Brian K. Davidson - Weight Loss Surgery Cookbook for Dummies

Weight Loss Surgery Cookbook For Dummies, 2nd Edition

Published by: John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030-5774, www.wiley.com

Copyright 2017 by John Wiley & Sons, Inc., Hoboken, New Jersey

Published simultaneously in Canada

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Library of Congress Control Number: 2016956166

ISBN 978-1-119-28615-8 (pbk); ISBN 978-1-119-28617-2 (ebk); ISBN 978-1-119-28616-5 (ebk)

1. Table of Contents

If youre reading this, odds are youve made the very important decision to improve your health by having weight loss surgery. You most likely made this choice after years of struggling to live a healthier lifestyle by trying other methods to lose weight. You probably spent countless hours researching procedures on the Internet, reading books, interviewing doctors, talking to weight loss surgery patients, and speaking with other healthcare professionals, putting in the necessary time and effort to make sure this procedure was the right decision for you.

Your surgeon provides you with a tool your surgery to assist you in losing weight and leading a healthier life. Making that tool work is up to you, and a big component of your success will be your long-term eating plan.

Now is the time to use good nutrition to maximize not only your weight loss, but also your health, vitality, and renewed sense of well being. Weight Loss Surgery Cookbook For Dummies is an invaluable resource as you embark on this new chapter of your life your weight loss journey and we wish you all the success in the world.

This book is all about eating well after weight loss surgery. (If youre looking for information on the types of surgery available, check out Weight Loss Surgery For Dummies. ) At the beginning of this book we walk you through the four stages of your postsurgery diet and provide plenty of advice about living with and caring for your new pouch. Because life after weight loss surgery is an ongoing journey, we focus most of the book on what to do once you can eat real food again. We show you how to plan, shop for, and cook delicious and healthy meals that you and your family will love.

You receive cooking guidance from Chef David Fouts, who is known as the worlds premier culinary expert for weight loss surgery. And he is also a weight loss surgery patient, so you know the recipes and cooking advice come from someone who understands what gastric bypass patients go through. You find a compilation of imaginative, inventive recipes to suit every palate, specifically designed to meet the unique needs of people who have had weight loss surgery and people just wanting to eat healthier. So that you can stay informed of what youre eating, each recipe lists the stage of the postsurgery diet it can safely be tried, the serving size, and the nutritional information. You can eat with confidence, knowing youre eating healthfully, helping manage your weight, and maintaining your overall well being.

If youre familiar with a For Dummies book (Weight Loss Surgery For Dummies, perhaps?), you know theyre divided into parts and chapters. The editors and authors designed this book in a nonlinear fashion so you can read it cover to cover or skip around to the areas that interest you the most. For those of you who are accustomed to the post-op lifestyle and handy in the kitchen, you may want to want to dig right in to Chef Daves delicious recipes (which have been tested by a professional recipe tester).

The following are a few conventions that you find in this book and that you should be aware of:

• All eggs are large.
• All butter is salted. Dont substitute margarine unless specifically noted.
• Mushrooms are white button unless otherwise specified.
• All sugar is granulated unless otherwise specified.
• Pepper is freshly ground black pepper unless otherwise specified.
• All salt is table salt unless otherwise specified.
• All herbs are fresh unless dried herbs are specified.
• When a recipe calls for sugar substitute, any sugar substitute that contains no sugar is acceptable. Some are sweeter than others, and personal preferences vary, so you may want to experiment by starting with a smaller amount than the recipe calls for and increasing the amount if needed.
• Water used for boiling is not listed in the ingredients.