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Meet the team
Sara Maduka is Program Director and
Shireesh Saurabh, MD, is a general and
bariatric surgeon and Medical Director of
Mercy’s metabolic and bariatric surgery
program.
They offer small-group seminars for
individuals interested in learning more
about bariatric surgery. For information,
call Sara Maduka at
319-325-8739
or
sara.maduka@mercyic.org
.
We l l n e s s
SINCE IT BEGAN
in July 2014, Mercy’s metabolic and
bariatric surgery program has launched many individu-
als on the path to a healthier weight and lifestyle. Here,
a few of them share their experiences:
I decided to have the bariatric surgery because
I was tired of being obese and it seemed ev-
erything I tried did not work.…Since the surgery I have
not been on my diabetic medications. My blood sugars
are normal. In fact, all of my labs have improved.…My
experience [with Mercy] has been wonderful! I feel very
supported, not only medically but also mentally. I feel that
I can always reach out to someone and get an answer and
support. I have gained new friends and a wonderful sup-
port group. I have found the ability and energy to actually
exercise and work on keeping myself healthy. I cannot tell
you how much benefit I have received from this surgery.”
—Deanne Schwarting
I am thankful every day that I had my surgery
[at Mercy]. Dr. Saurabh, Sara [Maduka]…and
all of the staff are world-class! They have been with me
every step of the way. I am going to be 40 in November and
MERCY BARIATRIC PROGRAM CHANGING LIVES
feel like I have peeled 10 years off of my [age]! My energy
has increased, I no longer take my high blood pressure
medication, I am wearing clothes that I have not worn in
over five years. My confidence is increasing, I have a new
respect and understanding of food, I am able to exercise
longer and actually enjoy it. I have not only gained new
friends, but have gained a new family—my Mercy bariatric
family. We keep in touch via Facebook and our monthly
support group meeting and are enjoying this lifelong
journey with one another!”
—Jennifer Montgomery
My experience so far has been incredible. From
the very first phone call finding out about the
program, going through the process to get to the sur-
gery, the surgery itself and the follow-up afterwards has
been great. I truly mean everyone from the scheduling
people, registration desk, blood lab, my endoscopy and
colonoscopy, the heart people, the surgical team, the in-
hospital care.…I thank them all for giving me back my
life. I have gained a new perspective on life and living. I
appreciate the little things more and have enjoyed what
the surgery has given me back. I can move more freely
and have become a lot more active. I am doing things I
WANT TO SUPERCHARGE
your salad? Here are some suggestions for turning a dish that’s sometimes lackluster into an enticing, healthy and satisfying meal.
HOW TO CREATE A HEALTHY, HEARTY SALAD
Start with the greens.
Experiment with
dark, leafy lettuce varieties like arugula,
escarole, romaine and spinach. For a little
zing, sprinkle in some fresh herbs like
thyme, mint or oregano.
Dress it up.
Don’t sabotage an otherwise healthy salad with a high-calorie,
high-fat dressing. Instead, complement your creation with a simple blend
of olive oil, balsamic vinegar, a little ground mustard and a dash of pepper.
Sources: Academy of Nutrition and Dietetics; American Heart Association; American Institute for Cancer Research
Don’t forget the fruit.
Mandarin oranges,
apples and grapes are great. So are blueber-
ries, strawberries or raspberries. Fresh is
fine, but canned or frozen work well too.
And for a different taste, add dried fruits
like cranberries or raisins.
Add a variety of veggies.
Think cucumber, broc-
coli, beets, bell peppers,
cauliflower, tomatoes,
carrots—whatever you
like. Slice ’em, dice ’em or
mix ’em in whole. Aim for
a cascade of colors.
Punch up the protein.
It tastes great and
helps you feel full. Think a sliced hard-
boiled egg, a few strips of lean beef or
skinless chicken, a sprinkling of shred-
ded low- or nonfat cheese, a handful of
almonds or other nuts, or a couple of
spoons of beans.
Go for the grains.
Boost
your salad’s fiber content
with whole grains like qui-
noa, bulgur or barley. Or
just toss in some leftover
cooked pasta or wild rice.
Sara Maduka
Shireesh
Saurabh, MD
haven’t done in years. I have gained life.”
—Kevin McFarland
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A W A R E