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Potassium is one of the nutrients gastric bypass patients tend to be deficient. In fact many weight loss surgery patients (WLS) supplement their diet with potassium. By including certain foods in the diet WLS patients can increase their potassium intake.

Of course we have heard all our lives to eat a banana when low on potassium. But did you know there are many foods rich in potassium, which are better tolerated than the banana by most weight loss surgery patients? Foods such as apricots, butternut squash, grapefruit, salmon, halibut and chicken are all potassium powerhouses. By incorporating these foods in our meals after gastric bypass we benefit from flavor, variety and healthful nutrients and perhaps stave-off some of the food boredom we all complain about. In addition, we know WLS patients are at risk of potassium deficiency so why not get some the old fashioned way - delicious home cooked food.

One of my favorite potassium rich recipes includes salmon and grapefruit, ingredients that are available year round and easily digested by the weight loss surgery patient.

Grapefruit-Broiled Salmon

Prep: 20 minutes/ Cook: 10 minutes

This WLS friendly recipe tastes great and is nutrient dense with vitamin C, potassium and dietary fiber from the grapefruit and heat-friendly Omega 3 fatty acids in the salmon. A normal serving of Grapefruit-Broiled Salmon contains about 40% daily value potassium. The salad is good served cold the next day.

Ingredients:
3 grapefruits (or one jar canned grapefruit)
1 red bell pepper, diced
1 celery stalk cut into

Tags: diet, gastric bypass, low carb, morbid obesity, nutrition, protein, recipes, weight loss surgery, wlsdiet, gastric bypass, low carb, morbid obesity, nutrition, protein, recipes, weight loss surgery, wls

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So we’ve had weight loss surgery and are happily losing weight with a restricted diet and the improved ability to exercise. But you know, we didn’t have taste bud surgery! We still have taste buds that crave delicious foods - we just want the foods we eat to be satiating and good for us.

Let me tell you a culinary secret - it’s in the wine! I’m not talking about wine in the glass, I’m talking about wine in a recipe. Wine reductions are wonderfully simply to make, rich in flavor and can be low in fat. Most recipes for wine reductions call for added fat (butter) but should be adjusted to use about 1/3 the fat called for.

We know that most gravies are fat laden, heavy with starch and lacking nutritional value. Simply put gravy is empty fat calories we do not need in our LivingAfterWLS diet. Anyone watching their weight is wise to avoid gravies (particularly mass-produced gravies served in restaurants).

For a better flavor and health select or make a wine reduction. A reduction contains the wine’s antioxidants, called flavonoids which are proven to reduce the production of LDL (bad) cholesterol and boost the HDL (good) cholesterol. Scientists now believe these flavonoids may also inhibit tumor development in some cancers and may also be helpful in the treatment of neurological diseases.

Not an alcohol drinker? Not to worry, the alcohol cooks out of the reduction leaving nothing but the good stuff behind. If you are not familiar with wine ask your wine merchant to recommend a good bottle of reasonably priced cooking wine (don’t buy the kind on the supermarket shelf - it has too much sodium). Your wine steward can also offer suggestions for re-corking the wine as seldom will you use a full bottle for any single recipe.

For five delicious wine reduction recipes visit LivingAfterWLS Recipe Blog.

Chicken with White Wine and Mushrooms

Seared Halibut with Green Beans, Scallions and White Wine Sauce

Salmon with Mushrooms and Red Wine Sauce

Beef Medallions in Red Wine Sauce

Cornish Game Hen with Raspberry Red Wine Sauce

I’ve personally tried and adapted these recipes to have lower fat while preserving the delicious flavor and texture of a reduction. I hope you will incorporate a wine reduction recipe in your lifestyle. Also - these are all very quick to fix - you’ll be surprised how much flavor you get for so little effort! Cheers!

Kaye Bailey © 2005 - All Rights Reserved

For more terrific WLS Friendly Recipes Link to LivingAfterWLS Recipes
LivingAfterWLS

Tags: diet, gastric bypass, health, lapband surgery, nutrition, weight loss, weight loss surgery, wine reductiondiet, gastric bypass, health, lapband surgery, nutrition, weight loss, weight loss surgery, wine reduction

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Potassium is one of the nutrients gastric bypass patients tend to be deficient. In fact many weight loss surgery patients supplement their diet with potassium.

There are many foods rich in potassium which are well tolerated by most weight loss surgery patients. Foods such as apricots, butternut squash, grapefruit, salmon, halibut and chicken are all potassium powerhouses. By incorporating these foods in our meals after gastric bypass we benefit from flavor, variety and healthful nutrients and perhaps stave-off some of the food boredom we all complain about. In addition, we know WLS patients are at risk of potassium deficiency so why not get some the old fashioned way - delicious home cooked food.

This time of year a hearty Chicken Stew with Butternut Squash is just the recipe to perk-up the palate and supply great nutrients to the body. This stew from start to table takes less than an hour, and the leftovers are great.

Chicken Stew with Butternut Squash
Prep: 25 minutes; Cook: 35 minutes

This recipe works for gastric bypass patients because it is vitamin and nutrient rich. It contains lean chicken protein that is cooked moist and soft. In addition the tomato and squash add fiber and nutrients such as Vitamins A and C, Manganese, Vitamin B6, Folate and Niacin.

Ingredients

1 tablespoon vegetable oil
1

Tags: diet, gastric bypass, low carb, morbid obesity, nutrition, protein, recipes, weight loss surgery, wlsdiet, gastric bypass, low carb, morbid obesity, nutrition, protein, recipes, weight loss surgery, wls

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