Personal Program Notes UltraGlycemX... · 2007. 9. 7. · elevated blood glucose levels result in the development of diabetes, which can lead to severe complications such as cataracts,

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Personal Program Notes

Patient Name Date

Healthcare Provider Phone

INSTRUCTIONS: (To be completed by your healthcare provider)

Mixing Instructions

p Mix with water only p Mix with diluted vegetable juice only

p Mix with vegetable juice p Mix with soy milk (or other milk)

UltraGlycemX RecommendationsAmount Frequency Duration

Recommended Daily Calories

Additional Recommendations

Restricted Foods

Additional Lifestyle Recommendations

Exercise

Rest/Relaxation

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CONTENTS

4-7 Introduction

• Why has your healthcare provider recommended the UltraGlycemX Program?

• What exactly is the UltraGlycemX Program?

• What is a medical food?

• How can I expect to feel on this program?

• What if I have additional questions?

7 Getting Started—How to Use This Program

8-9 General Dietary Guidelines

12 How to Use UltraGlycemX

14-28 Sample Menus

29-30 Shopping List

30 Tips for Travel and Dining Out

31-34 Answers to Commonly Asked Questions

35 Daily Food Log

Disclaimer: Metagenics makes no representations or warranties, express or implied, regarding the use of the UltraGlycemX Program otherthan those specifically set forth in the printed Patient Implementation Guide received with the purchase of the product from a licensedhealthcare practitioner. Close supervision by a licensed healthcare practitioner is recommended before starting, and during the use of this orany other nutritional intervention or dietary/medical food product. Consult your healthcare practitioner immediately should you feel anydiscomfort or suffer any adverse health effects during the time you are involved in this Program.

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Why has your healthcarepractitioner recommended this program?

Your healthcare provider has recommendedyou use UltraGlycemX in conjunction with aspecially designed dietary plan outlined inthis booklet. UltraGlycemX is a medical foodmade up of a combination of selected nutrientsin amounts that nutritionally support metabolic(biochemical) functions within your body.Your healthcare provider has determined thatsome of your health challenges are associatedwith dysregulation of blood sugar (glucose).

In order to understand the UltraGlycemXProgram, you need to know something abouthow the body regulates blood sugar. Serumglucose, or blood sugar, is often measuredwith routine lab work. Glucose is the basicfuel all cells in your body use to make energy.Although it is measured in theblood, glucose can onlybe utilized andtransformed intoenergy when it isactually inside the cell—not circulating in thebloodstream. It might be helpful to consider

the bloodstream as a highway and the cell asa factory. Glucose is the raw material that mustbe transported along the highway to the factoryto be put to use. In an optimal state, the bodymaintains blood glucose levels in a fairly narrowrange. That range is neither too low (which iscalled hypoglycemia) nor too high (hyper-glycemia). Stability of blood sugar is importantbecause imbalances, particularly raised levels,can cause serious health problems. Chronicallyelevated blood glucose levels result in thedevelopment of diabetes, which can lead tosevere complications such as cataracts, blindness,kidney failure, and heart disease.

Therefore, to remain healthy, the body does allit can to maintain normal blood sugar levels. Itachieves this stability through the secretion ofa hormone called insulin. Insulin is the vehiclethat allows glucose to be transported from the

bloodstream into the cells. A completeinability to secrete insulin, which

occurs in juvenile-onsetdiabetes, results in drasticincreases in blood glucose

levels. (Remember, glucosecan’t get into the cells without

insulin.) For this reason, juvenile-onset diabeticsneed to take daily injections of this hormone.

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Fortunately, most people have the ability toproduce insulin. Recent research has found,however, that many individuals don’t respondto insulin like they should. Essentially, their cellsdon’t respond to the insulin “signal” to allowglucose to move from the bloodstream into thecell. Left unattended, this would cause bloodglucose levels to rise. But because the body triesto keep blood sugar in a normal range, its firstresponse to the cells’ failure to “get the message”is to secrete more insulin. By way of example,what would you do if you knocked on the doorof a friend you knew was home—but they didn’tanswer? You’d probably think they didn’t hearyou the first time, so you would knock again,only louder. This is essentially what the bodydoes. It “knocks louder” by secreting moreinsulin so the cells will respond to the “secondknock.” This condition, which has been calledinsulin resistance, may be measured in theblood in the form of high blood insulin levels.

Producing more insulin may be beneficial inthe short run because it prevents glucose frombecoming elevated. The resulting highercirculating insulin levels (hyperinsulinemia),however, can have repercussions in the longrun. Elevated insulin levels are considered asignificant risk factor for high blood pressure,

heart disease, and adult-onset diabetes. Elevatedinsulin levels may also be associated with weightgain, difficulty losing weight, hypoglycemia,polycystic ovaries, and other blood sugarproblems.

What causes this problem of chronically elevatedinsulin levels? It is always a combination ofheredity and environment. Certainly, genes(heredity) play a role in predisposing people tothis problem. However, our lifestyle, or theway we treat our genes, can have a profoundinfluence. The standard American diet, whichis high in simple sugars, processed foods,saturated fats, and low in fiber, is at leastpartly to blame. In addition, research suggeststhat certain vitamins, minerals, andphytonutrients in foods can improve thebody’s sensitivity to insulin. That is, they canimprove the cells response to insulin so thatthe body needs to secrete less of the hormoneto achieve the same effect.

What exactly is the UltraGlycemX Program?

The UltraGlycemX Program consists ofUltraGlycemX medical food and a speciallydesigned dietary program. Both the medical

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food and dietary guidelines are designed forthe nutritional support of individuals whohave problems with blood sugar regulation.UltraGlycemX is a delicious powdered beveragedrink mix that contains a balancedmacronutrient ratio of protein to carbohydrate.The inclusion of specific starches and fibershelp stabilize blood glucose and insulin levels.Vitamins and minerals that have importantbalancing effects on glucose and insulin areincluded. For optimal response, UltraGlycemXshould be used as part of a comprehensivedietary program as described in this booklet.

Since no two people have exactly the samedietary needs or health problems, a singleprogram is not suitable for everyone.Therefore, your healthcare provider maymodify this program in certain ways. Themore clear and complete your communication,the better he or she will understand your uniquecircumstances and can tailor your programaccordingly. It is vital that you inform yourhealthcare provider not only of your completehealth history and present problems but alsoyour positive and negative experiences toeach dietary change or modification. Thisway you can work as a team to accomplishthe greatest possible benefits for you.The enclosed information on UltraGlycemX,

the dietary guidelines, pre-planned menus, andother important information will get you off toa successful start. You may find this new eatingplan a change from your normal eating habits.However, the suggestions are not difficult toimplement. With preparation and planning,you should be able to integrate the programinto your lifestyle quickly and easily.

What is a medical food?

UltraGlycemX is a medical food. A medicalfood is made from extracted or combined foodcomponents to be consumed under thesupervision of a physician or otherlicensed provider and intended forthe specific dietary management ofa disease or condition.

How can I expect to feelon this program?

You are a complex and unique individual, andyour program should be designed specificallyto meet your needs. How you respond as youuse this product and dietary program will bedetermined by your uniqueness (yourbiochemical individuality) and the programyou and your healthcare provider establish.Many people begin to feel better within a few

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weeks and show clinical improvement withina month. Some individuals take longer to noticethe improvement, and others may experiencesome mild symptoms, such as a change inbowel habits, during a part of their program.When an unusual symptom does occur, it isusually minor and temporary. Sometimessymptoms serve the useful purpose ofproviding clues to a person’s specificnutritional needs and can be the basis forfurther individualized adjustment of theprogram. It is important to maintain a closerelationship with your healthcare provider

who has knowledge and experience innutritional health care. If you experience anyunusual symptoms or unpleasant effects, besure to contact your healthcare provider.

What if I have additionalquestions?

Many commonly asked questions are answeredin the back of this guide. If you have furtherquestions about your health care or the use ofthis product, discuss them with yourhealthcare provider.

Getting started: How to use this program

The program your healthcare practitionerhas prescribed includes UltraGlycemXmedical food, along with the dietarymodifications outlined in this guide. (Inaddition, he or she may make suggestionsfor supportive lifestyle changes and/orsuggest further nutritional support.) Onthe following page, you will find aGeneral Dietary Guidelines chart withrecommended foods and food categories

to choose from while on this program. Ifyou have a question about a particularfood, check to see if it is on the food list.This chart is intended as a quick overviewof the dietary plan. Your healthcare providerwill suggest the number of servings youare to have in each category. He or she mayalso change these guidelines based uponyour personal health condition and history.For your convenience, a daily food log is

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located at the back of this guide. Do not makesubstitutions except those recommendedby your healthcare provider. You should, ofcourse, avoid any foods to which you know youare intolerant or allergic.

The dietary guidelines are based on understandingthe effect that foods have upon insulin. Theprogram boils down to these two simple rules:

s First, foods are emphasized that shouldproduce only a low insulin response. Inother words, these foods should notstimulate a large release of insulin fromyour pancreas. As described above,overstimulation of insulin can lead to ahost of health problems. Legumes,

proteins, and certain vegetables, all ofwhich are highlighted in this program,cause a very small insulin release; sugars,candy, and other sweets, which are omitted,trigger a large release of insulin. Grainsand other high carbohydrate foods arelimited since some, in particular, highlyrefined grains, may lead to a relativelylarge insulin response.

s Second, foods are emphasized that mayspecifically improve the body’s ability toutilize insulin. Fish and flaxseed, rich inomega-3 oils, and certain fiber-rich foodsare highlighted, as they tend to improveinsulin use; saturated fats, which arelimited, tend to decrease this ability.

The following are important guidelines that willhelp you integrate the diet into your lifestyle:

1. Eat a serving of omega-3 fats daily. Foods that arerich in omega-3 fats are fatty fish, flax seed,and walnuts.

2. Make sure you consume legumes (beans, peas,and lentils) every day. They contain highamounts of protein and fiber, both of which areimportant to lower the insulin response to meals.

3. Eat mixed meals or snacks containing protein,carbohydrate, and fat. (Use the menusprovided as a guide.) Carbohydrates eatenalone can often cause an increase in theinsulin response—eaten together in a mealwill generally lower that response.

4. The only carbohydrate that may be eaten aloneis a piece of whole fresh fruit chosen from theDietary Guidelines chart. The fruits included inthis guide cause a low insulin response.

5. Use olive or canola oil for cooking, and flax or walnut oil for homemade salad dressings.These are the fats that favorably impact yourcells’ ability to use insulin. Salad dressingrecipes are provided in your guide. (Note: Donot cook with flax or walnut oils, and be sureto refrigerate these oils and any dressings youmake with them.)

6. Avoid saturated or trans fats, such asmargarine, lard, or butter. These fats have anegative effect on how the body uses insulin.

(Read labels; most processed foods contain thefollowing unhealthy fats: palm, palm kernel,and partially hydrogenated vegetable oils.)

7. Avoid these starchy foods: potatoes, rutabagas,parsnips, turnips, and whole corn (including popcorn). They cause a rapid increase in bloodsugar. (You will note that sweet potatoes andyams are allowed.)

8. Avoid refined carbohydrates and/or simplesugars. This includes any carbohydrates notlisted on the Dietary Guidelines chart. Again,these are foods that will cause a rapid rise ininsulin.

General Dietary Guidelines

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For your convenience in gettingstarted, we have included two easy ways toapply the program: First, we have includedtwo sample menu plans starting on page 14;one for a calorie program of approximately1300 per day, and the other for a program of1600 calories per day. Therefore, you canfollow the provided menus knowing you areeating the right foods and right amountswithout having to do any calculations. This isoften the easiest and simplest way to start, andthe way in which many people begin. As yougain experience with the program, you maywant to simply make up your own meals,choosing foods from the specific food groupsin the chart as directed. Remember, if youchoose from the food category list, stay withinthe servings and amounts circled by yourhealthcare provider. He or she will choosethe number of servings from each food groupthat is appropriate for you in achieving yourhealth goals. Second, because not everyoneneeds to be on a specific 1300- or 1600-calorie program, we have provided a chartdesigned to tailor the program to you. In orderto follow the dietary program at the variouscalorie levels, the following chart may beused to determine the servings per categoryfor the various levels; these are averages, ofcourse, but may still be used to develop an

individualized meal plan.The program you choose should be basedupon a thorough evaluation of your health,weight goals, and lifestyle needs. A wordabout calories: we have limited the caloric intakeon the menus should body compositionimprovement be one of your goals. If it isnot, or once you have achieved those goals,you may simply use the food list, and, with thehelp of your healthcare provider, choose theamounts and portions most appropriate tomaintain your health.

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LEGUMESaverage serving size = 1/2 cup

cooked, or as indicated Servings:___ per day

(1 serving = 110 calories)

Split peas, sweet greenpeas, lentils

Beans: garbanzo, pinto,kidney, black, lima, cannellini, navy, mungbeans, fat-free refried,green soy beans(edamame)

Hummus, 1/4 cupBean soups, 3/4 cup

NUTS AND SEEDS serving size as indicatedServings:___ per day


Almonds or hazelnuts, 10-12whole nuts

Walnut or pecan halves, 7-8Peanuts, 18 nuts or 2 Tbsp.Pistachios, sunflower,

pumpkin, or sesameseeds, 2 Tbsp.

Nut butter, 1 Tbsp. madefrom above nuts

DAIRYaverage serving size = 6 oz.,

or as indicatedServings:___ per day


Lowfat yogurt, plain, 4 oz.Fat-free yogurt, plainNonfat, 1%, or 2% milkSoy milk, plain Buttermilk

Category 1 VEGETABLESServings: Unlimited

(1/2 c. serving = 10-25 calories)Fresh juices made from thesevegetables are also allowed

AsparagusArtichokesBamboo shootsBean sproutsBell or other peppersBroccoli, broccoflowerBrussels sproutsCauliflowerCeleryChives, onion, leeks, garlicCucumber/Dill picklesCabbage (all types)EggplantGreen beansGreens: bok choy, escarole,

Swiss chard, kale, collardgreens, spinach, dandelion,mustard, or beet greens

Lettuce/Mixed Greens: romaine, red and greenleaf, endive, spinach,arugula, radicchio,watercress, chicory

MushroomsOkraRadishesSnow peasSproutsTomatoes, mixed vegetable

juice, tomato juiceWater chestnuts, 5 wholeZucchini: yellow, summer,

or spaghetti squashSalsa (sugar-free)Sea vegetables (kelp, etc.)

Category 2 VEGETABLESaverage serving size = 1/2 cup,

or as indicatedServings:___ per day

(1 serving = approximately45 calories)

Beets, winter squash, suchas acorn or butternutsquash

Sweet potatoes or yams, 1/2 medium baked

Carrots, 1/2 cup cooked or 2 med. raw or 12 babycarrots

FRUITSserving size as indicated

Fresh fruit or fruit cannedin water/own juice

Servings:___ per day(1 serving = 80 calories)

Apple, 1 med.Apricot, 3 med.Berries: blackberries &

blueberries, 1 cup;raspberries &strawberries, 11/2 cups

Cantaloupe, 1/4

Cherries, 15Fresh figs, 2Grapes, 15Grapefruit, 1 wholeHoneydew melon, 1/4 smallMango, 1/2

Nectarine, 2 smallOrange, 1 largePeach, 2 smallPear, 1 medimPlum, 2 smallTangerine, 2 smallWatermelon, 2 cups

WHOLE GRAINSaverage serving size = 1/2

cup, or as indicatedServings:___ per day

(1 serving = approximately75-100 calories—measure

after cooking)

Amaranth, teff, or quinoaBasmati or other brown

rice, wild riceBarley, buckwheat groats,

or millet Bulgur (cracked wheat)Natural wheat and barley

cereal, 1/4 cupWhole oats, raw, 1/3 cup;

cooked oatmeal 3/4 cupWhole-wheat, spelt, or

kamut berries100% whole-wheat, spelt,

or kamut pasta Whole-grain rye, sesame, or

wheat crackers, 3 each Bread: mixed whole-grain

or 100% whole rye, 1 slice

Low-carb tortilla, 2Whole-wheat tortilla or

pita, 1/2

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CONCENTRATEDPROTEIN SOURCES

(other than UltraGlycemX)average serving size = 3 oz., oras indicated—measure aftercooking. (Meat, poultry, andfish should be grilled, bakedor roasted; fish can also bepoached. Keep cheese intakelow due to its saturated fat

content.)Servings:___ per day

(1 serving = approximately150 calories)

Eggs, 2 whole, or 3 eggwhites plus 1 whole egg

Egg substitute, 2/3 cupFish, inc. shellfish, 3 oz. fresh

or 3/4 cup water-packed

Poultry: chicken or Cornishhen (breast only), turkey

Leg of lamb, lean roastWild game: venison, 3 oz.;

elk or buffalo, 4 oz.Tofu, 8 oz. or 1 cup (fresh),

or 3.5 oz. cube (baked)Tempeh, 3 oz. or 1/2 cupSoy burger, 4 oz.Cottage cheese, nonfat or

low-fat, 3/4 cupRicotta, part skim or

nonfat, 1/2 cupMozzarella, part skim or

nonfat, 2 oz. or 1/2 cupshredded

Parmesan cheese, 2 Tbsp.grated = 1/2 serving

TVP soy protein concentrate,1/3 cup dry = 1/2 serving

OILSaverage serving size = 1 tsp.,

or as indicatedServings:___ teaspoons perday (approx. 40 calories)(Oils should be cold-pressed)

Flaxseed oil (keeprefrigerated)

Walnut oilExtra virgin olive oil

(preferable) & canola oilfor cooking

Mayonnaise (from canolaoil)

Tofu mayonnaise (recipeincluded), 1 Tbsp.

Ripe or green olives, 10 medium

Avocado, 1/8

BEVERAGESServings: unlimited

(0 calories per serving)

Decaffeinated, herbal, orgreen tea; decaffeinatedcoffee; water: seltzer,plain, or flavored

CONDIMENTSServings: unlimited

Cinnamon, mustard, tamarisoy sauce, vinegar, lime,lemon, flavored extracts(e.g., vanilla or almond),other herbs/spices, stevia

1300-calorie 1600-calorie 1800-calorie 2000-calorie 2200-calorie 2400-calorie

UltraGlycemX Shake 2 servings 2 servings 2 servings 2 servings 2 servings 2 servingsper day per day per day per day per day per day

Legumes 1 serving 2 servings 2 servings 2 servings 3 servings 3 servingsper day per day per day per day per day per day

Category 1 Vegetables unlimited unlimited unlimited unlimited unlimited unlimitedCategory 2 Vegetables 1 serving 1 serving 1 serving 2 servings 2 servings 2 servings

per day per day per day per day per day per dayConcentrated Protein 2 servings 3 servings 3 servings 3 servings 3 servings 4 servings

per day per day per day per day per day per day Oils 4 servings 4 servings 6 servings 6 servings 6 servings 7 servings

per day per day per day per day per day per dayNuts and Seeds 1 serving 1 serving 1 serving 2 servings 2 servings 2 servings

per day per day per day per day per day per day Fruits 2 servings 2 servings 3 servings 3 servings 3 servings 3 servings

per day per day per day per day per day per dayDairy 0 servings 1 serving 1 serving 1 serving 1 serving 2 servings

per day per day per day per day per day per dayWhole Grains 1 serving 1 serving 1 serving 1 serving 2 servings 2 servings

per day per day per day per day per day per day

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How to use UltraGlycemXUltraGlycemX is intended to be used as part ofa comprehensive dietary program as determinedby your healthcare practitioner. It may be usedas a meal replacement or taken along with ameal. The following is a step approach for usewith this product. Begin with the dose suggestedand gradually increase the product until youhave reached the recommended level.

Suggested Step Approach:

Days 1-2:

Begin by mixing 1 scoop UltraGlycemX with 4-6ounces of pure water and consume 2 times dailyfor 2 days. Start on the dietary plan as instructed.

Days 3-7:

Gradually increase to 2 scoops of UltraGlycemXmixed with 8-12 ounces of pure water and consume2 times daily. Continue on the dietary plan.

Days 8-28:

Continue with 2 scoops of UltraGlycemX mixedwith 8-12 ounces of pure water and consume2 times daily. Continue on the dietary plan.

Most individuals are able to reach the full doseof two scoops twice a day within a week. However,each individual is different, so you may find youradjustment period longer or shorter. It is recom-mended that you slowly increase the serving sizeto give your body a chance to adjust. Occasionally,

individuals experience some abdominal discomfortin the form of gas, bloating, or loose stools becauseof the plan’s increased fiber content. This usuallyeases as your body adjusts. If you experiencesymptoms as you increase the dosage, you mayfind it useful to return to the previous comfortabledose. Stay there for a few days before trying toincrease the dosage again. Note: Some individualsmay find they do better on more or less of theproduct than recommended here. In addition,your healthcare provider may suggest alternativedietary modifications or further nutritionalsupport. He or she will make these decisionsbased upon your health and response.

Day 28 and Beyond:

At this point, you and your healthcare providershould discuss your response to the UltraGlycemXProgram. Your practitioner may suggest youcontinue on the program, continue the diet or theproduct alone, or use some other combinationof diet and medical foods.

Basic recipe (150 calories) using the scoop provided:

2 level scoops of UltraGlycemX powder witha minimum of 8-12 ounces of liquid (oras directed by your healthcare provider)

Suggested productmixing instructionsS

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Add ice if desired. Briskly stir or blend theproduct until mixed. Drink slowly. You mayuse the product as part of your meal or as ameal replacement. Based on the dietaryprogram you and your provider decide upon,UltraGlycemX may be mixed with a varietyof whole fruits or other liquids. We have providedsome recipes below. Remember, however, ifyou are restricting calories, adding ingredientsto an UltraGlycemX drink adds additionalcalories as well. The plans outlined in the menusare calculated with UltraGlycemX diluted withwater only. If mixed with fruit or a dairy product,please calculate this in your exchanges for thatday. A serving of UltraGlycemX alone isapproximately 150 calories.

Mixing Variations:For all recipes below, put ingredients inblender or shaker cup, as appropriate. Addapproximately 10 of ounces water and blendto the desired consistency. Adjust liquidaccording to personal taste.

Soynog (205 calories)2 scoops UltraGlycemX 6 oz. unflavored soy milk2-4 oz. cold water2-4 ice cubes (optional)1 tsp. vanilla extract and a sprinkle of nutmeg

Added servings: 1 dairy

Berry Supreme (190 calories with water, 240 calories with soy milk)

2 scoops UltraGlycemX8-10 oz. cold water (add more if using frozen

berries)OR 6 oz. unflavored soy milk with 2-4 oz. cold water1/2 cup fresh or frozen unsweetened strawberries1/4 cup fresh or frozen unsweetened blueberries2-4 ice cubes (optional, omit if using frozen

berries)Added servings: 1 fruit

(using soy milk = 1 fruit and 1 dairy)

Peach Melba (230 calories)2 scoops UltraGlycemX1/2 fresh peach1/2 cup fresh or frozen unsweetened raspberries10 oz. water

Added servings: 1 fruit

Chocolate Raspberry Royale (190 calorieswith water, 240 calories with soy milk)

2 scoops UltraGlycemX Natural Chocolate1/2 cup fresh or frozen unsweetened raspberries8-10 oz. cold water (add more if using frozen

berries)OR 6 oz. unflavored soy milk with 2-4 oz. cold water2-4 ice cubes (optional, omit if using frozen

berriesAdded servings: 1/2 fruit

(using soy milk = 1/2 fruit and 1 dairy)

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Sample Menus: 1300-calorie dietary programNote: Daily caloric calculations are approximate and will depend on the amount of

unlimited Category 1 vegetables consumed.

DAY 1 Breakfast 1 serving UltraGlycemX mixed with water

Snack 1 ripe pear and 2 Tbsp. pumpkin or sunflower seeds (servings: 1 fruit and 1 nut)

Lunch 1 cup of black bean soup from health food store (quick and easy)1/2 sandwich: 3 oz. roast turkey breast on 1 slice 7-grain bread with 1 tsp. canola mayonnaise, or 1 Tbsp. Tofu Mayonnaise, lettuce, andsliced tomato

(Vegetarian option: substitute 1/4 cup hummus in 1/2 large pita orwhole-wheat tortilla with 1/8 sliced avocado, lettuce, and slicedtomato)

1 cup fresh blueberries

(servings: 1 legume, 1 grain, 1 protein, 1 oil, 1 fruit)

Snack 1 serving UltraGlycemX mixed with water

Dinner 3 oz. broiled salmon

(Vegetarian option: substitute 3 oz. grilled or broiled tempeh,marinated in soy sauce)

1 cup steamed asparagus (approx. 8 spears)1/2 medium baked sweet potato

Tossed salad: 1-2 cups mixed greens, 1/4 cup each raw broccoli andcauliflower, 1/2 stalk diced celery, 1/2 medium tomato, with 1 Tbsp. FlaxOil Dressing(1 protein, 2 oils, 1 category 2 vegetable, free veggies)

Snack Vegetable salsa dip: 1/3 cup salsa with 1 whole cucumber, 1/2 cup eachraw green beans and sliced red peppers (servings: free veggies)

Flax Oil Dressing(Balsamic/Mustard Vinaigrette)

1/4 cup flaxseed oil and oliveoil

3 Tbsp. Balsamic vinegar (anyvinegar is fine but this onehas the richest flavor)

2-3 Tbsp. water1 tsp. Dijon-type mustard

1-3 cloves fresh garlic (useeither whole pieces forflavor, or crushed for astronger taste)

Salt and pepper to tasteOregano, basil, parsley,

tarragon, or any herbs ofyour liking, fresh or dried

In a jar that has a secure lid, add vinegar, water, and mustardand shake well to thoroughly dissolve mustard. Then add oil andremaining ingredients and shake well again. Store in refrigeratorand shake well before using. It will harden when refrigerated andwill need 5-10 minutes to reliquefy. (Amounts are approximate—you may wish to use less or more of certain ingredients to suityour personal taste. (servings: 2 oils)

(serves 6, serving size 2 Tbsp.)

Total Calories Carbohydrate Protein Fat 1321 45% 33% 27%

Tofu Mayonnaise(serves 32, serving size 1 Tbsp.)

1/2 pound tofu1/4 cup lemon juice1/2 cup safflower oil

1/2 tsp. sea salt1 tsp. dry mustard

Blend in blender until thick. Store in refrigerator…1/2 may befrozen. (servings: 1 oils)

Basic Salad Dressing (2-3 servings) 1/4 cup flaxseed oil (or 2 Tbsp.

each flaxseed and oliveoils)

1-2 Tbsp. vinegar (applecider, tarragon, rice, redwine, balsamic, ume plum)

1/2-1 Tbsp. water1 tsp. Dijon-type mustard

(optional, but delicious),whisked in to liquid foreasy mixing

Whole or minced garlic,oregano, basil, or otherherbs of choice

Mix well in a shaker jar and store any leftovers in your refrigerator.Increase recipe for multiple servings. Keep a jar in therefrigerator at work and one at home for convenience.(servings: 2 oils)

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Snack 12 baby carrots, 1-2 stalks celery stuffed with 1 Tbsp. almondbutter(servings: 1 category 2 vegetable, free veggies, 1 nut)

Lunch Large tossed salad: 2 cups shredded mixed greens, 3 oz. whitetuna (Vegetarian option: substitute 2 hardboiled eggs fortuna), 1/2 cup each garbanzo or kidney beans, raw broccoli, andcucumber slices, 1/2 medium tomato, diced, and 1/4 cup snowpeas with 1 Tbsp. Flax Oil Dressing

1 large orange (servings: 1 legume, 1 protein, 2 oils, 1 fruit)


Dinner Chicken vegetable stir-fry: 3 oz. chicken breast (cut into strips),stir-fried in 1 tsp. olive oil (remove from pan before stir-fryingthe veggies); 1 cup asparagus, cut into chunks, 1/2 cup each red or green pepper strips, sliced onion, and 1 clove mincedgarlic, stir-fried with 1 tsp. each olive oil and fresh minced ginger until softened; add stir-fried chicken (or tofu) and 1-2 tsp. soy sauce; salt and pepper to taste.

OR 1 serving Fish Creole1/2 cup cooked brown basmati rice

1 serving Peach/Apricot Frothy

(servings: 1 protein, 2 oils, 1 grain, free veggies, 1 fruit)

Snack Veggie sticks—cucumber and celery dipped into salsa(servings: free veggies)


Fish Creole (serves 4)

1 Tbsp. olive oil1 onion, chopped1/2 cup thinly sliced celery1/4 cup chopped green pepper1 garlic clove, minced2 Tbsp. fresh parsley (2 tsp.

dried)

1 bay leaf1/4 tsp. rosemary, chopped1 28-oz. can tomatoes with

liquid1 pound fish fillets2 cups cooked brown rice

Heat oil in a large saucepan and lightly sauté the onion, celery,pepper, and garlic until soft. Add parsley, bay leaf, rosemary, andtomatoes. Simmer, uncovered, about 20 minutes. Add fish filletsin small pieces and simmer until cooked through, about 5-10minutes more. Remove bay leaf. Serve over brown rice.(servings: 1 protein, 1 grain, 1 oil)

Peach/Apricot Frothy (serves 8)

2 envelopes unflavored gelatin2 Tbsp. apple juice

concentrate*6 Tbsp. water

7 cups sliced fresh or frozenpeaches or apricots (orsubstitute canned in itsown juice)

In small mixing bowl, soften gelatin in apple juice concentratemixed with 6 Tbsp. water. Put peach or apricot slices in blenderand blend until they become liquid. Bring to boil and add to gelatin;stir until thoroughly dissolved. Chill until it begins to thicken. Beaton high speed with mixer until fluffy and doubled in volume. Chillagain. Mound into sherbet glasses or serve from glass servingbowl. Garnish with 1 whole strawberry. (servings: 1 fruit)*While fruit juice is generally not allowed on this program, the amount contained inthis recipe is insignificant.

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Snack 1 medium apple topped with 1 Tbsp. walnut butter(servings: 1 fruit and 1 nut)

Lunch 1 serving Lentil-Barley Stew

Celery and cucumber sticks (servings: 1 legume, 1 grain, 1 category 2 vegetable, free veggies)


Dinner 5 oz. snapper or halibut (Vegetarian option: substitute 5 oz.baked marinated tofu)

Tossed salad: 1-2 cups mixed greens, 1/4 cup each raw red or greenpepper, radishes, and cauliflower, 3/4 cup cherry tomatoes, toppedwith 2 Tbsp. Parmesan cheese and tossed with 1 Tbsp. Flax OilDressing

1 serving Sautéed Cabbage and Fennel

OR Stir-Fried Eggplant and Tomatoes

(servings: 2 proteins, 3 oils, free veggies)

Snack 11/2 cups fresh sliced strawberries(servings: 1 fruit)

Lentil-Barley Stew

2 Tbsp. olive oil4 medium carrots, diced2 medium leeks (with 3” of

green left on), diced1/2 cup barley 2 celery stalks, diced2 medium zucchini, diced1 large onion, diced2 garlic cloves, minced1 tsp. dried thyme

1 cup dried lentils, rinsed1/2 cup barley6-8 cups chicken or

vegetable broth2 cups diced tomatoes1 cup chopped fresh basil

leaves1/2 cup chopped parsleySalt and pepper to taste

Heat olive oil in a large heavy pot and add carrots, leeks, celery,zucchini, onion, and garlic. Cook over low heat, stirringoccasionally, for about 10 minutes until vegetables have softened.Add lentils, barley, thyme, and 6 cups broth. Bring to a boil andreduce heat to a simmer. Cook uncovered about 30 minutes, stirringoften. Add remaining 2 cups of broth as needed if dry. Addtomatoes, basil, salt, and pepper to taste, and cook 10 moreminutes. Stir in parsley and serve. (servings: 1 legume, 1 grain, 1 category 2 vegetable, 1 oil, freeveggies)

(serves 8, serving size 11/2 cups )


Sautéed Cabbage and Fennel(serves 4)

1 Tbsp. olive oil 2-3 cloves garlic, minced1/2 cup thinly sliced fresh

fennel or 1 Tbsp. fennelseeds

4 Tbsp. minced shallots

4 cups shredded greencabbage

2 Tbsp. freshly gratedParmesan cheese (fordairy-free, substitutesesame seeds)

In a heavy skillet or wok, stir-fry all ingredients exceptParmesan cheese. Continue for about 5 minutes until cabbageis still slightly crunchy. Sprinkle with Parmesan cheese orsesame seeds and serve immediately.

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Snack 3 approved crackers with 1 Tbsp. hazelnut or almond butter(servings: 1 grain, 1 nut)

Lunch 1 serving Autumn Bean Soup

Tossed salad: 1-2 cups shredded mixed greens, 3 oz. leftoverhalibut (Vegetarian option: substitute 3 oz. marinated tofucut into chunks for fish), 1/4 cup each raw broccoli flowerets,cucumber, and tomato slices, tossed with 1 Tbsp. Flax OilDressing(servings: 1 legume, 1 protein, 2 oils, free veggies)


1 large orange or 2 small tangerines(servings: 1 fruit)

Dinner 3 oz. broiled chicken breast 1/2 small baked sweet potato

1 serving Stir-Fried Eggplant and Tomatoes1/2 cup steamed green beans, tossed with 1/2 cup mushroomssautéed with 1 clove minced garlic in 1 tsp. olive oil

(Vegetarian option: vegetarian omelet with 3 egg whites and 1 whole egg with above steamed green beans and mushrooms)(servings: 1 category 2 vegetable, 1 protein, 2 oils, free veggies)

Snack 2 small plums(servings: 1 fruit)


Stir-Fried Eggplant andTomatoes (serves 6)

11/2 Tbsp. olive oil1 eggplant, peeled and diced1-2 celery stalks, sliced1 medium onion, diced1 garlic clove, minced2 medium or 4 plum tomatoes,

coarsely chopped

2 Tbsp. balsamic or red winevinegar

1 tsp. dried oregano2 leaves fresh basil (or 1/4 tsp.

dried)Salt and pepper to taste

Heat olive oil in a wok or large skillet and stir-fry eggplant,celery, and onion over medium heat for 7-10 minutes. Addremaining ingredients; cover and simmer for an additional 25minutes. Add salt and pepper to taste. Serve immediately. (servings: 1 oil, free veggies)

Autumn Bean Soup (serves 8)(beans can be canned or cooked from dry)

2 cups white kidney beans(cannellini)

1 cup kidney or red beans 1 cup chick peas (garbanzo)2-3 cups fresh spinach or

escarole, washed, drained,and chopped OR 1 10-oz.package frozen spinach

4 cups chicken or vegetablebroth

2 onions, chopped2 cloves garlic, minced1 tsp. each dried basil and

oregano1 Tbsp. dried parsleyPepper to tasteParmesan cheese (optional)

Combine all ingredients and simmer until onions are soft, about45 minutes. Garnish with optional Parmesan cheese. (servings:1 legume, free veggies)

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Snack 1 medium pear or 2 small nectarines and 8 walnuts(servings: 1 fruit and 1 nut)

Lunch 3/4 cup Lentil Soup

Spinach salad: 1-2 cups chopped spinach, 1 sliced hard-boiled egg,1/4 cup each mung bean sprouts, chopped red pepper, diced beets(steamed), and grated carrot, 1/4 cup sliced mushrooms, 4 cherrytomatoes, tossed with 1 Tbsp. Flax Oil Dressing (servings: 1 legume, 1/2 protein, 1 oil, 1 category 2 vegetable, freeveggies)


Dinner 5 oz. rainbow trout or bass (Vegetarian option: substitute 6 oz.tempeh or tofu)

1 serving Barley with Vegetables or Quinoa Mexican Style

1 cup steamed broccoli, red pepper, mushroom, and onion stir-fried in 1 tsp. olive oil; season to taste(servings: 11/2 proteins, 1 grain, 1 oil, free veggies)

Snack 15 cherries (servings: 1 fruit)

Lentil Soup (serves 4)

2 garlic cloves, minced1 medium onion, chopped2 celery stalks, chopped2 large carrots, sliced or

chopped2 quarts water or broth

Salt to tastePinch thyme or any preferred

seasoning11/2 cups red and/or green

dried lentils

Combine first 5 ingredients and bring to boil. Add seasonings andlentils. Reduce heat to medium-low and simmer covered 45minutes to 1 hour, or until lentils are soft. Puree half in theblender if you like a creamy soup. (servings: 1 legume)


Barley with Vegetables(serves 8)

1 cup pearl barley, washed6 cups water1 tsp. olive oil 1 small onion, finely chopped1 small red, yellow, or green

pepper, finely chopped

2 ripe tomatoes, finelychopped

1/2 cup parsley, finely choppedSalt and pepper to taste

Simmer barley in water for 1 hour, until softened, then drain.Heat oil and sauté the onion and peppers until soft and slightlybrown. Add the tomatoes and parsley and cook for 2-3 additionalminutes. Combine vegetables with cooked barley and add saltand pepper to taste. (servings: 1 grain)

Quinoa Mexican Style (serves 8)

1/2 pound onions, chopped1 tsp. minced garlic1/2 Tbsp. olive oil1 cup quinoa, rinsed in

cool water1 cup chicken stock

1 cup drained, Italian plumtomatoes

1 cup tomato juice fromcanned tomatoes

1/2-1 whole jalapeño or serranochili, seeded or chopped

2 Tbsp. chopped freshcoriander

Sauté the onion and garlic in hot oil in a large heavy-bottompot. When onions are soft, add quinoa, chicken stock, plumtomatoes, tomato juice, and chili pepper. Bring to boil; reduceheat; cover and cook for about 10 minutes, until quinoa istender. Sprinkle the coriander over quinoa mixture and serve.(servings: 1 grain)

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Snack 1 whole apple, sliced

1 stalk celery spread with 1 Tbsp. almond butter(servings: 1 fruit, free veggies, 1 nut)

Lunch 1 serving Crustless Vegetable Quiche3/4 cup black bean soup from health food store(servings: 1 legume, 1 protein, 2 oils, free veggies)


2 raw carrots cut into sticks(servings: 1 category 2 vegetable)

Dinner 4 oz. grilled salmon (Vegetarian option: substitute 1/2 cupgreen soy beans or red kidney beans for fish, add to rice with 1 tsp. tamari and herbs of your choice)

1 cup steamed Brussels sprouts1/2 cup brown basmati rice, topped with 1 tsp. flax or olive oil

Tossed salad: 1-2 cups shredded mixed greens, 1/4 cup each rawbean sprouts, red pepper, cucumber and sliced tomato, andtopped with 2 Tbsp. Creamy Low-Fat Ranch-Type Dressing ORRussian Dressing(servings: 1 protein, 1 grain, 1 oil, free veggies)

Snack 2 small plums(servings: 1 fruit)

Total Calories Carbohydrate Protein Fat1333 49% 29% 22%

Crustless Vegetable Quiche(serves 6)

5 eggs1/2 cup nonfat or 1% milk12 oz. (3/4 cup) nonfat or

low-fat cottage cheese1/2 cup grated part-skim

mozzarella cheese

10 oz. frozen chopped broccoli,thawed

10 oz. frozen chopped spinach,thawed

1 Tbsp. olive oil1/2 tsp. salt1/4 tsp. fresh ground pepper

Beat eggs in a medium-sized bowl. Add milk and beat somemore. Add remaining ingredients and stir vigorously to blend.Pour into a deep, lightly oiled casserole, and place it in a 9 x 13-inch pan filled part way with hot water. Bake in a 375-degreeoven for about 35-45 minutes, or until a knife, inserted intoquiche, comes out clean. (servings: 1 protein, 1 fat)

Creamy Low-Fat Ranch-TypeDressing (serves 8)

3/4 cup low-fat or nonfat plainyogurt

1/4 cup buttermilk1 Tbsp. grated onion

1 tsp. vegetable seasoningmix (adjust to taste)

Pinches of oregano, cayenne1 Tbsp. lemon juice

Combine all ingredients in a bowl and stir with a fork. (Yogurtand buttermilk-based sauces will thin out if mixed in blender orfood processor.) Refrigerate any leftovers. Makes about 1 cup. (2 Tbsp. serving—free)

Russian Dressing Variation:Combine 1-2 Tbsp. Creamy Low-Fat Ranch-Type Dressing (above)with 1-2 Tbsp. salsa for another “free” dressing.

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DAY 7Breakfast 1 serving UltraGlycemX mixed with water

Snack 1 cup mixed berries sprinkled with 2 Tbsp. chopped walnuts(servings: 1 fruit, 1 nut)

Lunch 1 serving Turkey Stroganoff Skillet or Turkey-Bulgur Skillet(see recipe for vegetarian option)

Tossed salad: 1-2 cups shredded mixed greens, 1/2 cup each rawbroccoli, cauliflower, and cucumber slices, 1/2 medium tomato,diced, with 1 Tbsp. Flax Oil Dressing(servings: 1/2 grain, 1 protein, 2 oils, free veggies)


Dinner 1 serving Barley Minestrone Soup

3 oz. grilled or baked tuna or halibut

1 serving Red Pepper and Zucchini Sauté

1 small baked sweet potato(servings: 1 legume, 1/2 grain, 1 protein, 1 oil, 1 category 2 vegetable,free veggies)

Snack 1 pear (servings: 1 fruit)

Turkey-Bulgur Skillet (serves 4)

1 lb. ground turkey1 medium onion, chopped1 clove garlic, minced1 cup uncooked bulgur wheat 1 lb. can tomatoes, including

juice

1 cup water1/4 tsp. marjoram1/2 tsp. thyme2 bay leaves11/2 cups frozen peas, defrostedSalt and pepper to taste

In a large, heavy skillet over medium heat, sauté turkey, onion,and garlic until onion is softened. Drain off excess fat. Addbulgur and cook for 1 more minute, stirring. Then stir intomatoes, water, and spices. Cover and simmer for 20 minutes,occasionally stirring to break up tomatoes. Add peas, and saltand pepper to taste. (Vegetarian option: omit turkey and sautéthe onion and garlic in 2 tsp. olive oil. Add 3/4 pound of cubedtofu to the skillet along with the bulgur.) (servings: 1 protein, 1grain, 1/2 legume)


Turkey Stroganoff Skillet(serves 8)

1 lb. ground turkey12 oz. mixed vegetable juice12 oz. chicken broth3/4 cup water1/2 cup lightly sautéed

mushrooms2 tsp. minced onion1 tsp. dried parsley

1 tsp. Worcestershire sauce1/2 tsp. thyme1/8 tsp. pepper1/4 lb. whole-wheat, kamut, or

spelt noodles, uncooked1 cup (8 oz.) plain, nonfat, or

low-fat yogurt

In a large skillet, brown turkey. Stir in remaining ingredients,except yogurt. Bring to boil; cover and simmer 15 minutes. Stirin yogurt and serve immediately. (servings: 1 protein, 1 grain)

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Snack 1 pear and 8 walnut halves(servings: 1 fruit, 1 nut)

Lunch 1 cup of black bean soup from health food store (quick and easy)1/2 sandwich: 3 oz. roast turkey breast on 1 slice 7-grain breadwith 1 tsp. canola mayonnaise, or 1 Tbsp. Tofu Mayonnaise,lettuce, and sliced tomato

[Vegetarian option: substitute egg salad (2 hard-boiled eggswith 1 tsp. canola mayonnaise or 1 Tbsp. Tofu Mayonnaise) in1/2 large pita or whole-wheat tortilla with 1/8 avocado, sliced,lettuce and sliced tomato]

1 cup fresh blueberries

6 oz. plain yogurt, nonfat or low-fat(servings: 1 legume, 1 grain, 1 protein, 1 oil, 1 fruit, 1 dairy)


Dinner 3 oz. broiled salmon (Vegetarian option: substitute 3 oz.tempeh for salmon)1/2 cup steamed spinach, topped with garlic sautéed in 1 tsp.olive oil

1 small baked sweet potato

Tossed salad: 1-2 cups mixed greens, 1/3 cup green soy beans, 1/4 cup each raw broccoli and cauliflower, 1/2 stalk diced celery, 1/2 medium tomato, diced, and 1/8 avocado with 1 Tbsp. Flax Oil Dressing(servings: 1 protein, 1 legume, 3 oils, 1 category 2 vegetable, free veggies)

Snack Vegetable salsa dip: 1/3 cup salsa with 1 whole cucumber, 1/2 cupeach raw green beans and sliced red peppers (servings: freeveggies)


Barley Minestrone Soup(serves 8)

1 Tbsp. olive oil1 medium or large onion,

chopped2 stalks celery, diced3 carrots, sliced or diced2 cloves garlic, minced6 cups vegetable or chicken

stock (or 6 cups water and 6tsp. powdered bouillon)

1 28-oz. can tomatoes withjuice

1/3 cup whole barley1 bay leaf1 16-oz. can kidney beans,

drained1 lb. fresh green beans, cut into

1-inch pieces or 1 10-oz. pkg.frozen cut green beans

In a heavy 6-quart pot, sauté in oil, the onion, celery, carrot, andgarlic until just softened. Add stock, tomatoes, barley, and bayleaf. Bring to a boil and cover, reducing heat to a simmer for 50minutes, stirring occasionally. Stir in kidney beans and greenbeans, and simmer for 5-10 minutes more until all vegetables aretender. Remove bay leaf and serve. (servings: 1 legume, 1/2 grain)

Red Pepper and Zucchini Sauté (serves 4-6)

2 sweet red peppers 2 medium zucchini1 Tbsp. olive oil

1 clove garlic, crushedSalt and pepper

Wash peppers and zucchini. Slice peppers into 1-inch strips; cutends off zucchini, quarter lengthwise, and cut into 1-inch strips.Sauté zucchini in olive oil for 4-5 minutes until lightly brownedand just soft. Add garlic and stir for 30 seconds; stir in peppers.Sauté for 3-5 additional minutes. Salt and pepper to taste.(servings: 1 oil, free veggies)

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DAY 2 Breakfast Vegetable omelet with 2 whole eggs or 1 whole egg and 3 whites,

1/4 cup chopped spinach, and 2 Tbsp. sliced mushrooms; spray panwith olive oil before cooking (or coat with 1/4 tsp. oil) (servings: 1 protein, free veggies)


Lunch Large tossed salad: 2 cups shredded mixed greens, 2 oz. white tuna(Vegetarian option: substitute 3/4 cup cottage cheese for tuna), 1/2 cup each garbanzo or kidney beans, raw broccoli, andcauliflower, 1/4 cup cucumber slices, 1/2 medium tomato, diced, with1 Tbsp. Flax Oil Dressing

3 approved crackers with 1 Tbsp. almond butter

1 medium peach or 1 whole grapefruit(servings: 1 protein, 1 legume, 1 grain, 1 nut, 1 fruit, free veggies, 2 oils)


Dinner 1 serving Split Pea Soup

Chicken vegetable stir-fry: 3 oz. chicken breast (cut into strips),stir-fried in 1 tsp. olive oil (remove from pan before stir-frying theveggies); 1 cup asparagus, cut into chunks, 1/2 cup each red or greenpepper strips, sliced onion, and 1 clove minced garlic, stir-friedwith 1 tsp. each olive oil and fresh minced ginger until softened;add stir-fried chicken (or tofu) and 1-2 tsp. soy sauce; salt andpepper to taste 1/2 cup baked acorn squash, sprinkled with cinnamon(servings: 1 protein, 1 legume, 1 category 2 vegetable, free veggies, 2 oils)

Snack Peach/Apricot Frothy topped with 4 oz. plain yogurt (servings: 1 dairy, 1 fruit)


Split Pea Soup(serves 10)

3 cups split peas, well rinsed1 bay leaf8 cups chicken broth or water1 tsp. mustard powder1 large onion, chopped

3 stalks celery, chopped 3 medium carrots, diced2 cloves garlic, mincedSalt and pepper to tast

In a 6-quart pot, combine peas, desired liquid, and bay leaf.Bring to a boil, lower heat, and simmer, partially covered for 20minutes, stirring occasionally. Add remaining ingredients andcontinue to simmer for 40 additional minutes, stirringoccasionally. Salt and pepper to taste. (servings: 2 legumes)

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Sample Menus: 1600-calorie dietary programNote: Daily caloric calculations are approximate and will depend on the amount

of unlimited Category 1 vegetables consumed.


Snack 1 medium apple, sliced and topped with 1 Tbsp. walnut butter(servings: 1 fruit, 1 nut)

Lunch 1 serving Lentil-Barley Stew (see recipe on pg 16)

4 oz. turkey or soy burger

Celery and cucumber sticks (servings: 1 protein, 1 legume, 1 grain, 1 oil, free veggies)


Dinner 1 serving Roasted Red Snapper with Salsa(Vegetarian option: substitute 4 oz. baked marinated tofu)1/2 cup cooked butternut squash

1 cup Sautéed Cabbage and Fennel

Tossed salad: 1-2 cups mixed greens, 1/2 cup garbanzo beans, 1/4 cup each raw red or green pepper, radishes, and cauliflower,3⁄4 cup cherry tomatoes, with 1 Tbsp. Flax Oil Dressing(servings: 1 protein, 1 legume, 3 oils, 1 category 2 vegetable, free veggies)

Snack 1 serving Orange Cream(servings: 1 fruit, 1 dairy)


Roasted Red Snapper withSalsa (serves 8)

4 red snapper fillets, 8 oz.each

4 tsp. olive oil1 Tbsp. fresh lime juice

1 Tbsp. freshly choppedcilantro

Salt and pepper to taste

Preheat oven to 400 degrees. Brush 1 tsp. olive oil on a bakingsheet and place fish, skin side down. Combine remaining oliveoil, lime juice, and cilantro, and brush on each fillet. Sprinklewith salt and pepper to taste. Allow to sit for 15 minutes; thenbake for 20 minutes or until just cooked. Serve immediately.(serving: 1 protein)

Salsa

Combine the following in a bowl:2 large tomatoes, diced2 scallions, chopped1 Tbsp. chopped cilantro1 clove garlic, crushed1 Tbsp. olive oil2 tsp. fresh lime juice

Garnish cooked snapper with salsa and serve immediately. (servings: 1 protein, 1 oil)

Orange Cream (serves 4)

1 envelope unflavored gelatin1/2 cup orange juice*8-oz. can mandarin oranges,

water-packed

2 cups plain yogurt1/2 tsp. ground nutmeg or

cinnamon

In a small saucepan, stir together gelatin and orange juice andmix until dissolved. Add liquid from mandarin oranges. Cook untilgelatin is completely dissolved. Cool mixture, then stir in yogurtand orange segments (reserving a few for garnish), mixing well.Pour cream into parfait glasses; garnish each glass with thereserved orange segments. Sprinkle with nutmeg or cinnamonand chill for several hours. (servings: 1 fruit, 1 dairy)*While fruit juice is generally not allowed on this program, the amount contained inthis recipe is insignificant.

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Snack 3 approved crackers with 1 Tbsp. hazelnut or almond butter (servings: 1 grain, 1 nut)

Lunch 1 serving Autumn Bean Soup

Tossed salad: 1-2 cups shredded mixed greens, 3 oz. grilled halibut(optional), cut into chunks, 1/2 cup green peas, 1/4 cup each rawbroccoli flowerets, cucumber, and tomato slices, 1/4 avocado, sliced,with 1 Tbsp. Flax Oil Dressing

1 large orange or 2 small tangerines(servings: 1 protein, 2 legumes, 1 fruit, 2 oils, free veggies)


1 cup mixed berries with 4-6 oz. low-fat or nonfat, plain yogurt(servings: 1 fruit, 1 dairy)

Dinner 4 oz. broiled chicken breast or lean roast leg of lamb (Vegetarianoption: vegetarian omelet with 3 egg whites and 1 whole egg withsteamed green beans and mushrooms as below)1/3 cup cooked winter squash1/2 cup steamed green beans and 1/2 cup mushrooms, sautéed with 1 clove minced garlic in 1 tsp. olive oil (servings: 1 protein, 1 oil, 1 category 2 vegetable, free veggies)

Snack Vegetable salsa dip: 1/3 cup salsa with 1/2 cucumber, 12 baby carrots,and 1/2 cup sliced red pepper (servings: 1 category 2 vegetable, free veggies)


Turkey Chili (serves 8)

2 lbs. ground raw turkey2 16-oz. cans tomatoes, cut

up (undrained)2 15-oz. cans red kidney beans,

drained1 8-oz. can tomato sauce1 medium onion, chopped1/4 cup dry red wine, optional1-2 Tbsp. chili powder

1 tsp. dried parsley flakes3/4 tsp. dried basil, crushed3/4 tsp. dried oregano, crushed1/2 tsp. black pepper1/2 tsp. ground cinnamon1 clove garlic, minced1/4-1/2 tsp. ground red pepper1 bay leaf

In a 4-quart Dutch oven, cook the turkey until it is no longerpink. Drain off fat. Stir in undrained tomatoes, drained kidneybeans, tomato sauce, onion, wine (if desired), and spices.Simmer uncovered for 45 minutes, stirring occasionally. (servings: 1 protein, 1 legume, 1 oil)

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Snack 1 peach(servings: 1 fruit)

Lunch 1 serving Turkey Chili (recipe on page 24) or Vegetarian Chili

Spinach salad: 1-2 cups chopped spinach, 1 hard-boiled egg,sliced, 1/4 cup each mung bean sprouts, chopped red pepper, 1 grated carrot, 1/4 cup sliced mushrooms, 4 cherry tomatoes,sprinkled with 2 Tbsp. chopped walnuts or sunflower seeds;dress with 1 Tbsp. Flax Oil Dressing (see recipe on page 14)(servings: 11/2 proteins, 1 legume, 1 nut, 3 oils)


Dinner 1 serving Creamy Cold Tomato Soup

3 oz. baked or broiled rainbow trout or bass (Vegetarianoption: substitute 6 oz tempeh or tofu to stir-fry)

1 serving Barley with Vegetables OR Mexican Quinoa

1 cup steamed broccoli, 1/4 cup each red peppers, mushrooms,and onions, stir-fried in 1 tsp. olive oil; season to taste(servings: 1 protein, 1 grain, 1 oil, free veggies)

Snack 1/4 cup hummus with 2 whole carrots, raw celery, and cucumber sticks (servings: 1 fruit, 1 legume, 1 category 2 vegetable, free veggies)


Vegetarian Chili (serves 8)

2 Tbsp. olive oil1 medium onion, chopped4 cloves garlic, minced1/2 lb. mushrooms, chopped2 15-oz. cans pinto or kidney

beans, including liquid1 bell pepper, chopped2 cups cauliflower pieces2 carrots, scrubbed and

chopped

1 28-oz. can plum tomatoes,with juice

2 Tbsp. tomato paste3 Tbsp. red wine vinegar or

red wine1 cup tomato juice1 Tbsp. ground cumin2 Tbsp. chili powder1 tsp. paprikaSalt and pepper to taste

In a 6-quart pot over medium heat, sauté onions and garlic untilonions are softened, about 5 minutes. Add mushrooms and sautéanother 5-10 minutes. Stir in remaining ingredients and bringmixture to a boil. Reduce heat to simmer. Cover and cook, stirringoccasionally, breaking up tomatoes into chunks, until vegetablesare tender, about 50 minutes.(servings: 1 legume, 1 oil)

Creamy Cold Tomato Soup (serves 5)

1 cucumber, chopped1 scallion, chopped1 clove garlic4 cups tomato juice1 green pepper, chopped

1/2 tsp. dill weedSliced mushrooms or tomato

chunks for garnish1 cup plain yogurt

Combine all ingredients (except yogurt) in small amounts inblender and blend until smooth. Use salt sparingly, if needed, andpepper. Whisk in yogurt. Chill several hours before serving andgarnish as desired with mushrooms or tomato. (serving: 1 dairy)

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DAY 6 Breakfast 1/3 cup textured soy protein mixed with 1/2 cup plain soy milk (heat

in microwave for 30-60 seconds); sprinkle with cinnamon as desired;add a few drops of vanilla and/or stevia if sweetening is desired(servings: 1 protein, 1 dairy)


12 baby carrots(servings: 1 category 2 vegetable)

Lunch 1 serving Crustless Vegetarian Quiche

Tossed salad: 1-2 cups mixed arugula, radicchio, and romainelettuce greens, 1/3 cup soy beans, 1/2 each tomato and cucumber,sliced, and 3 radishes with 1 Tbsp. Flax Oil Dressing (servings: 1 legume, 1 protein, 3 oils, free veggies)


1 whole apple, sliced

1 stalk celery spread with 1 Tbsp. almond butter(servings: 1 fruit, 1 nut, free veggies)

Dinner 1 cup black bean soup from health food store (quick and easy)

4 oz. salmon or marinated tempeh, grilled

1 cup steamed Brussels sprouts topped with 1 tsp. flax oil1/2 cup brown basmati and wild rice topped with 1 tsp. flax oil(servings: 1 protein, 1 legume, 1 grain, free veggies, 2 oils)

Snack 1 serving Peach/Apricot Frothy(serving: 1 fruit)


27




Snack 11/2 cups mixed berries, topped with 4 oz. plain yogurt; sprinklewith 2 Tbsp. chopped walnuts and cinnamon to taste(servings: 1 fruit, 1 dairy, 1 nut)

Lunch 1 serving Turkey-Bulgur Skillet or Turkey Stroganoff(see recipes and vegetarian options on page 20)

Tossed salad: 1-2 cups shredded mixed greens, 1/2 cup baby greenpeas, 1/2 cup each raw broccoli, cauliflower, and cucumber slices,2 radishes, sliced, with 1 Tbsp. Flax Oil Dressing(servings: 1 legume, 1 protein, 3 oils, free veggies)


Dinner 1 serving Barley Minestrone Soup

4 oz. grilled or baked tuna or halibut (optional)

1 serving Red Pepper and Zucchini Salad

1 small baked sweet potato(servings: 1 protein, 1 legume, 1 grain, free veggies, 2 oils)

Snack 15 cherries1/4 cup hummus with 2 whole carrots, raw celery, and cucumber sticks (servings: 1 fruit, 1 legume, 1 category 2 vegetable, free veggies)

Red Pepper and Zucchini Salad(serves 4-6)

2 sweet red peppers2 zucchini1 Tbsp. olive oil1 clove garlic, crushed

2 Tbsp. wine vinegar1-2 tsp. soy sauceSalt and pepper to taste1/4 cup sesame seeds

Wash peppers and zucchini. Slice peppers into 1-inch strips; cutends off zucchini, quarter lengthwise, and cut into 1-inch pieces.Sauté zucchini in 1 Tbsp. olive oil for 4-5 minutes, until lightlybrowned and just soft. Add garlic and stir for 30 seconds; stir inpeppers. Stir-fry for 3-5 more minutes. Toss the sauté withvinegar and soy sauce. Marinate 6 hours or overnight. Seasonwith salt and pepper to taste, and toss with sesame seedsbefore serving. (serving: 1 oil)


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Breakfast Suggestions(275-325 calories)

Omelet made with 3 egg whites, 1 whole egg, and unlimited Category 1 vegetables, chopped and cookedwith 1 tsp. olive oil1 slice whole-grain toast (servings: 1 protein, 1 grain, 1 oil)

3/4 cup nonfat or low-fat cottage cheese1/2 cup natural juice, canned peach slices8 walnut or pecan halves, chopped, cinnamon (servings: 1 protein, 1 fruit, 1 nut)

4 oz. plain low-fat yogurt or 6 oz. nonfat yogurt11/2 cups mixed strawberries, blueberries, and raspberries2 Tbsp. sliced almonds(servings: 1 fruit, 1 dairy, 1 nut)

1/2 whole-wheat pita1/4 cup nonfat or low-fat ricotta11/2 oz. smoked salmon/lox Red onion slices(servings: 1 protein, 1 grain)

1 poached egg1 slice whole rye bread, toasted1 half grapefruit(servings: 1 protein, 1 grain, 1/2 fruit)

Scramble together using 1 tsp. olive oil:3 oz. tofu1/3 cup egg substituteCategory 1 vegetables, chopped 1 Tbsp. Parmesan cheese3 approved crackers(servings: 1 protein, 1 grain, 1 oil)

Morning/Afternoon Snack Suggestions(150-175 calories)

1 egg, hard-boiled1 medium apple(servings: 1/2 protein, 1 fruit)

1 medium pear10 whole almonds(servings: 1 fruit, 1 nut)

1 slice whole rye bread, toasted1 Tbsp. almond butter(servings: 1 grain, 1 nut)

1 medium carrotCelery and cucumber sticks, unlimited1/4 cup hummus(servings: 1/2 category 2 vegetable, 1 legume)

2 pieces turkey bacon1 egg, hard-boiled(servings: 1 protein)

1 small nectarine or peach, sliced1/2 cup blueberries4 oz. plain low-fat yogurt or 6 oz. nonfat yogurt(servings: 1 fruit, 1 dairy)

Unlimited Category 1 vegetables, raw1 Tbsp. tahini3 approved crackers(servings: 1 nut, 1 grain)

The following are some additional breakfast/snack options you may use to design your own program.

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Shopping List/Food ChoicesFruitso Apples o Apple juice concentrateo Apricots (fresh)o Blackberrieso Blueberrieso Cherrieso Figs (fresh)o Grapeso Grapefruito Honeydew melono Kiwiso Nectarineso Oranges, all typeso Peacheso Pearso Plumso Raspberrieso Strawberrieso Tangerineso Watermelon

Vegetableso Artichokeo Arugulao Asparaguso Bamboo shootso Bean sproutso Beets & beet topso Bok choyo Broccoflowero Broccolio Brussels sproutso Cabbage

o Carrotso Cauliflowero Celeryo Chicoryo Chiveso Collard greenso Cucumbero Dandelion greenso Dill pickleso Eggplanto Endiveo Escaroleo Fennelo Garlico Green beanso Kaleo Leekso Lettuce: red or green leafo Mushroomso Mustard greenso Okrao Onionso Radicchioo Radisho Romaine lettuceo Salsao Sea vegetables: seaweed,

kelpo Snow peaso Spinacho Sproutso Squash: winter or summer,

all typeso Sweet potatoes & yamso Swiss chardo Tomatoes and tomato or

vegetable juiceo Water chestnutso Watercress

Beans (dried or canned)o Garbanzo, hummuso Pintoo Black

o Kidneyo Limao Navyo Cannellinio Mungo Green soy beanso Lentils: brown, green, or redo Split peas: yellow or greeno Sweet green peaso Fat-free refried beanso Prepared bean soups from

health food store

Whole Grainso Amarantho Barleyo Bread: mixed whole-grain or

100% whole ryeo Buckwheat groatso Bulgur (cracked wheat)o Milleto Pasta: whole-wheat, spelt,

kamuto Quinoao Rice: basmati, brown, or wildo Teffo Whole-grain rye, wheat, or

sesame crackerso Whole oatso Whole-wheat tortilla or pita

Protein Foodso Free-range chicken, turkey,

or Cornish heno Ground turkey or chicken

breasto Turkey burgerso Fresh ocean fish: salmon,

halibut, haddock, cod, sole,pollock, tuna, mahi mahi,trout, sea bass, snapper, ormonkfish

o Water-packed canned tunaor salmon

o Smoked salmon/loxo Lamb, lean roasto Shellfisho Tempeho Tofu (fresh or baked)o Texturized soy proteino Veggie burgerso Wild game (e.g., venison,

elk, or buffalo)

Dairy o Nonfat, 1%, or 2% milko Cheese: low-fat or nonfat,

mozzarella, ricotta, orParmesan

o Low-fat or nonfat yogurt,plain

o Low-fat or nonfat cottagecheese

o Soy milk, unflavoredo Buttermilk

Beverageso Coffee, tea, herbal tea o Mineral water or seltzer,

plain or flavoredo Pure freshly juiced

vegetable juices, tomatojuice

o Spring water

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Nuts and Seeds (whole and butters)o Almondso Flax seedso Hazelnuts (Filberts)o Peanutso Pecanso Pistachio nutso Pumpkin seedso Sesame seeds (and tahini)o Soy nutso Sunflower seedso Walnuts

Oil*/Fato Avocadoo Flaxseed oilo Canola oilo Mayonnaise (made with

canola oil)o Olives: black or greeno Olive oil (extra virgin)o Walnut oil

*Oils should be cold pressed

Miscellaneouso Basil, fresh or driedo Cilantroo Cinnamono Cumin

o Extracts (e.g., vanilla oralmond)

o Ginger, whole or groundo Lemon juiceo Mustard: dry or Dijono Nutmego Oreganoo Parsley, fresh or driedo Salsa, unsweetenedo Spices and herbs of your

choiceo Steviao Tamari soy sauceo Vegetable or chicken brotho Vinegar: apple cider,

balsamic, wine, rice,tarragon, or ume plum

Shopping List/Food Choices Tips for Travel and Dining Out

IF YOU TRAVEL or take UltraGlycemX to work,you can purchase a portable, battery-operatedmixer (found in many kitchen appliance stores)to use when a blender is not available. A 2-cupplastic container with a secure lid also works.Note: Do not premix and save. Product shouldbe consumed within 30 minutes of mixing formaximum benefit. It is recommended that anyunused portion be discarded.

IF YOU NEED to take just a few days’ worthof product, you can pack premeasured amounts(2 scoops) into small plastic sandwich bags. Youcan also pack or purchase bottled water to mixwith the product. (Bottled or filtered water ispreferable to tap water.)

WHEN TRAVELING, UltraGlycemX makesan excellent breakfast beverage, a simple morningor afternoon between-meal snack, or a bedtimesnack. The most important thing to rememberis to consume 2 UltraGlycemX beverages a day.

WHEN YOU KNOW you will be eating mealsaway from home, it may be impractical to consumean UltraGlycemX beverage as part of the meal.It is best to have the beverage prior to eating out.If you plan to consume the beverage on yourreturn, you may not be hungry or be too tired todo so. Plan ahead.

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1. Why do I need this diet and medical food?

It appears that some of your health challenges areassociated with the way your body handles certaintypes and amounts of carbohydrates. This condition issometimes called dysglycemia or insulin resistance.Underlying this is a problem with using insulin efficiently.The dietary program presented in this guide, combinedwith UltraGlycemX medical food, are designed tonutritionally support insulin and glucose utilization.

2. What is unique about UltraGlycemX?

UltraGlycemX is a unique product in many ways.First, it is a nutrient-dense medical food made ofspecifically selected high-quality proteins,carbohydrates, and fats. It also contains specific fibers,vitamins, minerals, and phytonutrients to nutritionallysupport stable blood glucose and insulin levels andimprove utilization of insulin and glucose.

3. Can I go on this program if I am pregnant ornursing?

No. UltraGlycemX has not been tested in these situations;therefore, it is not recommended for use at these times.

4. Is this an appropriate program for children?

No. This medical food product should not be used forinfants or children under the age of 12. The product’snutrition content is based on adult RDAs, and notesting in children has been done. However, under the

supervision of a healthcare provider, the product maybe appropriate as a meal supplement for children over12 years of age. Your provider must help you decide ifand how the product may be used with your child.

5. Can I take supplements while on this program?

Because UltraGlycemX is formulated with carefullyselected nutrients, and since some supplements maycontain ingredients that may interfere with theprogram, we suggest following the recommendationsof your healthcare provider.

6. I am sensitive to soy. Can I use this product?

This product contains soy protein; therefore, if youhave a soy sensitivity, this product is not recommended.

7. How long do I need to remain on this program?

That really depends on your health goals. Clinicalexperience suggests that you should begin to seebenefit within 4 weeks. Depending on your healthgoals, and in consultation with your healthcare provider,you may decide to continue the program as is or insome modified version for a longer period of time.

8. Can I use UltraGlycemX at the same time asother Metagenics medical food products?

Possibly. Your healthcare provider will determine whichproducts and programs are best suited to yourindividual needs.

Answers to Commonly Asked Questions

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9. How many canisters of UltraGlycemX will beneeded for a 4-week program?

Depending how rapidly you advance in the StepApproach, you will need 3-4 canisters.

10. Should I discontinue prescription medications while on this program?

No. Medications should be carefully monitored byyour healthcare provider. Only in conjunction withhim or her should you make a decision to change aprescription medication.

11. This product seems expensive. Why is this?

UltraGlycemX is made from the highest qualityingredients and manufactured with exacting standards.The product is guaranteed for freshness and potency.Although it may seem expensive, because it can beused as a meal option, many people actually find theirgrocery bills decrease substantially while on the program.

12. Will I be hungry on this program?

Depending on what weight goals you and yourhealthcare provider decide upon, some caloricrestriction may be part of your program. There aretwo different calorie programs in the booklet: a 1300-and a 1600-calorie program. Your health provider mayalso decide to place you on the program without anycalorie restrictions. The dietary program generallytakes some adjustment, and you may experience somehunger during this time. However, most individualsadapt to the diet within a week. Even on the lower-calorie program, many people experience no increasein hunger, possibly because the nutritional supporthelps in balancing insulin and glucose response. If you

continue to experience extreme hunger, discusspossible adjustments in your program with yourhealthcare provider.

13. Why are sweet potatoes allowed while white potatoes are not?

Certain foods, such as white potatoes, have a highglycemic index, which means the carbohydrates theyprovide result in a large increase in blood sugar.Although they taste sweeter than white potatoes,sweet potatoes have a lower glycemic index.

14. What additional spices or flavorings can I use?

Seasonings can enhance the natural flavors of foodwithout added butter, margarine, or salt. There is anabundant array of other herbs and spices that can addflavor and variety to foods. They have practically nocalories and can be used in endless combinations.Experiment with the list of herbs and spices.

15. Can I drink coffee and tea?

This is an individual decision best left up to you andyour healthcare practitioner. Large amounts of caffeinemay have an effect on blood sugar and thereforeinsulin release, so it is generally recommended toconsume herbal teas or decaffeinated coffee or tea.

16. Can I drink diet drinks?

While diet sodas contain no calories, because of theirsweet taste, they often leave people desiring other sweetsnacks. We therefore do not recommend them. We dorecommend consuming 6-8 glasses of water a day, andlow-sodium seltzer or mineral water may be used.

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17. Can I use canned vegetables instead of fresh vegetables with this diet?

Fresh and frozen vegetables retain more of theirvitamins with no added salt. If necessary, purchasecanned vegetables without added salt or fat. Cannedbeans and legumes are generally acceptable.

18. Can I swap menus from one day to the next day?

The menus are meant as a guide for the kinds of dishesyou may be consuming. Since there are certain typesof food you should be eating in a particular day, youwill need to pay attention to the exchanges under eachmenu so as to substitute one comparable menu foranother. Keep in mind that some of the menu plansare designed for the 1300-calorie dietary program andsome for the 1600-calorie dietary program. Choosefrom the appropriate menu for the program you andyour healthcare practitioner have decided upon.

19. Do I have to mix UltraGlycemX with water?

UltraGlycemX is designed to be mixed in water.However, your healthcare provider may suggest othermixing instructions, such as the recipes we haveprovided. If you are on a calorie-specific dietary program,calculate the added calories (which are provided underthe recipe).

20. Does UltraGlycemX contain caffeine or otherstimulants?

The original version of UltraGlycemX contains nocaffeine. Small amounts of caffeine are present in thenatural chocolate flavor of UltraGlycemX Chocolate.Each serving of UltraGlycemX Chocolate contains

less than a seventh of the amount of caffeine youwould typically find in a regular cup of brewed coffee.

21. Can I use this program if I am gluten- and dairy-sensitive?

Yes. UltraGlycemX is gluten- and dairy-free. Usingthe allowable foods in the program, you can makefood choices within the program that are gluten- anddairy-free as well.

22. Why is cheese found in the protein group ratherthan the dairy group?

Foods in the protein category on this program containfew carbohydrates, while a serving in the dairy groupcontains a modest 10 grams of carbohydrates. Cheesesbetter fit the protein group, as they are usually low incarbohydrates and have considerably more protein perserving than the other dairy products listed in this group.However, since most cheeses are quite high in saturatedfat, very few cheeses are included in this program.

23. Why are some vegetables (Category 2) found ina separate food group from others (Category 1)?

Category 2 vegetables have more calories and a higherglycemic index than most vegetables. They are to beeaten on a more limited basis than those “unlimited”Category 1 vegetables.

24. Can I substitute foods from one food group foranother?

Generally not, as each food group has certain charac-teristics. Because there are some similarities, you mayoccasionally substitute the dairy group for a fruit groupand vice versa. You may also substitute 2 servings oil

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for 1 serving nuts, and vegetarians may wish to substitutelegumes for animal protein.

25. What can I use as a sweetener?

Stevia is an herb that appears to have no negativeeffects on blood sugar or insulin levels and is manytimes sweeter than table sugar. Found in most healthfood stores, stevia is available as a white powder orliquid, and can be used in cooking or added directly tofoods. However, if you normally crave sweet foods,you should avoid all sweeteners, including stevia, in orderto give your taste buds a chance to appreciate naturallysweet foods such as fruits, carrots, tomatoes, etc.

26. Can I drink juice?

Several pieces of fruit are needed to produce one glassof juice. It is advisable to spread out your 2 or 3 servingsof fruit throughout the day rather than to consumethem all at once in a glass of juice. Vegetable juice, onthe other hand, is mentioned in the “unlimited”Category 1 vegetable list and is acceptable when preparedfrom the vegetables in that list.

27. Why is flaxseed oil only used in dressings ordirectly on food?

Flaxseed oil is easily oxidized and becomes rancid ifheated. Olive or canola oils, which are more heatstable, should be used for cooking.

28. My digestive system doesn’t handle legumes verywell. What can I do?

Legumes are high in protein and fiber but low in fat.In addition, they have a low glycemic index. To increaseyour tolerance, increase your intake of legumes slowly

over the course of 2-3 weeks. You can try soaking thebeans in water for half an hour, then discard the waterbefore cooking. You may also find that certain legumeswork better for you than others. Experiment. Lentilsand soybeans, for instance, are often easy for manypeople to tolerate. Enzymatic aids can be used as well.

29. What should I eat when I’ve completed theprogram?

Once you have reached your health goals, you andyour healthcare provider should reassess your needs todetermine whether you should continue withsupplements or dietary changes, continue withUltraGlycemX, or possibly, one of the other Metagenicsmedical food products. A long-term maintenance planinvolving the dietary program described in this bookletmay help you maintain the health improvementsyou’ve made. The dietary portion of the program is awell-balanced, nutrient-dense diet and is acceptablefor long-term use.

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D Daily Food Log for the UltraGlycemX Program

You may find it useful to copy and use this chart tohelp track what you are eating on a daily basis.Each box represents one serving from that foodgroup.

Legumes: o o o

Category 1 Vegetables: unlimited

Categoty 2 Vegetables: o o

Concentrated Protein Sources: o o o o

Oils: o o o o o o o

Nuts and Seeds: o o o

Fruits: o o

Dairy: o o

Whole Grains: o o

Notes and Exceptions:

Manufactured, researched, and developed by Metagenics, Inc.

100 Avenida La PataSan Clemente, CA 92673

U.S.A.

www.metagenics.com

©2006 Metagenics, Inc. MET370/GUL078 R4/06

UltraGlycemX Flavors

• Original • Chocolate

Documents

Personal Program Notes UltraGlycemX... · 2007. 9. 7. · elevated blood glucose levels result in the development of diabetes, which can lead to severe complications such as cataracts,