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

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
Previous
Previous

Energy Use and Obesity in Industrialized Communities

Next
Next

Blood Pressure 101: Understanding the New Guidelines