Total Lean Appetrex Control 60 Tablets is a dietary supplement that controls the appetite by reducing calorie intake. Yerba Mate extract and black tea with EGCG improves metabolism and a blend of B vitamins boosts energy production. Preservative, gluten, sodium and dairy free.
14 day meal and exercise plan. Fitness walking plan: The fitness walking plan is designed to help you lose unwanted fat and increase your overall health. This plan combines an easy-to-follow walking program that takes about an hour. What can you expect from a healthy walking and exercise program? The loss of fat. A firmer body. An increase in your metabolism. A healthier heart rate and lung capacity. Walking has become a very popular form of exercise, and for good reason. Walking is natural, enjoyable and does not require any special equipment. All you need is just a good pair of walking shoes, some comfortable clothes and a little discipline. It will improve both leg strength and muscle tone. Walking also preserves lean muscle mass while helping you lose unwanted fat. Before beginning any exercise or weight loss program, consult your healthcare provider. Your healthcare provider can help you determine your optimum mileage and pace. The average ranges from 1-4 miles a day at a pace of approximately 3-6 miles per hour this means it will take between 10 and 20 minutes to walk one mile. Start with a shorter distance and work yourself up to longer, faster paced walks. Keep a log of your heart rate at the end of each walk. Though walking will burn calories immediately, it takes approximately 18 minutes for any aerobic exercise to begin to reduce fat. If you are watching your caffeine intake, please note that a daily dose (two tablets) of Appetrex Control™ provides 180 mg of caffeine, which is approximately the same amount of caffeine in two cups of coffee. Below is an example of an average beginner's walking program: Total exercise time - 45 minutes. Warm-up - 5 minutes of pre-walk stretches. Total walk time - 36-37 minutes. Aerobic workout - mileage-1.5 miles. Pace - 2.5 miles per hour. Cool-down - 3-4 minutes of after-walk stretches. Frequency - 5 times a week. Weekly mileage - 7.5 miles. Gradually increase exercise time to one hour per day at a pace of 4-5 miles per hour. To burn 1,000-2,000 calories per week, you need to walk approximately 15 miles. You can walk three miles 5 days a week or two miles 7 days a week. For variety you can replace certain days of your walking schedule with other activities such as biking, jogging or any other aerobic workouts. Water is an important part of every diet, and is essential to healthy weight maintenance. We suggest you drink 8-12 oz of water 6-8 times daily. Directions: as a dietary supplement, take two tablets once daily with water 30 to 60 minutes before lunch or dinner. Do not take near bedtime. 1500 calorie meal plan: T = tablespoon. T = teaspoon. C = cup. Day 1: Breakfast: 1/3 small cantaloupe. 1 soft-cooked egg. 1 slice whole wheat toast. 1 C fat-free milk. Lunch: 3 oz sliced grilled chicken breasts with spicy mustard. 1/2 C grated carrot salad, with 1 T raisins and 2 T crushed pineapple. Dinner: 4 oz lean roast beef with 1 t horseradish sauce. Steamed cauliflower with lemon juice and dried oregano. 1/2 C roasted potatoes with 1 T olive oil and chopped parsley. 1 slice French bread. Snacks: 1 C fat-free milk. 1 small orange. 4 melba toast. Day 2: Breakfast: 1/2 C shredded wheat. 1/2 medium grapefruit. 1 C fat-free milk. Lunch: Turkey sandwich (layer 4 oz turkey breast on 2 slices whole wheat bread with mustard and 1 t reduced-fat mayonnaise, lettuce, and tomato slices). Carrot sticks. 1 C fat-free milk. Dinner: 6 oz grilled swordfish* with lemon juice and 1 t margarine. Baked potato with 2 T lowfat cottage cheese. Tossed green salad with 1 1/2 t Italian dressing. 1/2 C sliced apples with celery, chopped walnuts, & 1 t reduced-fat mayonnaise. Snacks: 3 C popcorn with butter-flavored sprinkles. 1/2 C apple juice mixed with club soda. *make extra swordfish for lunch day 3. Day 3: Breakfast: 1 microwave pancake topped with 1/2 C strawberry yogurt. 1 C reduced-calories hot cocoa. 1/2 C egg substitute, scrambled. Lunch: Swordfish salad (4 oz of last night's fish with red leaf lettuce, sliced celery, 17 grapes, and 1 1/2 t honey-dijon dressing). 2 slices whole wheat toast. Lemon flavored seltzer water. Dinner: Grilled quesadilla (4 oz cooked chicken and 1 oz Jack cheese melted on an 8-inch flour tortilla with sliced tomatoes and 1 T nonfat sour cream). 1/2 C fresh fruit salad with 1/4 C orange juice and 1 t brown sugar. Carrot sticks. Snacks: 3 squares graham crackers. 1 C lowfat chocolate frozen yogurt. Day 4: Breakfast: 1 toaster waffle topped with 1/2 C unsweetened applesauce and 1/2 t cinnamon-sugar. 1/2 C orange juice. 1 C fat-free milk. Lunch: Tuna salad stuffed tomato (mix 3 oz drained canned tuna with 1 T reduced-fat mayonnaise, chopped celery, and chopped green onion. Spoon into seeded tomato half). 2 breadsticks. Berry flavored seltzer water. Dinner: 6 oz grilled hamburger with grilled onion and zucchini slices, tomato slice, and 2 slices avocado. 1 toasted sesame seed bagel with 1 T fat-free cream cheese. 1 C fat-free milk. Snacks: 17 small grapes. 5 vanilla wafers. Day 5: Breakfast: 1/2 C bran flakes. 3/4 C blue berries. 1 C fat-free milk. 1/2 C egg substitute, scrambled. Lunch: 2 oz turkey frankfurter with 2 t ketchup. Frankfurter roll. 1 C reduced-calorie vegetable soup. Diet lemon-lime soda. Dinner: 1 C spaghetti cooked with 1 1/2 C sauce* (saute 1 chopped onion, 1 minced garlic clove with 1/2 lb extra lean ground beef. Add 1 bottle spaghetti sauce; simmer for 20 min.). Steamed zucchini with 1 t grated parmesan cheese. 1 C fat-free milk. Snacks: 1/2 C canned pineapple. 1/2 C reduced-calorie pudding. *Freeze remainder of sauce for day 13. Day 6: Breakfast: 1 microwave pancake topped with 1 T nonfat ricotta cheese mixed with 1 t brown sugar. 1/2 C orange juice. 1 C fat-free milk. Lunch: Bean tostada (spread 2 T fat-free refried black beans on a corn tostada topped with mild green salsa, lettuce, 2 oz cheddar cheese and 1 T nonfat sour cream). Carrot and celery sticks. Berry flavored seltzer water. Dinner: 6 oz grilled salmon, with fresh lemon juice & capers. Tossed green salad with 1 1/2 t ranch dressing. 1 C steamed rice, mixed with grated carrot and chopped parsley. 1 C fat-free milk. Snacks: 1 fresh apple. 1 C fat-free milk. Day 7: Breakfast: Mexican omelet (cook 1/2 C egg substitute over medium heat and fill with 1 T each chopped green onions and salsa). 1 slice whole wheat toast. 1 small orange. 1 C fat-free milk. Lunch: 3 oz drained canned tuna, cucumber and tomato slices drizzled with 1 1/2 t Italian dressing. 1 slice Italian bread with 1 t reduced-sugar jam. Lemon flavored seltzer water. Dinner: 6 oz lean roast pork. 1 C boiled new potatoes with 1 T olive oil. Steamed broccoli with lemon juice. 1 square cornbread with 1 t honey. 1 C fat-free milk. 1/2 C lemon sorbet. Snacks: 1 C reduced-calorie hot cocoa. 5 vanilla wafers. Day 8: Breakfast: 1/2 C orange juice. Toasted sesame seed bagel topped with 1/2 C lowfat strawberry yogurt. Lunch: 3 oz drained canned tuna. Cucumber and tomato slices drizzled with 1 1/2 t Italian dressing 1/2 C reduced-calorie chocolate pudding. 1 small banana. Dinner: 3 oz grilled veal chop rubbed with fresh thyme. 2/3 C cooked noodles with 1 T olive oil. Steamed green beans and mushrooms. 1/2 C baked pear with lowfat frozen yogurt. Snacks: 1 C reduced-calorie hot cocoa. 1 medium fresh apple. Day 9: Breakfast: 1 toaster waffle topped with 1/2 C unsweetened applesauce. 1 C fat-free milk blended with 1/4 C lowfat berry yogurt and ice cubes. 1/2 C egg substitute scrambled. Lunch: Grilled quesadilla (2 oz Jack cheese melted on an 8-inch flour tortilla with sliced tomatoes and 1 T nonfat sour cream). 1/2 C lentil soup, canned. 1/3 C cranberry juice. Dinner: 1 large roast chicken breast*. 2/3 C steamed rice with 1 T each grated carrot and celery and 1 T olive oil. Steamed zucchini with dried oregano. 1 C fresh raspberries. Snacks: Root beer freeze (blend diet root beer and 1/2 C lowfat frozen vanilla yogurt). *save 1/2 for lunch day 10. Day 10: Breakfast: 1/2 C shredded wheat. 3/4 C blueberries. 1 C fat-free milk. Lunch: Spinach salad (combine torn spinach leaves, 1 chopped hard-cooked egg, 1/2 roast chicken breast from day 9 dinner, sweet red pepper, 1 T olive oil and balsamic vinegar). Berry flavored seltzer. 1 C fat-free milk. Dinner: 1 bean burrito, (spread 2 T of fat-free canned Mexican style chili beans on 8-inch flour tortilla. Top with 2 oz grated cheddar cheese, chopped green onion, 1 T nonfat sour cream, broil until cheese melts). 1 small orange. Snacks: 3 C popcorn with butter-flavored sprinkles. 1 frozen strawberry juice bar. Day 11: Breakfast: 1 microwave pancake topped with 1/2 C sliced strawberries. Orange smoothie (blend 1/2 C orange juice 1/4 C lowfat vanilla yogurt, 1/2 t sugar, and ice cubes). Lunch: 1 C reduced-calorie vegetable canned soup. Pita bread sandwich (1/2 of a whole wheat pita filled with 4 oz turkey breast, tomato slices, mustard, lettuce, and 1 t reduced-fat mayonnaise). Carrot and celery sticks. 1 C fat-free milk. Dinner: 6 oz broiled filet of flounder, with oregano and lemon juice. Steamed asparagus topped with 1 t reduced sugar apricot jam. 3 oz roast potato with 1 T olive oil & black pepper. 1 frozen grape juice bar. Snacks: 1/2 C reduced-calorie lemon pudding. 5 vanilla wafers. Day 12: Breakfast: 1/3 small cantaloupe. 1/2 C bran flakes. 1 C fat-free milk. Lunch: 1 wheat English muffin with 1 t reduced-sugar jam. 1 small banana. 1/2 C 2% cottage cheese. Frozen grape juice bar. Dinner: 3 oz lean roast beef. 1/3 C steamed couscous with 1 T olive oil. Tossed green salad with 1 1/2 t blue cheese dressing. 1/2 C glazed carrots with chopped parsley. Snacks: 3/4 C mandarin oranges, canned. Day 13: Breakfast: Egg sandwich (saute 2 T green onion in 1 t margarine until soft; add 3 egg whites and cook until firm, place on 1 slice toasted Italian bread). 1/2 medium grapefruit. 1 C fat-free milk. Lunch: Bean burrito (mash 2 oz cooked garbanzo beans with pinch each ground cumin and garlic powder, spread on 8-inch flour tortilla. Top with 1 oz part-skim mozzarella cheese; broil). 17 small grapes. Lemon flavored mineral water. Dinner: 1 C spaghetti with 1 1/2 C sauce (frozen sauce from day 5). Steamed zucchini with 1 t grated parmesan cheese. 1 C fat-free milk. Snacks: 1 C lowfat peach yogurt. 3 squares graham crackers. Day 14: Breakfast: 1/2 C cooked oatmeal with 1 t brown sugar. Strawberry shake (in blender, puree 1 C lowfat strawberry yogurt with 1/2 C each fresh strawberries and ice cubes). 1/2 C egg substitute, scrambled. Lunch: Broccoli and cheese stuffed baked potato (steam fresh broccoli; combine 1/2 C cottage cheese with 1 t ranch dressing. Spoon over baked potato, top with steamed broccoli). 1 medium apple. 1 C fat-free milk. Dinner: 6 oz grilled halibut with capers and lemon juice. Tossed green salad with 1 T each olive oil and balsamic vinegar. 1/3 C steamed brown rice with 1 T sliced green onions and 1 T olive oil. Snacks: 3 C popcorn with butter flavored sprinkles. 1/2 C apple juice mixed with club soda.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Consult your physician prior to using this product if you are pregnant, nursing, taking medication or have a medical condition. Discontinue use two weeks prior to surgery.
Other Ingredients: Dicalcium Phosphate, Cellulose, Polyethylene Glycol, Vegetable Acetoglycerides, Titanium Dioxide (Natural Mineral Whitener), Caramel Color, Ethyl Vanillin.
Measure: Two tablets
|Two tablets||% daily value||Thiamin (B1)||mg||1.5||100||Riboflavin (B2)||mg||1.7||100||Niacin||mg||20||100||Vitamin B6||mg||2||100||Chromium||mcg||120||100||Proprietary Herbal Blend‡||mg||522.5||*||Yerba Mate Extract||mg||500||*||Grape Skin Extract||mg||210||*||Chrysin||mg||200||*||Ginger Root Extract||mg||200||*||Grape Seed Extract||mg||125||*||Dill Weed Extract||mg||5||*|
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