Methods of reducing visceral fat and related compositions

A method for decreasing visceral fat in a subject, which comprises:

• determining a first amount of visceral fat in the subject;
• administering to the subject a calorie-restricted diet of 500 to 850 calories per day;
• determining a second amount of visceral fat in the subject;
• wherein the diet is administered until visceral fat is decreased by 5% to 56% based on a difference between the first amount and the second amount of visceral fat,
• wherein the subject is human of between 12 and 90 years of age,
• wherein the diet is administered for 19 to 60 days,
• wherein the daily calorie-restricted diet consists of no more than 1 gallon of non-caffeinated beverages, two to three portions each of meat, vegetables, and fruit, and flavorants,
• wherein the flavorants consist of spices, stevia, erythritol, monkfruit extract, pink Himalayan sea salt, and any combination thereof,
• wherein the portion of meat is about 3 ounces, the portion of vegetables is about 1 cup, and the portion of fruit is about 1 cup,
• wherein the meat is fresh or flash frozen, less than 7% fat, and is selected from the group consisting of chicken, turkey, fish, shellfish, beef, egg whites, and any combination thereof,
• wherein no oil, no salt except pink Himalayan salt, no monosodium glutamate (MSG), no synthetic and natural sugars, and no artificial sweeteners are added to the food, and
• wherein the subject never on any day consumes less than 500 calories, and wherein on average the subject never consumes less than 500 calories per day.