Product Description

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 foodbreakfast and brunch, soups, vegetables, main courses, and sweet indulgences.

Product Details

• Amazon Sales Rank: #56815 in Books
• Published on: 2004-06-11
• Original language: English
• Number of items: 1
• Binding: Paperback
• 193 pages

Customer Reviews

Brilliant recipes. The kind of food I'd like to have eaten before WLS.
I bought this book just before my husband went into hospital to get a gastric band. There are so many recipe books and advice books I had no idea which one to go for. There aren't many reviews on many of the books on UK Amazon so I decided to check the reviews on the USA Amazon. If they don't know which is the best WLS book, no one will.

The reviews for this book were great and extensive and now I have the book, I can see why.

It gives a good introduction and has some great recipes. All very tasty and interesting with plenty of interesting ingredients - mainly Italian and Mediteranean influenced with a dash of America thrown in for good luck.

All the recipes are designed to taste good pureed or eaten as is and they freeze well. It's good to note that the author has also had a gastric band and all the information and recipes come from personal experience.

At first, eating after WLS can be a little scary but the best thing about this book is that after every recipe the author explains how to serve the food depending on the type of WLS and how many weeks you are into it and also how much to serve. For those of us who haven't got a clue, it's great. It really put my mind at ease.

It also tells you how much to eat if you haven't had the WLS which is great because it is only my husband who has had the surgery and I would like to eat the same food too without feeling like I'm starving. The recipes taste great and I actually quite like using the American cup measurements too.

Downsides? Well there are a lot of Americanisms.
You'll need to know what Zucchini, Cilantro, Egg Plant and Scallions are (Courgette, Coriander, Aubergine and Spring Onions) and there are one or two ingredients that I've struggled to find and had to think up alternatives for (ie. cans of low sodium chicken broth - I found that chicken soup was too thick and strong tasting and ended up using low fat chicken gravy). I didn't like the fact that the author likes to use powdered egg either (yuk) but I just substituted real egg.

There are some vegetarian recipes but they are quite heavy on the cheese and eggs.

It seems that there is no reason why you should have to eat boring and bland food after WLS. Generally people who are overweight (like me) enjoy their food and any diet that forces us to give up what we love will only make us miserable and less likely to stick with it and succeed. If you still want to enjoy your food but succeed in your diet, this is a really good start.

weight loss surgery cook book
its ok for the recipes but for me i dont like most of the main courses in the book, but for others it might be ideal as it has alot of starters main courses and of course lots of temptin and tantalising desserts.