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

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  1. 235 of 250 people found the following review helpful
    5.0 out of 5 stars
    finally some light!, March 18, 2005
    By 
    Brian Watson “brian from studiomomo.com” (Burnaby, BC, Canada) –
    (REAL NAME)
      

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    This review is from: Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months and Years After Surgery (Paperback)

    You know, one of the reasons I underwent a gastric bypass surgery in December was to escape the hordes of diet religionists–those odd folks who have found the solution to their dietary woes and will proselytize until the cows come home!

    Enough, says I, of no-carb, low-carb, non-fat, low-fat, this, that and the next! Surgery so altered my body that many of the choices I once made are invalid–out of my hands! I can’t eat the crap that made me fat anymore because now it makes me sick.

    And yet, imagine my dismay when, recovering from surgery, I found even more no-carb religionists among my surgically altered compatriots. One woman’s intolerance of my ideas was such that I had to filter her e-mail directly into the trash! Even though I had now an anatomy that wouldn’t tolerate certain foods, she insisted that I had to further subjugate myself to her odd notions of nutrition. No carbs ever again!

    And so it was with a sigh of relief that I opened this book to read my new mantra: all in moderation.

    After all, surgery means that you can eat what you love. You can have good food and love it. What you can’t do is binge. What you can’t do is make a meal of fat and sugar. And this book points the way.

    Salads, entrees, desserts, it’s all here. And more: suggestions on how to change the contents of your refrigerator and pantry to make eating easier.

    After all, life after surgery need not be deprivation. Most of us got fat on deprivation and our inevitable gut-busting reaction to that, so a book that tells me how to enjoy what I now eat is a wonder to behold.

    Thank you, Ms Levine! And thanks to my friend Laureen who recommended it!

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  2. 44 of 45 people found the following review helpful
    5.0 out of 5 stars
    Not just for weight loss surgery patients!, August 30, 2005
    By 
    S. Kim (New York, NY) –
    (REAL NAME)
      

    This review is from: Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months and Years After Surgery (Paperback)

    Potential buyers should know that this book’s usefulness is not limited to those who have undergone weight loss surgery. It is also of tremendous value to people recovering from dental work or jaw surgery, where soft or liquid diets are of necessity for a length of time. As someone who has experienced this type of surgery, I can attest to the desire for flavorful meals, beyond what can be found in typical shakes, soups and purees. This book is the answer.

    The recipes are varied, well-written, and most importantly, produce delicious results. Patt Levine has done an amazing job of creating a valuable resource for people who have gone through a trying physical ordeal, and now long to resume a sense of normalcy. Since so much of our lives revolves around what we eat, this book is a must-have!

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  3. 67 of 73 people found the following review helpful
    4.0 out of 5 stars
    Good recipes and portion sizes, October 20, 2004
    By 
    Anna Price (King George, VA USA) –

    This review is from: Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months and Years After Surgery (Paperback)

    I had lap-band surgery 8 months ago. I wish that I had this book just after surgery. There really are good suggestions of how to fit the recipes into your life at each stage after surgery (liquids, mush food, solids, etc.). The one thing that I didn’t like is that her timeline of when to switch from liquids to mush foods, etc. was different than the one given by my Dr. I think that if one follows the Drs recommendations of when to switch and the cookbooks recommendations of how to adapt the recipes for each stage, this book could be a big help.

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