Weight Loss: The Gabriel Method
Coach Calls with Jon Gabriel

The Gabriel Method

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Listen to Jon Gabriel Chat to Shirly About:

  • How to change from the Atkins Diet to The Gabriel Method
  • Why The Gabriel Method is not a diet
  • How regular diets make you gain weight long term

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Read The Lecture Transcripts Here

Jon:  

So Shirly, are you there?

Shirly:  

I’m here, Jon, thank you.

Jon:  

Hi Shirly, how are you?

Shirly:  

I’m good thank you. Thanks for taking my call.

Jon:  

You’re welcome. How can I help you?

Shirly:  

Well, I bought your book and your CD about six weeks ago. I had been on the Atkins program for ten weeks and I’ve lost 11 kilos. What I would like to know is how do I make the transaction from Atkins –

Jon:  

Transition.

Shirly:  

Yeah, transition, sorry, from Atkins to your method without putting on weight?

Jon:  

That is such a beautiful question because –

Shirly:  

Is it? I thought it was a bit silly question but…

Jon:  

No. It’s a great question because where people run into problems is that they’ve been on a diet, a really restrictive diet, and they’ve lost weight on that diet and they’ve been really forcing themselves to lose weight, and then all of a sudden they go on The Gabriel Method and they go, "Oh, I can eat whatever I want," and they start pigging out on chocolate cake and –

Shirly:  

Well, no, I’ve been a bit frightened to do that. I didn’t want to do that.

Jon:  

Right. So let me explain it. So what happens is they have a rebound effect. And as I’ve mentioned before, dieting is a little bit like holding a volleyball under water, because the minute you let the volleyball go, it pops up and it pops up higher to the water level. So you end up gaining your weight back plus, and that’s because you’ve shifted your set point and your body wants to be fat.

So if you are starting The Gabriel Method by having already lost weight on a restrictive diet, you have to transition and that’s what you’re doing. So what I would suggest you do, and the Atkins Diet is a no carb diet so —
Shirly:  

Well, I have a little bit of carbs but not a lot.

Jon:  

Yeah, right, not a lot. So what type of carbs do you have?

Shirly:  

Only vegetables.

Jon:  

Okay. Now the reason the Atkins Diet works as a diet, when it does work, is because it keeps your insulin levels low and insulin is the fat storage hormone. So it keeps you from eating foods that cause your insulin levels to elevate, but the whole reason your insulin levels elevate in the first place is because of something called insulin resistance. And insulin resistance is when the cells of your body stop listening to insulin and that happens when the FAT programs are on.

Now the problem with the diet is that even though you’re artificially keeping your insulin levels as low as possible, you’re actually increasing your insulin resistance because of the stress that you’re causing in your body. See, stress of dieting causes insulin resistance because stress of starvation causes insulin resistance and it’s really the starvation response that’s being activated, but it’s also mental and emotional stress that causes insulin resistance.

So what I want to do is — what I would say for you to do is not make any changes right now, just a couple of changes, but the important thing is to listen to the CD and do stress reduction-type things, because that will help your body become more sensitive to insulin and already lower your insulin levels, and then also put ground flax seeds on the food that you’re eating because that has Omega-3s which coat your cells with a very permeable membrane that allows for proper communication with insulin and also reverses insulin resistance, and also add lots of live food. So if you could just add those things.
Shirly:  

Well, can you tell me what live food is, Jon?

Jon:  

Sure. Live food is salads, green leafy vegetables, fruit.

Shirly:  

Oh, okay, yeah.

Jon:  

Things that — but not cooked. Things that are green and not cooked.

Shirly:  

Not cooked, right.

Jon:  

Lots of salads. Just add lots of salads right now. Then what happens is if you find that your energy levels are really stable and you’re not craving junk food, like right now are you craving junk food?

Shirly:  

No, no, not at all, not at all.

Jon:  

Okay, good. Then what’s going to happen is, over time, I’d start adding fruits and see how that affects you. Maybe after about three or four weeks.

Shirly:  

Just one piece a day or? Just one piece?

Jon:  

You know, I have to say I hate talking numbers. It’s just I have an aversion to it because it just feels too restricted. Just start introducing it in a feeling kind of way; see how it feels.

Shirly:  

Okay.

Jon:  

If you start eating fruit and you feel like your blood sugar’s going all over the place and you just can’t get enough of it, that might be a problem, but if you’re eating the fruits and it’s not affecting your energy and you’re not getting sugar cravings and you just want one or two pieces, then just start adding it and adding it, however you need it and whenever you feel.

Shirly:  

Jon?

Jon:  

Yeah.

Shirly:  

There’s one fruit that I have been having and that is strawberries.

Jon:  

That’s fine.

Shirly:  

I’ve been having strawberries and cream a little bit. It’s not much, but yeah.

Jon:  

That’s fine, okay.

Shirly:  

Once a week.

Jon:  

All right. Just do this then. For about three weeks, continue to listen to the CD, continue to be on the approach that you’re on, add the ground flax seeds and the live food, and then continue with that, okay, and see how you go and then transition. But in about three or four weeks you should be able to make a very smooth transition. So it’s a really good question –

Shirly:  

Oh, that’s good.

Jon:  

– and all of you people out there that are on a restrictive diet, this is how you make a transition. So make the transition slowly. Maybe call back in a few weeks, maybe in four weeks, and let me know how your transition went, okay?

Shirly:  

Okay. Also, Jon, you mentioned a sweetener called, I don’t know how to pronounce it, X-Y-L-I-T-O-L. Can you buy that in Australia?

Jon:  

Absolutely. Any health food store.

Shirly:  

You can? Any health food store? Okay.

Jon:  

Xylitol is sort of my sweetener of choice for a couple of reasons. One, I like the taste of it. Stevia, they say, is a good sweetener but I think it tastes kind of art — if it’s not made pure, they put a lot of artificial things in it. I don’t like the taste of it. But Xylitol keeps your blood sugar stable and it actually helps your body absorb calcium. And when your body absorbs calcium, it suppresses what’s called pro-inflammatory cytokines that cause inflammation. So it reduces inflammation and those same hormones, those pro-inflammatory cytokines that cause inflammation, activate the FAT programs. So it actually helps you deactivate the FAT programs. So it’s definitely the sweetener of choice for my money.

Shirly:  

Is that a powder or a tablet?

Jon:  

It looks just like sugar.

Shirly:  

Okay.

Jon:  

It comes from birch barks and corncobs. Looks just like sugar and tastes really good. You can bake with it, so Xylitol.

Shirly:  

Okay. That’s good, thank you.

Jon:  

You’re welcome. Thanks very much.

Shirly:  

Thank you very much, okay. Oh, Jon, are you still there?

Jon:  

Yeah.

Shirly:  

I just want to say I love your CD. I used to have a lot of trouble going to sleep at night. I’m asleep before the CD finishes. You probably heard that so many times, but it just relaxes you so much. I love it. Thank you.

Jon:  

I appreciate that. You’re welcome.

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