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Newsletter - April 2008

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Face Forward
Health & Beauty News and Tips
"Beauty is the promise of happiness." -Stendhal

 

Liposuction: What is it?

Liposuction slims and reshapes specific areas of the body by removing excess fat deposits, improving your body contours and proportion, and it ultimately can enhance your appearance and your self-image.

 

The Ideal candidates for liposuction are:

--Adults within 30% of their ideal weight who have firm, elastic skin and good muscle tone.

 

--Healthy individuals who do not have a life-threatening illness or medical conditions that can impair healing.  

 

--Non-smokers.  

 

--Individuals with a positive outlook and specific goals in mind for body contouring.

 

Where can liposuction be performed?

 

Liposuction may be used to reduce localized fat deposits of the thighs, hips, buttocks, abdomen, waist, upper arms, back, inner knees, chest area, cheeks, calves, and chin and neck.

 

Health & Beauty Safety Alert!

The Risks: As your doctor I must always talk about the risk factors. As with any medical prodecure things cannot always go as we had expected no matter how careful and experienced we are. The possible risks of liposuction, although rare and infrequent, can include:

--Uneven contours
--Rippling or loose skin
--Some Skin or nerve damage
--Irregular pigmentation
--Infection
--Fat clots
--Blood clots
--Anesthesia risks
--Skin discoloration or

--Asymmetry
--Persistent swelling in the legs
--Deep vein thrombosis, and       pulmonary complications

 

arty wine bottle

Henri's Wine Pick of the Crop!

In France the locals pour hearty, tannic reds to accompany a cassoulet, like the wines of the Collioure region, which lies to the southeast of Rance. The stony 2003 Coume del Mas Schistes, made from Grenache and a small percentage of Carignane, overflows with black raspberry flavor is such a treat with this wonderful dish!!!

     --Henri P. Gaboriau M.D.

 

 

Sammamish Center Offers
"A Spectacular Gift of Beauty for you!"

New Pricing on BOTOX® and Cosmetic Fillers*
$12 per unit for BOTOX®-administered by Henri P. Gaboriau MD
$10 per unit for BOTOX®-administered by Janie Dufault ARNP, Nurse Practitioner.

Henri P. Gaboriau, M.D.
DIRECTOR OF SAMMAMISH CENTER
FOR FACIAL PLASTIC & RECONSTRUCTIVE SURGERY
22840 NE 8th Street, Suite 103, Sammamish 98074
www.sammamishfacial.com
425.898.1228.

Sammamish Center Also home of the Medical Spa

Starting March 1st now open some Saturdays by appointment only.
*Significant discounts for cosmetic fillers.
Call for details.  425.898.1228.

 

 

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Issue: # 2                                                          April 2008


Dear Friends, Colleagues and Patients:

Greetings!  At the first signs of spring, many people naturally think about shedding some of those unwanted pounds and reducing inches.  In response to this natural shedding process, we thought we would talk a little bit about a procedure called liposuction.  Is it good for you? When should liposuction be a substitute for exercise and good nutrition? 

 

When performed safely by a board certified plastic surgeon and dermatologists, liposuction can be a solution for patients who are still unable to achieve a healthy weight and shape after making serious commitments to exercise and a diet prescribed by a registered nutritionist.  This issue of Face Forward provides key facts and considerations necessary to decide whether liposuction is a viable option for enhancing your own body and self-image.

 

Speaking of nutrition, each month we will include a nutrition tip.  We recognize that beauty and aesthetics must always include health, wellness and nutrition.  So we are proud to introduce prominent West Coast Author and Nutritionist Deborah Enos, CN as an ongoing contributor to "Face Forward."

Deborah, also known as "The One-Minute Wellness Coach," is one of the most popular nutritionists on the West Coast. As a nutritionist who specializes in working with busy people, Deborah's goalis to get accurate health information out to as many people as possible. This month's Face Forward features valuable nutritional advice from Deborah as well as one of my favorite French recipes and my wine pick of the month.

 

Our informative and valuable newsletter is just another way for us to stay in touch with you. As always it is our aim to serve the best interest of our many wonderful patients.  Please drop us a line and let us know if you have questions or even if you just want to say hello!

 

Kindest Regards,

 

Henri P. Gaboriau MD

 

Who is eligible for liposuction?

 

Liposuction can be right for individuals bothered by excess fat deposits that don't respond to proper nutrition or exercise.  I always recommend that you check with a certified Nutritionist and that you exercise regularly to ensure that excessive fat is eliminated naturally.  It is just better for your overall health and wellness if you watch what you eat and take the care to exercise regularly.  However, if you do all of the right things with exercise and nutrition and still do not get the results that you want, then we recommend liposuction. Liposuction is not a treatment for obesity should never be considered a substitute for good nutrition and exercise

 

Deborah Enos, Certified Nutritionist

Nutrition Tip

Use Fiber to Naturally Fight High Cholesterol!

According to Deborah Enos, certified nutritionist and author, "There are many ways to fight high cholesterol without going straight to statin drugs. Cholesterol and fiber are like Superman and Kryptonite; they repel each other. If you want to lower your cholesterol levels naturally, add more fiber to your diet through fruits, veggies and whole grains. Recent studies have found that fiber from apples helps lower cholesterol levels. Naturally and effectively decrease your cholesterol by adding fiber to your diet." 

 

Henri's Cassoulet Recipe

In my opinion, the cassoulet is a quintessentially French dish and one of my favorites. This rich, earthy casserole is a slow food made from an assortment of white beans, meats (usually various forms of pork and sausage) and herbs. The cassoulet calls for the use of lots of fat, but we must remember that it is as important to have natural fat in our diets as it is to have protein.  So I have made some adjustments and have somewhat reduced the fat but not all of it, otherwise it would not be a cassoulet!  -Henri P. Gaboriau M.D.

Active Time: 2 HRS 30 MIN

Total Time: 7 HRS plus 2 days soaking and resting

Serves: 10 TO 12

INGREDIENTS

2 to 3 fresh ham hocks
1 pound boneless pork shoulder or rump roast, cut into 1 1/2-inch cubes
Salt and freshly ground pepper
2 pounds dried white cannellini beans, picked over and rinsed
2 ounces salt pork, skin removed
1/3 cup duck confit (fat)
4 to 5 small carrots, thinly sliced
2 medium onions, diced
Two large pieces (about 5-ounces) each of pancetta or proscuitto
1 head of garlic, unpeeled, plus 4 small garlic cloves, peeled
1 large plum tomato, chopped
2 quarts plus 2 cups chicken broth
Bouquet garni: Put together 4 parsley sprigs, 3 small celery ribs, 2 thyme sprigs and 1 bay leaf, into a gauze sheath and tie with string like a bouquet.
1-tablespoon vegetable oil
1-pound French-style fresh pork sausages of your choice pricked with a fork so they do not burst in the heat from baking!!
1/4 cup fresh dried bread crumbs
DIRECTIONS

1. Put the ham hocks, pork shoulder cubes and skin in a large dish; season lightly with salt and pepper. Cover and refrigerate overnight. In a bowl, cover the beans with 3 inches of water and soak overnight.

2.The next day, in a medium saucepan, cover the salt pork with water. Bring to a boil, then simmer over moderate heat about 30 minutes. Drain and cool. Refrigerate the salt pork.

3. Dry the ham hocks and pork shoulder cubes with a paper towel. In a very large, enameled cast-iron casserole, heat the duck fat. Add half of the pork cubes and cook over moderately high heat until lightly browned all over; transfer to a plate. Repeat with the remaining pork cubes. Add the ham hocks and the sausage to the casserole and brown them lightly. Add the carrots and onions and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes. Add the pancetta or ther prosciutto, the head of garlic and the tomato and cook, stirring, for 1 minute. Add 2 quarts of the broth, the bouquet garni, browned pork and its juices and bring to a boil. Cover the casserole and gently simmer the ragout over low heat for 1 1/2 hours, stirring occasionally.

4.Drain the beans. In a large saucepan, cover the beans with water and bring to a boil over moderate heat. Simmer the beans for 3 minutes, then drain. Add the beans to the ragout and simmer until the beans are just tender, about 2 hours. Let the ragout cool, then refrigerate overnight.

5. Remove as much of the solidified fat as you can from the surface of the ragout; reserve 1/4 cup of the fat. Let the ragout return to room temperature. Pick out the ham hocks, pancetta or prosciutto and the sausage and pork. Cut the meats into bite-size pieces; discard any bones, skin and gristle. Pick out the head of garlic and reserve. Discard the bouquet garni.
6. Preheat the oven to 400°. Bring the ragout to a simmer. Cut the blanched salt pork into small pieces. Squeeze the cooked garlic cloves into a food processor. Add the salt pork and the raw garlic cloves and process to a smooth paste. Stir the paste into the ragout and simmer over low heat for 15 minutes, stirring occasionally. Stir in all of the meats and sausage.
7.Turn the oven down to 325°. Using a large slotted spoon, transfer half of the ragout to the earthenware casserole. Top with the duck confit in an even layer, then cover with the rest of the ragout. Add the remaining 2 cups of broth to the cooking liquid in the cast-iron casserole and season lightly with salt and pepper. Pour the liquid over the ragout and drizzle with 2 tablespoons of the reserved skimmed fat. Bake the cassoulet for 1 1/2  hours.                

8. Reduce the oven temperature to 275°. Gently stir in the skin that has formed on the cassoulet. Sprinkle with the bread crumbs. Bake the cassoulet for 1 hour longer, until it is richly browned on the surface. Transfer to a cloth-lined rack and let rest for at least 20 minutes before serving.

 

MAKE AHEAD Just a note for my busy patients!!  The first 6 steps of the cassoulet recipe can be prepared up to 3 days ahead. On the day you are ready to make a cassoulet, bring the ragout and beans to room temperature before proceeding.


 

 

About Henri P. Gaboriau MD
Originally from France, Dr. Henri P. Gaboriau obtained his first medical degree at the School of Medicine in Paris. He then transferred to Tulane University School of Medicine in New Orleans, La., where he received his second medical degree in 1994. He stayed at Tulane Medical Center to do his residency in the field of Otolaryngology/Head and Neck Surgery. Following his residency, Dr. Gaboriau moved to Seattle to do a Fellowship in Facial Plastic and Reconstructive Surgery at the University of Washington.  In 2000, he opened the Sammamish Center for Facial Plastic and Reconstructive Surgery and is currently the director of this facility. Dr. Gaboriau is expert in all aspects of Facial Plastic and Reconstructive Surgery, and has over 12 years of experience and expertise that ranges from the traditional face-lift, eyelid surgery, and nose surgery to the advanced endoscopic forehead lift.  (For his complete bio and list of credentials, please see http://www.sammamishfacial.com).

For questions or comments, please reply to practicemanager@sammamishfacial.com

SAMMAMISH CENTER
FOR FACIAL PLASTIC & RECONSTRUCTIVE SURGERY
22840 NE 8th Street, Suite 103, Sammamish 98074
www.sammamishfacial.com
425.898.1228.

Published by Sammamish Center for Facial Plastic and Reconstructive Surgery LLC  © 2008