Extreme obesity can be surgically treated. Bariatric surgery is performed on obese patients, in order to help them lose some of the weight which is endangering their life. Using a gastric band or performing a gastric bypass surgery doctors reduce the size of the patients’ stomach.
Eating After the Bariatric Surgery
After these surgeries, patients can’t eat the same food as they did before. A healthy diet is necessary to recover from bariatric procedures. In these cases, “healthy” means to take around 1000 calories per day. These patients are strongly advised to use multivitamin and mineral supplements, to compensate for missing nutrients from the food.
The post-surgery diet is low in carbohydrates but rich in proteins. It is recommended to use 40 to 60 gm of different protein food daily, in small portions. Specialists also advise to avoid heavy meals and exercise regularly.
High protein diet is very important after the bariatric surgery. Be aware that some high protein food might also be a high fat food. Avoid these foods and chose low fat instead. There are three phases of the post-bariatric surgery diet:After the bariatric surgery, patients are given clear soups and different liquids. Food is completely free of any added sugar and caffeine. Caffeine should not be used until the specialist says you can.In the second period patients gradually take some liquid and pured food. You should still avoid chewy and raw food.For 2 months after the surgery, bariatric patients should eat soft food, still avoiding raw fruits and vegetables.
Some of the high protein and low fat food, recommended to be used by bariatric patients, are fish, lean and white meat, eggs, dairy products (fat free or low fat), legumes, and dry beans.
High Protein Recipes
Use the favorite brand of protein powder and mix it with some low fat milk, yogurt or water. Some of the bariatric patients may become lactose intolerant, but they could also use yogurt or water.
Add a whole chicken (about 3 lbs), 1 bay leaf, 1 parsley sprig and 1 thyme sprig, ½ of an onion, ½ of a carrot and ½ of a celery stock to 3 quart of water in the pot. Simmer for about an hour or so, then put the chicken aside and filter the soup. Leave in the refrigerator overnight. Next day, remove the accumulated fat and the soup is ready to be served.
Red Lentil Soup
Put 2 tablespoons of extra virgin olive oil in the soup pot. Add one chopped onion and 3 chopped shallots and a teaspoon of chili flakes to the olive oil, stir and let a minute or two to caramelize. Add 6 cups of vegetable stock to the pot and let it boil. Then, add a 1 ½ cup of red lentils and ½ of a cup of brown rice and leave it to simmer for 30 minutes. Add some sea salt and serve the soup.
Potato Flake Fried Chicken
Spray the butter onto aluminum foil in the baking dish. You’ll need 1.5 lbs of chicken thighs. Cover the thighs with butter. Use a packet of potato flakes, season it and cover the chicken with potato flakes. Bake in the preheated oven, at 400 degrees F, for 20 minutes.