A Patient’s Story

Meet Cathy and the Life Changing Decision she made with the Lap-Band

Cathy is a 47 year old married woman with a 21 year old son who had been obese her whole life. At 5"5, she weighed 265 lbs and was continuing to gain weight. Cathy had spent well over $20,000 over a period of 21 years trying every diet and exercise program available. Nothing was working for her. Her frequent visits to her family doctor’s office with aches and pains made her feel very sad.

Cathy was diagnosed with diabetes, high blood pressure and everything else that goes along with being obese. She never wanted to go out and socialize because she did not have any clothes to wear or always felt too tired. Travelling on airplanes was unpleasant because she required a seatbelt extension and the tray was not able to go down properly. Cathy also rode a motorcycle, but with her weight problem, she was finding riding to be more and more difficult. Unfortunately in April 2009, Cathy had a motorcycle accident. She was badly hurt, having broken a rib, bruised her lung and every bone in her body ached.

In January 2009, Cathy started researching the Lap-Band program at the Surgical Weight Loss Centre (SWLC) but did not think she was able to afford it. However, Cathy knew having the Lap-Band procedure was the right choice for her. On June 16th 2009, Cathy had a consultation with Dr. David Mumford. After understanding the benefits of having the Lap-Band procedure, her wonderful husband of 22 years sold his Harley motorcycle so Cathy could have the procedure. She was very fortunate in having a great support system - family, friends and an amazing family doctor during this life changing decision. Cathy was banded on July 23, 2009.

Cathy is proud to say that after having the Lap-Band procedure, she is no longer a diabetic, her blood pressure is normal, she has lost 72lbs. and no longer feels aches and pains. Cathy is a size 16, down from size 24 before the Lap- Band procedure and has a new addiction called SHOPPING!!! Cathy is currently looking at buying a new motorcycle and is ready to start enjoying her hobby again. She is able to exercise and enjoys sweating because she can. When Cathy travels, she no longer requires an extension for her seatbelt and the tray is able to come down. She wakes up every morning feeling like a new person. People who have not seen Cathy in years do not recognize her. Her goal is to lose 30 more lbs. and her bucket list continues to grow by the minute. Cathy and her family are going to vacation in St. Lucia in February and she cannot wait to fly and swim. Cathy has been asked twice for I.D at the casino. But with all of her victories after the procedure, the most amazing feeling for Cathy is the way her husband looks at her. He always loved her regardless of her size, but the looks he gives Cathy now are so different.

With all of her success with the Lap-Band program, Cathy admits her journey has not been easy. She recalls Dr. Mumford telling her, "I can't keep you out of the fridge but I can give you a tool to help!" This reminder is what keeps Cathy motivated every day. Cathy’s only regret throughout her journey is that she did not do the Lap-Band procedure sooner. She has never felt so happy and healthy. She thanks her husband, family, doctor, surgeons, nurses and staff at SWLC for giving her the strength and tool she needed. Cathy wishes everyone could feel the way she does because her journey has been AMAZING!

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SWLC Meets the Demand for a Toronto Office

Start your weight loss journey in Toronto

The Surgical Weight Loss Centre has been part of the fight against obesity since 2005 offering safe weight loss options for thousands of Canadians through its Lap-Band and Gastric Balloon programs. SWLC is proud to announce that it is offering consultation and post-op services in Toronto. A free consultation with a surgeon is now just around the corner. For those who work or live in downtown Toronto, the office is conveniently located at the Royal Health Care Centre in the Richmond Adelaide Building, 130 Adelaide Street West. All patients who come in for a consultation receive a free one-on-one assessment with a surgeon to determine which weight loss option is best suited for them. To help patients get the most out of their consultation, SWLC encourages patients to watch the Lap-Band educational video series and prepare any questions for the surgeon. These comprehensive videos feature our surgeons as they describe the Lap-Band program, risks and benefits and address questions commonly asked by patients. As support is significant to the success of the patient’s outcome, a family member or a friend is encouraged to attend.

To schedule an assessment, please call 1.888.278.7952 and speak with a patient coordinator.

Schedule an appointment with one of our surgeons today!

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Recipes

Healthy Side Dishes to be Grateful for During the Holidays!

A. Add A Little Zing to Your Thanksgiving!

Are you tired of the routine turkey and mashed potatoes plate at Thanksgiving? Why not try and spice things up by being creative with your side dishes? These ideas are sure to add color to your dish, boost the nutrient content, and make your menu one that resonates within your guests’ minds well after they have gone home.

1. Mashed Potato Mayhem

Serving: 3 cups

Image and Recipe Reference: www.kitchenparade.com

Ingredients:

• Water to cover
• 1 tbsp table salt
• 1 pound carrots, trimmed and cut into 1-inch chunks
• 1 pound sweet potatoes, peeled and cut into 1-inch chunks
• 1 – 2 tbsp non-hydrogenated, low in saturated and no trans fat margarine
• 1/8 tsp cinnamon or ginger
• Pepper to taste

Instructions:

1. In a large pot, start the water to bring to a boil, add salt.
2. Add vegetables, cover and bring to a boil. When the water boils, reduce the heat to maintain a slow simmer and let gently cook until the carrots and sweet potatoes are cooked through and quite soft.
3. Drain and return the vegetables to the hot pot. (If the vegetables are soggy, turn the heat on for a minute or two to cook off some of the liquid).
4. Mash with a hand-held potato masher or a meat fork – you want the mixture to be mostly mashed but still hold visible bits of both carrot and sweet potato.
5. Stir in the margarine and cardamom. Taste, then add additional cardamom if needed, then pepper.
6. Transfer to a serving dish.

2. Portabellas Stuffed with Pesto Mashed Potatoes

Image and Recipe Reference: www.fatfreevegan.com

Serving: 3 mushrooms as one side dish = 2 servings/recipe

Ingredients:

• 10 ounces small potatoes
• 2 cloves garlic
• 1/4 cup walnuts
• 1 cup basil, packed
• 1 tbsp. parmesan
• 2-3 tbsp. skim milk
• salt and freshly ground pepper, to taste
• 6 medium-sized portabella mushrooms

Instructions:

1. Boil the potatoes until they are completely tender.
2. In a blender or food processor, puree the garlic, 1/4 cup walnuts, and basil, using a tablespoon or two of water to make the blades run smoothly. Mixture should be coarsely chopped, not completely smooth.
3. When the potatoes are done, remove them to a mixing bowl and mash them thoroughly. Depending on your preference, you may or may not choose to remove the skin.
4. Add 2-3 tablespoons of skim milk, until they achieve a creamy yet still stiff consistency.
5. Add the pesto mixture, 1 tablespoon of parmesan, and salt and pepper to taste; blend thoroughly.
6. Preheat oven to 375 F.
7. Clean the portabellas and remove the stem and any fluffy flesh that surrounds it. Brush a baking dish with a few drops of olive/canola oil, and use the same brush to brush the bottoms of the mushrooms.
8. Fill the mushrooms with the potato mixture, heaping it in the middle, and set them in the baking dish. Bake for 15-20 minutes, until mushrooms are tender and potatoes are beginning to brown.
9. Transfer to dish and serve hot.

Garden Fries

Image and Recipe Reference: www.fatfreevegan.com

Be really brave and skip the potatoes completely this Thanksgiving. This twist on potatoes and classic fries is sure to spark interest. When okra pods are small and unblemished, they are not slimy and cook up nice and quickly. Try to select three-inch or shorter tips and cook them within 24 hours. Do trim off the tough stems but leave a slice of ‘cap’ intact to capture flavor and moisture.

Ingredients:

• 1/2 pound of small, whole okra per person
• Salt and pepper to taste
• Olive oil spray
• OPTIONAL - Add one or more of the following to taste:
  • Curry powder
  • Chili powder
  • Creole seasonings
  • Jerk seasonings

Instructions

1. Preheat the oven to 450 F.
2. Spray a shallow baking dish with olive oil, add okra, and season to taste.
3. Give the okra one quick spray with olive oil, and put them into the oven.
4. Bake, stirring every 5 minutes, until okra is browned on all sides, about 15 minutes.
5. Serve hot out of the oven.

Cucumber Hummus

Image and Recipe Reference: www.fatfreevegan.com

Ingredients:

• 1 cup diced cucumber (from about 1/2 large cucumber, peeled)
• 1-2 cloves garlic
• 3 tbsp water
• 1 tsp flax seeds (ground)
• 15 ounces cooked chickpeas (or canned, drained and rinsed)
• 1 tbsp tahini
• 2 tbsp lemon juice
• 1/2 tsp salt (or to taste)
• OPTIONAL: Add one or more of the following to taste:
  • Ground cumin
  • Chipotle chili powder
  • Hot sauce
  • 1 to 2 tablespoons chopped green olives
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped parsley or mint
  • Roasted red pepper

Instructions

1. Put the cucumber, water, garlic, and flax seed into a blender or food processor and blend on high speed until frothy.
2. Add the remaining ingredients and blend on high until smooth.
3. Pour into a bowl and refrigerate until chilled and slightly thicker.
4. Serve with whole grain crackers or fresh veggies.

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B. What’s Your Plan B?

Planning meals and snacks in advance is always a challenge when it comes to the pressures of daily life. Often we are rushing about trying to accomplish the day’s “To Do” list that we forget to carve out time for ourselves. It is important to prioritize our health and well being. So why not take a few minutes to ensure you have nutritious and delicious meals/snacks at your fingertips amongst the chaos of daily life? Having healthy, non-perishable snack foods available at your place of work is a great way to avoid a visit to the cafeteria, vending machine or food court.

Try sorting:

• Light tuna packed in water - Single‐serving cans or vacuum‐packed pouches. Enjoy with some whole grain whole wheat thin crisp crackers or as a topping to a salad brought from home. A piece of fruit and some low/non fat milk or yogurt will make a nutritionally complete lunch.
• Soups - Canned tomato or vegetable soup or dehydrated soups (check labels for ones that are trans‐fat free). Bring along some baby carrots, whole grain whole wheat bread sticks and you can buy a low/non fat yogurt drink.
• Cereals - Choose a cereal with 4 grams of fiber or more per serving, add sliced banana and buy low/non fat milk.
• Fruits that hold well - Try fresh or canned mangos, blueberries, apples, pears, nectarines and peaches. Enjoy them alone or add them to purchased low/non fat yogurt with 1-2 tsp of high fiber cereal flakes.
• Crackers and bread sticks - Choose whole grain whole wheat crackers with 2 grams of fiber per serving. Enjoy with low fat peanut butter, hummus or cheese.
• Microwave popcorn - Check the label for reduced calories and/or are trans-fat- free.
• Skim milk puddings - Great on their own, with fresh fruit, or if you do go out for lunch, have your dessert back at the office.
• Fruit cups packed in a light syrup - Mandarin oranges, fruit cocktails, pineapple, applesauce and peaches.
• Granola bars. Choose one with 2 grams or more of fiber. Crumble over yogurt or smear with a little low fat peanut butter for added taste and more nutrients.

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In the Numbers with SWLC

• 500,000 – the number of Allergan Lap-Band® Systems implanted worldwide
• 10,000 – the square feet of SWLC’s state-of-the-art modern medical facility
• 2,800 – the number of procedures performed at SWLC since 2005
• 300 – the number of attendees at SWLC’s Annual Symposium in 2009
• 42 – the number of SWLC’s affiliates across Canada performing band adjustments
• 40 – the number of combined years experience SWLC surgeons have in performing laparoscopic procedures
• 13 – the number of provinces and territories in which SWLC patients reside
• 5 – the number of years SWLC will participate in a worldwide study recognizing the safety and effectiveness of the Lap-Band
• 3 – the number of surgeons available 24 / 7
• 1 – the number of research studies SWLC has published so far.

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Join SWLC at the Next…

Save the date | April 30th 2011 for the 4th Annual SWLC Symposium!

• Weight Wise Expo – October 2nd – 3rd, 2010
• National Women’s Show – November 5th – 7th, 2010
• 4th Annual SWLC Symposium – April 30th, 2011

Register early for the Symposium!

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