Many of Dr. Shillingford’s gastric sleeve, gastric bypass, and lap band patients incorporate cauliflower rice into their post bariatric surgery diet. It tastes good, it’s low in carbohydrates, low in calories, and it’s packed with vitamins, minerals, and fiber.
Many gastric sleeve, gastric bypass, and lap band patients report difficulty swallowing and digesting chicken and beef after their bariatric surgery. Since adequate protein intake is so important after weight loss surgery (with a goal of 60-80 grams of protein), not being able to eat proteins they usually tolerate can make eating and meeting their protein intake a challenge.
Cheese is often one of the foods that gastric sleeve, gastric bypass, and lap band patients add back into their diet after starting on their post bariatric surgery diet . Cheeses like ricotta and cottage cheese can often be tolerated even in the pureed stage of the diet. As weight loss surgery patients graduate from stage to stage, cheese is often a food that can help patients meet their protein goals as it can fit in at foods at breakfast, lunch, dinner, and as snacks (if needed).
Chicken thighs have a reputation for being juicy and flavorful, a perfect combination for bariatric patients. The dark meat of chicken thighs is moister than chicken breast, which is helpful to gastric sleeve, gastric bypass, and lap band patients struggling to eat protein after their surgery.
For bariatric patients (gastric sleeve, gastric bypass, or gastric band) having a high protein breakfast is often essential to fitting in your total daily protein needs. But for those trying hard to stick to their post bariatric surgery diet and keep up with their busy lifestyle, cooking breakfast every morning just isn’t in the cards.
Fish is a good choice of protein for diabetics since it’s frequently low in fat, carbohydrates, and calories. While frying fish is a common way to prepare it, the frying process adds lots of fat and calories, which is not good for your weight loss efforts or for your heart. Grilling fish can be a much better choice.
Recent environmental and political events have highlighted the need for sustainable foods. Producing foods, fibers, and other plant and animal products using farming and production techniques that protect the environment, public health, and animal welfare has become a hot button issue for many Americans. We see the label bandied about a lot regarding fish, grains, and produce, but there is also a lot of concern regarding the sustainable production of meat.
Is the fig the next flavor craze? According to the Swiss company Firmenich it is. The 120 year old family owned company has been creating “fragrances and flavors for the world’s most desirable companies, delighting billions of consumers every day,” according to their company profile, so it stands to reason they know what they’re talking about.