Recipe: Tuna-Spinach-Strawberry Salad

This salad is perfect this time of year. You can build it at the salad bar in your supermarket and simply add one pouch of water pack tuna for a tasty and filling lunch that makes your little weight loss surgery pouch oh-so-happy. Give it a try!

Ingredients 1-2 cups baby spinach or baby spring greens blend
1 cup sliced strawberries
1 Tablespoon cheese of choice (feta is very good!)
1 Tablespoon vinaigrette dressing
1 hard-cooked egg, crumbled
1 (2.6-ounce) Starkist Low Sodium Chunk Light Tuna

Toss all ingredients and enjoy immediately!

Serves 1. Nutrition: 315 Calories; 29 grams Protein; 17 grams Fat; 17 grams Carbohydrate.

Image sourced from The Savory Notebook

Interested in more salads that are delicious and comfortable to eat after WLS? Check out Cooking with Kaye - Kaye Bailey's new cookbook that dedicates an entire chapter to eating salad after WLS. It's harder than you may think!

"A trip to the salad bar after weight loss surgery sometimes feels more like a trek through a minefield than a healthy meal solution. Weight loss surgery procedures cause a decreased production of digestive enzymes: the result is a compromised ability to digest certain raw fruits and vegetables. Some people report extreme gas, bloating, and digestive discomfort after eating salad greens and other raw vegetables. For the first three years after my gastric bypass I could not eat any greens or raw vegetables because of the digestive upset they caused. Now, more than a decade later, there are days salad sits well and other days salad makes my pouch very grumpy. I know that many of my WLS Neighbors experience the same Moody Pouch Syndrome (MPS). From our collective experience I’ve learned if we compose our salads with a purposeful protein-fat-carbohydrate ratio we are more likely to enjoy them without suffering MPS. "

Shared with permission:
Page 29, Cooking with Kaye - Methods to Meals
Protein First Recipes You will Love

Cooking with Kaye: Methods to Meals
Protein First Recipes You Will Love

Kaye Bailey's highly anticipated cookbook.
134 Irresistible Recipes - Tips & Hints - Nutritional Wisdom
Introducing Kaye's "Pace of Preparation"
Available Now!

Kaye Bailey's all-new highly anticipated cookbook Published Nov. 20, 2012. "Methods to Meals: Protein First Recipes You will Love" features 134 all new recipes and detailed techniques to take you beyond the meal to create recipes you and your family will love. Hard-back, comb binding, 196 pages. Must have for any WLS household. Introducing Kaye's new "Pace of Preparation" to identify recipes that meet your time schedule and serve your dietary needs. Meals for the blended household (WLS & non-WLS eaters), couples, singles, all of us. Introductory price guaranteed through December 31, 2012. Order your copy today!

Supporting your weight loss surgery health management goals one delicious meal at a time.

Introductory Price: $23.95
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A Well-Reasoned Approach for WLS Basics

5 Day Pouch Test:
A Well-Reasoned Approach for WLS Basics

"Take the basic tenets of weight loss surgery, curate knowledge that supports your chosen dietary path, collaborate with others sharing your dietary circumstances, apply personal experience, and build a dietary health-management way-of-life that enables you to thrive.

This is the responsibility of every person who desires to live a healthy balanced well-managed life with WLS."
~ Kaye Bailey


Shared with permission from the January 2013 5 Day Pouch Test Bulletin.

I wish you the very best of health this New Year! You have the power to make this your healthiest year ever - Let's do it together!

View complete bulletin to find answers to common FAQ's about the 5 Day Pouch Test.

5DPT June Bulletin: Make the Play

Greetings!

Ladies and Gentlemen! Coming soon to a yard near you: SUMMER!

Are you as happy to feel the warm sunshine and good vibrations of the season  as I am?  Long days, cool nights, slower pace (I hope!), fresh vegetables, fruits, and berries; no more heavy coats, and good times all around. On top of my list for summer fun is major league baseball. And let me tell you, I am a sucker for the baseball metaphor. I don't think any other sport produces better metaphors that speak to life than baseball.  So it comes as no surprise that a commentator caught my attention when he said, speaking of a frustrated outfielder who had just tossed his mitt, "Don't blame the equipment: just make the play." How easy it is to take that and apply it our WLS afterlife. I've expanded on that theme in this month's featured article Don't blame the equipment.  (And in case you are curious, Go New York Yankees!)

Liquids Days 1&2: In today's issue I've also covered in detail Days 1 and 2 of the 5DPT - the liquid days. There is ongoing confusion about how liquids are defined and what the options are for days 1 and 2. Most frustrating is that many people go hungry on days 1 and 2 for lack of understanding about the liquids. I hope you find this information helpful and supportive. And of course, don't miss our featured recipe this month - soup of course. Check it out: Lemony Chicken Soup.
   

5 Day Pouch Test Support
Sending a big shout-out this week to Marie and Lori who host a terrific Facebook group for our Neighbors interested in connecting over the 5 Day Pouch Test. Drop in and say hello and enjoy the empowering support of this blossoming group. Find them here.

CHEERS!
Kaye

View Bulletin in our archives: June 5DPT Bulletin

5 Day Pouch Test Support

The Soup is Fresh, the drinks refreshing, the 5 Days empowering! Now is a great time to stock-up on your 5 Day Pouch Test supplies at the LivingAfterWLS General Store. Less than $4/day for all you need to succeed (27 servings in all). Order now and have your supplies by the weekend! Coupon Code BLOOM2013 takes $3 off orders of $29 or more. Go ahead - what are you waiting for?

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Heat Related Injury After WLS: Are you at risk?

Weekly Digest June 10 - WLS & Heat Dangers! What you must know
Our LivingAfterWLS Weekly Digest has been delivered to your Inbox and is also available online in our archive. Very important topic this week! Don't miss it. Link below.

"Those of us with weight loss surgery may be at increased risk of heat related illness if we struggle with the all-important Rule #2 of the Four Rules: Drink Lots of Water. As bariatric patients we are instructed to sip-sip-sip water during waking hours to keep our body hydrated and facilitate weight loss. In situations of extreme heat even a slight case of dehydration can become serious and may include symptoms very similar to dumping syndrome such as dizziness and disorientation.

Please take a moment to review the articles in this week's Digest and take appropriate action to protect your body from heat related illness with proper hydration and other temperature-lowering actions. And be mindful of those around you for symptoms that suggest a heat related illness, sometimes we do not recognize the symptoms in ourselves. Let's take care and avoid being one of the statistics during this season of celebrating our new healthy life. You deserve to take extra-steps to be healthy and enjoy your new life of LivingAfterWLS! Make sure to review our Four Rules and don't miss this week's featured recipe: Smoked Turkey & Melon Salad.

Go to the newsletter in the archive: Digest June 10, 2013

Summer Living with WLS

LivingAfterWLS Weekly Digest June 1, 2013
Summer Living After WLS: Make this your best year ever!

Greetings!

This week Americans marked the unofficial start of summer with the Memorial Day holiday.  As the pattern goes for those of us recovering from morbid obesity with surgery, many of us will be spending more time out-of-doors in pursuit of health and activity that obesity had made difficult. With that in mind this week's LivingAfterWLS Digest takes a look at ways to make sure our summer activities are health promoting. We certainly didn't come this far in our weight loss to be sidelined with a food-borne illness or a heat related health crisis. So please, take a few moments to review these common sense articles full of great tips and advice for making our summer living fun!  Be sure to check out the recipe for Greek Chicken Salad with Feta - it is delicious!

I wish you the very best of health this summer! You have the power to make this your healthiest year ever - Let's do it together! 

Link to Digest

Why should you follow the Four Rules of Weight Loss Surgery? Because you deserve to thrive in your best healthy life

Learn more about the Four Rules of Weight Loss Surgery #WLS from this helpful infographic brought to you by Kaye Bailey and LivingAfterWLS.com


Four Rules Infographic

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Is the 5 Day Pouch Test Dangerous?

Hello everyone! 

I've had a couple emails today asking "Is the 5 Day Pouch Test dangerous?" We addressed this question in the 5DPT Bulletin in January. Here is that article and a link to the bulletin for your reference:

Is the 5DPT Dangerous?

Recently someone wrote to say they were afraid to do the 5DPT because they read in a forum that the plan is dangerous. Dangerous how? I asked. Because it is a liquid diet, came the response. Apparently there was some confusion about the plan as a whole. A liquid diet should only be followed under the care and supervision of a qualified health care professional. The 5 Day Pouch Test plan includes two days of eating liquid meals but the definition of liquids includes things beyond protein shakes and clear broth. Our Day 1 & 2 liquids include delicious soups made of wholesome vegetables and meat protein. It is not necessary to puree the soups as the chewing of braised meats and vegetables is a critical step in initiating the digestive process that leads to digestion and satiation. These soups are so wholesome and delicious that many people continue to enjoy the recipes beyond the 5DPT.

Link below to continue reading the discussion: 5DPT Bulletin January 2013


5 Day Pouch Test Website

Post Surgery Weight Gain

Are you disappointed and frustrated with your weight loss results after bariatric surgery? Maybe you didn't get the best information from your surgeon. Link to the article below to learn one of the most common reasons weight loss stalls and weight regain happens. 

What Your Bariatric Surgeon Forgot to Tell You That Will Cause Weight Gain.
A significant number of people who undergo bariatric surgery for weight loss will at some point regain some of the weight they lost initially with surgery. Patients who stray from the high protein diet prescribed by weight loss surgery nutritionists to eat simple processed carbohydrates, called slurry foods, are likely to gain weight. Learn why.

Link to Article

Living AfterWLS Value Book Bundles

Looking for the LivingAfterWLS Publications? Check out this bundle!

Value Book Bundles

 LAWLS Bookworm Bundle - Save 25% on Bundle!

Save 25% and build your WLS Library with quality publications! Exclusively sold at LivingAfterWLS Kaye Bailey's work is internationally acclaimed and supported by bariatric centers, nutritionists, support groups,
and people just like you doing their very best LivingAfterWLS with bariatric surgery.

 

Bundle includes: 5 Day Pouch Test Owner's Manual 2nd Edition (2012); Day 6: Beyond 5DPT (2009); Cooking with Kaye-Methods to Meals (2012). Over 250 recipes; 600 pages of effective empowerment supporting your healthy weight management. Publishers suggested retail price $82.95 - Save $21 with bundle.
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Recipe: Cheddar and Zucchini Frittata

Delicious breakfast recipe from DiabeticLivingOnline. Ideal for the weight loss surgery high protein diet.

Cheddar and Zucchini Frittata Recipe

MAKES: 4 servings

SERVING SIZE: 1/4 of the frittata

CARB GRAMS PER SERVING: 6

• 1 cup  refrigerated or frozen egg product, thawed or 4 eggs

• 1/2 cup  finely shredded reduced-fat cheddar cheese

• 2 tablespoons  snipped fresh flat-leaf parsley

• 1/4 teaspoon  ground black pepper

• 1/8 teaspoon  salt

• 2 teaspoons  olive oil

• 12 ounces  zucchini, halved lengthwise and sliced

• 4 green onions, sliced

1. Position a rack in the upper third of the oven and preheat to 450 degrees F. In a medium bowl, whisk together eggs, cheese, half of the parsley, the pepper, and, salt. Set aside.

2. In a 9- to 10-inch ovenproof skillet, heat olive oil over medium-high heat. Add zucchini and green onions; cook 5 to 8 minutes or just until tender, stirring frequently.

3. Carefully pour the egg mixture over the vegetables. Reduce heat to medium. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges about 5 minutes or until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overbrowning.

4. Place the skillet in the oven. Bake about 5 minutes or until the frittata is firm and the top is golden. Sprinkle with remaining 2 tablespoons parsley. Serve warm. Cut into wedges. Makes 4 (1/4 of the frittata) servings.

Nutrition Facts Per Serving:

• Servings Per Recipe: 4
• cal.(kcal): 115
• Fat, total(g): 5
• chol.(mg): 10
• sat. fat(g): 2
• carb.(g): 6
• fiber(g): 1
• pro.(g): 14
• sodium(mg): 321

Diabetic Exchanges

• Vegetables(d.e): 1
• Lean Meat(d.e): 2
• Fat(d.e): 1

Recipe: Fish Tacos with Chipotle Sauce

What a great recipe find this is!  It comes from the packaging on Sea Cuisine(TM) Wild Caught Cod Loins and I share it for your delightful enjoyment of a high protein meal with nutrient rich vegetables and dairy protein. Figure about 1 cod loin per person and prepare a generous amount of tortillas and condiments for a make your own taco bar. If you are lucky enough to have some leftovers you can look forward to a terrific lunch the next day!

Fish Tacos with Chipotle Sauce

Ingredients - Chipotle Sour Cream
1 pint sour cream *note
3 tablespoons canned chipotle peppers in adobe sauce, chopped
1 tablespoon fresh lime juice

Directions: Mix all ingredients in a bowl until well blended and refrigerate until use.  Mixing earlier in the day allows the flavors to develop fully; be sure to whisk again just before serving. *Note - use full fat or reduced fat sour cream, not non-fat. Remember, fat plays a key role in appetite satiation.


Ingredients - Fish Tacos
10 cod loins, frozen
10 flour or corn tortillas
5 cups shredded lettuce
3 medium ripe tomatoes, chopped
2-3 ripe avocados, sliced
2 mild chili peppers, sliced

Preheat oven to 400F. Remove frozen fish from individual packages and place in a single layer on a lightly greased baking dish. Brush lightly with butter and season with salt, pepper, Old Bay Seasoning to taste. Bake for 22-25 minutes until the fish flakes easily with a fork. Remove from oven and allow to stand about 5 minutes before serving. Warm tortillas as package directs while fish rests. To make tacos layer tortilla with fish, lettuce, tomatoes, avocados and chili peppers. Top with 1 tablespoon Chipotle Sour Cream and enjoy the coolness of the vegetables with the warmth of the freshly baked fish and heat of the sauce. Delicious!

One 3-ounce serving of cod loin provides 70 calories, 15 grams protein, 1 gram of fat and no carbohydrates.

Author cracks the body-image issues

Interesting article on one woman's year of not looking in mirrors. The author, btw, is a Ph.D. Candidate in sociology at UCLA and a self-proclaimed "body-image expert with a body-image problem." Great interview on USA today, follow link:

Body-image alert: mirrors aren't all they're cracked up to be


Product link to Amazon:



Amazon reviewer: "“Gruys is an engaging, empathetic, and insightful storyteller, and her story needs to be heard. In a world full of conflicting messages about women's beauty and worth, it can be difficult to trust our own feelings about our bodies. Her year-long experiment illustrates how unchecked self-scrutiny can aggravate existing body-image issues, and how mirrors often play multiple roles in a woman's interior life. The media machine instructs women to control and monitor appearance at all costs, but Gruys shows us that there is freedom in letting go.”
—Sally McGraw, author of Already Pretty: Learning to Love Your Body By Learning to Dress it Well"

"Skinny People Just Don't Get It"

From Dr. Colella and the HuffPost Healthy Living website

Outstanding article by one of the best bariatric surgeons in the US. My favorite sentence: "In my practice, I've operated on more than 3,000 patients, many of whom would fall into the category of extremely obese (those with a BMI greater than 60), and I can tell you this: They don't wake up saying they want to be fat." Link below to read the full article - it's terrific.

Joseph J. Colella, M.D.: Skinny People Just Don't Get It

www.huffingtonpost.com

America's appetite is out of control. Yes, we have an obesity epidemic. But far more disconcerting is the rampant lack of understanding and compassion for the daily, minute-to-minute struggle that the vast majority contend with being overweight or obese.

 

 

• May 1, 2013: The Neighborhood is currently unavailable  
  The LivingAfterWLS Neighborhood is currently offline for maintenance and technical work in addition to security upgrades.
  
  
  Please look for our Grand Re-Opening on May 6, 2013!  
  Thank you so much for your patience as we work to bring you a better environment to enjoy as your Safe Haven Circle of Friends.
  
  Thank you,
  Kaye, Scoop, Tech Team and IPB Support

  

LivingAfterWLS is your premier destination for life-long support for your health and weight management with all bariatric surgery procedures. Kaye Bailey founded LivingAfterWLS in 2004 and has served the WLS community since then, all-the-while learning to manage her own health with gastric bypass sugery in 1999.

Read the words we live by:
LAWLS Empowerment Statement

May 5 Day Pouch Test Bulletin

The May 5 Day Pouch Test Bulletin is live in our archive for your reference and enjoyment. Great WLS inspiration & tips -- plus a delicious high protein supper you can fix tonight! Check it out by following the link below!

5DPT Bulletin: The Magic of Day 4

If you started the 5 Day Pouch Test on Monday then today is your Day 4! I like to think of Day 4 as the magical breakthrough day when the difficulties of busting the carb cycle or getting back to the liquid restrictions are over. Many report feeling a new sense of empowerment on Day 4. This is your New Normal.  I hope that is how you are feeling today! To help you along our bulletin this month is loaded with Day 4 inspiration and helpful hints. Even if you aren't doing the 5DPT this week you are sure to find a little hint or nugget of information that could make your day a little healthier and your commitment to the WLS a little stronger.   And be sure to check out the Day 4 approved recipe: Baked Mahi-mahi with Macadamia Nut Crust. I think you will love it!


Take me to the Bulletin

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Do you offer coupons?

Updated May 1, 2013 by admin

Yes! Throughout the year, as economic conditons allow, LivingAfterWLS is pleased to offer coupon savings in addition to our already discounted prices. Coupons are announced in our Email newsletters, in the LivingAfterWLS Neighborhood, Facebook and Twitter. In addition, we post the current coupon offered on the sale page. Sign up for our Email newsletters at the bottom of this page to receive our content rich emails and notification of coupons and sales. Safe Subscribe with Constant Contact.

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Recipe: Lamb and Bean Soup

In yesterday's "Cooking with Kaye" newsletter we featured some terrific recipes using lamb as the primary protein. In response to so much favorable feedback from our readers I'm adding another lamb recipe to our collection, this one is for Lamb and Bean Soup. You can use leftover lamb cut to 1/2-inch cubes. Or braise fresh lamb shanks in the soup adding the marrow and flavor from the bones in addition to the tender shank meat.  If you are feeling extravagant use shanks and cooked lamb and enjoy. The navy beans add beneficial plant protein to your bowl - one cup of cooked navy beans provides 16 grams protein. Give this recipe a try!

Lamb and Bean Soup

Ingredients:
1 (1-pound) package dried navy beans
2 tablespoons canola oil or olive oil
2 lamb shanks or 1 pound cooked cubed lamb (or both!)
2 large carrots, peeled and sliced
1 rib celery, sliced
1 large white onion, diced
1-2 cloves garlic, minced
1 pound green beans, trimmed and cut to 1-inch pieces
2 teaspoons reduced sodium vegetable bouillon granules
1/2 cup pearled barley
1/4 cup chopped fresh parsley
salt and pepper

Directions:
Early in the day place the navy beans into a large Dutch oven or soup pot and cover them with 2 to 3 inches of water. Place over medium high and bring water to boil. Cover and simmer for 5 to 10 minutes. Remove from heat, keep covered, and set aside for 2 hours for beans to soften. Drain and rinse in a colander and set aside. Wipe the Dutch oven or soup pot dry and place over medium heat. Add the canola or olive oil to pot. Add the lamb shanks or cooked cubed lamb and cook and stir searing well on all sides. Add the carrots, celery, white onion, garlic, green beans, and bouillon granules. Top with 10 cups of water and bring to a boil. Reduce heat to simmer and cook for 90 minutes until meat comes off shanks and vegetables are tender. Remove the shanks to a rimmed plate that will catch any juices and allow to cool enough to handle and remove meat. return juice and meat to soup. Add pearled barley and raise heat to a low simmer; cook 10 minutes longer until barley is tender. Stir in chopped fresh parsley and season with salt and  pepper. Serve warm and enjoy the filling benefits of protein and vegetables in a comforting warm bowl of soup.


Link Here:  Cooking with Kaye: Sweet Spring Lamb Newsletter

Cooking with Kaye Newsletter: Spring Lamb

 From Cooking with Kaye: Sweet Spring Lamb: Delicious Protein


Hello Neighbors!

Thank you for joining me in this issue of Cooking with Kaye. Today I'm sharing some of my favorite lamb recipes. Did you know that lamb is the most widely consumed animal protein in the world? And the United States is a leading producer of open range grazed lamb with lamb being produced for consumption in nearly every state. For many years I only enjoyed lamb in restaurants fearing it too difficult to prepare correctly. A move to Wyoming where is lamb is abundant gave me the opportunity to cook lamb (and mutton) and in so doing I learned to appreciate it prepared simply with fresh ingredients, while keeping a watchful eye on cooking temperature. Overcooked lamb, sometimes called gray lamb for its unappealing color, can be chewy and dry. Cooked just right pink lamb is succulent and tender reflecting the flavors of garlic, olive oil, and fresh herbs. I hope you give these recipes a try and add variety to your high protein menu rotation by including lamb once in a while.

Cheers!
Kaye Bailey 

Lean Lamb is suitable for WLS Protein First diet:  On average, a 3-ounce serving of lamb has only 75 calories and meets the Food and Drug Administration's (FDA) definition for lean*. According to FDA guidelines, lean meat has less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100 grams (or 3.5 ounces)

A 4-ounce serving of broiled/grilled leg of lamb provides 213 calories, 19 grams protein, 15 grams fat, and zero grams carbohydrate. A single rib-chop (often cooked as rack of lamb) provides 165 calories, 10 grams protein, 14 grams fat, and zero grams carbohydrate.

*FDA definition of lean (per 100 grams or 3.5 ounces)/Average value for 3-ounce cooked portion of lamb.

Link: Cooking with Kaye Spring Lamb

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LivingAfterWLS Neighborhood Update:
The Neighborhood is currently unavailable
April 22, 2013

The LivingAfterWLS Neighborhood is currently offline for maintenance and technical work in addition to security upgrades. Due to some personal emergencies in late March and April I have been unable to fully participate in the upgrades and security discussions. It is important to me to be involved in this process so I can fully understand what we offer the membership of our Neighborhood. Please accept my apology for this unexpected delay.

Our rescheduled Grand Re-Opening is now slated for May 1, 2013!

Thank you so much for your patience as we work to bring you a better environment to enjoy as your Safe Haven Circle of Friends.

Thank you,
Kaye
Special thanks to Scoop, Tech Team and IPB Support

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Soothe Stomach Discomfort With Ginger & Spinach Soup

By Kaye Bailey

Talk to any gastric bypass, gastric banding or gastric sleeve patient and they will tell you occasional stomach discomfort is part of life after weight loss surgery. After bariatric surgery patients secrete fewer digestive enzymes which means the stomach has greater difficulty digesting food that has been inadequately chewed or is high in fat or fibrous carbohydrate. Poorly tolerated foods quickly cause stomach or pouch discomfort. Many bariatric patients report finding relief in gentle homemade soup sipped slowly. Consider this recipe for spinach and ginger soup if you have experienced gastric pouch discomfort from eating poorly tolerated food.

Spinach and Ginger Soup

Delicate, Soothing and Healing

This creamy green soup is delicately flavored with ginger and onion serves to soothe stomach discomfort and detoxify the body. The spinach is a natural immune system booster. The monounsaturated fat in the olive oil will help our bodies absorb the nutrients and minerals from the vegetables making this an ideal soup for pampering the gastric system.

Ingredients:
 2 Tablespoons olive oil
 1 medium onion, chopped
 2 cloves garlic, finely chopped
 2 teaspoons fresh ginger, finely chopped
 5-6 cups young spinach leaves
 4 cups vegetable stock
 1 medium potato, diced
 1 Tablespoon rice wine vinegar*
 Salt and pepper, to taste
 1 teaspoon sesame oil, optional

Directions:Heat the oil in a large 8-quart stockpot. Add the onion, garlic, and ginger and cook over low heat, stirring occasionally, for 3-4 minutes, or until vegetables are tender.

 Set aside 4-6 small spinach leaves. Add the remaining leaves to the pan, stirring until the spinach is wilted. Add the stock and potatoes to the pan and bring to a boil. Reduce the heat, then cover the pan and let simmer for about 10 minutes.

 Remove the pan from the heat and set aside to cool slightly. Pour the soup into a blender or food processor and process until completely smooth. Return the the soup to the stockpot and add the rice wine vinegar. Adjust the seasoning to taste with salt and pepper. Heat until just about to boil.

 Finely shred the reserved spinach leaves and sprinkle some over the top. Drizzle a few drops of sesame oil into the soup. Ladle into warmed soup bowls and sprinkle the remaining shredded spinach on each, then serve the soup at once.

 Serves 4, 1 cup per serving. Per serving: 38 calories, 3 grams Protein; 2 grams Fat; 2 grams Carbohydrate.

 *Rice Wine Vinegar: There are Japanese as well as Chinese rice vinegars, both made from fermented rice, and both slightly milder than most Western vinegars. Chinese rice vinegar comes in three types: white (clear or pale amber), used mainly in SWEET-AND-SOUR dishes; red, a popular accompaniment for boiled or steamed crab; and black, used mainly as a table condiment. The almost colorless Japanese rice vinegar is used in a variety of Japanese preparations, including SUSHI rice and SUNOMONO (vinegared salads). Rice vinegar can be found in Asian markets and some supermarkets.

LivingAfterWLS Infographic #1 - Four Rules of WLS

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WLS and the All-You-Can-Eat Buffet

Dining Out With Your Weight Loss Surgery Pouch at the All-You-Can-Eat Buffet
By Kaye Bailey

From cruise ships to gambling meccas to hometowns across America the all-you-can-eat buffet is ubiquitous for plentiful choice and good value in dining. A recent survey revealed that most people who dine at buffets enjoy them for the variety and value, and most admit they eat more food than they feel they paid for. The atmosphere of the all-you-can-eat buffet encourages copious consumption with a never ending supply of clean plates and a busy waitstaff on hand to remove the tell-tell evidence of mounding dirty dishes on the table.

Listen to conversations in line at the buffet and you will hear many dieters of sound mind admit they are taking the meal off from their otherwise strict dietary compliance. Not long ago I heard one AWOL dieter confess, "Tonight I'm pulling out all the stops and giving myself permission to eat as much of anything I want. No rules. No limits." Perhaps that worked out fine for her, but for me and my gastric bypass stomach pouch, taking the night off from all the rules is not an option. No matter the day, the meal, or the occasion my stomach pouch has only the capacity to hold about one cup of food at a time. Anything more brings great discomfort and disruption to my life.

For myself, and gastric surgery weight loss patients everywhere, the all-you-can-eat buffet can be a living purgatory where watching others take culinary delight in choice and abundance is pure torture. We would never be so heartless to take a diabetic child to a candy store with instructions to look at the candy but do not eat any. Yet here we are as adults, fighting a morbid illness with surgical intervention, sitting in our own kind of candy store with rules and restrictions. Some may suggest that we simply avoid having meals at buffet-style restaurants. But in this country many social events and gatherings are conducted at just such places. Chances are good we will saddle-up to a buffet now and again.

Here are some smart ideas for navigating the all-you-can-eat buffet to emerge nourished and comfortable:

Protein First. Take this rule of weight loss surgery to the buffet with you. Select good quality protein including seafood, hand-carved meats, omelettes, and main dishes. Avoid all protein that has been battered and fried. Remember, battered and fried food is likely to cause dumping syndrome for patients of malabsorptive procedures. Quality protein dishes are the best value for your dollar at the buffet.

Skip the Starch. Rice, pasta, breads, and other grain dishes take up precious pouch real estate and they are not a good value for your dollar. At most buffets these side dishes tend to be bland and common; eating them is a waste of space and money. There will always be rice and pasta and breads to eat so when dining at the buffet leave them for other less savvy diners.

Pace Yourself. Remember, you are in charge of your fork. Others at your table may be eating at a sprinters pace, but you are in a long race. Take your time, put your fork down between bites of food, chew your food completely, and enjoy your dining companions. Slow and steady wins the race.

Experiment. The buffet is a good opportunity to explore new food choices as you become more comfortable with your weight loss surgery stomach. Try a new kind of fish or taste a different fruit or vegetable. Take time to explore the flavors and texture of food. Our tastes change dramatically with surgery and eating at a buffet is a terrific opportunity to explore a variety of different things for very little cost.

Keep in mind that after weight loss surgery we eat to nourish our bodies: food is fuel. That must always be our first concern when putting the fork to our mouth. But we live in a social world where dining plays a key role in many workplace and family activities. Give yourself space to respect your body and the surgical pouch that is providing treatment for your debilitating morbid obesity. At the same time enjoy the company of your dining companions knowing you will leave the buffet feeling nourished and healthy without suffering eaters remorse.

Kaye Bailey (c) 2010 - All Rights Reserved

Article Source: Dining Out With Your Weight Loss Surgery Pouch at the All-You-Can-Eat Buffet

Why can't I beat my carb addiction?

March 5 Day Pouch Test Bulletin 2013 - Now Online

We know from our search engine reports that many of you find LivingAfterWLS and the 5 Day Pouch Test by looking for answers about eating carbohydrates after weight loss surgery. Perhaps you, like so many other post-WLS patients find yourself taking little nibbles of soft snacky carbs with increasing frequency. Maybe you've regained some weight and are feeling frustrated and discouraged. Maybe you are embarrassed feeling you've broken your WLS tool. You are not alone. And you have the power to change directions and improve you health and weight management. Today's bulletin offers loads of information that empowers you to make changes you can live with.

Most of us, before surgery, agreed to follow the Four Rules and we likely banished processed carbohydrates from our diet - for life. That's because we understood that eating them before surgery contributed to our obesity - the result would be the same eating them after surgery.  But somewhere down the road we relax the rules and dip into the snack bowl. It is not that we are weak human beings. It is because soft carbs are more comfortable to eat than protein and in our society soft carbs are ever present. After weight loss surgery we call these snacks slider foods.

"The very nature of the surgical gastric pouch is to cause feelings of tightness or restriction when one has eaten enough food. However, when soft simple carbohydrates are eaten this tightness or restriction does not result and one can continue to eat, unmeasured amounts of food without ever feeling uncomfortable. Many patients unknowingly turn to slider foods for this very reason. They do not like the discomfort that results when the pouch is full from eating a measured portion of lean animal or dairy protein, and it is more comfortable to eat the soft slider foods. Slider foods have played a significant role in every case of post-WLS weight regain that I have ever heard about." (5DPT Owner's Manual page 34)

Today we look at the role of carbohydrates in the post-WLS diet and learn how to include nutrient dense complex carbs in our Protein First meals. When we find a balanced plate that works specifically for our individual WLS-pouch we enjoy feelings of fullness, feelings of wellness and accomplishment, and we are likely to lose weight and sustain a healthy weight loss.

CHEERS!
Kaye

Link to Bulletin for these informative articles:

• Food for Thought: What did you learn?
• Carbohydrates: Managing the cravings sensibly
• Trending Now: Current Q&As about the 5DPT
• Recipe: Salmon Patties Two Ways

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Protein First: It's a Really Big Deal!

5 Day Pouch Test Bulletin - Read in our Archive
February Theme:
Long-term weight management with WLS requires a life-long commitment to a high protein diet. Rule #1 Protein First: It works.

"After any bariatric surgery our nutritional focus must be following Rule #1: Protein First. That is how we can lose weight after a surgical gastric procedure and that is how we can maintain a healthy weight. Most of us need 100 grams or more of protein a day. By the time we eat that before anything else there is little pouch real estate to surrender to simple carbs and empty calories. Protein First: it works immediately after surgery and it sustains us for life." ~ Kaye Bailey

A protein-rich diet can lead to increased satiety, enhanced weight loss, and improved body composition.




Greetings from Kaye:
Happy heart health month to you! I hope this newsletter finds you well and Living after WLS!  This February bulletin addresses dietary protein as it fits in our "Protein First" post-WLS diet.  An abundance of proof exists that shows when our protein intake drops weight loss stalls and weight gain may occur. The "Protein First" rule must be followed with some rigor well beyond the so-called honeymoon period of weight loss. In order to sustain a healthy weight we must eat a high protein diet. I don't know of anyone with WLS who has not, at some point, struggled to follow a high protein diet. I've gone through spells where animal protein was repulsive to me so I had to supplement my nutritional intake with protein bars and shakes. If you struggle now and again with the high protein diet take a look at the articles in this newsletter to learn why protein is so important and how to increase your intake of protein.


Read in our Archive

Protein First! But are you getting enough?

From the February 2013 5 Day Pouch Test Bulletin
Read the Bulletin in our Archive

How much protein have you had today?

Protein shortfall puts our health at risk  

"As a group, we are not eating enough protein and this shortfall is putting our health at risk."

We know that after weight loss surgery we should follow a high protein diet. We call this "Protein First" - the first of the Four Rules of WLS. Mainstream studies of people managing their weight without bariatric surgery continue to indicate a diet high in protein supports weight loss and weight management in addition to promoting health.

WebMD recently reported, "Diets higher in protein and moderate in carbs, along with a lifestyle of regular exercise are often purported by experts to reduce blood fats and maintain lean tissue while burning fat for fuel without constant hunger sidetracking dieters." Researchers don't understand exactly how protein works to turn down appetite. They surmise that it may be because a high-protein diet causes the brain to receive lower levels of appetite-stimulating hormones. It may be due to eating fewer carbs and/or the specific protein effect on hunger hormones and brain chemistry.

How Much Protein Do You Need?

Continue reading newsletter in our Archive: February Bulletin

"Bring them a plate anyway....."

Hello Everyone! I'm about to lay-out a rant here, but I want to preface it by saying I mindfully practice acceptance and give a good benefit of the doubt when personal philosophies differ from my own. I get it, that we all have a different bent on life and living. That said, this little nugget of "advice" really irks the carbs right out of me. From Feb/March issue of "Taste of Home" food magazine page 78 in big bold letters: Mom's Best Advice: If you offer people food and they say "No, thank you," what they really mean is "Yes, please!" Bring a heaping plate anyway.

Shame on you Taste of Home! https://www.facebook.com/tasteofhome?ref=ts&fref=ts

To me this is wrong on so many levels! "NO" means no be it NO food, NO drink, No fries, NO dessert, etc. NO is NO. Presuming someone means the opposite when they have mustered the courage to decline a food offering for whatever reason is extremely disrespectful. When an alcoholic says no to a drink does that mean yes? When a type I diabetic says no to candy does that mean yes? NO is NO!

As recovering obese people don't we struggle enough? We know who the food pushers in our lives are and we collaborate with other WLSers to evolve strategies that support our weight management goals in the face of those who may knowingly or unknowingly sabotage our efforts. It is hard work and the battle never ends. Do we really need, in 2013, a mainstream magazine encouraging people to push food upon those who have declined?

Yes, I know Taste of Home is not written for people minding their weight, but as a food magazine of any sort this ADVICE is highly irresponsible and offensive. They could have just as easily said mom's best advice is to disrespect all who sit at your table. I hope their readers spot this bad advice and toss it on the compost heap.

What are your thoughts? Share your thoughts on my Facebook Page

5 Day Pouch Test Special Edition Part 2

Last week we sent our 2012 summary of the most Frequently Asked Questions and Answers about the 5 Day Pouch Test. Our reader response was enthusiastic and favorable. But we also learned there were a few more questions on your minds. So in the spirit of our collective pursuit of wisdom and excellence we offer this Part 2 Special Edition 5DPT Bulletin to answer more questions. This is a must read if you've asked about a 5DPT vegetarian plan.

Follow the link below:
http://archive.constantcontact.com/fs144/1101189349792/archive/1112283255623.html


 

5 Day Pouch Test FAQ's - Special Edition Bulletin

5 Day Pouch Test FAQ's


Our 2012 summary of the most asked questions about the 5 Day Pouch Test is now online in our special 5DPT Bulletin. Follow the link below to get your questions answered. And be sure to click the "Join our Mailing List" link way down at the bottom of the left column to subscribe and get the monthly bulletin delivered to your inbox.

http://archive.constantcontact.com/fs144/1101189349792/archive/1112165996829.html

These questions are answered: 

• Question: I'm afraid to do the 5DPT because I've heard about people who binge eat after doing it. Why?
• 
  Question: My weight loss has stalled. Can I use the 5DPT to bust a plateau?
• 
  Question: I messed up on Day 1. Should I start over and repeat Day 1 until I get it perfect?
• 
  Question: Can I repeat the liquid Days 1 & 2 a few times instead of going to Day 3?
• 
  Question: I did the 5DPT and lost weight, but gained it right back when I went back to normal.  Why?
• 
  Question: I didn't lose as much weight as someone else, why not?
• 
  Question: Is the 5DPT Dangerous?

Answers can be read in the bulletin: Link Here
 

5DPT January Bulletin

5 Day Pouch Test January Bulletin
A Well-Reasoned Clinical Approach to Obesity Management

Happy New Year! Thank you for joining me for our first 5 Day Pouch Test Bulletin of 2013. I do hope your holidays were meaningful and inspired. And perhaps you are feeling a sense of excitement as we start this new year. I certainly am happy to start fresh in 2013 and have my sights set on dedicating myself to healthy behaviors and living well. Over the holidays I found myself managing my diet and health more emotionally than clinically or medically. By that I mean eating to feel happy and celebrate (when I wasn't hungry) and eating for comfort during times of stress (when I wasn't hungry). I ignored the reality that food is fuel and providing my body the correct food at the right time is the appropriate way to manage my medical condition of obesity. It seems insane that I re-learn this lesson every holiday season!

But here we are, a fresh new start. Most WLS patients recall very well the research we did prior to surgery, the questions and answers, and the learning. As a group we are above average knowledge seekers. So it stands to reason that along the way, well after surgery, we again turn to education and learning in support of our weight loss goals. Today let's look at managing our obesity from a clinical approach rather than an emotional reaction. The medical community officially recognizes obesity as a disease. So its time we start doing the same. When we treat obesity as a disease rather than a personal moral failure or emotional weakness we can rationally take the action which brings forth favorable results.

I wish you the very best of health this New Year! You have the power to make this your healthiest year ever - Let's do it together!

CHEERS!
Kaye

Read Bulletin