WLS Center E-Newsletter
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Weight Loss Surgery:
Finding the Thin Person Hiding Inside You.
At the end of June, Surgeons and Allied Health Professionals met
in Orlando for the 22nd annual meeting of the American
Society for Bariatric Surgery (ASBS). This year, two themes dominated
all discussions Ė Centers of Excellence and what to do about the
difficulty in patients getting insurance approval.
This issue of the newsletter will cover Centers of Excellence and in a
future issue we will announce a new surgeon patient coalition that is
forming which will among other issues, tackle insurance coverage of
weight loss surgery. But more on that later.
In This Issue
* Calories, Calarahs
* Research Article: Centers of Excellence
* Recipe: Tex Mex Lasagna
* Food Values: Knowing What You Are Eating
Success Story: Amy Schwartz
I am 5 weeks post op and confused with the amount of calories I
should be consuming. I am drinking 2 protein drinks a day which
have 90 calories each AND adding 1 tablespoon of Udoís oil in
each protein drink. One tablespoon of oil (which I take to keep
regular) has 125 calories. With just those 2 drinks I am
consuming 430 calories alone. I am now keeping a food journal so
I can keep count of my actual food calorie intake but I am not
sure if I include my drinkable calories with my food calories.
Could you please clarify this for me? Thank you,
When you are in such an early stage of your journey, your object
is to get in as much protein and water as possible. Protein will
help with your healing and help to eliminate or minimize hair
loss. It will also help to keep you away from carbohydrates so
that you will not experience carb cravings. You mentioned that
your protein drink has 90 calories, but not how many grams of
protein it is. Strive for 60 grams of protein.
Also drink lots of water. Protein
will deposit toxins in your system and you will need to flush
those toxins out. Water will also keep you hydrated so that your
organs will function properly and will burn the maximum number
As far as how many calories you
should eat, for now try 600 to 800 calories.
And yes, the calories you drink count! If you stop losing
weight, for more than two weeks, then increase your calories. If
you eat too few calories then your body may go into hibernation
mode and hold onto every calorie and slow the burning of
calories to the point that you plateau.
However, please check with your
surgeon and a nutritionist if there is one associated with the
practice. What I have recommended is what most practices
recommend, but you want to follow the rules of your own surgeon.
Be sure that you are taking very
high quality vitamins. You can see that you are not getting the
nutrients you need. Plus some of what you eat isnít absorbed.
If you are looking for a good line of vitamins, check out those
on my website
http://www.wlscenter.com/Vitamins.htm. Vitamins are
mandatory for the rest of your life following surgery.
Coming to a Practice Near You
You may have heard your surgeon or bariatric coordinator talking
about your surgeonís practice becoming a Center of Excellence.
Read my article, which appeared in the
Fall 2004 issue of WLS Lifestyles Magazine,
on Centers of Excellence to better understand what all of this
means to you and how it can help you to be safer and more
Tex Mex Lasagna
A special thanks to Debbie Schuelke for sending in this recipe
Tex Mex Lasagna
3/4 cups salsa
1 1/2 tsp. ground cumin
1 (14.5 oz) can no salt diced tomatoes
1 (8 oz) no salt tomato sauce
6 pre-cooked lasagna noodles
1 cup frozen corn|
1 (15 oz) can black beans (rinsed and drained)
2 cups Mexican cheese
1/4 cup chopped green onion
Combine first 4 ingredients. Coat an 8 inch baking dish with
cooking spray. Spread 2/3 cup of mixture in the baking dish.
Arrange noodles across the pan over sauce. Top with 1/2 cup corn
and 1/2 of the beans. Sprinkle with cheese and sauce. Repeat
layers. Top with remaining noodles. Spread sauce over noodles then
cheese. Bake at 350 ļ for 45 minutes. Let stand 15 minutes before
If you have a recipe that you would like
to share in future issues of this
newsletter, please send it to me at
Knowing What You Are Eating
|Not all of the recipes in each issue
of the newsletter have the nutritional values supplied. If I
submit the recipes, I compute the calories and grams of
carbohydrate and protein. But not everyone who is kind enough to
submit recipes will supply those values. Therefore, it is wise to
become accustomed to figuring those values out for yourself.
Packages or cans of food will list values for ingredients. But for
whole foods, buy a little paperback that will supply the
nutritional values of a variety of foods. Once you have those
values, use a calculator to divide the totals into servings, and
you will be able to track what you are consuming.
Here are 2 titles that will supply you with everything that you
need. Both are available through Amazon.com or try your local
Corinne Netzer, Complete Book of Food Counts, $7.99
Allan Borushek, Doctorís Pocket Calorie, Fat and
Carbohydrate Counter 2004: Plus 170 Fast-Food Chains and
Special Value Package Deal
know more about what to eat, and how to prepare food?
|Then order the CD of the teleseminar
I did with David Fouts, the bariatric chef and author
of Culinary Classics; Essentials of cooking for the
gastric bypass Patient.
||Both the CD and the
Cookbook are available until August 1st
at midnight eastern time in a package, for
$38.90, a special savings of $11.00 over the cost if
To find out more about the
cookbook and CD or to order,
I want to offer a special thanks to Amy
Schwartz Here is her story:
My name is Amy. I saw you speak in San Jose, CA at the Double Tree
hotel and I loved your talk. I have to say it gave me a real pick me
up, as I was at a plateau. Let me begin from the beginning.
I got pregnant 11 years ago and even though I never had
any type of weight problem before, I gained a lot of weight. I went
from about 120 pounds (I am 5 ft 10 in) to almost 200 pounds on the
day I gave birth. Ever since that day my weight has gone up and
down, but the smallest I was ever able to get down to was about 165
I was unhealthy, had high blood pressure and was severely
depressed. I started to learn about weight loss surgery in mid
2003. Research and more research later, I still was unsure. I was
very nervous about surgery. What made me make the final decision was
a phone call I got in mid July 2003. My sister called me very early
on a Sunday morning. She had just gotten engaged and wanted to ask
me to be a bridesmaid in her wedding. The very first thought that
entered my mind was not congratulations, or happy thoughts for her,
no; it was pure dread and fear. I had to wear a dress that would
undoubtedly be unflattering and stand up in front of all my family
and good friends and others that I didn't know and be the ugly fat
sister. How sad that I couldn't even muster up a nice saying for my
sister on her happy day. It took me until after her wedding in
November and the holidays to be able to make some calls.
But, I made the decision to have surgery. I was going to have a
Roux en-Y gastric bypass. I started the process to find a doctor,
found a great one, and started the approval process with my
insurance company. Well it happened fairly quickly, and I scheduled
my surgery at the first available date which was April 6, 2004. I
was almost 320 pounds.
As of today, June 1, 2005 I am now 130 pounds and a size 6. I did
lose a lot of my hair, but other than that, I cannot tell you how
happy I am with my decision. I am happy and healthy. I work out 5
days a week. I am involved in a healthy, loving, committed
relationship with a great man. We are getting married later this
year. My life is 180 degrees different than my old self. And surgery
gave me the tools and outcome to gain the confidence I needed. I
have a good job and love my life. Itís been a long road, but well
Thanks for the inspiration and information
I love good news. If you have good news, a
success story to share, or inspiration,
please send it to me at
Barbara@WLScenter.com so that I can
include it in future issues.
You may reprint any items from this newsletter in your own print or
electronic newsletter. But please include the following paragraph:
from Barbara Thompsonís free e-newsletter featuring helpful
information and research material to help patients succeed following
weight loss surgery.
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