Here’s why we like Sous Vide cooking for our weight loss surgery patients. It allows you to cook meat, poultry or fish without cooking it to the point it’s overdone. I want you to think about what happens when protein is over cooked. What happens is protein gives up its water (it’s cooked right out of it). Imagine a slinky (a child’s toy that is a long flexible spring) representing your protein. The shape of a protein molecule looks like a slinky, kind of helical. Inside the protein molecule coil is water. When you heat a protein molecule, it stretches and stretches and the water inside of it escapes. Typically, that occurs when the internal temperature of the protein molecule is over 160 degrees Fahrenheit. I know that sounds complicated. But think about this. The more you cook something, the more it loses its water.

So for our weight loss surgery patients, when proteins are cooked over 160 degrees, they dry out. When protein molecules dry out and lose their water, they might more easily get stuck in your Lap-band. What can you do about it? By cooking Sous Vide, you cook at a precise temperature below 160 degrees. It’s safe. It’s effective. It allows cooked protein to remain moist. What happens if weight loss surgery patients cook meat, poultry or fish over 160 degrees? Things may get stuck in your Lap-band. You know how hairs are in a drain? Even though there’s a lot of water around the hair in the drain – they still get stuck. The same thing can happen when a weight loss surgery patient eats protein molecules that are cooked until they are too dry. So if a weight loss surgery patient wants to avoid dry protein getting stuck, they should start cooking Sous Vide. You will find it is the best way for bariatric patients to cook meat, poultry or fish. I’m weight loss Doctor Terry Simpson, good day.