WLSChannel Newsletter May 15, 2009



Weight Loss Surgery News for May 15, 2009

Greetings!

In the May 15, 2009 edition of WLS News, get the skinny on whether high fructose corn syrup makes you fat, find out why weight loss surgery may benefit patients who are not morbidly obese, and get an update on airline’s decision on its proposed fat tax for overweight passengers. Plus, Chef Dave pops in to share a tasty and nutritious snack that’s packed with protein. Stay up to the minute on what’s happening in the weight loss surgery community on this week’s edition of WLS News!

Do You Tweet?
A Little Birdie Told Me…

Gina RobinsonWant instant updates about what’s happening on the Weight Loss Surgery Channel? Want to share a story idea or send feedback on our programming? Follow us on Twitter, and connect to the WLS community!

Medical Update
Realize-C gastric bandOnline Support for Your Success

Find out why a new version of a common adjustable gastric band may be a better solution for bigger bariatric patients, and learn what the manufacturer is doing to provide community support for post-op patients!

Expert Insights
Reveal Your New Slim Figure
Have you been thinking about a body lift, breast lift or tummy tuck after weight loss surgery? Don’t do it! That is, until you get the skinny on body contouring procedures from our sister station, The Plastic Surgery Channel.

Do you have an interesting story about your weight loss surgery journey? Did you experience changes in your health, your marriage, or your friendships after choosing to have weight loss surgery? We’re currently casting for guests to appear in future episodes of WLS Journeys, hosted by Yvonne McCarthy. If you’re at least three years post-op and have an important message to share, drop us a line. Your message of hope could help change someone’s life!

Sincerely,


Craig Thompson
12 Years PostOp RNY
President
Weight Loss Surgery Channel


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  • Dr.Steve: Well-great stories–but most a bunch of garbage of folks who do not respect themselves enough to do...
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  • Alison: I would think that part of the increase in portion size is due to that we no longer eat what’s in...
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