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Dr. Angstadt’s Nutrition Corner

How do I cook my protein to be moist?

Moisture in your protein meals is critical. When your food is too dry, it has difficulty moving through the narrowed lumen created by the lapband, bypass or sleeve. Moisture in food is all about how you cook your food. Grilling and frying tend to dry out your protein and can make eating harder.

Thanks to improvements in technology, you now can make every protein meal moist! The key is to use a cooking method called sous vide. Sous vide (French for under vacuum) involves putting your protein (or vegetables) into a sealed plastic bag then cooking the food in a water bath at a carefully controlled temperature for a defined period of time that depends on what you are cooking.

Sous vide is used by many restaurants which is why the food you eat when eating out always seems better than what we cook at home. For years, the technology to cook sous vide was very expensive and out of the price range for most home chefs. Beginning in January 2015, that technology became affordable for most of us. A sous vide cooker by Anova is now available for $170. Even better, until June 20, 2015 you can get $50 off by using the code LUVDAD at checkout at the Anova website. The Anova circulates water at a precise temperature to cook your food to perfection. Even better, the website is loaded with recipes for delicious protein meals.

Enjoy what you cook even more and never deal with dry protein again. Happy Fathers Day to all our dads!

Chicken Marsala

Chicken in a Marsala mushroom sauce

  • Servings: 4
  • Yield: 4 ounces
  • Preparation time: 10 minutes
  • Start to finish: 20 minutes
  • Serving ideas: Garnish with fresh chopped basil


  • 1 pound boneless skinless chicken breast, ¼-inch thick
  • ¼ cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 2-3 tablespoons butter
  • 1 teaspoon garlic, minced
  • 2 cups mushrooms, sliced thin
  • ½ cup Marsala wine, dry not sweet
  • ¼ cup chicken stock
  • ½ bunch fresh basil, chopped


  • In a medium mixing bowl add chicken, salt, pepper, garlic powder, and thyme and mix well to spread spices evenly over chicken
  • Dust seasoned chicken breast with flour
  • In a large saute pan over medium high heat butter and olive oil
  • Once butter and olive oil is hot, add chicken beast and saute on each side for 2 minutes
  • Add minced garlic, basil and mushrooms and saute for 2 more minutes
  • Then add Marsala wine and reduce by half
  • Finally add chicken stock and bring to a simmer for 2 minutes.
  • Serve with a smile!

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“The staff and doctors at the New York Bariatric Group are amazing! They are always patient, helpful, and very understanding and pro-active with questions, problems, etc. After Lap Band surgery I feel fantastic. For the last 6 years I have not had to worry if my clothes would fit. I have been able to maintain my weight loss, and have so much more energy.”

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"I was concerned about my health, my blood pressure, cholesterol, my mobility, my flexibility. A few friends told me about NYBG and I went to a seminar. I wanted to live a healthier life and live a long life. My recovery was great, after a week I was 100%. My doctor, Dr. Sekhar, has the best personality in the world."

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"I had a couple of friends who had bariatric surgery done by Dr. Garber a few years back and I decided to make the appointment. My favorite thing about the surgery is not being able to eat that much, eating whatever I want but in smaller portions. My results are amazing"

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