Home

About the Surgery

Candidate Requirements

FAQs

In the News

Patient Stories

Post-Operative Care

Upcoming Seminars

Parenthood: Another Great Reason to Get Banded

Obesity is one of the factors that can affect fertility, which often prompts women to consider losing weight to improve their chances of having a baby. However, many women are concerned about how gastric banding could affect a pregnancy.

I recently experienced a successful pregnancy with a gastric band and it was wonderful! I must admit, I had many fears about becoming pregnant and possibly gaining all the weight back that I had lost.

Having Mia really is my happy ending!

Fortunately, the band really helped keep me and my pregnancy cravings in line. I gained a total of 18 pounds during the pregnancy and didn't look pregnant until about the 7th month. I didn’t even need to have my band adjusted when I found out I was expecting. Dr. Horgan has learned that there is no need to deflate the band unless you become uncomfortable or the baby isn’t gaining enough weight.

Having the lap band procedure and losing 100 pounds was a life-changing experience. Now, I am in the midst of another life-altering experience with a 5-month-old baby girl. Having Mia really is my happy ending!

Sincerely,
Natalie Cook Akhavain
Banded 3/17/03, 100 lb weight loss

Bander and Chef Willie DePascale Lost 107 Pounds – And Gained Control

San Diego resident Willie DePascale is the first to admit that his life revolves around food. After all, he’s the former chef for the U.S. Grant Hotel and has worked for the past eight years at the Moceri Produce Company.

But when his weight reached 392 pounds, and he experienced a heart attack a few years ago, this foodie realized that change was on the menu. He had investigated gastric bypass surgery, but decided that the risks were simply too great. When he heard about the minimally invasive gastric banding procedure, he signed up for UCSD’s seminar.

Here I am before I started my journey.

"I went to the presentation with Jill and Natalie and Christina and Dr. Horgan, and I liked the feel of the group," DePascale recalls. "I felt like they were going to be there for me… and they have been." That was nine months and 107 pounds ago, thanks to the Lap-Band procedure combined with sensible eating, UCSD’s monthly post-op support group, and an exercise program incorporating cardio training, weight lifting and yoga.

"I would recommend this (gastric banding) to anybody, absolutely anybody who’s been through this vicious cycle."

Meet the Voice of our Program: Catherine Dooley

Catherine Dooley recently joined the Center for the Treatment of Obesity as Administrative Assistant. Catherine is the “voice” of CTO -- the first person people talk to when they call. In addition to scheduling consultations and appointments, Catherine is always happy to answer questions and obtain additional information for callers. It’s a perfect role for her since she enjoys meeting new people and building lasting relationships with them.

Before joining CTO, Catherine worked for several years in a health and wellness center, where she developed an interest in working with obese clients and making a difference in people’s lives. Warm and personable, Catherine says she’s a firm believer in the adage, “Laughter is the best medicine,” and loves to make people smile. Her hobbies include mountain biking as well as trips to the beach. Please join us in welcoming Catherine to our team.

From Jill Jarrett, UCSD Medial Center, Lap-Band Dietitian

Balsamic Glazed Salmon Salad 4 servings Ingredients: 1/3 cup plus 2 tablespoons fat free balsamic vinaigrette (divided use) 4 skinless salmon fillets, 3 to 4 ounces each ½ tsp black pepper Pinch of salt 6 cups of spring salad greens 1 cup cherry tomatoes, halved if large ¼ cup fresh basil leaves, chopped

Directions Prepare charcoal grill, gas grill or preheat broiler. Brush 2 tablespoons of the balsamic vinaigrette over salmon. Sprinkle with pepper and a pinch of salt. Grill salmon in a covered grill over medium-hot heat or broil without turning for 5-6 minutes or less, until center turns opaque (DO NOT overcook or salmon will become dry). While salmon is cooking, combine greens, tomatoes, and remaining 1/3 cup of balsamic vinaigrette in a large bowl. Transfer greens mixture to dinner plates, top with salmon and basil. Nutritional Facts (per serving): 260 calories, 24 g protein, 12 g carbohydrates, 12 g total fat, 3 g fiber.

If you are coming to San Diego for a lap band seminar and live at least two hours away by car, please let us know either in the “comments” section of your online registration form or by telling our phone representative when you call for a seminar reservation. With advance notice, we may be able to accommodate you by scheduling your personal consultation on the same day as the seminar and sending you the required questionnaire to complete. Remember, seminar attendance is required to receive a consultation and surgery.

Have you attended a seminar yet? See below for upcoming dates:

• May 7 at 6 p.m. (MCC, Goldberg Auditorium, Room 2110)
• May 14 at 6 p.m. (MCC, Goldberg Auditorium, Room 2110)
• May 21 at 6 p.m. (MCC, Goldberg Auditorium, Room 2110)
• May 28 at 6 p.m. (MCC, Goldberg Auditorium, Room 2110)
• More dates

UCSD Medical Center 200 W. Arbor Drive, San Diego, CA 92103