Long considered the “Gold Standard” of weight loss operations, a Gastric Bypass procedure creates a small stomach pouch that is reconnected to the small intestine. The stomach is reduced from about the size of a football to the size of a lemon, or 30-cc. The remainder of the stomach is “bypassed” along with the first port of the small intestine. This restricts food portions and limits intestinal absorption. Thus, it is considered a restrictive and malabsorptive operation. Weight loss achieved with a Gastric Bypass can vary, but averages about 60-70% of excess body fat. While the majority of weight loss occurs in the first 6 months additional loss continues at a slower rate for 18-24 months. The nation wide standard of care for laparoscopic gastric bypass was established by Dr. McCarty in 2005, based on his publication in Annals Of Surgery.