Laparoscopic Magenstrasse and Mill

The Laparoscopic Magenstrasse and Mill is a purely restrictive procedure compared with the gastric bypass that is restrictive and malabsorptive. This procedure limits the amount of food that a person can ingest at any given time, producing decreased calorie intake that will then result in weight loss. The upper part of the stomach is stapled vertically and divided completely from the normal stomach to create a small three to four ounce pouch. Your pouch will be the size of a small banana. Food will empty slowly from the partitioned smaller stomach that will create a feeling of fullness. Digestion occurs naturally. There is no surgery performed on the small intestine. Compared to the gastric sleeve you will not lose 80% of your normal stomach.

Currently, Dr. Elmer Valin is the only surgeon in the State of Connecticut performing this specialized procedure.

Advantages:
- Laparoscopic approach
- Faster recover time
- Less pain
- Decreased risk of hernia
- Digestion occurs naturally
- Less risk of micronutrient or protein
deficiencies
- No dumping
- No frequent band adjustments
- No silicone band or tubing
- No mesh material

Potential Complications:
- Peritonitis
- Stenosis
- Blood clot to the lungs or legs
- Wound infection
- Ulceration of the pouch
- Bleeding

Hospitalization: The hospitalization for the Laparoscopic Magenstrasse and Mill procedure is 1 –2 overnights.

Patients are walking the same day as their surgery. Most patients return back to work in one to two weeks time.