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Eating Well After Weight Loss Surgery »

Book cover image of Eating Well After Weight Loss Surgery by Patt Levine M.D.

Authors: Patt Levine M.D., Michele Bontmpo-Saray, Meredith Urban (Foreword by), William B. Inabnet M.D.
ISBN-13: 9781569244531, ISBN-10: 1569244537
Format: Paperback
Publisher: Da Capo Press
Date Published: July 2004
Edition: (Non-applicable)

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Author Biography: Patt Levine M.D.

Book Synopsis

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.

Library Journal

Levine, a writer with credits in Gourmet Magazine, underwent bariatric surgery in 2003. Using her cooking skills, she developed recipes that can be pur ed for the immediate postoperative weeks and even served to the rest of the family with no loss of visual or taste appeal. Regardless of type, the surgery results in severely restricted intake and absorption, thus a diet proportionately high in nutrients, especially protein. Levine's recipes are all low-fat but with enough flavor to be tasty even after pur eing. Each recipe provides serving guidelines for appropriate amounts both for the patient and for those in the household who eat normally. In addition, the first chapters describe the types of surgery available and provide nutritional information for bariatric patients and general tips for getting along after surgery. Also worthwhile for anyone on a weight-loss diet, this is highly recommended for public libraries.--Susan B. Hagloch, formerly with Tuscarawas Cty. P.L., New Philadelphia, OH Copyright 2004 Reed Business Information.

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