Nutrition is important after gastric bypass surgery

CONTRA COSTA COUNTY, CA (Mar. 1, 2024) — If you are thinking about having gastric bypass or gastric sleeve surgery, you should start considering diet and nutrition changes now.

The surgery restrains hunger impulses, leading to weight loss and improvements in obesity-related health problems. Hundreds of thousands of these surgeries are done each year.

It can be hard for a patient to drink enough water to remain properly hydrated after surgery, reports Dr. Naomi Breckon of East Bay Health in Lafayette. Dehydration can lead to constipation. Therefore, talk to your doctor about how much water to have per day for your weight after surgery, and how to schedule water consumption with a smaller stomach.

Because the surgery affects absorption, doctors are also watchful for deficiencies of water-soluble vitamins such as B12, C, thiamine (Vitamin B1) and folates (Vitamin B9). After the surgery, it’s more important than ever to eat quality food.

If you’re contemplating gastric bypass surgery or have had it, for continued support you can consult a practice that includes culinary medicine and advice in nutrition and cooking.

A recent study from Stanford University on a related topic has drawn a lot of attention in the field of nutrition. The eight-week study followed 22 pairs of identical twins, one going on a plant-based diet and the other an omnivore. The plant-based group showed improvements in cholesterol, insulin and body weight – factors associated with cardiovascular health.

At East Bay Health, we can advise on a shift to a more plant-based lifestyle.

For an easy option at home, strip and massage kale and refrigerate it for 2-3 days in an airtight bag. Use it in scrambled eggs or toss with leftover veggies and heat.

Here’s another healthy kale recipe to try:

Kale, Romaine and Avocado Salad

Serves 4

1 bunch lacinato kale (also known as Tuscan or “dinosaur” kale)
Olive oil, as needed
Half a head Romaine lettuce
1 small to medium avocado, cut in chunks
1 lb. cherry tomatoes, halved
Half an English cucumber, diced
2 T cilantro leaves, or more if desired
6-8 mint leaves, chopped, or more if desired
½ c. Bragg Dressing (recipe below)
Optional:
1-2 T pepitas
1-2 T raw sunflower seeds

Wash the kale and strip it from its main stem. Chiffonade it by gathering the strips, rolling them tightly and slicing the leaves perpendicular to the roll.

Put the kale in a salad bowl, spray it with olive oil and massage it with your hands until it becomes vibrantly green.
Take half a head of Romaine and tear off the first couple of inches from the top; rinse the lettuce and chop. Add to salad bowl along with the avocado.

Add tomatoes, cucumber, cilantro, mint leaves and pepitas/sunflower seeds. Mix together and add ½ c. of Bragg Dressing.

Bragg Dressing

Makes 14 ounces

¼ c. Bragg Liquid Aminos seasoning
½ c. lemon juice, red wine vinegar, white vinegar or cider vinegar
¾ c. olive or avocado oil
2 T soy sauce
¼ c. sesame oil

Combine all ingredients in a Mason jar. Use 2 T per serving. Be sure to shake before using.

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