Top 5 Differences Between Surgery in US & Switzerland

Happy Monday! I hope you all had a good weekend. Other than my 15 mile long run this weekend revolved around getting Bo home from the hospital and on the road to recovery.  After sharing the news of Bo’s surgery on social media this weekend many people asked for his perspective on whether having surgery was different in Switzerland than the US. Luckily, or unlucky for us, he has this perspective since this is his 2nd ACL surgery!  Based on your requests, today’s post is a guest post from Bo!

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I’m obviously not a doctor so I need to apologize upfront for any medical inaccuracies or misinterpretations that I might make. These are simply the observations of a patient that has a somewhat unique perspective on the differences as I have had the surgery now in both countries. I would also note that seven years have elapsed since my first surgery and that some of the differences might be due to advancements rather than geographic differences. Additionally, some of my observations might be clinic / hospital specific so I’d be very interested to hear of any differences in the experience of others. Finally, I need to express that, in both cases, I had great health insurance, a fact for which I am quite thankful. I am not covering the specifics as to how the different health insurance regimes work as that is fairly nuanced and dependent on many different factors. Suffice it to say that I had wonderful care in both cases without having to bear too much of the cost myself.

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Background
In 2007, I tore my right ACL and meniscus playing basketball – it was incredibly painful and afterwards I could barely walk for a month. The surgery was done at Bryn Mawr hospital and was a staged reconstruction: the doctor first repaired the meniscus and then two weeks later went back in and repaired the ACL. This year, I tore my left ACL while skiing with no pain, swelling or meniscus damage – my leg slipped underneath my body during a fall, I heard a pop and then my leg felt slightly less stable than it had before. The surgery was done at HUG (Hôpitaux Universitaires de Genève). Given that I had no pain, I was able to still swim, bike ride and walk which is why I waited until now to have the operation despite being injured in March.
 
Difference #1 – Initial Orthopedist Visit
In my experience, in the states, when seeing a specialist, you might spend most of your time in the doctor’s office with a nurse or a PA.  However, the doctor that examines you (perhaps once before an MRI and once after) is your doctor (i.e. the one who will be performing the procedure). In addition, even if the MD is not able to spend a lot of time with you, the nurse or PA can answer any questions that you might have. In Switzerland, I never saw a nurse until I was in the hospital for pre-op. All the time before was spent with an MD. However, this MD was not a doctor who was doing my surgery, but rather a resident who worked for the head of the department. This might be specific to my case as the doctor performing my surgery was the head of orthopedics at HUG but it was still a little nerve-wracking having never met my surgeon until I was already prepped and about to go into the OR.
 
Difference #2 – Scheduling and Administration
In the states, scheduling a surgery has always seemed fairly simple. As you leave your assessment appointment, and receptionist or administrator tells you that the MD has slots at these dates and times available and asks what works for you. If you aren’t able to figure out exactly what works for you, a few easy emails will sort it out. Here in Switzerland, things work very differently. First, everything is done via mail rather than email. I was told after my appointment that I should expect to receive a letter in the mail instructing me on the next steps. The letter that I received (obviously in French) told me the date of my surgery and the date of a separate anesthesiologist appointment that I would have to attend. These dates didn’t work, so I had to struggle to reschedule by calling my surgeon’s secretary. She spoke no English, and my broken French was barely satisfactory to sort everything out. Ultimately it all worked out but we were quite worried at one point that this was going to cause the surgery to be delayed by months.
 
Difference #3 – Outpatient vs. Inpatient
In the states, as far as I’m aware, ACL surgery is almost ALWAYS an outpatient procedure. This is not the case in Switzerland. In fact, in Switzerland, it is ALWAYS an inpatient procedure and I was given almost complete discretion as to how many days I wanted to stay in the hospital. My doctor said that some people go home after one night; many choose to stay two, and some stay even more. Given the control that the health insurance industry has over such matters in the US, this would never fly there. I chose to stay two nights as I had to make it up three flights of stairs on crutches to get into our apartment.

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Difference #4 – Procedure for Leaving the Hospital
Hospital discharge, for inpatient and outpatient, is VERY controlled in the US. In my experience, the staff has to confirm that you have someone there to drive you home, they complete a set of checks and discharge paperwork that you sign, and in many cases, the nurse or orderly wheels you to the front door and helps you in the car. The process in Switzerland seemed very strange to Americans used to the former. They told me that I could go home anytime after noon the day following the surgery. I chose to stay, and the following day when it was time to go, there was hardly anyone around to help us. I buzzed the nurse just to confirm that I was okay to leave, and she effective said: “sure, just make sure you have all your stuff.” Ashley even had to locate a wheelchair herself as the walk from my room to the exit was close to half a mile.

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Difference #5 – Pain Management
In the states, I was given pretty heavy drugs (hydrocodone, oxycodone, etc.), and I don’t recall ever being in too much post-op pain. That said, I do recall feeling as though two weeks of taking fairly heavy opiates on a daily basis was not a good thing and stopped because it got a little scary. For post-op pain relief here, I have been given acetaminophen (e.g. Tylenol) and ibuprofen (e.g. Advil) to take on a daily basis for a week. I’ve also been given tramadol, a much weaker opioid to take only in case of extreme pain. The approach is both good and bad. There is obviously much less risk of any opioid-related side effect, but on the second night in the hospital for example, the swelling got a little out of control and I was awake in fairly excruciating pain from 1:30 – 5:00 AM. The nurses had to give me an IV anti-inflammatory which obviously wouldn’t have been possible if I hadn’t been in the hospital.
 
I hope this has been interesting, and I would love to hear if anyone agrees / disagrees with anything that I’ve written here.

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Big News – Part 2

Just about a year ago, to the date, we shared the big news that we were packing our bags and moving across the pond to embark on a great adventure.

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In order to accommodate both of our careers, we ended up establishing homes in two cities – Geneva and London. Bo pursued his career in finance with his current company while I moved into my new global role with Procter & Gamble.

People often asked us which city felt more like home and we would always answer that we were doing our best to make each feel like home. Even though our London flat came furnished, we spent time stocking a proper kitchen and adding a few prints and pieces of furniture to make it feel more homey. We have made some wonderful friends in London thanks to blogging and have spent many a weekend enjoying long runs, workouts, double dates, and brunches with these friends.

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As much as we tried to make both cities work it was tough. We went to great strides to ensure we saw each other every weekend, taking more than 60 flights in the 9 month period and waking up at 4am on Mondays in order to get back to our respective cities in time. While our relationship was stronger than ever, neither of us were completely happy with the situation. We both missed having a friend and spouse to come home to in the evenings. This in addition to the fact that Bo found the environment at his company’s London office to be very different from New York which he loved.  So after many hours of discussions, talking with loved ones, evaluating options, and prayers we have officially taken a leap of faith together.

Bo has left his role in London and relocated to Geneva!

What does that mean for us? Well, it means that I have the joy of seeing him everyday which beginning yesterday was pretty amazing! For now he’s focusing on learning French, making some improvements to our flat, taking some time to evaluate his next move and considering options. Right now our plan is for him to start applying for financial positions in Geneva next month but we’ll see what happens. If something comes his way sooner, fabulous. We are being realistic about the situation and are thankful for the savings we’ve put aside for years which help make this move possible. This is the first time off he’s had since graduating from Georgia Tech in 2007 and we both believe it is the perfect time to consider career options.

While saying goodbye to London is difficult, we’re both thrilled with the fact that due to its proximity, we’ll be able to see our friends frequently either in London or during fun travel weekends throughout Europe.

Cheers to the unknown and establishing our life TOGETHER in Geneva!

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Cooking with Bo: The 6 Minute Egg

If you’ve followed this blog for any time at all, you know that my husband Bo has a passion for cooking. He was raised in a home that appreciated cooking and was introduced to French food and many cooking methods by his mom at an early age. Now, any free weekend night he craves nothing more than spending time in the kitchen with me, experimenting and testing new recipes. He is definitely the stronger cook between the two of us though I’ve learned a few tricks from him in our 11 years together. Starting with today’s post you’ll start seeing more frequent guest posts from him revolving around one of his favorite topics – cooking! Now, without further adieu, I’ll turn it over to Bo!

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Many great chefs have written many things about eggs.  Perhaps no ingredient other than salt is so often spoken of in cookbooks.  However, as an amateur chef, it is actually quite difficult to fully appreciate why this simple ingredient is so lauded by the greatest professionals.

This is not a post on eggs in general but I do feel that it’s important to explain how I’ve finally started to understand the importance of the egg in the culinary arts. I’ve always been a huge fan creating my own omelets.  They are a delicious meal at any time of the day and also can be filled with any leftover ingredient in the fridge that are about to be thrown away.  Historically, that is largely the extent of my experience with egg cookery.

However, since the beginning of the year, I’ve begun to experiment with custards, sauces of the hollandaise family (including béarnaise sauce, etc.) and the inclusion of eggs in a variety of dishes.  In addition, as I read more and more recipes and become more and more experienced in various forms of cooking, understanding the power of the egg in patisserie, as a binding agent for all manner of things from emulsions to breading for meat, and as an ingredient to create volume has become increasingly clear to me.

The general power of the egg aside, this post is about one of the most simple forms of egg cookery though amazingly versatile and totally delicious.  I was recently flipping through Julia Childs’ Mastering the Art of French Cooking while looking up the recipe for oeufs en meurette au vin rouge. If you’ve never enjoyed eggs poached in red wine, it is an amazingly delicious dish in which eggs are poached in beef stock and red wine which is then reduced to make a sauce for the eggs.

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A few pages in, I came across her description of “6 Minute Eggs”.   I have always been a fan of poached eggs; in my opinion they are the perfect way to eat an egg in the morning.  If they are cooked properly, the yolks are warm but not yet set, and the whites are gathered and firm.  Once it is placed atop a piece of lightly buttered toast, seasoned with some salt and pepper and served with a piping hot cup of coffee and a bit of fresh fruit, it becomes almost the perfect breakfast.

The biggest issue with poached eggs is that they require quite a lot of attention and TLC.  In addition, the eggs must be very fresh or the whites will not hold together when dropped in the water.  You then must ca\refully monitor the water as it must stay at a very low simmer lest the action of the boiling water damage the egg.

The six-minute egg is not as elegant or impressive as poached eggs if you have guests but it has the identical flavor and texture and is far simpler to cook multiple eggs at once.  In addition, if you don’t have experience poaching eggs this is a very easy way to get a similar result.  The recipe is literally three simple steps.  First, bring a pot of water to boil (enough water to cover the eggs).  Second, carefully place as many eggs in the water as you care to cook and place a timer on 6 minutes.  Finally, once the timer goes off place take the eggs out of the water with a slotted spoon, and place them in a colander – then run cold water over the eggs to stop the cooking.

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The result is an egg in its shell with whites that are firm enough to allow you to peel the shell but a yolk that remains unset and creamy.  They can either be consumed immediately when they are still warm, eaten cold (on a salad for example), or reheated by simply placing them in boiling water for about one minute out of the fridge.  This has now become a staple in our fridge as making a salad for lunch or dinner has never been easier if you have delicious protein in the form of a gooey egg with which to top the meal.  I really hope this is helpful and you all will experiment with adding a six-minute egg to any light dish.

What are your favorite egg dishes?

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