Pros and Cons for GLP-1

Pros:

Weight Loss: Many people experience 10–20% body-weight reduction when combined with a healthy diet and physical activity.

Improved Blood Sugar Control: GLP-1 drugs help the body release insulin only when needed and reduce excess glucose output, lowering A1C levels.

Lower Risk of Heart Disease: Some medications (like semaglutide and liraglutide) are shown to reduce risk of major cardiovascular events in people with type 2 diabetes.

Reduced Appetite and Cravings: They slow digestion and signal fullness, helping people naturally eat less without constant hunger.

May Improve Blood Pressure and Cholesterol: Modest improvements in blood pressure, triglycerides, and HDL cholesterol are common secondary benefits.

Cons:

Gastrointestinal Side Effects: Nausea, vomiting, bloating, and constipation are common—especially when starting or increasing the dose.

Cost and Insurance Coverage: These medications are often expensive ($900–$1,300/month) and may not always be covered by insurance for weight management.

Potential Serious Risks: Rare cases of pancreatitis, gallbladder disease, or thyroid tumors (in animals) have been reported. Anyone with certain thyroid or endocrine conditions should avoid them.

Possible Muscle or Lean Mass Loss: Rapid weight loss may reduce both fat and muscle if protein intake and resistance exercise aren’t maintained.

Need for Ongoing Use: Weight tends to return when medication is stopped unless long-term nutrition and lifestyle changes are sustained.

Injection b: Most GLP-1 drugs are injectable requiring a shot once day or once a week although they have a pen format to make it easier

May Affect Digestion or Medication Absorption: Slower gastric emptying can alter how other drugs (like birth control pills or pain meds) are absorbed.

Source:

Source: Manufacturer’s websites Ozempic®, Wegovy®, Mounjaro®, Trulicity®, and Saxenda®, FDA.gov

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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