Gastric Bypass Diet

The gastric bypass diet has rules of its own, because the operation changes more than the stomach. It also changes the route food takes through the gut. Sugar arrives too fast, the body absorbs less iron and fewer vitamins, and the pouch can stretch. This archive collects the guides written for bypass patients specifically. What applies to any bariatric patient lives in Life After Bariatric Surgery.

Begin with the gastric bypass meal plan, which sets out the stages. Then move to the soft foods for the weeks after liquids. When protein shakes start to taste of nothing, or worse, there is a guide for that too. It lists the flavours that survive the operation and the ones that most patients drop. Because the pouch holds so little, each recipe also says how much of it counts as protein.

The side effects have their own articles. Dumping syndrome is the early one, minutes after a sugary meal. Reactive hypoglycemia is the late one, hours afterwards, and the two need different remedies. If portions have crept up, read the signs of a stretched pouch before assuming the worst. A guide to iron absorption and anaemia is on its way. Each article also lists the symptoms that mean a call to the clinic rather than a change of menu.

Most of the gastric bypass diet comes down to three habits. Keep sugar low, eat protein first, and respect the pouch with every portion. The Gastric Bypass Cookbook follows those three habits in every recipe. So the articles here and the book say the same thing, in different forms.