Extreme Machine Training Series: FREE Video #3

Check out our new mini-training video #3 where we…

  • —  Bust one of the biggest myths regarding weight loss.
  • —  Tell you which food group has gotten an undeserved “bad rap.”
  • —  Why and how “diet” foods with reduced amounts of this food group will actually make you fatter!

Get your bonus pizza recipe!

Sign up for the next FREE training!

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10 Responses to Extreme Machine Training Series: FREE Video #3

  1. Patti says:

    Thank you Dr. Riggin and Dr. Kim Marie for taking the time to provide these videos. One can’t wait for the next series to learn more! It is like a cliff hanger!!

    I have personally forwarded the videos to friends hoping they will benefit from this.

  2. yasmin keller says:

    I really like this way of delivery. One day day I will be seeing you for treatment.

  3. Rosa says:

    Once again, this was very interesting. I have a sweet tooth. Can you please share your info on sweeteners and how they can be used in baking recipes?

  4. Rosa says:

    Once again, this was very interesting. I have a sweet tooth. Can you please share your information on sweetners and how they can used in baking recipes?

  5. Debra says:

    Where’s the list??????? good fats, bad fats! I really enjoyed the video and looking forward to the next one.

  6. fimextreme says:

    Hi Debra – there wasn’t enough time to cover all of that info! It’s extensive; but here’s a few tips: your best fats are from nuts; organic butter; grass fed beef; full fat organic dairy products; imported or organic cheese; olive oil, sesame oil, coconut oil – this is a partial list. In our training program we go over this in much more detail and provide “cheat-sheets” for quick reference. Be careful not to let any cooked oil “smoke.” You can quickly make good oil into bad oil by overheating. We also outline the smoke point for these oils and other fats. Hope this helps. Dr. Mary

  7. casino slots says:

    Thanks for sharing this. I need to find out more information about it.

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