Ozempic, Ozempic, Ozempic! The medication that seems to be getting everyone’s attention at the moment. At Arubah Health, we have been noticing discussions around Ozempic and weight loss pop up alot in the media, and we support many clients that have been prescribed Ozempic. So we thought it was only fitting that we share some facts and thoughts!
What is Ozempic?
Ozempic is a once weekly injection that helps to manage blood sugar levels for people who have Type 2 Diabetes. Ozempic is only approved for the treatment of Type 2 Diabetes in Australia. It is not approved solely as a weight loss drug.
With around 1.2 million Autralian’s living with Type 2 Diabetes, it is a drug that is in hot demand at the moment. Many people with Diabetes have reported it is very hard to get, the TGA have reported that shortages will remain until 2025.
How does it work?
Ozempic stimulates the release of the hormone incretins, which are usually released after a meal to stimulate insulin production to reduce blood sugar levels. Therefore it helps people with Type 2 Diabetes control spikes in their blood sugar after eating. The active ingredient in Ozempic is Semaglutide, this works to reduce one’s appetite by mimicking the hormone Leptin which tells our body that we are full.
Therefore… Reduced appetite = reduced food intake = calorie deficit = weight loss.
Is it safe? How do I monitor this myself?
A person with Type 2 Diabetes on Ozempic needs to be closely monitored by their GP, Dietitian and Endocrinologist. People on Ozempic can often experience a reduced appetite and rapid weight loss. While these may sound like good outcomes on paper, if a person’s nutritional intake and weight aren’t closely monitored while on Ozempic, they are at a much higher risk of losing muscle mass or bone density, developing nutrient deficiencies, a reduced immune system, increased bowel issues and/or developing an eating disorder. We would recommend working with your Dietitian to establish a rate of weight loss that is safe for you.
Ozempic is not always for everyone. It can interact with certain medications, treatments, or conditions a person may have. Ensure your doctor is aware if another health professional or specialist has prescribed you another medication so they can plan accordingly.
What is it like coming off Ozempic?
A study monitored individuals for a year after they ceased Ozempic. It showed that the majority of participants had on average, gained two-thirds of the weight back that they had initially lost while on Ozempic. Once injections are ceased, the fullness hormone mimicking stops and blood glucose levels are no longer reduced. At Arubah, we have discussed at length that if dietary and exercise behaviour changes do not happen while being on these drugs, it is hard for the individual to continue their weight loss journey once Ozempic is ceased.
We strongly recommend involving a Dietitian in the early stages of your Type 2 Diabetes diagnosis. A Dietitian can guide you toward a Diabetic friendly way of life and help you to make healthy habits that last!
If you found this read interesting, or would like to share your experience, let us know our emails or socials.
RECIPE OF THE MONTH: High Protein Creamy Chicken Pasta
30 mins | Serves 4
Check out our latest recipe! This delicious high-protein, creamy chicken pasta is a perfect comfort dish to warm you up as we are coming into chillier weather. It can be meal prepped for quick lunches or dinners on the go or for when you simply cannot be bothered cooking!
Ingredients
- 3 tsp olive oil
- 2 small-med chicken breasts, diced (omit for vegetarian)
- 1 cup mushrooms, sliced
- 2 cups baby spinach leaves
- 2 Tbsp unsalted butter
- 1 Tbsp minced garlic
- 2 cups pumpkin, diced
- 1 cup plain greek yoghurt
- 1/2 small lemon zest and the juice (4 tbsp lemon juice)
- Sprinkle of grated parmesan
- 2 Tbsp fresh parsley
- Salt and pepper to taste
- 250g store bought pasta shape of choice
Method
- Preheat the oven to 180°C fan forced. Toss 1 tsp oil with pumpkin, place on an oven tray, and bake for approx 15-20 mins.
- Cook pasta in a pot of boiling salt water for 3-5 mins until al dente. Strain pasta, set aside and reserve ~1/2 cup of pasta water.
- In a large fry pan, cook your chicken all the way though, add salt and pepper to taste.
- To the same pan, add the spinach and mushroom and cook until soft. Remove this mix from the pan and set aside.
- In the same pan, melt butter over a medium heat. Cook minced garlic with this until fragrant.
- Turn the heat to low and add yoghurt, stirring to blend. Toss in pasta and add pasta water 1 tbsp at a time if the sauce is too thick.
- Add chicken, pumpkin, mushroom and spinach mix in with the pasta and stir through until combined. Add zest of a lemon and juice, add salt and pepper to taste.
- Serve with topped parmesan cheese and parsley. Enjoy!
Do you have any food, nutrition or wellness related topics you would like to hear us write about? Send your questions/ideas to [email protected]
