Eating Well After Weight Loss Surgery Over 140 Delicious Low-Fat, High-Protein Recipes to Enjoy in the Weeks, Months and Years after Surgery (Paperback)
|Author: Patt/ Bontempo-Saray Levine||Foreword By: William B. Inabnet Meredith Urban William B. Inabnet|
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|- Surgeons nationwide are having difficulty keeping up with the demand for the various gastric bypass surgeries|
- Since early 2003 bariatric weight-loss surgery has been extensively covered in the New York Times, USA Today, the Wall Street Journal, and many other print and electronic media outlets
- Preparation and serving guidelines allow every reader to customize each recipe, depending on how far out they are after bariatric surgery
From the Publisher:
Specially tailored to those considering bariatric bypass surgery, this collection of 125 delicious recipes presents meals that contain no added sugar and low fat content that are designed to assist with every stage of the procedure. Original.
In April 2003 Patt Levine underwent "Lap-Band" gastric surgery, one of the primary bariatric surgeries being widely practiced today. As a lifelong foodie, she was expecting the worst when her surgeon's nutritionist handed her dietary guidelines to follow post-surgery, and she was right. With her decades of cooking skills, she immediately set out to devise low-fat dishes that would be just as delicious pureed and chopped as they would be served whole. As an added problem, she wanted to cook for her husband at the same time. This first-ever cookbook for the hundreds of thousands who are lining up for bariatric bypass surgery is proof that it can be done. With collaborator Michele Bontempo-Saray, the author has created 125 recipes that contain no added sugar, are very low in fat, and get their carbohydrates almost exclusively from fruits and vegetables. Each recipe includes specific guidelines for preparation of the dish for every stage of the eating programs for Lap-Band, gastric bypass, and Biliopancreatric Diversion Duodenal Switch (BPD-DS) patients, as well as suggestions for sharing meals with those who have not gone through gastric surgery. Creative recipes cover every meal and food-breakfast and brunch, soups, vegetables, main courses, and sweet indulgences.
Book Format: Paperback. Number of Pages: 0124. Publisher: iUniverse.com ...
Brian Thornton earned his BA in history from Gonzaga University ...