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 patient’s stomach is reduced from about the size of a football to the size of a lemon, or 30cc. 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 percent of excess body fat. While most weight loss occurs in the first 6 months additional loss continues at a slower rate for 18–24 months.