Is it time to consider weight-loss surgery?
Food
H8
H8 Sunday, May 29, 2016 lacrossetribune.com
REBECCA CRIPE Gundersen Health registered dietitian
Many people struggle to lose weight and keep it off. For those who have a significant amount of weight to lose and have tried many weight-loss methods without success, weight-loss surgery may be the best option for permanent weight loss. But when it comes to weight-loss surgery, society’s view is not overly positive. Although it is more widely accepted than it used to be, there are still many misconceptions surrounding weight-loss surgery. As a registered dietitian who works in Gundersen’s weight-loss surgery clinic, I am here to challenge these misconceptions. “It’s too risky.”
You may have heard extreme stories about someone traveling outside the country to have weight-loss surgery, only to return with severe (or even fatal) complications. The reality is that the risk of death from weight-loss surgery at reputable, experienced health care facilities is very low — only 0.13 percent nationally. At Gundersen, we’ve had no deaths from bariatric surgery. The American Society of Metabolic and Bariatric Surgery (ASMBS) notes that the fatality rate from weight-loss surgery is considerably less than many common operations, including gallbladder and hip replacement surgery. Yes, undergoing a major elective surgery is risky. But more often than not the benefits outweigh the risks. “Weight-loss surgery is the easy way out.”
Surgery is just a tool. Like any other weightloss attempt, you have to make a lifestyle change to be successful long term. Surgery will give you an 80 See CRIPE, H7
WINE OF THE WEEK
Great American Wine Co. Red Blend 2013 CHRIS and SHERRY HARDIE Brambleberry Winery
The folks at Rosenblum Cellars in California have created a lineup of wines with a patriotic name and labels with some of the proceeds being donated each year to military charities. Fittingly, the base grape (74 percent) for the red blend is zinfandel, a classic American varietal. Petite sirah and cabernet sauvignon offer some additional color and structure. The wine is aged in oak for a year. This wine will have broad appeal to the masses as it is fruit forward, rich and semi-sweet with very smooth and balanced tannins. A good starter wine for someone moving into reds. Sherry: “Medium-bodied with light raspberry and clove flavor.” (2.75 stars out of 5) Chris: “A raspberry nose with flavors of strawberry and blackberry.” (3 stars out of 5) Available from $9 to $11. Coming next week:
Meiomi Pinot Noir
CONTACT US 608.782.9710
WHAT WE EAT AND DRINK
lacrossetribune.com
Sunday, May 29, 2016
Getting a leg up This lamb roast will have guests reaching for seconds KATIE WORKMAN Associated Press
A showstopper on the table, this was one of the lushest and best-received roasts I have made in ages, with the layers of flavor and texture bringing everyone back for seconds. The meat is seasoned with garlic, orange zest and herbs and marinated overnight. Then the roast is covered in a thick layer of mustardy panko breadcrumbs speckled with fresh parsley which forms a fabulous crust. The crust falls apart a bit as you slice the lamb, but just scoop up the crumbles and serve them up with slices of tender, pink lamb. If you don’t have a big crowd, you can definitely make this with a smaller roast — just adjust the rest of the ingredients down proportionately (and don’t make yourself too crazy with the math — the amounts are really guidelines. You’ll want to reduce the cooking time, too, aiming for an internal temperature of about 130 F for medium rare. Or you can go for the better option: leftovers. We got lamb crostini, a Shepherd’s pie, and a lamb soup out of our big gorgeous roast. Not a bit was wasted. Just ask my dog.
Herbed leg of lamb Lamb:
1 (6-pound) boneless leg of lamb, rolled and tied 6 peeled garlic cloves Zest from 1 orange ¼ cup fresh thyme leaves 2 tablespoons fresh rosemary Kosher salt and freshly ground pepper to taste 3 tablespoons olive oil Crust:
¼ cup Dijon mustard, coarse or smooth 2 tablespoons olive oil 1½ cups panko breadcrumbs ½ cup chopped fresh flat-leaf parsley In a food processor, combine the garlic, orange zest, thyme and rosemary. Puree, then add the olive oil and blend to make a paste. Smear the paste all over the lamb, place it in a container or deep bowl, cover, and refrigerate overnight. Preheat the oven to 450 F. Meanwhile, let the lamb sit at room temperature for 30 to 45 minutes. Season the lamb with salt and pepper. In a small bowl, mix together 2 tablespoons olive oil, mustard and parsley, add the breadcrumbs and use a spoon or your hands to thoroughly blend. Press the mixture all over the top and sides of the leg of lamb, and place it in a roasting pan. Some of the panko mixture will fall off the sides; tuck it in underneath the sides of the lamb. Roast the lamb for 15 minutes, then turn the oven down to 400 F and roast for another hour to an hour and 15 minutes, or until an instant read thermometer inserted into the middle of the
ASSOCIATED PRESS
An herbed leg of lamb seasoned with garlic, orange zest and herbs and marinated overnight. roast reads 130 F to 135 F for medium-rare. Let the lamb sit for 20 minutes before slicing and serving warm. Start to finish: Two hours and 45 minutes, plus overnight chilling; serves 12-14.
Katie Workman has written Nutrition information per serving: 371 calories; 134 calo- two cookbooks focused on easy, ries from fat; 15 g fat (4 g satu- family-friendly cooking, “Dinrated; 0 g trans fats); 145 mg ner Solved!” and “The Mom 100 cholesterol; 754 mg sodium; 10 Cookbook.” She blogs at http:// g carbohydrate; 1 g fiber; 0 g www.themom100.com /aboutkatie-workman. sugar; 49 g protein.
A new spin on shrimp salad Try adding some grilled veggies MELISSA D’ARABIAN Associated Press
The all-grilled salad has become a staple in our house over the years — it’s versatile, easy, has minimal cleanup, and of course, it’s right up our healthy-eating alley. A hot grill coaxes out the sweetness from anything we toss on it, and that tiny bit of char flavor is like a kiss of summer. So, even if I don’t “have” to cook something — such as cabbage in a slaw — if the ASSOCIATED PRESS fire is roaring, I’ll let the ingredient Grilled shrimp and vegetable salad with Asian dressing adds a kiss of summer enjoy a few minutes of grill time, by tossing the veggies on the barbecue. just for flavor. Super healthy foods
become craveable with the arrival of the backyard barbecue season. To make a tasty all-grilled salad, follow a few simple tips. First, invest a few bucks in an oil mister, which allows you to coat veggies and fish with just enough fat to keep it from sticking or drying out. With an oil mister, you can turn almost any combination of veggies and protein you have on hand into an all-grilled salad. Second, grill the veggies in somewhat larger pieces and chop them down to salad-size later. This will keep the veggies from falling through the slats and keep the integrity of the vegetable intact, resulting in a true salad, not just floppy grilled garnish for your meat. See SHRIMP, H7