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Designed for people on GLP-1 medications: B12 (methylcobalamin 525mcg), iron (bisglycinate 18mg), zinc (20mg), magnesium (200mg), vitamin D3, folate (5-MTHF), plus ginger extract, digestive enzymes, and a 6-billion-CFU probiotic in two capsules
Additionally, patients experiencing rapid weight loss may wish to allow their weight to stabilise before scheduling cosmetic treatments, as this provides a more predictable baseline for assessing aesthetic outcomes
Mashima, T., Seimiya, H
Recommended options include: Poultry: Skinless chicken or turkey breast (approximately 30-35 g protein per 100 g cooked weight) Fish: White fish, salmon, mackerel (approximately 20-25 g protein per 100 g), with added omega-3 benefits Eggs: Whole eggs or egg whites (approximately 6-7 g protein per large egg), versatile and easily digestible Low-fat dairy: Greek yoghurt (approximately 10 g per 100 g), cottage cheese (approximately 12 g per 100 g), skimmed milk Plant-based proteins offer valuable alternatives, though often require larger portions to match animal protein content: Legumes: Lentils, chickpeas, black beans (approximately 7-9 g per 100 g cooked) Soya products: Tofu (approximately 12-15 g per 100 g), tempeh, edamame beans Nuts and seeds: Almonds, pumpkin seeds (approximately 15-20 g per 100 g, though calorie-dense) Whole grains: Quinoa, oats (providing approximately 4-6 g per 100 g cooked) Protein supplements can help bridge gaps when appetite is severely reduced: Whey or plant-based protein powders: 20-30 g protein per serving, easily added to smoothies Ready-to-drink protein shakes: Convenient options providing 15-25 g per serving Protein-enriched foods: Fortified yoghurts, high-protein breads Practical strategies for Wegovy users: Choose protein-dense foods requiring smaller volumes (e.g., Greek yoghurt over regular yoghurt) Prepare proteins using gentle cooking methods (poaching, steaming) if experiencing nausea Keep convenient protein sources readily available (hard-boiled eggs, pre-cooked chicken, protein bars with lower sugar content) Consider liquid protein sources when solid food tolerance is reduced Check nutrition labels and choose options lower in added sugars, salt and saturated fat Patients should aim for variety across protein sources to ensure adequate intake of all essential amino acids and micronutrients
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