FatButNotHappy

I was started to get pretty nervous and overwhelmed because I have no idea what I am supposed to eat after surgery. I mean, I know I am supposed to have liquids, then puree, then soft or whatever---but not too much more than that.

So, have been freaking out about protein, iron and calcium...blah blah blah. SO, I decided I would call the surgeon's office and see if I should go ahead and schedule another appointment with the nutritionist since my last appointment was in Feb.

Well, they called back and when I go to the hospital for my pre-tests I will have an entire class on nutrition and will learn all about my diet and stuff. SO, I am in good shape. They will make sure I know everything I need to know. YAY!!!

I was worried I had forgotten all of this info from them, and she said I hadnt--that it hadnt been talked about to any extent yet! Thank goodness I am not as crazy as I was thinking I was.

__________________
Stacie
OH...I was FINALLY APPROVED, baby. Surgery scheduled for 12/7/09

10/02/09 APPROVED
08/06/09 DENIED

5' 3.75" (always said 5'4" until BMI came into play)
242/240/150

Blah Blah Blah Who cares about all that other weigh-in crap that I had listed in my signature before, I was friggin approved!!!

YEEE HAW!!!!

Ms. Readytobehealthy

I was thinking the same thing during that time as well. All I can tell you is things does change drastically after surgery. Your taste buds, your life and the way you think about food all change. As I look back now, I do not think I could have ever been prepared for post surgery.

__________________

"Made it to Twoterville on 10/22/2009"

Christmas

Anne with an "e"

Your surgeon will be VERY clear about what you need to eat post-op. I was pretty surprised that, even though I had read as much as I had pre-op, the doc wants me to get my protien from "real food", not from supplements or shakes, and actually started me on stage 2 pureed foods in the hospital!

Don't worry about anything... Just enjoy the time you have before surgery. It will go by SO FAST your head will spin!

__________________



10/18/2009 - Started pre-op diet!
10/28/2009 - Surgery date!

Highest weight: 222
Surgery weight: 214
Current weight: 195, as of Nov 9, 2009
(my pre-diabetes weight!)

Next goals:
185: my post-divorce low
180: my second 10%
175: the weight I was after my first child
162: my third 10%
160: weight I was on my wedding day
146: my fourth 10%

Goal weight:130-ish

Delane

Yes its so true that most doctors will want you to get your protein intake mostly from food. I though yeah right, that will never happen. I thought I would be on shakes and protien drinks the rest of my life. Well I was wrong, now I still use them sometimes, but to be honest I pretty much am able to eat my protein needs everyday. Most the time when I do the shakes or drinks, its on day's that Im in a rush, or Im just not feeling much up to any kind of food. Im 9 months out, and for me life so far is grand.

Josephine

I try my best to get all my protein from food but man not being much of a meat eater makes it really hard.. a girl can only take so much yogurt, chicken, eggs, cheese, and buttermilk. Hopefully as my sleeve matures, I'll be able to get more in, but at this point, I'd have to sit here all day eating eggs if I wanted to get 60g just from food.

__________________

Delane

You are so right, I guess it's easier for me, because I do like most meats. Not all, but pretty much a good bit. The one thing that has changed for me is I use to love pork, espescially BBQ, but now I can't hardly stomach pork. I now mostly do Fish, Chicken, and light stuff.

mistymee

I think it is much much harder early out which is why many (most?) of the (US) surgeons have us use the protein shakes. That said, my nut really does push us to get to a point where we don't use them for protein.

I'm often surprised at those that steer their patients away from them in the very early stages because it took me months to get to where I could eat enough to get adequate protein and from what I see here, that seems to be the norm. I'd probably go against doctors wishes on that, at first and work my way up, personally.

Josephine, are you able to eat/tolerate beans yet? I think that is what a good number of the non-meat eaters use for a lot of their protien. What about TVP? Is that available where you live? I add that to my chili's and whatnot.

__________________

Josephine

I'm not sure what TVP is. I've heard you guys talk about it. What does it stand for again? I'll google and see if I can translate it.

I have tried beans. Rob was having tacos and I had the beans and salad stuff. I could only eat a few bites tho cause it seemed so salty from the taco seasoning packet I guess.

I can eat anything except milk. Eggs, refried beans and cottage cheese make me feel queasy tho. It's like they stick to the side of my stomach. I'm not used to that. I'm trying really hard to eat and learn to depend on healthy food, but to be honest, I wish I could just eat string cheese, yogurt, and deli turkey for the rest of my life.

__________________

Corrine

Jo,

TVP is Textured Vegetable Protein.

I use this one from Bob's Red Mill: TVP (Textured Veg. Protein) - Bob's Red Mill

But you can get it in chunks and other forms.

I like Bob's just added to yogurt - has a nice crunch to it a bit like Grape Nuts.

The upside is that it's pretty neutral in flavour. Makes a good vegetarian chili as well.

__________________
.....

~~~~~~~~24 Sept. 2007 - Lap. RNY & umbilical hernia repair
27 Oct. 2008 - Emergency Surgery - omental mass,
gallbladder, adhesions & appendix

..260 / 224.7/ 111
highest/surg./now
BMI 18.5...5'5"

mistymee

Here's a link to the brand I use.. it stands for Textured Vegetable Protein. Many vegetarians use it to bump up their proteins. I have a friend who gets TVP "meatballs" in the freezer case, but I've never seen those myself.

TVP (Textured Veg. Protein) - Bob's Red Mill

As for the taco's and whatnot, I find I cannot use the pre-packages seasonings, I have to make mine from scratch or they just don't sit well with me.

I am not a huge fan of the refried beans myself but I do like the beans called 'Great Northern" which are a white bean. I use them pureed in my cream soups and I use them whole in my chili. Yummy..

It just really takes time to get healed and over that early hump. I found it REALLY hard early out.. but it does get better, as you know

edited to add: I wanted to note that when I saw 'cream soup'... I make mine with low fat/ff half and half and fage instead of half&half and sour cream which many recipes actually call for.. this reduces the fat and increases the protein without a neg difference in flavor or texture to me.. I know you have trouble right now finding greek yogurt (I think??) but if you come back to the states, that would be a good option too, on occasion.

__________________