Weight Loss Diet Pills Phentermine-Topiramate Qsymie Adipex Bontril Reviewed

Phenterminetopiramate (Qsymia) is a great new weight loss and diet pills that is designed to decrease your appetite and assist you lose weight. 

It's made of two different medications, Phentermine and Topiramate. 

Phentermine has always been used as an antiobestiy medication but topiramate was initially used to help treat people with seizure disorders and it was discovered that people who took topiramate experienced significant reductions in their appetite and cravings. Now they are used together in a new diet medication called Qsymia.

In this article I am going to discuss Phentermine first and then I will go into more detailed review of Topiramte and how the two medications work together to help you lose weight. From that point I will cover some of the newer diet medications that have recently been approved by the FDA. Then I will give you lots of good recipes for foods that are great because the calorie portions are controlled.

Phentermine is an appetite suppressant that was originally approved by the FDA in 1959 for helping patients lose weight as part of a comprehensive weight loss program that includes diet modification and exercise. Originally it was approved under the brand name Adipex-P as both capsules and pills, and came in one strength, 37.5 mg. Once phentermine became generic it became available in both pills and capsules. The pills are still 37.5 mg but the capsules come in 15 mg, 30 mg, and 37.5 mg. Some weight loss doctors have their own formulation placed in capsules in a variety of strengths.

The primary effect of phentermine is to suppress a patient’s appetite. It does this by affecting brain chemicals that are responsible for hunger. The medication is also a stimulant, and it is felt that this stimulant property may also enhance metabolism, although this is not proven.

In the late 80’s and early 90’s physicians were prescribing a combination of phentermine and fenfluramine (brand name Pondimin) and this became known as the phen-fen diet. This combination of medications was never officially studied and approved by the FDA, however a lot of physicians found success with this combination. 

Over time there were concerns about some patients who developed heart problems, specifically heart valve problems. Because of this, fenfluramine was taken off the market. Redux (dexfenfluramine) was also taken off the market as it was chemically very similar to fenfluramine. 

It was rumored that the manufacturer was going to perform additional studies and bring fenfluramine back to the market, however it became financially more feasible to settle class-action lawsuits, and fenfluramine never returned. Some weight loss physicians believe that the heart valve problem was potentially related to obesity and not medication, but no controlled studies were ever done.

In 2012 a medication called Qsymia was approved by the FDA for short and long-term use in helping patients lose weight. Qsymia is a combination of phentermine and Topamax, a migraine preventive drug. In migraine patients who were taking Topamax (topiramate) to prevent migraines, physicians observed a significant percentage of patients who lost weight. 

The FDA allowed the study of this combination for weight loss and Qsymia was officially approved in 2012. This was the first new product approved for weight loss in a long time and it was also the first time the FDA acknowledged that controlling weight is a chronic problem as opposed to a short term problem. How Topamax effects weight is not clear. 

Some believe that the metabolic effects of Topamax suppress hunger and increase satiety, the sense of feeling full. Others theorize that Topamax has an effect on how the body metabolizes glucose (sugar) and there is some evidence that patients on Topamax have a reduced risk of developing diabetes. 

Unfortunately, Topamax can be associated with significant side effects which can include memory impairment, numbness and tingling, and funny taste and smell. The most significant concern with Topamax is the potential for birth defects, including things like cleft lip or palate.

Another combination product that includes phentermine is under study now. A combination of Belviq and phentermine is in phase 4 clinical trials and hopefully will be approved for long term use in the not too distant future. 

Belviq is another recently approved product that works on serotonin in the brain. Serotonin is a brain chemical that controls mood and can cause anxiety and depression. It also controls hunger and the sense of being full. 

Antidepressants work on brain serotonin in helping with anxiety and depression but patients often gain weight because of the serotonin effect on appetite. It makes sense that weight loss can be achieved by blocking the appetite effect, and hopefully this combination product will show better weight loss than the separate ingredients. 

What are the side effects of these Diet Pills?

Phentermine can be associated with some side effects, most of which are nuisance side effects. In patients who are sensitive to stimulants there can be an increase in agitation or anxiety.  

What do I do if I have any side effects from the weight loss pills?

If a patient gets anxious or palpitations from things like coffee or caffeine, or feels like they are speeding if they take a decongestant or an energy drink, they may have those same side effects from phentermine. These side effects can be reduced by splitting the dose, half in the morning and half in the afternoon. Taking the medication with food can help and staying well hydrated will also minimize these side effects.

One of the most common nuisance side effects is dry mouth and patients are encouraged to drink plenty of water. 

Constipation is also a possibility, however by drinking plenty of fluids and increasing fiber this can usually be managed. Patients can take stool softeners to prevent constipation and for the unlucky patient who gets significant constipation Miralax can help. Insomnia is also seen in some patients who take phentermine. Taking the phentermine too late in the day can interfere with the ability to get to sleep and stay asleep. 

Conversely, some patients report improved sleep. As the phentermine effect wears off they feel an increase in tiredness and have no difficulty getting to sleep or maintaining sleep.

There are occasional patients who feel that they sleep less hours but feel better rested, meaning

improved sleep efficiency. It is appropriate to take something simple for sleep if needed. Things like Benadryl, Tylenol PM, or melatonin are ok to take with phentermine. 

Who should not take Phentermine?

There are some patients that cannot take phentermine. Patients who are on a specific category of anti-depressants called MAO inhibitors (mono-amine oxidase inhibitors) are absolutely unable to take phentermine. The interaction can be fatal. This is a small percentage of patients on anti-depressants and patients on these are fully aware of this as they are under the care of a psychiatrist and there are other dietary restrictions as well (no wine, cheese, etc…). Uncontrolled blood pressure is also a risk.

Phentermine can elevate blood pressure but weight loss can lower blood pressure and patients with blood pressure problems need to be more closely monitored. If the blood pressure is poorly controlled,

it would be a reason to hold off on phentermine therapy until it is controlled. Being on a blood pressure medicine is fine as long as the blood pressure is controlled. In patients with a recent heart attack or stroke it is not appropriate to take phentermine. After 6 months, if cleared by either the cardiologist or the neurologist, heart attack and stroke patients may be a candidate for phentermine, although a lower dose will likely be used.

To summarize, phentermine is an effective medication to help obese patients lose weight. This can reduce the risk of diabetes, high blood pressure, high cholesterol, and other weight related diseases.

Patients need to be appropriately monitored and medication adjusted or discontinued if necessary. Side effects can usually be managed easily.  

Here are some great recipes to help you eat the right types of foods to assist with your losing eight. Remember you still have to eat a good sensible diet if you want to lose the weight safely.

Asparagus and Pea Soup

This recipe utilizes the entirety of the asparagus in all its glory. Packed with celery, carrots, asparagus, peas, parsley, and topped with parmesan to taste, this recipe will satisfy your diet and your cravings. Servings: 6

Ingredients:

• 1 bay leaf
• 1 chopped onion
• Couple stocks of fresh parsley
• 350g/12oz asparagus
• 2 leeks
• leaves from 1 head of celery
• 1 chopped carrot
• 2 chopped celery sticks
• 1.75 liters cold water
• 30 ml Olive oil
• 150g/5oz frozen peas
• 15ml chopped fresh parsley
• 120 ml plain natural yogurt
• grated rind of ½ lemon
• Salt and black pepper
• Parmesan cheese shavings to taste.

Directions:

1. Cut the thick, textured end of the asparagus and place it in a pan. Separate the tips from the shafts and save for later use. Add the bay leaf, celery, onion, celery leaves, water and parsley stalks. Cut the rough trimmings from the leaks and place in pan. Boil the water. Keep it to a simmer for 40 minutes.
2. Heat oil in a sizable pan, chop and add the remainder of the leaks. Then add carrot and celery to the mix. Cook for 10 minutes. Take a whiff, pat yourself on the back.
3. Throw in peas and previously chopped parsley. Add 5 cups of asparagus stock to the pan. Set it to a boil, lower temperature and cook for 10 minutes. Time could vary depending on when vegetables appear tender. Introduce the seasoning to your taste. Let the soup cool for a short amount of time. Puree so it becomes smooth.
4. Boil asparagus tips for 3 minutes, or until it turns tender. Use cold water to drain the asparagus. Warm up the soup. Mix the lemon rind and yogurt thoroughly.
5. Serve the soup in bowls. Accent with the asparagus tips. Now add parmesan cheese as you see fit. Add pepper or salt to taste. Enjoy

Roast Vegetable Soup

The pleasurably thick oatmeal and the delicious parsnips combine to form a healthy, GI balanced soup. Servings: 4

Ingredients:

• 2 small parsnips, quartered lengthways
• 4 red onions as thin wedges
• 4 thickly sliced carrots
• 4 thickly sliced leeks
• 4 potatoes in chunks
• 1 small swede in chunks
• 30 ml/ 2 tbsp Olive Oil
• Sprigs of fresh thyme
• 1 unpeeled bulb of garlic fragmented into cloves
• 1 liter / 4 cups of vegetable stock
• 90 ml / 6 tbsp rolled oats
• salt and ground black pepper
• Fresh thyme sprigs as garnish

Ingredients for the sun-dried tomato bread:

• 1 ciabatta loaf
• 4 tbsp of olive oil
• 1 crushed garlic clove
• 4 finely chopped sun-dried tomatoes
• 32 tbsp of chopped fresh parsley

Directions:

1. Preheat the oven to 400 Fahrenheit. Cut the parsnip ends into fourths. Place the parsnips, onions, leeks, carrots, potatoes and swede in the pan. Spread the contents of the pan in order to keep it evenly cooked.
2. Gently drizzle the olive oil over the contents of the pan. Add garlic cloves and thyme. Mix, roast for 45 minutes. Make sure that the vegetables are evenly browned and properly tender.
3. It is time for the sun-dried tomato bread. Slit the ciabatta bread into four diagonal slices. Do not cut to the other side of the loaf. Mix the parsley, tomatoes and garlic with the oil
4. Gently pour the mixture into the slits. Press the bread back together. Place the ciabatta bread in foil, bake in the oven for 15 minutes. Open the foil for the last quarter of time, for this allows the bread to become crispy and delicious.
5. Separate the vegetables and the thyme. Skin the garlic cloves, apply pressure over the vegetables.
6. Use a food processor to process the half the vegetables with the stock and oats until it becomes smooth.
7. Boil in a pan. Season to taste. Add all the vegetable.
8. Serve in bowls. Accent with thyme leaves. Serve the bread along with the bowls of soup

Butter Bean and Sun-Dried Tomato Soup

This is a very simple and delicious recipe, perfect for lunch or dinner. Utilize fresh ingredients in order to ensure the best possible taste. This meal pairs well with a sweet dessert (Berries / Melons). Servings: 4

Ingredients:

• 5 tbsp pesto
• 4 tbsp sun-dried tomato
• 14oz cans drained and rinsed butter beans
• 3 ¾ cups vegetable or chicken stock

Directions:

1. Pour the butter beans in a suitable pan. Add the stock, mix thoroughly. Use medium heat to lead the mixture to a boil. Stir it every once in a while.
2. Add the pesto and tomato puree to the mixture. Stir it well. Put a lid on the pan, lower the heat and let it cook for 5 minutes.
3. Place six ladles of the soup in a food processor, making sure to gather a hefty amount of beans. Make sure you process it until it becomes obviously smooth. Return the processed product to the pan.
4. Keep the heat at a relatively low level. Proceed to stir gently and often. Wait about five minutes then season as desired. Serve this soup this some delicious bread sticks.

Roasted Pumpkin Soup

The pumpkin soup recipe has the makings of a fall classic. This recipe uses almost every part of the pumpkin, for it calls to roast it whole. This delicious treat also calls for sweet potatoes and butternut squash. Servings: 6-8

Ingredients:

• 3 ½ lbs of pumpkin
• 2 tbsp olive oil
• 2 chopped onions
• 3 chopped garlic cloves
• 3 in piece of freshly grated ginger
• 1 tsp ground coriander
• ½ tsp ground turmeric
• dash of cayenne pepper
• 4 cups vegetable stock
• salt and ground black pepper
• 1 tsp sesame seeds
• coriander leaves for the garnish

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Use a fork to poke small holes in the top of the pumpkin. Once the oven is ready, bake the pumpkin for 45 minutes. Let it sit until it is safe to touch.
2. Cut the cooled pumpkin in half and dispose of the seeds. Do this with caution, for the pumpkin may still be holding some steam.
3. Cut off the skin from the pumpkin. Cut the pumpkin into slices then chunks.
4. Use a sizeable pan to heat the oil. Mix in onions, ginger and garlic. Cook softly for 4-5 minutes.
5. Add the seasonings (Coriander, cayenne, turmeric) and cook for another 2 minutes. Mix in the pumpkin flesh and stock. Heat it to a boil, then lower the temperature to a simmer for 20 minutes.
6. Let the soup cool for a little bit. Puree it in a food processor until it appears smooth. Transfer the soup back to its pan and begin seasoning
7. Time for the pumpkin crisps. Pare the pumpkin into long strip using a swivel-blade potato peeler
8. Use a tiny saucepan to heat the oil. Fry the strips in batches for about 2 minutes. They should be crisp. Drain.
9. Heat the soup again before serving it. Garnish the dish with pumpkin crisp, sesame seeds and coriander leaves.

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Here are some more really fantastic recipes:

Shrimp Cocktail Recipe

Ingredients: 

• tomato juice – 48 ounce can
• cheddar cheese – 1/2 cup diced
• celery – 1/4 cup
• dice to dill pickles – 1/4 cup
• a dash of Tabasco sauce
• a dash of lemon juice or dill pickle  juice new on a dash of soy sauce 
• to taste – onion powder, pepper and salt
• shrimp

Combine all of the ingredients except for the shrimp and refrigerate for several hours. When you are ready to serve just take it out of the refrigerator and served with the shrimp.

Shrimp Cocktail with Tangy Cocktail Sauce 

Ingredients:

• salt – 1 teaspoon 
• shrimp – 1 pound, shelled, deveined and cleaned
• chili sauce – 1/2 cup
• catsup – 1/3 cup 
• horseradish – 2 teaspoon
• lemon juice – 1.5 teaspoons
• lettuce leaves – 6 large lettuce leaves
• lemon wedges – 6

First heat 4 cups of water and salt and bring this to a boil in a large can then add the shrimp. Cook the shrimp over low heat until they turn pink, this usually takes about three minutes. Then drain the shrimp cover and refrigerate them until you are ready to serve them. Combine the chili sauce, catsup, horseradish and lemon juice, cover it in place in refrigerator. When you are ready to serve just arranged the lettuce leaves on serving plates placed the shrimp over top of the lettuce and just spoon your sauce on top of the shrimp. Of course take her lemon wedges and squeezed lemon juice all over top. This makes 6 servings.

Rocco's Shrimp Cocktail Recipe

Ingredients:

• prepared horseradish – 2 teaspoons
• catsup – 3 tablespoons
• salt – 1 teaspoon
• vinegar – 2 tablespoons
• lemon juice – 1/4 cup
• Tabasco sauce – 1/4 teaspoon 
• 30 large shrimp cleaned, shelled and deveined

Move all you have to do is mix all of the ingredients together except for the shrimp and then place them in the refrigerator and let them chill for several hours. When you are ready to serve just place your shrimp in a glass and spoon the cocktail sauce over top. This makes 6 hearty servings.

Frankie's Shrimp Cocktail Recipe

Ingredients:

• 8 ounces of shrimp – shelled, deveined and cleaned
• one large stalk of celery thinly sliced
• catsup – 6 tablespoons
• lemon juice – 2 tablespoons
• worcestershire sauce – 1/2 teaspoon
• grated onion – 1 teaspoon
• Tabasco sauce – just a dash
• salt to taste

Mix or blend all of your ingredients except for the shrimp and celery. Then place your shrimp and celery in layers in a glass and then pour your sauce over top. You should usually refrigerator sauce at least 4 hours before serving.