WLS Center E-Newsletter
A FREE publication by
Issue #30 August 18, 2003
From the Desk of Barbara Thompson
Author of "Weight Loss Surgery, Finding the Thin Person Hiding
** In this issue **
* Book Excerpt: Hair Loss
* Research Article: High ORAC Foods May Slow Aging
* Childhood Obesity
* Recipe: Low Fat Quiche
* Spreading the Word in Chicago, and elsewhere
When I am speaking, one thing that I ask people to do is to make
a list right then, just for their own sake of what they would do if
they were of normal weight. It helps to keep the focus on the
quality of life that we are striving for, rather than just the loss
of pounds. As you are reading this you may want to do the same
thing. What is it that you would do differently if you were of
normal weight? And if you have already lost your weight, reflect on
how your quality of life has changed. It helps to have such a list
when you hit a plateau so that you can reflect on how far you have
really come. It also helps when you have lost so much weight that
you are distressed by a little bulge. It helps to keep things in
One thing that always touches me when I ask for this list, are
the people who say that they want to lose weight so that they can
get down on the floor and play with their grandchildren. I don’t
know why, but that always touches my heart more than anything else.
Perhaps it reminds me that my little 16 year old baby will have
babies of her own one day. Or perhaps it is the look of total love
on these people’s faces as they say it.
In that light, I hope you will appreciate the article later in
this issue on childhood obesity and the frightening statistics and
implications of this.
** Book Excerpt: Hair Loss
Hair Loss is something that many of us face following weight loss
surgery. It can be particularly distressing because our hair is very
important to us. I don’t know about you, but before my surgery,
there was little that I liked about myself. But I did like my hair!
After surgery, when you are a few months post-op, you are looking
better having lost maybe 50 or 60 pounds, but you still are not
looking really good. It is about that time when you may start to
lose the one thing that you like about yourself, your hair. It is a
very tough time for those who go through it. But like many things
about weight loss surgery, it is definitely worth it in the end.
The following is an excerpt from my book, “Weight Loss Surgery;
Finding the Thin Person Hiding inside You,” that deals with hair
There is good news and bad news. The bad news is that one third
of the people who have weight loss surgery lose up to one half of
their hair. It actually comes out in handfuls. The hair loss usually
starts around the third or fourth month. It seems to be caused by
the body's reaction to the trauma of surgery.
The bad news continues. There doesn't seem to be much you can do
about it. Keeping up your protein, taking zinc pills and biotin may
help a little, but not enough to really make much of a difference
for most patients. Minoxidil products may limit how much you will
lose, but if your body reacts this way, the use of these products
and medication will not help.
I have never known anyone who has lost all of his or her hair; so
don't think that this surgery will result in your looking like a cue
ball! Getting your hair cut in a shorter style makes it look fuller,
so that is an option. Not everyone experiences hair loss. But if it
is you, it can be very traumatic while you are going through it. I
was one of the lucky ones. I didn't experience any hair loss at all.
Now, here is the good news. It comes back because the hair loss
is only temporary. Around the fifth or sixth month, it starts to
grow back in. Soon you have your normal head of hair back. And you
can then breathe a sigh of relief!
If you do not have your copy of my book “Weight Loss Surgery;
Finding the Thin Person Hiding Inside You,” what are you waiting
for? Many surgeons all across the country will not allow their
patients to have the surgery unless they have read my book.
Here to order your copy.
** Research Article: High-ORAC
Foods May Slow Aging **
A year ago I was introduced to the whole idea of anti-oxidants. I
know that many of you were way ahead of me on that. The beneficial
effects of anti-oxidants have been well publicized for years. Since
I have started taking our OPC
anti-oxidant, I have never felt better. I have more energy and my
immune system is amazing. I just don’t get sick anymore.
That is what anti-oxidants do by working to slow the aging
process. They not only help your immune system and give you
tremendous energy, but they often work to help the symptoms of
diseases that traditional medicine has failed to improve. People
with allergies, multiple sclerosis, migraine head aches,
fibromyalgia, heart disease, and many others have shown tremendous
improvement from taking an anti-oxidant.
There are super foods that have anti-oxidant
properties that are classified by their
ORAC measurement. ORAC stands
for Oxygen Radical Absorption Capacity.
We have 2 anti-oxidant products that should be
taken by everyone who wants to enjoy good health. Call
our office today, toll free (877) 440-1518 for more information on
and to order.
** Childhood Obesity: Some
Frightening Considerations **
I read something very frightening the other day. It appeared in
the book, “The New Anti-Aging Revolution,” by Dr. Ronald Klatz and
Dr. Robert Goldman. In the book, Professor Andrew Prentice from the
London School of Hygiene and Topical Medicine cited obesity as the
single biggest threat to the gains in longevity in the last 100
years. Science is making tremendous strides in finding treatments
and cures for diseases, but we are sabotaging those efforts by
putting our health at risk through obesity.
But most at risk are our children. People are becoming obese at a
much younger age. Adolescents are gaining weight at an alarming rate
as they eat high fat food, refuse to exercise and sit in front of
computers. These adolescents are expected to remain overweight and
obese into adulthood. As a result, nutritionists expect many parents
to outlive their children.
What a frightening thought. I don’t believe any other statement
regarding childhood obesity hit me as hard as that. What can be
worse than a parent to outlive their child?
So much of obesity is genetically related. I know that many of
you struggle with fears for your own children. I would love to hear
your thoughts on how you are dealing with the possibility of obesity
with your own children that I might excerpt and share with other
readers. Please send them to me at
** Recipe: Low Fat Quiche
Thanks to M. Blain-Bolling for submitting this recipe.
Low Fat Quiche
Prepare or Purchase:
1/2 recipe Flaky Pastry Dough or for a truly calorie conscious
recipe you can do this without a crust. If you use a frozen
crust it should be thawed but refrigerated while you prepare your
filling. Set your oven rack to the lowest position and preheat
your oven to 400 degrees F.
Prepare and set aside:
Reconstituted Sun Dried Tomatoes or 1 pound plum tomatoes (about
6) cored, sliced and seeded.
Grate 2 ounces mozzarella, gruyere, goat cheese, or Swiss cheese,
and 1 ounce dried parmesan or asiago, dried Monterey Jack will work
1/2 cup chopped scallions or about 1 cup leeks. (If you use leeks
they must be pre-cooked in olive oil until tender, about 15 minutes.
Remove casing and lightly brown about ˝ pound of sausage in a
separate skillet. (You can also do this without meat).
In a separate bowl mix together:
3 or (4 for crust less) eggs (beaten)
1 1/4 cups half and half. (Land o’ Lakes Fat Free)
3 tablespoons chopped basil
1 tablespoon chopped parsley
11/2 tablespoon Italian seasoning
1/4 teaspoon salt. (You can leave this out if you are using
dried parmesan cheese)
Plenty of ground red or black pepper
1/4 teaspoon ground nutmeg
Add your scallions or leeks to this
Remove your prepared crust from the refrigerator:
Line the bottom of your crust with your prepared tomatoes like
spokes of a wheel. Add half your meat mixture. Pour 1/4 of your egg
mixture over the tomatoes and meat. Add your grated cheese saving
some of the parmesan for the top of your dish. Add remaining meat
mixture. Add remaining egg mixture. Top with remaining
Bake at 400 degrees F (in a water bath) for approximately 40 to
45 minutes until top is golden brown. Let quiche rest for
approximately 10 minutes, cut into wedges and serve.
Usually I double this recipe and freeze one quiche for future
use. The variations on this are limitless just use your
If you have a recipe that you would like to share in future
issues of this newsletter, please send it to me at