Gastric Bypass Chick

Very Interesting Article!

2011-12-05T18:51:00.000-08:00

Kids with Working Mothers More Apt to be Overweight

Childhood obesity is driven by many factors and now researchers have added a new one to the list: whether mom has a job. Children who have working mothers are more likely to be overweight, new research shows.
A recent study from University College London analyzed the weights of more than 8,500 seven-year-olds in 1965 then repeated the study with 1,889 of their four to nine-year-old children in 1991. According to their findings, 12 percent of boys and eight percent of girls had weight problems in the first analysis; however, the figures doubled for the children 30 years later.
In the Sixties, children with working mothers also were 28 percent more likely to be overweight than children who had mothers that stayed at home, the study showed. In the 1990s, children with working mothers had a 48 percent jump in their risk of obesity.

Mothers who hold full time jobs have less time to prepare nutritious meals, speculate researchers, and the children also spend more time home alone, where they snack on unhealthy foods and watch television instead of playing outside. The American Journal of Epidemiology reported that the inception of fast food culture over the past 45 years has led children to pack on excess pounds.
Researcher Dr. Leah Li said the trend of kids getting increasingly fatter will keep getting worse if nothing changes, noting, “The high prevalence of child obesity is likely to result in further increases in adult obesity and associated health consequences.”
Whether maternal employment is the only cause of higher childhood BMI for the second study cohort is not clear, and many other unmeasured factors could be having an effect too. Still, Dr. Li notes that implementing public policies geared toward supporting working moms and less advantaged families can help to reverse the obesity trend.

Interesting Article....

2011-11-11T09:40:00.000-08:00

Obesity Can Be Predicted in Infants, Study Shows

The risk of obesity can be recognized from infancy, according to new research findings, which point to two key milestones on doctors’ growth charts. Babies that passed two key milestones on growth charts by age two have twice the risk of childhood obesity compared to infants that grow at a slower rate, a new study shows. Those that grow at a very fast rate during the first six months are also more likely to be obese at age 10, researchers say.
Pediatricians use growth charts organized into percentiles to plot babies’ weight and height in relation to other children that are the same age and gender. For example, an infant in the 80th percentile for weight would weigh more than 80 percent of his peers.

Researchers examined height and weight information for 45,000 infants and children younger than age 11 who had routine growth measurements during doctor checkups. Infants whose weight crossed at least two of seven percentile cut-off points on the charts within the first two years were at a greater risk of obesity than those who grew more slowly, the data showed. The risk of obesity at ages five and ten was highest among those infants who jumped at least two percentile groups on the growth charts by age six months.
Based on the findings, doctors and parents should take rapid growth as a warning sign, said pediatrician Dr. Elsie Taveras, the study’s lead author and an obesity researcher at Harvard Medical School. She noted that babies that pack on weight too rapidly may not be spending enough time crawling around or may be overfed.
Other experts argue that babies grow in spurts and warn that putting an infant on a diet could actually prompt obesity later.
In an editorial published alongside the new study, released online on Monday in the Archives of Pediatrics and Adolescent Medicine, Dr. Michelle Lampl, director of Emory University’s Center for the Study of Human Health, and Edward Frongillo, an infant growth specialist at the University of South Carolina, voiced their concerns over the conclusions of the researchers. Only 12 percent of the infants that crossed at least two key points on growth charts were obese at age 5, they noted, a figure close to the national average. In the U.S., about 10 percent of preschool-aged children are obese, versus about 19 percent of those aged 6 to 11.
Dr. Taveras emphasized the need to address from an early age the likelihood of childhood obesity, and the increased risk of health issues, such as Type 2 diabetes, that obese children face.
“If we could screen children earlier, then we could prevent seeing a 5-year-old that’s obese,” Dr. Taveras told MyHealthNewsDaily. Breastfeeding babies longer, avoiding sugary beverages, like juices, and giving them more opportunity to crawl, climb and walk can help reduce their risk of developing childhood obesity as they develop, she said.

New Recipe....Chicken Scampi

2011-11-09T10:04:00.000-08:00

Chicken Scampi

Ingredients:

1/4 teaspoon pepper
2 cloves garlic, minced, divided
1/4 teaspoon salt
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh parsley
3 tablespoons lemon juice
1/4 cup white wine, divided
5 skinless, boneless chicken breast halves,
cut into 1-inch strips
1 tablespoon olive oil
1/4 cup chicken stock
1 tablespoon butter
1/2 cup Roma tomatoes, diced
Salt and pepper to taste
3 tablespoons grated Parmesan cheese

Directions:

1. Combine the pepper, half the garlic, the salt, oregano, parsley, lemon juice, and half of the wine in a resealable plastic bag.
2. Add the chicken. Mix gently to coat the chicken with the marinade. Marinate in the refrigerator for several hours (overnight is best).
3. When ready to cook the chicken, preheat the broiler, on low if your range has this setting. Remove the chicken from the marinade (save the remaining marinade) and place in a shallow pan.
4. Broil 8 inches from the heat, turning once, until the chicken is no longer pink inside (about 15 minutes).
5. While the chicken is broiling, heat the olive oil in a saute pan. Saute the remaining garlic, until fragrant, but not browned.
6. Add the remaining white wine to the saute pan and scrape to remove any bits on the pan. Add the remaining marinade and chicken stock. Bring to a boil. Reduce the sauce by half. Stir in the butter and tomatoes. Season with salt and pepper, as needed. Pour the sauce over the chicken. Top with the Parmesan cheese.

Makes 4 Servings

Nutritional Info Per Serving: Calories: 241; Sodium: 496 mg;
Cholesterol: 89 mg; Fat: 11 g; Carbs: 3 g
Exchanges: 4 Very Lean Meat, 1/2 Medium-Fat meat, 2 Fat

Interesting: Depression and Bariatric Surgery: A Cloudy Exchange

2011-09-13T18:51:00.000-07:00


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THE INDEPENDENT MONTHLY NEWSPAPER FOR THE GENERAL SURGEON

Last Update: September 13, 2011

In the News

ISSUE: SEPTEMBER 2011 | VOLUME: 38:9

Depression and Bariatric Surgery: A Cloudy Exchange

Weight Loss Not Affected, but Depressed Patients May Require More Post-op Resources

By Christina Frangou
Orlando, Fla.—Depression and anxiety do not interfere with the amount of weight patients lose after bariatric surgery, according to two studies presented at the 2011 annual meeting of the American Society for Metabolic and Bariatric Surgery.
But the research does show that the relationship between depression and bariatric surgery is complex. Some patients come off antidepressant medication after surgery, whereas others started on it or required increases in dosage postsurgery.
Moreover, one of the studies found that depression is associated with increased rates of hospital readmission and more frequent returns to the operating room (OR), a finding that could color how surgeons counsel patients prior to surgery, said investigators.
“That’s certainly something to consider when you are counseling patients about their surgery,” said lead author Anthony Galitsky, MD, who worked on the study during his fellowship in general surgery at the Lahey Clinic in Burlington, Mass.
In the first study, University of Michigan researchers examined data from 25,469 patients across 29 hospitals in the Michigan Bariatric Surgery Collaborative, a consortium of the state’s hospitals and surgeons that maintains a prospective registry of bariatric surgery patients. Between 2006 and 2010, researchers found 11,687 bariatric patients, or 46%, were treated for at least one psychiatric disorder, with depression and anxiety among the most common at 41% and 15%, respectively. Follow-up studies were conducted each year for three years postsurgery.
Whether depressed or not, patients with morbid obesity lost about 60% of their excess weight within one year and reported an average 30% improvement in quality of life. Patients with clinically diagnosed depression, however, had a higher rate of minor complications (4% vs. 3.3%) than nondepressed patients.
Among patients with depression, use of antidepressant medication dropped by about 20%, from 72% to 60%, one year after surgery and remained at that level three years after surgery.
“This study showed that psychiatric illness is very common among bariatric surgery patients but patients suffering from depression can experience health outcomes and quality-of-life improvements comparable to nondepressed patients,” said lead study author Jonathan F. Finks, MD, assistant professor of surgery at the University of Michigan, Ann Arbor.
“We need to consider and evaluate psychiatric illness before surgery, but I do not think these tests should be used as a litmus test as to who should qualify for surgery.”
In the second smaller study, patients with depression again lost comparable amounts of weight to their nondepressed counterparts.
But in this study, there were some differences in the findings compared with Dr. Finks’ study. Investigators found no improvement in postoperative medication use, as well as clinically important increases in the number of hospital readmissions and returns to the OR among patients with preoperative depression.
About 13% of patients with depression were readmitted in the first three months after surgery, 2.5 times more than among those without depression (P<0.0060). They also underwent more reoperations, with 9.4% returning the OR compared with only 3.5% for other patients (P=0.0122), and they had more contrast upper gastrointestinal series performed in the first year. One out of two underwent these postoperative tests, compared with 37.8% of patients without preoperative depression (P<0.0087).
“That will be very important for surgeons to consider in preparing people for bariatric surgery, cost and follow-up care of people with depression after bariatric surgery,” said senior author Dmitry Nepomnayshy, MD, fellowship director in bariatric surgery and assistant professor of surgery at Tufts Medical School, Boston.
If the results are confirmed with future studies, it may be that depression is associated with more postoperative complications than diabetes or hypertension, said Daniel Cottam, MD, bariatric surgeon at Surgical Weight Loss Center of Utah, Salt Lake City.
“Depression could be the one disease process that portends higher postoperative costs,” he said, adding that his own experience suggests this is true. “My depressive patients do use more resources than my nondepressive patients.”
However, in the first study, there were no significant differences in major complications, reoperations or readmissions among patients with depression.
The differences in the two studies may arise from variations in data gathering, said Dr. Nepomnayshy. The Lahey study is based on a retrospective review of electronic medical records with current medication, and the national study stems from data report into a large database so some of the data may be incomplete. However, the Lahey study is smaller and may be underpowered, “although that is unlikely,” said Dr. Nepomnayshy.
Dr. Nepomnayshy and colleagues reviewed the medical records of patients who underwent Roux-en-Y gastric bypass at the Lahey Clinic between 2006 and 2009.
Of 467 patients who had bariatric surgery, 186 patients (40%), were taking antidepressant medication before their surgery. One year later, depression medication use was almost unchanged, with 182 (39%) patients talking antidepressants, including 23 who started postsurgery.
“Both these studies show how difficult this population is to treat from a psychological perspective,” said Dr. Cottam.

New recipes...

2011-09-13T18:40:00.000-07:00

Hello!

I haven't posted in a while, so I thought I would share some yummy recipes.

Moroccan Tomato Salad

Bowl of Happiness....a yummy and healthy snack.

HELP

2011-05-19T10:59:00.000-07:00

Yes, I am OK. I know it has been a while since I have posted, but I wanted to share a new site that has been started. It is called HELP-Healthy Everyday Life Products. It is a wonderful, positive site that has been started by a group of fellow WLS experts. They share tools that are available to all of us in order to help us succeed in our journey of weight loss. Check it out!

http://www.healthyeverydaylp.com/Home_Page.php

They also have a Facebook page, please go visit and LIKE them.

Disclaimer: I am NOT associated with this group at all. I am doing this because of some of the people who have started this group. I have followed Cari De La Cruz since day one of my journey. I find her to be positive and an awesome role model.

♥ Elisa aka Gastric Bypass Chick

These soups look awesome!

2011-03-03T11:23:00.000-08:00

I have been craving veggies lately. These soups look like they will satisfy my cravings! Yummy!

Creamy, Brothy, Earthy, Hearty

Yunhee Kim for The New York Times; Food stylist: Maggie Ruggiero. Prop Stylist: Deborah Williams.

By MARK BITTMAN

I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise.

And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close.
I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor).
A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.
If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.
Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
1. CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
2. BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.
3. EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
4. HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.

Knew I Made the Right Decision!

2011-02-24T10:32:00.001-08:00

Gastric Bypass Best for Weight Loss, Study Finds

By Amanda Gardner
HealthDay Reporter by Amanda Gardner
healthday Reporter – Mon Feb 21, 5:02 pm ET

MONDAY, Feb. 21 (HealthDay News) -- When it comes to shedding pounds and improving or eliminating type 2 diabetes, gastric bypass surgery may be better than other surgical weight-loss procedures, two new studies find.
But obese patients should be careful to choose surgeons who have performed a high volume of these procedures before committing, said Dr. Guilherme M. Campos, lead author of one of two papers appearing in the February issue of the Archives of Surgery.
Gastric bypass and lap-banding are the two most common surgical weight-loss procedures performed in the United States. The former involves stapling the stomach so food has to bypass a section of the small intestine, meaning you get full faster and less food gets absorbed into the gut.
Lap-banding, introduced in 2001, involves separating the stomach into two sections with a band so, simply speaking, eating too much becomes more difficult. "It's a diet with a seatbelt," said Dr. Mitchell Roslin, chief of bariatric surgery at Lenox Hill Hospital in New York City and Northern Westchester Hospital in Mt. Kisco, N.Y.
In a third type of weight-loss procedure, known as sleeve gastrectomy, surgeons remove part of the stomach.
The study led by Campos compared weight loss and diabetes outcomes in 100 patients who underwent gastric bypass surgery with 100 patients who underwent lap-banding. Gastric bypass is considered riskier and more technically demanding than the band.
All patients were morbidly obese (with a body-mass index higher than 40), and 34 in each group had type 2 diabetes.
Although Campos is now an associate professor of surgery at the University of Wisconsin School of Medicine and Public Health in Madison, he conducted the study while at the University of California, San Francisco.
In the bypass group, patients lost an average of 64 percent of their excess weight, vs. 36 percent for those in the lap-banding group. Three-quarters of those undergoing gastric bypass surgery saw their diabetes improve or resolve, vs. only half in the other group.
The average cost of a bariatric surgery is nearly $30,000, according to a recent study from Johns Hopkins University.
Like all surgeries, weight-loss surgery carries its own set of possible risks, including bleeding, blood clots, infection and leaks from sites where body tissues are sewn or stapled together, according to the U.S. National Institute of Diabetes and Digestive and Kidney Diseases. Later complications may include malnutrition, hernias and a tendency in about one in 10 people to regain much of the weight they lost as a result of the procedure.
In Campos' study, roughly equal numbers of patients in each group experienced complications after one year (12 percent in the gastric bypass group compared to 15 percent in the lap-banding group); these included infection, internal bleeding and blood clots, but no deaths. More people in the bypass group had complications right after the surgery. More of those undergoing lap-banding, however, needed repeat surgeries (13 percent vs. 2 percent).
The second study, conducted in Taiwan and led by Dr. Wei-Jei Lee of the Min-Sheng General Hospital, involved randomly assigning 60 obese (but not morbidly obese) patients with type 2 diabetes to receive gastric bypass surgery or sleeve gastrectomy.
Almost all of those undergoing gastric bypass surgery (93 percent) had their diabetes resolved, vs. only half in the other group (these numbers declined to 57 percent and 0 percent after a year).
Those in the gastric bypass group also lost more weight, and there were no serious complications in either group.
There are various theories to explain why gastric bypass may be superior, including one that attributes the success to changes in hormones that control the metabolism of blood sugar.
And certain procedures may still be preferable for certain patient populations, added Roslin, such as bands for patients with lower BMI who don't have so many metabolic challenges.
"Everyone thinks that all weight-loss operations are the same, even the doctors and the surgeons. [But] they're different, and they have different resolutions of comorbidities and probably should be used for different indications," he said.
An editorial accompanying the studies noted the results should be interpreted with caution since longer-term data is not yet available.

Gastric Bypass Patients- Do You Experience Gas & Are You Cold? Why?

2011-02-20T21:31:00.000-08:00

These are two subjects that I was not prepared for after having my surgery. Another subject that was not covered in my Pre-Op classes. Flatulence and being cold most of the time. Have you ever wondered why? I have, so I decided to do a little research. When I asked in support groups I was told "It is just a part of the surgery." huh?

This is what I found on flatulence:
Gastric bypass surgery may push food through the intestines without digesting it. This is because the surgery removed a portion of intestine. This is a part of the digestive system also. The food then moves on not digested and begins to decompose in the lower intestine. Decomposition causes gas to form. Gas forms and has to go somewhere.

OK, what was so hard about saying that? Part of our intestines are removed, so the food doesn't have anywhere to go to digest causing gas. Easy!
Just remember to take a Beano or GasX and everything should be good from there, especially if you are going to be eating milk products. Another good tip is exercise. Exercise is one of the best ways to reduce the amount of gas after a gastric bypass surgery. The increased exercise pushes the additional gas through the system and out. Also, try a little extra fiber in the diet to keep the intestinal area clean and free of rotting material that can create gaseous expulsions.

Now, why do I feel cold all the time or most of the time? This is a little more complicated. There are two reasons, loss of insulation and less energy generation. The first is pretty self explanatory. We lost weight/fat that was keeping us warm. The second reason for feeling chilled is that the metabolic cell processes are not working as hard as when you were heavier; it takes fewer calories and less energy to maintain and move a smaller body. It is reported that most weight loss patients body temperature regulates after their weight is stabilized, usually eighteen to twenty-four months after surgery.

I am so glad that this cold feeling will go away. Both were such easy explanations, that I felt that I had to share them with everyone else that has been wondering.

Cute Medical Alert Bracelets for Gastric Bypass Patients

2011-02-20T11:56:00.000-08:00

These are adorable! I am going to order one myself.

3 Reasons Why Gastric Bypass Patients Should Wear a Medical Alert

If you have had gastric bypass surgery it is important to wear a medical alert bracelet to alert EMT's or first responders to your surgery. In order to treat you quickly and effectively, your medical alert bracelet should be engraved with some specific vital information.

1. After gastric bypass surgery you should limit your exposure to NSAIDs. NSAIDs are non-steroidal anti-inflammatory drugs, including aspirin, ibuprofen and naproxin, among many others. NSAIDs are commonly used to treat headaches, muscle soreness from strains or other injuries, arthritis, menstrual pain and mild fevers. After gastric bypass surgery doctors advise you to stay away from NSAIDs due to the irritation it can cause to the pouch over prolonged usage.

The most common engraved information that is needed to alert first responders of your sensitivity to NSAIDS is simply, NO NSAIDS

2. After gastric bypass surgery you should not have a "blind" NG tube inserted. In Roux-en-Y, your stomach is stapled to create a small pouch and a passage for food to go around (bypass) a section of your small intestine. After a gastric bypass, you shouldn't have a blind NG tube. Your stomach is shaped differently after a gastric bypass, and the walls of your little pouch can easily be damaged by the NG tube if it's not inserted carefully. A doctor should insert the tube using a scope, a tiny camera, that allows him or her to see where the tube is going.

The most common engraved information that is needed to alert first responders to this is simply, NO BLIND NG TUBE or NO GASTRIC TUBE

3. After gastric bypass surgery you should limit your intake of sugar. You may have to avoid foods that contain simple sugars such as candy, juice, ice cream, condiments, and soft drinks. Simple sugars may cause a problem called dumping syndrome. This happens because food moves too quickly through the stomach and intestines. It can cause shaking, sweating, dizziness, rapid heart rate, and often severe diarrhea.

The most common engraved information that is needed to alert first responders to this is, NO SUGARS

What should I engrave on my medical alert if I've had gastric bypass surgery?

Your doctor or doctor's nurse will be able to help guide you in the best way they feel your medical ID tag should be engraved to reflect your own personal surgery, but here are a few examples of how your new medical ID tag may look.
Jane Doe
Gastric ByPass 2/11
No Blind NG Tube
No NSAIDS/No Sugars
ICE 555-123-4567
OR
John Doe
Gastric Bypass
No Blind NG
No Sugars/No NSAIDS
Dr. 555-123-4567
Lauren's Hope has created a gastric bypass medical alert bracelet. This bracelet includes our "skinny pants" charm and is a fun way to show off your new self! Of course, our medical alert bracelets are interchangeable so if you would like to add the skinny pants charm to any of our other styles that is always a popular option.

Weight Loss Surgery, Nutrition and Hair Loss

2011-02-19T14:02:00.000-08:00

Weight-loss Surgery, Nutrition and Hair Loss
by Jacqueline Jacques, ND
To view a PDF version of this article, click here.
Typically, about 90 percent of hairs are anagen (in a growth phase) and 10 percent are telogen (in a dormant or resting phase) at any given time, meaning you are usually losing a lot less hair than you are growing so you don’t have noticeable hair loss. But sometimes this can change.
A common fear and complaint of bariatric surgery patients is post-operative hair loss. While for most of us as people, our hair is an important part of our self-image and body image, it is not very important to our bodies. For this reason, nutrition can have a great impact on hair health because when forced to make a choice, the body will shift nutritional stores to vital organs like your brain and heart and away from your hair.
Hair loss has many causes. The most common type of hair loss after weight-loss surgery is a diffuse loss known medically as telogen effluvium, which can have both nutritional and non-nutritional causes.
Growing and Losing Hair
Whether you are aware of it or not, for most of your life you are always in the process of both growing and losing hair. Human hair follicles have two states; anagen, a growth phase, and telogen, a dormant or resting phase. All hairs begin their life in the anagen phase, grow for some period of time, and then shift into the telogen phase which lasts for about 100 to 120 days. Following this, the hair will fall out.
Specific types of stress can result in a shift of a much greater percentage of hairs into the telogen phase. The stressors known to result in this shift, or telogen effluvium, include:

High fever
Severe infection
Major surgery
Acute physical trauma
Chronic debilitating illness (such as cancer or end-stage liver disease)
Hormonal disruption (such as pregnancy, childbirth or discontinuation of estrogen therapy)
Acute weight-loss
Crash dieting
Anorexia
Low protein intake
Iron or zinc deficiency
Heavy metal toxicity
Some medications (such as beta-blockers, anticoagulants, retinoids and immunizations)

Weight-loss Surgery and Hair Loss
Nutritional issues aside, bariatric surgery patients already have two major risks of major surgery and rapid weight-loss. These alone are likely to account for much of the hair loss seen after surgery. In the absence of a nutritional issue, hair loss will continue until all hairs that have shifted into the telogen phase have fallen out. There is no way of switching them back to the anagen phase.
Hair loss rarely lasts for more than six months in the absence of a dietary cause. Because hair follicles are not damaged in telogen effluvium, hair should then regrow. For this reason, most doctors can assure their weight-loss surgery patients that with time and patience, and keeping up good nutritional intake, their hair will grow back. Discrete nutritional deficiencies are known to cause and contribute to telogen effluvium. One would be more suspicious of a nutritional contribution to post-bariatric surgery hair loss if:

Hair loss continued more than one year after surgery
Hair loss started more than six months after surgery
Patient has had difficulty eating and/or has not complied with supplementation
Patient has demonstrated low values of ferritin, zinc or protein
Patient has had more rapid than expected weight-loss
Other symptoms of deficiency are present

Nutrition Iron
Iron is the single nutrient most highly correlated with hair loss. The correlation between non-anemic iron deficiency and hair loss was first described in the early 1960s, although little to no follow-up research was conducted until this decade. While new research is conflicted as to the significance of ferritin as a diagnostic tool in hair loss, it has still been found that a significant number of people with telogen effluvium respond to iron therapy.
Optimal iron levels for hair health have not been established, although there is some good evidence that a ferritin level below 40ug/L is highly associated with hair loss in women.1 It is worth noting that this is well above the level that is considered to be anemia, so doctors would not be expected to see this as a deficiency.
Zinc
Zinc deficiency has been tied to hair loss in both animal studies and human cases. There is data linking zinc deficiency in humans to both telogen effluvium and immune-mediated hair loss. Zinc deficiency is a well-recognized problem after bileopancreatic diversion/duodenal switch, and there is some indication that it may occur with other procedures such as gastric bypass and adjustable gastric banding.
In 1996, a group of researchers chose to study high dose zinc supplementation as a therapeutic agent for related hair loss2 in patients with vertical banded gastroplasty. The study administered 200 mg of zinc sulfate (45mg elemental zinc) three times daily to post-operative patients with hair loss. This was in addition to the multivitamin and iron supplements that patients were already taking. No labs for zinc or other nutrients were conducted.
Researchers found that in patients taking the zinc, 100 percent had cessation of hair loss after six months. They then stopped the zinc. In five patients, hair loss resumed after zinc was stopped, and was arrested again with renewed supplementation. It is important to note that in telogen effluvium of non-nutritional origin, hair loss would be expected to stop normally within six months. Since the researchers conducted no laboratory studies, and there was no control group, the only patients of interest here are those who began to lose hair again after stopping zinc. Thus we cannot say that zinc would prevent hair loss after weight-loss surgery, and further study would definitely be needed to make this connection.
A further note: The Tolerable Upper Intake Level (UL) for zinc is set at 40mg in adults. This study utilized a daily dose of more than three times that level. Not only can these levels cause gastrointestinal distress, but chronic toxicity (mostly associated with copper depletion) can start at levels of 60 mg/day. Information related to this study has made its way to many a support group and chat room – even to doctor’s offices – with the message of “high dose zinc will prevent hair loss after weight-loss surgery.” Patients should be advised that high dose zinc therapy is unproven and should only be done under supervision due to the associated risks of toxicity. A lab test to check for zinc deficiency would be best before giving a high dose such as this.
Protein
Low protein intake is associated with hair loss. Protein malnutrition has been reported with duodenal switch, and in gastric bypass to a much lesser degree. Little is known about incidence, as only around eight percent of surgeons track labs such as total protein, albumen or prealbumen. Limited studies suggest that patients with the most rapid or greatest amounts of weight-loss are at greatest risk.3
With surgical reduction of the stomach, hydrochloric acid,4 pepsinogen5 and normal churning are all significantly reduced or eliminated. Furthermore, pancreatic enzymes that would also aid in protein digestion are redirected to a lower part of the small intestine. It is thus likely that maldigestion, rather than malabsorption, is responsible for most cases. Some studies have also implicated low protein intake.6
Research also indicates that low levels of the amino acid l-lysine can contribute to hair loss and that repletion of lysine stores may both improve iron status and hair regrowth. In a study of anemic patients with hair loss who were supplemented with 1.5 to 2 grams of l-lysine in addition to their iron therapy, ferritin levels increased more substantially over iron therapy alone.1
Many individuals believe that supplementing with or topically applying the nutrient biotin will either help to prevent hair loss or will improve hair regrowth. To date, there is no science that would support either of these presumptions. While biotin deficiency can cause dermatitis, hair loss is only known to occur in experimentally induced states in animal models or in extreme cases of prolonged diets composed exclusively of egg whites.7
Other
Other nutrients associated with hair health include vitamin A, inositol, folate, B-6 and essential fatty acids. Hair loss can also be caused by systemic diseases, including thyroid disease and polycystic ovarian syndrome (PCOS) and is influenced by genetics.
Conclusion
Hair loss can be distressing to bariatric surgery patients and many will try nutrition themselves to see if they can prevent it. Unfortunately, there is little evidence that early hair loss is preventable because it is mostly likely caused by surgery and rapid weight-loss.
Later hair loss, however, can be indicative of a nutritional problem, especially iron deficiency, and may be a clinically useful sign. Educating patients about the potential for hair loss and possible underlying causes can help them to make informed choices and avoid wasting money on gimmicks that may have little real value.
About the Author:
Jacqueline Jacques, ND, is a Naturopathic Doctor with more than a decade of expertise in medical nutrition. She is the Chief Science Officer for Catalina Lifesciences LLC, a company dedicated to providing the best of nutritional care to weight-loss surgery patients. Her greatest love is empowering patients to better their own health. Dr. Jacques is a member of the OAC National Board of Directors.
References:

Rushton DH. Clin Exp Dermatol. 2002 Jul;27(5):396-404.
Neve H, Bhatti W, Soulsby C, Kincey J, Taylor T. Reversal of hair loss following vertical gastroplasty when treated with zinc sulphate. Obes Surg. 1996 Feb, 6(1):63-65.
Updegraff TA, Neufeld NJ. Protein, iron, and folate status of patients prior to and following surgery for morbid obesity. J Am Diet Assoc. 1981;78(2):135–140
Segal A, Kinoshita Kussunoki D, Larino MA. Postsurgical refusal to eat: anorexia nervosa, bulimia nervosa or a new eating disorder? A case series. Obes Surg. 2004;14(3):353–360.
Behrns KE, Smith CD, Sarr MG. Prospective evaluation of gastric acid secretion and cobalamin absorption following gastric bypass for clinically severe obesity.
Dig Dis Sci. 1994 Feb;39(2):315-20.
Moize V, Geliebter A, Gluck ME, et al. Obese patients have inadequate protein intake related to protein intolerance up to 1 year following Roux-en-Y gastric bypass. Obes Surg. 2003;13(1):23–28.
Mock DM. Biotin. In: Shils M, Olson JA, Shike M, Ross AC, eds. Nutrition in Health and Disease. 9th ed. Baltimore: Williams & Wilkins; 1999:459-466.

Source: Obesity Action Coalition

Breakfast On The Road Ideas...

2011-02-19T13:54:00.000-08:00

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Starbucks

The protein artisan snack plate from Starbucks features sliced hard-boiled egg, cheese, multigrain roll and fruit.

Breakfast is a great way to start the day, but if you're eating out, you have to pick and choose carefully to avoid high-calorie landmines.

To help people sort through the maze of choices, the editors of Health magazine (health.com) worked with nutrition experts to study the calories and other nutrition facts of breakfasts offered at popular chain restaurants.

To make the magazine's list of the healthiest fast-food breakfasts, the meals had to be no more than 400 calories, be low in saturated fat and have a good mix of protein, complex carbohydrates and healthy fats, says Ellen Kunes, the magazine's editor in chief.

They also had to have at least 3 grams of fiber and contain less than 700 milligrams of sodium, she says. All but the No. 10 selection on the list, Panera Bread's breakfast power sandwich, met the sodium standard.

Nutritionists have long talked about the importance of starting the day with a healthful meal. "Eating breakfast helps fuel your brain for mental alertness, and it prevents you from being hungry and snacking on less-than-healthy foods before lunch," Kunes says.

"It's the best chance to get some good stuff into your diet: fiber, fruit and calcium. Those are things that most people don't get enough of."

The top 10

Editors at Health magazine gave USA TODAY an advance look at their top 10 picks for healthy chain-restaurant breakfasts, which will be featured in the March issue:

1. Cosi's spinach Florentine breakfast wrap, 334 calories.

2. Starbucks' protein artisan snack plate with a hard-boiled egg, cheddar cheese and apple slices, multigrain muesli bread, grapes and honey-butter spread, 370 calories.

3. Jamba Juice's berry topper ideal meal, 12 ounces, made with yogurt, soy milk, strawberries, blueberries, banana and topped with pumpkin flaxseed granola, 300.

4. Au Bon Pain's apple-cinnamon oatmeal, 12 ounces, 280 calories.

5. Denny's scrambled egg whites, chicken sausage and fruit, 230 calories.

6. McDonald's fruit and maple oatmeal, without brown sugar, 260 calories.

7. IHOP's simple and fit veggie omelet, 320 calories.

8. Subway's Western egg white and cheese muffin melt, 160 calories.

9. Dunkin' Donuts' egg white turkey sausage wake-up wrap, 150 calories.

10. Panera Bread's breakfast power sandwich, made with Vermont white cheddar and smoked lean ham, 330 calories.

Source: USA TODAY

This looks yummy! Healthy heart recipe: Shrimp stir-fry

2011-02-18T16:16:00.000-08:00

Shrimp, Asparagus and Mushroom Stir-Fry
Cook's Tip: Stir-frying is a quick and easy technique — just make sure you have all your ingredients prepped before you begin. Once the pot is hot, things move fast!
Serves 4; 1 1/2 cups shrimp mixture and 1/2 cup rice per serving
1/4 cup fat-free, low-sodium chicken broth
2 tablespoons plain rice vinegar
2 tablespoons soy sauce (lowest sodium available)
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1/4 teaspoon salt
1/2 cup uncooked instant brown rice
1 1/2 teaspoons canola or corn oil and 1 1/2 teaspoons canola or corn oil, divided use
1 cup shiitake mushrooms, stems discarded, thinly sliced
2 teaspoons grated peeled gingerroot
2 medium garlic cloves, minced
16 ounces asparagus, trimmed, cut on the diagonal into 1-inch slices (about 2 1/2 cups)
1 pound raw medium shrimp, peeled, rinsed, and patted dry

In a medium bowl, whisk together the broth, vinegar, soy sauce, cornstarch, sesame oil and salt. Set aside.
Prepare the rice using the package directions, omitting the salt and margarine.
Meanwhile, in a large nonstick skillet, heat 1 1/2 teaspoons canola oil over high heat, swirling to coat the bottom. Cook the mushrooms, gingerroot, and garlic for 2 minutes, stirring constantly.
Stir in the asparagus. Cook for 2 minutes, stirring constantly. Transfer the mixture to a large bowl. Set aside.
Add the shrimp to the broth mixture, stirring to coat.
In the same skillet, heat the remaining 1 1/2 teaspoons canola oil over high heat, swirling to coat the bottom. Cook the shrimp mixture for 2 minutes, or until the shrimp are pink and just cooked through. Stir in the asparagus mixture. Cook for 1 minute, or until the vegetables are heated through and the sauce is thickened, stirring constantly. Serve over the rice.

Nutrients per serving: 212 calories, 6 grams total fat, 0.5 grams saturated fat, 0 grams trans fat, 2 grams polyunsaturated fat, 3 grams monounsaturated fat, 168 milligrams cholesterol, 544 milligrams sodium, 17 grams carbohydrates, 3 grams fiber, 2 grams sugars, 23 grams protein
Dietary exchanges: 1/2 starch, 1 vegetable, 3 lean meat

High Protein Foods

2011-02-18T11:32:00.000-08:00

Thought I would share this. I found it to be helpful when I was starting out.

An ounce of meat or fish has approximately 7 grams of protein.

Chicken

Chicken breast 3.5 oz 30 grams

Chicken thigh 10 grams (average size)

Drum stick 11 grams

Wing 6 grams

Chicken meat cooked 4.5 oz 35 grams

Roasted chicken 3.5 oz 25 grams

Other meats average 3.5 oz 25 grams

Fish

Most fish fillets or steaks are about 22 grams of protein for 3.5 oz of cooked fish or 6 grams per ounce.

Tuna 6 oz can 40 grams

Fish cod 3.5 oz 21 grams

Fresh water fish 21 grams

Canned tuna ½ cup 14 grams

Shellfish 3 oz 19 grams

Pork

Pork Chops average 22 grams

Pork Loin or tenderloin 4 oz 29 grams

Ground Pork 3 oz 22 grams

Bacon- 1 slice 3 grams

Bacon 3.5 oz 25 grams

Sausage 3.5 oz 12 grams

Canadian Style Bacon 5 slices 6 grams

Cooked beef, lamb or other red meat

3 oz 21 grams

Eggs and Dairy

Egg- large 1 6 grams

Milk- 1 cup 8 grams

Cottage Cheese ½ cup 15 grams

Yogurt 1 cup 12 grams

Soft Cheese 1 oz 6 grams

(Mozzarella, Brie, Camembert)

Medium Cheese 1 oz 8 grams

(Cheddar, Swiss )

Hard Cheese 1 oz 10 grams

(Parmesan)

Lowfat cottage cheese 1 cup 28 grams

Eggs- medium 1 6 grams

Fat Free egg substitute ¼ cup 5 grams

Beans and Soy

Tofu ½ cup 20 grams

Tofu 1 oz 2.3 grams

Soy Milk 1 cup 10 grams

Most beans ½ cup 10 grams

(black, pinto, lentils, etc.)

Soy Beans ½ cup 14 grams

Split Peas ½ cup 8 grams

Nuts and Seeds

Almonds ¼ cup 8 grams

Peanuts ¼ cup 9 grams

Cashews ¼ cup 5 grams

Pecans ¼ cup 2.5 grams

Sunflower Seeds ¼ cup 6 grams

Pumpkin Seeds ¼ cup 8 grams

Flax Seeds ¼ cup 8 grams

Beef

Ground 85% lean 3 oz 22.07 grams

Ground 80% lean 3 oz 21.89 grams

Luncheon Meat

Luncheon Meat 3.5 oz 13 grams

Really, Did You Have to Say That?

2011-02-18T11:17:00.000-08:00

Don't you just love it when you share with someone that you have had Weight Loss Surgery they come back with a negative response? I was at the dermatologist the other day, to have some simple moles removed. When the nurse was going over my medical history, of course I told her I had WLS, Gastric Bypass. The first thing out of her mouth was, "Oh, did you hear about the lady that had GB and died?" (I'm thinking, REALLY? is that necessary?) My response, no I am sure there are a few people out there that this has happened to but the numbers are low. I told her, actually there are more positive experiences from GB than negative you just don't hear about the positive. I continued to tell her my story of being a diabetic before the surgery taking 100u of insulin three times a day. Also, I took several other medications besides diabetic medications. Now, after the surgery I don't take anything but vitamins.

After I left the office, I thought about it. Why do people need to be so negative about Gastric Bypass? I decided to do a little research. The statistics I found is the mortality rate for bariatric surgical operations, across the United States, is 0.5%. Which means 1 out of every 200 patients end up in fatal results. OK, yes that is a little scary BUT, our chances of coronary artery disease DECREASE 56% after surgery. Diabetes dereaseses by 92% and cancer 60%. So, in the end our chance of surviving life disease free is higher than what the risk is of having the surgery. I say GO FOR IT!

Sources: Gastric Bypass Mortality and The New England Journal of Medicine

Awesome news!

2011-02-16T19:49:00.000-08:00

This is wonderful, FDA lowered the requirements to get this surgery done. My husband had the Lap-Band done in 2009 and it has saved his life. I hope it saves many more.

FDA approves Lap-Band for millions more patients.

Janet Jackson-True You

2011-02-16T09:37:00.001-08:00

Janet Jackson has a new book out talking about her weight problems throughout her life called True You . I'm excited about it and can't wait to read it!

Almonds Rock!

2011-02-15T22:30:00.000-08:00

Not only a good source of protein, but the lower chances of diabetes and cardiovascular disease!

Interesting Article About Diet Soda!

2011-02-15T22:19:00.000-08:00

Does Drinking Diet Soda Lead To Strokes and Heart Attacks?

Let's Get This Party Started!

2011-02-15T21:38:00.000-08:00

I am so excited to get started on writing my blog. I can't wait to share what I have learned during this journey in my life. I love helping others through their journeys also. I had my Gastric Bypass surgery on 7/2/10. As of 2/15/11 I am down 91 lbs. If there are questions that you have for me or if you can answer some of my thoughts, please don't hesitate to either leave a comment. I would love to hear what you have to say. Oh and for the Lap Band people, I have a little knowledge on that also. My husband had the Lap Band done on 7/5/09. We had our surgeries almost exactly one year apart. Lap Band has been very successful for him, he is down 125 lbs and has kept it off.
This blog is for fun, I don't know everything just what I have experienced. I am still learning every day, just like everyone else. So, let's have some fun and learn together!

Considering The Surgery?

2011-02-15T21:36:00.001-08:00

I would recommend this surgery to anyone! It has been the best thing I have done in my entire life. I never thought I would be down to the weight I was sixteen years ago. I heard many horror stories about Gastric Bypass before my surgery. I was a little nervous going in. Let me just say this, yes sometimes there are things that can go wrong, but the chances are very small. I do know a few people, really just two, that have had things go wrong. All I can say is that it was just bad luck and I wish that they didn't have to experience what they did.
One thing that I tell everyone when they ask me about my experience, is that Gastric Bypass and Lap Band or any other weight loss surgery is just a tool. We STILL have to diet and exercise. Some people think that just because we had the surgery, the weight will come off and stay off forever. WRONG! We will always have to watch what we eat for the rest of our lives. Food is still a struggle for me every single day. We will get more into that later!
As long as you follow your surgeons program and TAKE YOUR VITAMINS, everything will be just fine.

Talking About Vitamins...

2011-02-15T21:29:00.000-08:00

I had a hard time finding the right vitamin for me. I am a big taste and texture person. If I don't like the taste or texture, I won't eat/drink eat. I started out using Bariatric Advantage This is the vitamin my surgeon recommends. I just could not get into the flavor of their vitamins, BUT I do enjoy their Calcium Chewy Bites Citrate in the chocolate flavor. I was a HUGE chocolate addict before the surgery. When I find myself craving it, I chew on a few of these and I feel completely satisfied.
When their vitamin didn't cut it for me after trying for a few months, I completely stopped my vitamins. DON'T DO THIS! This is when my hair started falling out in huge amounts. I started asking some of the veteran Gastric Bypass patients that I read their blogs what they take, I had a few recommended Celebrate Vitamins . I mentioned them to my surgeons LPN and she said she had samples of them. OH MY GOSH! What a HUGE difference in taste. As someone told me, these are the bomb diggity of vitamins! I have no problem taking them every day, and I enjoy the flavors. I take the Mandarin Orange and the Grape flavor. I also take their B12 Sublingual 1000 mcg in the Cherry flavor. I am not loyal to one vitamin company, I will use what works for my taste buds. My husband completely stopped his vitamins also. When he tried these he loved them and now takes them every day also. Oh yeah, on the Celebrate website you can request samples.

Funny Story.....Honey Will You Gain Some Weight!

2011-02-15T21:18:00.001-08:00

Want to hear a funny story? My husband asked me to gain some weight. I was like, WHAT?!?!! are you crazy? He said, well when we are intimate it is like being with another woman. I said, honey enjoy it. Do you know how many men out there would like to be with another woman when they are married? You can do it and not be unfaithful to me! Now, the clincher....he had LB a year before my RNY and lost 125lbs...I kind of felt the same way about him, but didn't vocalize it! ♥

Sugar Alcohols...I Learned The Hard Way!

2011-02-15T21:03:00.001-08:00

I went through the pre-op classes just like everyone else and not once was sugar alcohol mentioned. I just reread my handouts from the class about dumping syndrome. All it says there is that "gastric bypass surgery often causes individuals to experience "Dumping Syndrome" when consuming foods or beverages that contain high amounts of sugar and sometimes spices." Well, where is the mention about sugar alcohol? Nothing.....I learned the hard way.

I was so proud of myself, five months out and I had not experienced dumping. Well here I thought I was being smart and tried sugar free Lifesavers. It would only take a few and I would start getting gassy and my stomach would bloat up with abdominal pain. I had no clue. I went to the doctor complaining of the stomach pain, thinking I had adhesions or something more serious. My surgeons PA, Brian examined me and the exam was positive in the gallbladder area. Off to get an ultrasound, sure enough my gallbladder was full of gallstones. It took a month of waiting, but I finally did have my gallbladder removed. All this time, sure enough I was sucking on Lifesavers, so the symptoms continued. About a month after having my gallbladder removed, I had a real stressful day so started munching not sucking on Lifesavers. Let's just say I had more than a few. MISTAKE! All of a sudden the same symptoms came back but in a fierce way. I thought maybe I need to walk and get some of the gas out, mistake two. Without giving TMI, I just barely made it home. I was stuck in the bathroom for hours. When I finally literally crawled upstairs to bed, I felt like a semi-truck had hit me. I thought WTH happened. My gallbladder is gone, what is going on? The next day, I jumped in a few of my online support groups and asked around with very quick responses. Sugar Alcohol, Lifesavers are high in sugar alcohol. OK, I thought what is sugar alcohol?

What is sugar alcohol?

Sugar alcohols, also know as polyols, are ingredients used as sweeteners and bulking agents. They occur naturally in foods and come from plant products such as fruits and berries. As a sugar substitute, they provide fewer calories (about a half to one-third less calories) than regular sugar. This is because they are converted to glucose more slowly, require little or no insulin to be metabolized and don't cause sudden increases in blood sugar.
Sugar alcohols, also know as polyols, are ingredients used as sweeteners and bulking agents. They occur naturally in foods and come from plant products such as fruits and berries. As a sugar substitute, they provide fewer calories (about a half to one-third less calories) than regular sugar. This is because they are converted to glucose more slowly, require little or no insulin to be metabolized and don't cause sudden increases in blood sugar.

Identifying them:

Common sugar alcohols are mannitol, sorbitol, xylitol, lactitol, isomalt, maltitol and hydrogenated starch hydrolysates (HSH). Sugar alcohols are not commonly used in home food preparation, but are found in many processed foods. Food products labeled "sugar-free," including hard candies, cookies, chewing gums, soft drinks and throat lozenges often consist of sugar alcohols. They are frequently used in toothpaste and mouthwash too.

Here are some more common sugar alcohols:
    * Glycol
    * Glycerol
    * Erythritol
    * Threitol
    * Arabitol
    * Ribitol
    * Mannitol
    * Sorbitol
    * Dulcitol
    * Iditol
    * Polyglycitol

Source: Wikipedia
Yale-New Haven Hospital

Guess what? In the trash the Lifesavers went and my pouch has never felt better!