The HCG diet, regardless of the source or method ingested, involves the addition of a hormone known human chorionic gonadotropin (hCG) in conjunction with a specific food diet. The hormone while present in both men and women at the tissue level, is most abundantly produced in the system during phases of pregnancy. With the HCG diet, the object is to increase the level of the HCG hormone in the body while at the same reducing caloric intake. The theory for the diet was originally developed by British endocrinologist Albert T. W. Simeons and has very specific methodoly involving caloric intake (less than 500 calories originally) and what foods are and are not approved.
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