Find A Weight Loss Doctor – In a roundabout way, Denton Cooley, the respected heart surgeon from Houston who first implanted an artificial heart in a living patient, may be responsible for the TV show
. Cooley watched Yunan Nozaradan perform heart surgery when the younger man was doing his surgical training in Nashville, and asked him to come to the Texas Heart Institute for his fellowship. That was in 1976.
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In the years that followed, Nowzaradan went from heart surgeon to general surgeon to weight loss specialist to television star. Nowzaradan, TV’s Dr. Now, puts his age at “old enough to undergo surgery” and says that as a young boy in Tehran, Iran, he never imagined becoming anything other than a surgeon. He received his medical degree from the University of Tehran in 1970, but now calls Houston home.
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In Nowzaradan, cable network TLC has found a staunch advocate of weight-loss surgery who also has a flair for television. Early network specials in which he appeared had B-movie-worthy titles like
To be done? “It just happened,” Nozaradan says. “I’ve operated on a lot of 600-pound people.” In each episode of the show, patients from all over the country make trips to Houston that are difficult — and part of the drama — because of their size, all to receive treatment from Nowzaradan, who welcomes them, wearing his trademark gold stethoscope.
But the drama is not created. “I have never let the camera change my behavior towards any patient,” he claims. “I do the exact same thing whether the camera is there or not.”
When he’s not being photographed, the doctor sees Houstonians, yes, but also patients from around the world — Saudi Arabia, he says, is especially common. They’ve probably heard his name on TV, but he stands out as a doctor of last resort who won’t turn anyone away – and has a skill set that spans the worlds of cardiology, general surgery and plastic surgery, as well as a steely memory trap. which allows him to connect with each patient over time.
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When they walk into Nowzaradan’s Bellaire Boulevard office, patients may encounter a camera crew stationed at the door, because
“People come in looking for a single solution to their problem, and sometimes the answer isn’t what they want to hear,” he says. “They think surgery is the solution to everything. And it won’t change people’s behavior towards food.
For some, the words “weight loss surgeon” have a sloppy sheen, thanks to practitioners who cater to the desperate looking for a quick fix. But Nozaradan often does nothing about the weight-loss surgeries he performs. “When you look at the moral obligation that we have, you see someone who doesn’t have a life who can have a life,” he says. “We don’t have to be rich. We do make a living, but we don’t have to worry about making a living off of every patient we see.”
Although Nowzaradan is best known for performing gastric bypass and vertical sleeve gastrectomy—his most common procedures since moving beyond heart surgery—he has spent most of his career as a general surgeon. In fact, he still routinely performs laparoscopic appendectomies and cholecystectomies (gall bladder removal), both of which he pioneered. “We stay on the cutting edge of surgery,” he adds.
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When Nowzaradan first tried his hand at weight loss surgery in the 1980s, intestinal bypass surgery was all the rage. This gave way to the more predictable gastric bypass and gastric sleeve procedures, both of which create a smaller stomach bladder in one way or another. He also increasingly likes less invasive procedures such as gastric plication, which collapses the stomach to a capacity of just four to eight ounces using a single incision and an endoscope. “People can go home the same day, the next day, and speed up their recovery,” he says.
Nowzaradan pursues more surgical intervention after patients have lost weight: he has learned to perform reconstructive skin surgery as a final step for patients who have successfully lost weight. “Plastic surgeons,” he says with a hint of indignation, “wouldn’t touch these people.”
Nowzaradan doesn’t perform weight loss surgery on everyone who walks through the door. One deciding factor is whether there is a genetic component to a patient’s severity, which he says is the case for about 85 percent of people who come to him in desperation. The rest? “Eating disorders seem to be becoming a bigger factor in people becoming obese,” he says. He hopes they will be able to self-correct with therapy, exercise and good nutrition. “Nobody wants to believe there’s anything wrong with their eating habits,” he adds. “They always think it’s something else.”
Getting patients psychological help is imperative because depression and food addiction can create a vicious cycle. “When we’re born, food becomes the center, the first thing a child gets comfort from,” explains Nowzaradan. “Later, when people are in stressful situations, they go back to food.” This means that a drastically smaller stomach can take away the patient’s protective blanket, which can cause distress, especially for those who have long been used to it. to hide under additional layers of fatty tissue.
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However, many patients are transformed by the surgery, moving from what Nowzaradan describes as having “no quality of life” to finding purpose and meaning. His cell phone is full of pictures of smiling people of average height who have suffered from obesity. And that’s what drives the man who never wanted to be anything but a surgeon.
While his contemporaries are retiring, Nozaradan works 12 to 14 hours a day, seven days a week, seeing between 60 and 80 patients each day. And he’s doing it all with an audience, on a TV show now filming its sixth season, with no signs of stopping. “Taking care of these people, that’s my job,” he says with a smile. “I’ve never worked a day in my life.” She battled obesity herself, finally shedding 100 pounds and keeping it off since around 2020. But it’s been a tough road over many years, with a number of factors working against her. her.
Now 53, Hosoda says she reached 235 pounds — her peak weight — after having children in her 30s. She managed to lose weight, but not for long.
“It was relatively easy to lose most of the weight around age 37,” says Hosoda, an internal medicine physician in Enumclaw, Washington.
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“But then perimenopause hit around 2010 and I started working nights in a hospital, and then all bets were off. So I gained almost all the weight back.
Many women struggle with excess weight in the years leading up to menopause and then during menopause itself, with many hormonal triggers, Hosoda told Savannah Guthrie and Hoda Kotb when she appeared on the show on Monday, Jan. 9.
Younger personal trainers often tell women to just eat less and exercise more, but they don’t see women in their 40s, 50s and 60s, she says.
Hosoda has a serious family history of type 2 diabetes and says she had to take supplements to help with insulin resistance in order to lose weight. She has FTO, a genetic variant that predisposes a person to weight gain. She also had a hard-to-diagnose thyroid condition that made it difficult to lose weight. On top of that, Hosoda had rheumatic fever as a child and was on antibiotics for years, so her gut health was devastated and took a long time to recover.
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For all these reasons, when she sees patients “who eat next to nothing,” exercise regularly and still have trouble losing weight, she tries to find hidden factors that may be playing a role.
“The thing I’m looking for is: Why isn’t this person losing weight? Because everyone would have the ideal body proposition if they could,” says Hosoda.
She now weighs 135 pounds after resuming her weight loss efforts a few years ago, when her heavy frame tired her out and made her work difficult: “When you’re an ICU doctor at night, you’re running around the hospital all night and if you’re not in shape , it can be a burden.
Hosoda lost 100 pounds and managed to keep it off for about three years. Courtesy of Candice Spurling
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It’s about following a low-glycemic index diet that focuses on eating foods that keep your blood sugar even, rather than just strictly watching calories, Hosoda says. This means avoiding foods like white rice, white bread, potatoes and sugar itself.
Most processed foods are very high in carbohydrates and very low in fiber, “so they can give you problems when it comes to keeping your blood sugar stable,” she warns.
Sugar can mess with a person’s hormonal balance and gut health, so it’s a double whammy, she says.
A low-glycemic index diet includes moderate amounts of high-fiber beans, lentils, non-starchy vegetables, fruits, and whole grains, as well as lean proteins such as fish and skinless poultry; and healthy fats in nuts, seeds and avocados. Studies have found that this eating plan can help maintain weight.
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