SmartShape Patient Loses 160lbs with the Lap-Band Program
My name is Linda and I am the first SmartShape patient to have had the Lap-Band surgery. As you can see by my before and after photos, I have been very successful!
I have always had very stressful positions as a General Manager in HR, Admin and Safety, which meant long hours including traveling. This type of life made me a prime candidate in becoming obese that included excessive intake of fast food which also provided comfort during stressful times. My wakeup call or should I say my “AHA moment” came from my family doctor who told me that my blood pressure was at 210/135 and was surprised to see that I was still alive, as my weight hovered around 295 lbs and a BMI of 40.
I was first introduced to the idea of the Lap-Band procedure when I went to see the surgeon at the Plastic Surgery Clinic in Mississauga. As it turns out, he recommended that I had to lose a significant amount of weight before I could proceed with the plastic surgery procedure I was considering. He referred me to a top rated surgeon at SmartShape for a consultation regarding weight loss. Boy, was I placed in the right care. During my meeting with my SmartShape surgeon, I felt at ease and safe. He answered all of my questions and fully explained the Lap-Band procedure.
On February 22nd 2005, I was banded. I remembered that although I was a nervous wreck, deep down I knew, that this was the best decision I could have ever made for myself.
The SmartShape Lap-Band Program has done wonders for my health, energy level and self-esteem. My weight went from 295 lbs to my current weight at 135 lbs, size 24 to size 8. I no longer take medications for my blood pressure. I no longer require injections on my knees for rheumatoid arthritis and have eliminated the use of a CPAP machine for my sleep apnea. My appearance has also changed. People who I meet for the first time, can’t believe my age!
My significant weight loss has not only made me healthier, feel better and look younger, but I have also been able to keep my weight off! Eight years later and I’m the happiest that I’ve ever been.
Thank you SmartShape team from the bottom of my heart.
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SWLC Lap-Band Program Enhanced
Since 2005, SmartShape has been known to the medical community and Canadians as a dependable and trustworthy weight loss clinic. Its surgeons, coaches and medical staff have over 50 years of combined experience you can count on. To ensure patients achieve success with their Lap-Band program, SmartShape is continually developing services to enhance its customized support program available at the clinic.
In March 2013, SmartShape introduced Sue Duncan, as its Lap-Band Education Coach, in addition to being a nurse specialist at the clinic since 2006. Sue brings years of experience and a BA designation in Psychology from University of Western Ontario and Ryerson University.
Learn more about other SmartShape Coaches!
SmartShape RD Now a Certified International Obesity Specialist
At SmartShape, we are committed to the continuing education of our staff. We are proud to announce that in May 2013, Margeaux Maniatis became certified as an International Obesity Specialist by the International Association for the Study of Obesity (IASO) after completing their training program called the Specialist Certification of Obesity Professional Education (SCOPE). Congratulations Margeaux!
Margeaux joined the SmartShape team in 2010 as a Registered Dietitian and this recent accomplishment further demonstrates her passion for helping our clients.
Fresh Mushroom Salad
INGREDIENTS
- 16 oz fresh mushrooms, trimmed, washed, and thinly sliced
- 1/3 cup lemon juice (about 2 – 3 lemons)
- 2 tbsp chives, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp tarragon
- 2 tbsp Italian seasonings for Italian dressing
- 1 tbsp extra virgin olive oil
- 1 tbsp juice from the jar of sweet red pepper
- 4 – 5 tbsp sweet red bell pepper (canned or in a jar), chopped
- 2 tsp Splenda® (Sucralose)
- 1 tsp grainy mustard
- fresh mixed salad greens
DIRECTIONS
- Clean and slice the mushrooms very thinly
- Place sliced mushrooms in a large bowl; toss with lemon juice, chives, parsley, and tarragon
- Cover and refrigerate for at least 1 hour
- In another bowl, combine Italian seasonings, olive oil, juice from the red pepper, Splenda®, and mustard; whisk together
- Add the sweet bell pepper pieces
- Cover and refrigerate for 1 hour
- To serve, toss mushrooms with the salad dressing mixture; arrange mixed salad greens on individual salad plates
Reference: www.vegalicious.org