Since gastric bypass weight loss surgery gives us a second chance of leading healthy lives it behooves us to pay attention to what we eat and incorporate things in our limited diet that can aid our health and longevity. Fortunately for us one of the healthiest things we can eat is also gastric bypass friendly: Fish.
The American Heart Association recommends eating fish (particularly fatty fish) at least two times a week. Fish is a good source of protein and doesn’t have the high saturated fat that fatty meat products do. Fatty fish like mackerel, lake trout, herring, sardines, albacore tuna and salmon are high in two kinds of omega-3 fatty acids.
This time of year is great for including fish in the diet because it can quickly and easily be cooked outdoors on the grill. Consider these safe cooking tips when grilling fish:
Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.
Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor to not overcook.
Turn fish only once. (Flipping back and forth will break fish apart.)
If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade.
If you are going to use the marinade as an extra sauce on top of the cooked fish or seafood, the marinade liquid must be boiled by itself for at least 5 minutes to cook out any bacteria that may be there from when the fish was soaking.
To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.
For more gastric bypass friendly recipes link to http://wlsrecipes.blogspot.com
Kaye Bailey is a weight loss surgery success story having maintained her health and goal weight for 5+ years. An award winning journalist, she is the author and webmaster of http://www.livingafterwls.com and http://www.livingafterwls.blogspot.com
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