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Who Knew: The Truth about Low-Carb Diets


Dr. Mark Hyman



Slow Carbs, Not Low Carbs: The Truth about Low-Carb Diets

23 Aug 15


The low-carb frenzy hit its zenith in the early 2000’s and has since ebbed and flowed in popularity. I’ve seen patients get impressive results doing very low-carb diets, but eventually many become burned out and regain the weight as the novelty of eating bacon and other formerly forbidden foods becomes monotonous.


Traditional thinking suggests carbohydrates are bad for you. I have something surprising to say that might go against everything you’ve heard: Carbs are the single most important thing you can eat for health and weight loss. In fact, I often say my plan is a high-carb diet.


Confused? Watch this week’s House Call.



Wishing you health and happiness,
Mark Hyman, MD





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Community Corner: Jennifer Tse



Date you signed-up with LAB5: 8/27/14. I moved to Seattle from LA last August and was looking for a new gym/ studio. I had heard great things about LAB5 and decided to check it out. After my first class, I was hooked and have been a member ever since!


Occupation: I’m a Brand Specialist on the Toys and Games team at Amazon.


Favorite Move: Leg circles of course! Anyone who’s taken Ron’s class, or a tough Power Reformer class, knows that the best part of every workout is the stretching at the end.


Hobbies: Dancing, traveling, and cooking. I’ve been dancing since I was four years old and have trained in ballet, hip-hop, contemporary, and jazz-funk. I love traveling and am trying to hit my goal of 50 countries in the next few years. So far I’ve been to 35 countries, and am traveling to Iceland next week! I’m lactose and gluten-intolerant so I love experimenting with new recipes. My creations never look like the pictures on Pinterest, but I try my best :)


Neighborhood: I actually live right across the street!


Kids/Pets: Unfortunately I don’t have any pets. I’d love to get a German Shepherd but I have a tiny studio that isn’t ideal for big dogs :(




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LAB5 Notes: Evo Cycle Bike Testimonial



Here is an email recently received regarding the Evo Cycle Bike. Have you given it a try yet?


Please let us know what you think; your feedback is always important as we continue to look for ways to improve our members experiences here at LAB5!  Thank you.

I just wanted to let you know I finally tried the bike for the first time tonight.  It was great and I will definitely use it again.  I toured South Africa and got a great work out in.  I can see myself taking it for a “spin” before class or after class for a little extra cardio.  Thanks for making this available.
– Emily H. | 8.24.2015

The Old San Juan Trail is one of the 8 trip videos offered at LAB5 but if your already a spinning pro, feel free to access our Netflix, HBO Go and/or Amazon Instant Video and binge while you bike! We’re currently offering FREE DEMOs in exchange for feedback!

Please come into LAB5 or call (206.325.0662) to reserve an hour today!



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Recipes: Chicken Parm Burgers


Makes: 4 servings | Prep: 40 mins | Cook: 3 hrs

Nutrition Information (PER SERVING, 4 Servings Per Recipe): 390 cal., 17 g total fat (6 g sat. fat), 692 mg sodium, 28 g carb. (3 g fiber), 30 g pro.


  • 1 pound ground chicken
  • 1 cup shredded zucchini
  • 1/3 cup panko bread crumbs
  • 1/4 cup grated Parmesan
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons extra-virgin olive oil
  • 1/3 cup marinara sauce
  • 4 slices reduced-sodium provolone (about 2 ounces)
  • 3/4 cup baby spinach
  • 4 whole-grain hamburger buns, toasted


  • With clean hands, combine chicken, zucchini, bread crumbs, Parmesan, Italian seasoning, garlic powder, salt and pepper in a large bowl. Form into 4 patties.
  • Heat oil in a large nonstick skillet over medium heat. Add patties and cook until browned on one side, 4 to 6 minutes. Carefully flip.
  • Pour equal amounts marinara over each patty, then top with 1 slice provolone apiece.
  • Cover and continue cooking until patties are cooked through, 4 to 6 minutes more. Top with spinach and serve on buns.




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