There are so many people who have influenced, encouraged, and loved this book into being.
First and foremost, I wish to acknowledge my teacher and colleague, Gil Jacobs: my personal
guide to the truth about outstanding cellular health. I also wish to acknowledge my mother who
was a true health pioneer and surely influenced the path I would take to get this message out. My
dear friends, Katie, Angie, and Tracey: thank you for your constant encouragement and love.
The publisher has done its best to make sure the instructions and/or recipes in this book
are correct. However, users should apply judgment and experience when preparing recipes,
especially parents and teachers working with young people. The publisher accepts no
responsibility for the outcome of any recipe included in this volume.
In the past, doctors took the old saying “You are what you eat”
literally. They fi gured you got fat from eating fat and cholesterol
buildup in your arteries from eating cholesterol. In the 1960s,
scientists discovered a link between high blood cholesterol levels
and heart disease and made an assumption that changed the way
Americans ate for decades. They assumed, without proof, that
high blood cholesterol came from eating too much cholesterol.
Soon government agencies began telling people to eat fewer eggs
and dairy products and less red meat.
Weight Loss Surgery Cookbook For Dummies is a book aboutfood and maintenance: what foods to buy, how to prepare them, andhow to enjoy a nutritious post-surgery diet. It helps you solidifynew eating habits and enjoy some new recipes, as well as betterunderstand nutrition and your food intake so that you can maintainyour weight long after surgery.