"Carving Out the Carbs" features a variety of ways to prepare proteins including beef, pork, poultry, lamb and seafood.
"Protein Plus" guides you in successfully adding carbohydrates back into your diet.
As you begin to venture back into the kitchen, we hope you learn how to enjoy eating to live, rather than living to eat!
Where do I start?
Well, I was born in West Palm Beach, Florida in 1972 and until the age six or seven I was always a healthy weight. Sometime after that, I began to pack on the pounds and my doctors were after me to exercise and eat less. I can only imagine what it would have been like to be a ‘normal’ kid because I was wearing "HUSKY" clothes and shopping in the men’s department by the time I was twelve. I was constantly teased and taunted and my self-esteem was not the best -- not to mention I looked like a twenty-year-old fat man!
While in my teens, I lost about 50 pounds and struggled daily to keep the weight off. Throughout high school I managed to stay right around 230 pounds, which was even more of a struggle. I felt the need to compensate for my weight by always being the ‘Jolly Fat Guy’, but inside I really wanted to be the ‘Cool Thin Guy’, who could get any girl he fancied, eat whatever he wanted, and shop in a normal store and buy what ever clothes were in style.
At eighteen I found the love of my life, someone who was interested in the real me and could see past my size. After five years of dating, we were married. As most people know, getting married often means allowing oneself to relax, and for me this meant trouble. I went from weighing 245 pounds on my wedding day to weighing over 360 pounds in only 5 years.
My life, as well as my outlook on life, changed dramatically on August 6, 2000 when my son, Noah, was born. I realized just how much my size limited what I was able to do. I could not sit on the floor and play with my child. Taking him for an afternoon walk -- or any walk for that matter -- was almost impossible. I found myself always sitting on the couch watching him play instead of actually getting down and interacting with him. I regretted that I was unable to play a more active role in his life. That’s when I realized I had to have Bariatric surgery. I knew that for me the procedure was a life or death situation. I also knew that if I did not take back control of my life, I would not live long enough to see my son graduate, get married or even get a to chance to know my grandchildren.
So after a ton of research and support from my wife, I set out on a new adventure: reclaiming what was rightfully mine. I was going to get my life back!
My surgery date was January 28, 2002. I underwent the laparoscopic procedure and was out of the hospital in only four days. My biggest fear was not the surgery itself, but not waking up after the surgery. This faded instantly when I awoke to see my wife at my bedside. I knew my new life was just beginning.
In just the first month I had lost 40 pounds and was honestly amazed at my success. I was one of the many lucky ones who had very little trouble after surgery. I’m now able to do things that thin people often take for granted: I can fasten my seat belt, go up in my attic, sit in a booth at any restaurant, shop in normal stores, and most of all, I can be a father to my son.
Yes, I Would Do It Again In A Heartbeat! No Questions Asked!!
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Most Helpful Customer Reviews
16 of 17 people found the following review helpful:
5.0 out of 5 stars
AWESOME! AMAZING! THE BEST!,
By Jamie (Memphis, TN) - See all my reviews
This review is from: Culinary Classics: Essentials of Cooking for the Gastric Bypass Patient (Paperback)
This cook book is just what my doctor ordered! Low carb high protein dishes that actually taste amazing. Finally, a real cookbook for gastric bypass patients. I received my cookbook about a month ago and the recipes where not only great tasting but ingredient where easy to find (not like another book I just purchased). Chef David when is the next book coming out!!! You are the World's First Bariatric chef and this Cookbook is proof why!!!!!
13 of 15 people found the following review helpful:
5.0 out of 5 stars
The Best-Tasting Food Comes After Surgery,
By Robert X Weaver (Fort Lauderdale, FL United States) - See all my reviews
This review is from: Culinary Classics: Essentials of Cooking for the Gastric Bypass Patient (Paperback)
David Fouts is an extraordinarily talented chef, and he proves it with these delicious, easy-to-make recipes. Because these recipes are so wonderful, bariatric patients will find themselves thanking the day they had gastric-bypass surgery. Who knew the best food came after gastric-bypass surgery? The Bariatric Chef knew, that's who. And now you do too!
13 of 15 people found the following review helpful:
5.0 out of 5 stars
Great recipes!,
By "ittybittywittyme" (Central Florida) - See all my reviews
This review is from: Culinary Classics: Essentials of Cooking for the Gastric Bypass Patient (Paperback)
David Fouts is an imaginative, inventive chef and it's a blessing to have many of his recipes compiled in one book. I have attended many of his cooking demonstrations and everything has been delicious and tender. As a former bariatric patient, it's important to find tasty, easy recipes that keep protein moist and tender, and David manages to do that with each recipe. This book would be great for those on the Adkins program as well. I highly recommend it.
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