Kelly Clarkson Flaunts Her 50-Lb Weight Loss In A Plunging Black Dress While Plugging Her New Radio Project

Inside Kelly Clarkson's Diet Regimen And Weight Loss Transformation

Over the past few years, Clarkson has gained a considerable amount of attention from her fans due to her weight loss and openness about her journey. Although there had been speculation about her potential use of Ozempic, the controversial diabetes medication rumored to aid in rapid weight loss, Clarkson has repeatedly emphasized that she achieved her results through a healthy and nutritious diet known as the ‘Plant Paradox Diet.’

In 2018, she made a significant acknowledgment about her weight loss during her conversation with Extra at the CMT Music Awards, where she looked radiant on the red carpet with her trim physique. She divulged that her diet and lifestyle underwent a significant transformation, all thanks to the inspiration drawn from The Plant Paradox, authored by Dr. Steven R. Gundry.  

“I literally read this book, and I did it for this autoimmune disease that I had and I had a thyroid issue, and now all my levels are back up,” she said at the time. “I’m not on medicine anymore because of this book, it’s called The Plant Paradox. It’s basically about how we cook our food, non-GMO, no pesticides, eating really organic … Literally, I haven’t worked out at all!”

Based on the idea that lectins, a protein found in several everyday foods, can act as anti-nutrients and cause chronic health problems like obesity, autoimmune diseases, and inflammation, the 'Plant Paradox Diet' has emerged.      

According to WebMD, this dietary plan involves eliminating foods that contain lectins, including wheat, beans, potatoes, nuts, and dairy.

While appearing on the Today Show in 2018, the "Behind These Hazel Eyes" artist shared details about her dietary routine and also provided a recipe for a more nutritious version of one of her preferred dishes. "It’s the same stuff you eat — I just use different ingredients," she dished to co-host Hoda Kotb.

"Even like fried chicken — I use cassava flour, tapioca or almond flour, and you use non-hormone chicken. And honestly, I’m going to be real with you: It’s really expensive to do."