Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months and Years After Surgery

by Brand: Da Capo Press

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  • Over 140 Delicious Low-Fat, High-Protein Recipes
  • Recipes for the Weeks, Months and Years After Surgery
  • Foreword by William B. Inabnet, MD
  • Meredith Urban-Skuro, MD, RD, Consulting Nutritionist
  • In April 2003 Patt Levine underwent "Lap-Band" gastric surgery, one of the primary bariatric surgeries being widely
    practiced today. As a lifelong foodie, she was expecting the worst when her surgeon's nutritionist handed her dietary
    guidelines to follow post-surgery, and she was right. With her decades of cooking skills, she immediately set out to
    devise low-fat dishes that would be just as delicious pureed and chopped as they would be served whole. As an added
    problem, she wanted to cook for her husband at the same time. This first-ever cookbook for the hundreds of thousands who
    are lining up for bariatric bypass surgery is proof that it can be done. With collaborator Michele Bontempo-Saray, the
    author has created 125 recipes that contain no added sugar, are very low in fat, and get their carbohydrates almost
    exclusively from fruits and vegetables. Each recipe includes specific guidelines for preparation of the dish for every
    stage of the eating programs for Lap-Band, gastric bypass, and Biliopancreatric Diversion Duodenal Switch (BPD-DS)
    patients, as well as suggestions for sharing meals with those who have not gone through gastric surgery. Creative
    recipes cover every meal and food—breakfast and brunch, soups, vegetables, main courses, and sweet indulgences.


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