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'Super Shred' diet jump-starts weight loss to take off 20 pounds in four weeks

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When it comes to weight loss, the New Year has resulted in a flood of diet books, each promising to provide you with the ultimate path to taking off the pounds. On Jan. 3, Dr. Ian Smith visited the "Good Morning America" show to explain why he feels that his "Super Shred" plan can help.

Three keys to using the "Super Shred" plan: Timing, variety and portion control. By following his guidelines carefully, Dr. Smith says that you can lose up to 20 pounds in four weeks, as detailed in his book "Super Shred: The Big Results Diet: 4 Weeks 20 Pounds Lose It Faster!" (click for more information).

To tune up your metabolism, says Dr. Smith, you need to learn to eat every two to three hours. Each meal and snack throughout the different phases of the plan is designed to boost fat-burning while keeping you satisfied. Variety also plays a key role because by switching up your food intake, you'll lose weight faster, according to Dr. Smith.

Here's an example of how the timing approach works:

  • 7:30 A.M. Awake
  • 8:30 A.M. Meal 1
  • 10:00 A.M. Snack 1
  • 11:30 A.M. Snack 2
  • 12:30 P.M. Meal 2
  • 4:30 P.M. Meal 3
  • 7:30 P.M. Meal 4

The new book results from Dr. Smith's initial "shred" diet approach: "Shred: The Revolutionary Diet: 6 Weeks 4 Inches 2 Sizes" (click for details). Dr. Smith says that he was hearing from dieters who used that plan and then plateaued.

Therefore, Dr. Smith created the "Super Shred" approach for those who are on a plateau or want to lose weight quickly before shifting to his "Shred" diet.

The "Super Shred" diet also includes recipes, such as the sample below.

Butternut Squash and Apple Soup Ingredients

  • 2 tablespoons unsalted butter
  • 1 red onion or other sweet onion, peeled and chopped
  • 1 large clove garlic, peeled and smashed
  • 1⁄8 teaspoon ground nutmeg
  • 1 cup cubed, peeled apple (Fuji or Gala)
  • 2 pounds butternut squash, peeled and cubed
  • 3 cups low- sodium chicken stock
  • 1 teaspoon ground cumin
  • ¼ cup fat- free evaporated milk
  • Salt and pepper

In a large saucepan or pot, melt the butter over medium heat and add the onion and garlic. Sauté until soft, about 5 minutes. Sprinkle the nutmeg on the apples and add to the saucepan. Stir constantly for 2 minutes. Add the squash, stock, and cumin, and bring to a boil. Reduce heat and let simmer until the squash is tender. Transfer to a food processor or blender, add the evaporated milk, and purée until smooth. Return to saucepan and let simmer on very low heat for 5 minutes. Add salt and pepper to taste.
Serves 8
Under 200 Calories
Total prep time: 25 minutes

Republished with permission from "Super Shred: The Big Results Diet: 4 Weeks 20 Pounds Lose It Faster!"



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