is available 6 days per week to answer questions, address concerns and support patients.

Getting started with Diet Doc is very simple and affordable. New patients can easily visit https://www.dietdoc.com to quickly complete a health questionnaire and schedule an immediate, free online consultation.

About the Company:

Diet Doc Weight Loss is the nation’s leader in medical, weight loss offering a full line of prescription medication, doctor, nurse and nutritional coaching support. For over a decade, Diet Doc has produced a sophisticated, doctor designed weight loss program that addresses each individual specific health need to promote fast, safe and long term weight loss.

Twitter: https://twitter.com/DietDocMedical

Facebook: https://www.facebook.com/DietDocMedicalWeightLoss/

LinkedIn: https://www.LinkedIn.com/company/diet-doc-weight-loss?trk=biz-brand-tree-co-logo

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