Do you use fennel? If not, it’s probably one of the vegetables you’ve seen at the grocery store and walked past without really knowing what it was or how to use it.
Memorial Day is on its way and in light of new CDC guidance, celebrations will likely commence this May 31st. Often gatherings of family and friends are centered around a grill. Cookouts are usually an easy meal for bariatric patients to work around as they are often centered around proteins.
In addition to performing gastric sleeve, gastric bypass, and lap band surgeries, Dr. Shillingford, MD, PA, is also renowned for his skills in performing laparoscopic and robotic surgeries, including hernia surgery. Many bariatric patients are at a higher risk of hernias, largely due to a history of obesity.
With over 42% of adults in the US living with obesity, there are literally millions of people trying to lose weight every day. While diet and exercise are the first step in weight loss, they are often not the answer for long term weight loss for many adults.
Every month Dr. Shillingford’s gastric sleeve, gastric bypass, and lap band patients are invited to participate in a Nutrition Support Group hosted by Susan Peacock, Bariatric Dietitian. Previously, there would be one In Person group meeting at Dr. Shillingford’s office and another hosted virtually.
Soft proteins (such as cheeses, flaky fish, and beans) are often easily tolerated by gastric sleeve, gastric bypass, and lap band patients. But, once your new stomach is able to tolerate harder, denser proteins (often around Stage 5 of Dr. Shillingford’s post-op diet), adding them into your bariatric diet definitely has a benefit.