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Looking for the most highly recommended gastric bypass surgeon



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Hello everyone, i would pls like recommendations for top top gastric bypass surgeons anywere in d country.. I am open to traveling .. thanks a lot

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I'm surprised that nobody has responded to this post. All I can do is tell you that as a registered nurse and gastric bypass patient I've been very happy with the program at Duke University, specifically Dr. Chan Park and his staff. I had been told by some colleagues that the preop and postop program of care is impressive. Based on what I have heard from others in discussion about the presurgery experience, Duke Center for Metabolic and Weight Loss Surgery is likely to involve a more comprehensive and sometimes complicated process of assessment and training. I'm very happy with the results but wasn't totally thrilled while I was waiting to be approved for surgery. They did the right thing for me by forcing me to challenge myself prior to the surgery. Be wary of a surgeon that rushes you into surgery if there's a a big psychological reason underlying your disordered eating and/or self-care deficit (I said "if" -- not everyone is as hot a mess as I was/am still-sorta). People do travel from afar to have their surgery with Duke, I've noticed. It was out of the way for me but still no farther than my old work commute.


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Hi I had mine on May 24th by doctor Dr. Sprunger in the Phoenix az area I stay in the hospital until Friday 26th and all I have to said is wonderful things about him. He is very strict in the rules but they are worth it. I'm already walking, sitting up or down, getting into bed or off by myself. I Harley felt any pain.

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Hi I had mine on May 24th by doctor Dr. Sprunger in the Phoenix az area I stay in the hospital until Friday 26th and all I have to said is wonderful things about him. He is very strict in the rules but they are worth it. I'm already walking, sitting up or down, getting into bed or off by myself. I Harley felt any pain.

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I LOVE Dr. Sprunger! He is a strict doctor but at the same time really ensures that you understand his expectations. I had my bypass done by him on 3/15/17 and am looking forward to my 3 month follow up to show off my progress and ask some questions!!


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Hi I had mine on May 24th by doctor Dr. Sprunger in the Phoenix az area I stay in the hospital until Friday 26th and all I have to said is wonderful things about him. He is very strict in the rules but they are worth it. I'm already walking, sitting up or down, getting into bed or off by myself. I Harley felt any pain.

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I had mine May 24th with dr sprunger in Phoenix as well! He has a very type A personality which means he likes things to be perfect. And who wouldn't want that in a surgeon??


HW: 328 (02/21/17)
SW: 271 (05/24/17)
CW:

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Also, dr sprunger worked directly under the surgeon who invented the bypass. He was trained by him.


HW: 328 (02/21/17)
SW: 271 (05/24/17)
CW:

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Hi I had mine on May 24th by doctor Dr. Sprunger in the Phoenix az area I stay in the hospital until Friday 26th and all I have to said is wonderful things about him. He is very strict in the rules but they are worth it. I'm already walking, sitting up or down, getting into bed or off by myself. I Harley felt any pain.

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I am new here, and haven't been approved for WLS yet, but I have done all the requirements for preauthorization! I will be having Dr. Sprunger as well. My pre-op appt is June 6 with a tentative surgery date of June 16 (depending on my insurance). I am soooo ready for this, but also overwhelmed.

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I am going with Dr. McKinlay in salt lake City. The program is called Rocky mountain associated physicians, and they're one of the longest running bariatric clinics in the country (since like the 1970s I think). I really like Dr. McKinlay because he's very knowledgeable and understanding about the metabolic differences people with obesity have. Also, as a self pay patient, the pricing is lower than I was expecting (just shy of 17k). Another big reason I chose this program is because it's close to home (only 15 minutes), so it will be very easy for me to attend the monthly support groups and follow up appointments. It's good that you are searching for a highly trained surgeon, but don't forget about the conveniences of having the surgery closer to home.

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Dr. Bhoyrul at Olde Del Mar Surgical and his entire team are fantastic. The nurses and other hospital staff at Scripps La Jolla said I'd pick the best in San Diego.


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Guys u all re awesome, I really do appreciate all the feedback ...it helped a whole lot.. thanks thanks nd thanks again!

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Hi, hope I'm not too late.

Dr. Elan Witkowski at the Mass General Hospital Weight Center is phenomenal!!!

And having surgery at Mass General Hospital (MGH) is like nothing I've experienced before.

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I should add that the entire Team Approach lives from the Orientation class through Post surgery classes. I go see Dr. Witkowski next week to see how I'm healing and I have my Nutritional Group meeting about Stage 3 of the diet.

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    • Prdgrdma

      So I guess after gastric bypass surgery, I cant eat flock chips because they are fried???  They sell them on here so I thought I could have them. So high in protein and no carbs.  They don't bother me at all.  Help. 
      · 1 reply
      1. NickelChip

        It's possible for a very high fat meal to cause dumping in some (30% or so) gastric bypass patients, although it's more likely to be triggered by high sugar, or by the high fat/high sugar combo (think ice cream, donuts). Dietitians will tell you to never do anything that isn't 100% healthy ever again. Realistically, you should aim for a good balance of protein, carbs, and fat each day. Should you eat fried foods every day? No. Is it possible they will make you sick? Maybe. Is it okay to eat some to see what happens and have them for a treat every now and again? Yes.

    • NovelTee

      I'm not at all hungry on this liquid pre-op diet, but I miss the sensation of chewing. It's been about two weeks––surgery is in two days––and I can't imagine how I'll feel a couple of weeks post-op. Tonight, I randomly stumbled upon a mukbang channel on YouTube, and it was strangely soothing... is it just me, or is this a thing? 
      · 1 reply
      1. NickelChip

        I actually watched cooking shows during my pre-op, like Great British Baking Show. It was a little bizarre, but didn't make me hungry. I think it was also soothing in a way.

    • Clueless_girl

      How do you figure out what your ideal weight should be? I've had a figure in my head for years, but after 3 mths of recovery I'm already almost there. So maybe my goal should be lower?
      · 2 replies
      1. NickelChip

        Well, there is actually a formula for "Ideal Body Weight" and you can use a calculator to figure it out for you. This one also does an adjusted weight for a person who starts out overweight or obese. https://www.mdcalc.com/calc/68/ideal-body-weight-adjusted-body-weight

        I would use that as a starting point, and then just see how you feel as you lose. How you look and feel is more important than a number.

      2. Clueless_girl

        I did find different calculators but I couldn't find any that accounted for body frame. But you're right, it is just a number. It was just disheartening to see that although I lost 60% of my excess weight, it's still not in the "normal/healthy" range..

    • Aunty Mamo

      Tomorrow marks two weeks since surgery day and while I'm feeling remarkably well and going about just about every normal activity, I did wind up with a surface abscess on on of my incision sights and was put on an antibiotic that made me so impacted that it took me more than two hours to eliminate yesterday and scared the hell out of me. Now there's Miralax in all my beverages that aren't Smooth Move tea. I cannot experience that again. I shouldn't have to take Ativan to go to the lady's. I really looking forward to my body getting with the program again. 
      I'm in day three of the "puree" stage of eating and despite the strange textures, all of the savory flavors seem decadent. 
      I timed this surgery so that I'd be recovering during my spring break. That was a good plan. Today is a state holiday and the final day of break. I feel really strong to return to school tomorrow. 
      · 0 replies
      1. This update has no replies.
    • BeanitoDiego

      Now that I'm in maintenance mode, I'm getting a into a routine for my meals. Every day, I start out with 8-16 ounces of water, and then a proffee, which I have come to look forward to even the night before. My proffees are simply a black coffee with a protein powder added. There are three products that I cycle through: Premier Vanilla, Orgain Vanilla, and Dymatize Vanilla.
      For second breakfast on workdays, I will have a low-fat yogurt with two tablespoons of PBFit and two teaspoons of no sugar added dried cherries. I will have ingested 35-45 grams of protein at this point between the two breakfasts, with 250-285 calories, and about 20 carbs.
      For second breakfast on non-workdays, I will prepare two servings of plain, instant oatmeal with a tablespoon of an olive oil-based spread. This means I will have had 34 grams of protein, 365 calories, and 38 carbs. Non-workdays are when I am being very active with training sessions, so I allow myself more carbohydrate fuel.
      Snacks on any day are always mixed nuts, even when I am travelling. I will have 0.2 cups of a blend that I make myself. It consists of dry roasted peanuts, cashews, pumpkin seeds, sunflower seeds, pistachios, and Brazil nuts. This is 5 grams of protein, 163 calories, and 7 carbs.
      Breakfast and snacks have been the easiest to nail down. Lunch and dinner have more variables, and I prepare enough for leftovers. I concentrate on protein first, and then add vegetables. Typically tempeh, tofu, or Field Roast products with roasted or sautéed vegetables. Today, I will be eating leftovers from last night. Two ounces of tempeh with four ounces of roasted vegetables that consist of red and yellow sweet peppers, sweet potatoes, small purple potatoes, zucchini, and carrots. I will add a tablespoon of olive oil-based spread, break up 3 walnuts to sprinkle of top, and garnish with two tablespoons of grated Parmesan cheese. This particular meal will be 19 grams of protein, 377 calories, and 28 grams of carbs. Bear in mind that I do eat more carbs when I am not working, and I focus on ingesting healthy carbs instead of breads/crackers/chips/crisps.
      It's a helluva journey and I'm thankful to be on it!
       
      · 0 replies
      1. This update has no replies.
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