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Hello, Thanks, I really appreciate the information.
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Stellars joined the community
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My surgeon did say I would be kept in longer, 4-5 days because it was a revision.....also because of the potential that it could end up an open surgery due to scar tissue and adhesions. In the end I had surgery on a Thursday morning and was released on Sunday morning. The staff at the hospital would have released me Saturday if they weren't so concerned about the surgeon's reaction if he came in over the weekend and found I'd been discharged. In the end I pulled the plug Sunday morning and told them I wanted out. There didn't appear to be any complications and I promised to stay within one hour of the hospital for the next 48 hours. I lived 4 hours away. A couple of days after I went home my surgeon was actually in my home town on a general surgery roster so I actually had better access to him there than I would have had I stayed in the city......my surgery was timed by my surgeon so that would be the case. He has actually gone above and beyond with regard to trying to time things for when he visits my home town.
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Starting to freak out a little
formyfamily3 replied to formyfamily3's topic in Pre-Op Vertical Sleeve Gastrectomy
Thank you so much!!! -
Compression garments/floppy skin
kristinwitha_k replied to kristinwitha_k's topic in Exercises, Workouts, and Recreation
Thanks for the ideas, @Kio and @BurgundyBoy! I ended up doing the old piece of shapewear today since I haven't had a chance to go shopping and it worked well. Will have to go looking for some extra long and extra tight layering pieces. Sigh. I wouldn't trade the floppy for the fat, but it is just one more thing to have to deal with, no? -
SuprFlyLas joined the community
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My son is vegan, so when I make this for him, I also use soy. I think you'll be happy. Now that I think about it, there is no reason not to use this as the base liquid for a more substantive meal, with perhaps diced tofu, or cooked ground pork, as is common in Asia; or perhaps more adventurous ingredients... still with these very easy to have a WLS-supportive meal. Fish sauce tends to be one of those ingredients people love or hate. When a few drops are added to food, it adds a lot of flavor yet the fish flavors/origin are not so dominant. I am informed that the ancient Romans also adored (and were hopelessly addicted to) fish sauce. Both are made by packing barrels of fish with heaps of salt and letting it rot for a year. Delicious stuff. I mean, what's not to like? It's always a shock for people when they have cooed over a cup and how delicious it is, to hear of the reason it is so different...
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CandyB joined the community
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Eyelid twitching—vitamin deficiency?
Madhouse Heidi replied to Madhouse Heidi's topic in Post-Op Vertical Sleeve Gastrectomy
Thanks @msmarymac and @tracyringo! I called my doctor today. They said that they didn’t actually look at magnesium when they did my blood work. They only check that level for gastric bypass. So I could call my primary doctor and have them do blood work. Or I can start taking magnesium and drinking electrolyte water. I think I’ll start with that and see if it helps. I also know I should spend less time on my phone and computer. I don’t think giving up caffeine is a feasible choice! Lol -
metterbetter500 joined the community
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Starting to freak out a little
Daisygirl replied to formyfamily3's topic in Pre-Op Vertical Sleeve Gastrectomy
Yes B.B., you are correct! One more week of the liquid diet and then one day of clear liquids! I am ready! We will be st Disneyland tomorrow for the rest of the week so I have some great distractions to hold me over! -
Thank you, @BurgundyBoy! that does sound very simple, totally having that for dinner. I don't have any fish sauce but I'll add a bit of soy, I think, and see how it goes. We do have sesame oil, though...
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Hello, I have read that after surgery they will keep you up to five days because it is a revision, is this true?
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You were already a HUGE hero of mine losing half your body weight. And now goal!! I'm so happy for you!!! I hope you're celebrating! As far as your final weight number, I'm currently trying to let my body be my guide. I have a vision of the surgery giving me a new "setpoint", a new weight where my body will naturally land when I live a healthy lifestyle. In the beginning I had NO idea how many pounds that would be. (And you can see I even have different "goal weights" between my ticker and the TT profile stats because I really didn't have a goal set in stone. If it keeps losing, I'll let it, if it slows down, I'll be happy with that too. I figure my body doesn't know what a round number on a scale is, but it knows where it wants to land in the end. I only help it along by eating right and exercising. I am SO DONE fighting my body! Sorry for the tangent, but I thought it might be helpful to you too. I don't know if it has any merit, but that's my theory for the day. Hearty congratulations again!!! You're doing awesome!!!!
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Eyelid twitching—vitamin deficiency?
tracyringo replied to Madhouse Heidi's topic in Post-Op Vertical Sleeve Gastrectomy
I haven't had this problem but am thinking of you and hope the magnesium works. -
Thank you for asking! I'm doing fine now
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Best as I can work out , your total recipe totaled 1,533 calories. You can choose how many servings. I went for 8 and that gives 192 calories/serving. When you enter your recipe in MyFitnessPal, it also gives the weight of each ingredient. Divide the total calories by the total weight of your ingredients and multiply by how many ounces you're having. I'm a little obsessive and I add up the total the weight of all my ingredients (in grams) and the total calories. Divide the calories by the weight and multiply by how many grams in my serving.
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How you doing?
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Starting to freak out a little
BurgundyBoy replied to formyfamily3's topic in Pre-Op Vertical Sleeve Gastrectomy
and @Daisygirl You'll both be fine. Do not let unreasonable fears hold you back or cause you unreasonable mental discomfort. If you had gallstones and had had some pain, and instead of weight loss surgery had scheduled the removal of your gall bladder -> you would be relieved, not worried, by your upcoming surgery, and statistically WLS has the same or LOWER risks as gallbladder removal. My life is so much better now that I had WLS ... -
Hi @Kio the mixing of the egg into the soup base is pretty easy, you can't mess it up. Let me add some tips: - Crack an egg into a small bowl. Using a small fork break the yolk, and mix the egg a bit. Place it aside. - Start with 1 cup of chicken broth or an equivalent, like fish concentrate or beef bouillon. Add ~ 15 mls (one tablespoon) of vinegar or lemon juice. Heat the broth in a small pan to a rolling boil. The vinegar or lemon juice will help the egg to form wispy delicious filaments and not big clumps when you add the egg. - Once the boil is rolling, turn the heat off. Without delay, slowly pour the egg into the hot broth, while using your other hand to mix the broth with the same fork you used earlier to break the yolk and mix the egg. The more you mix, the smaller the egg bits will be. The hot water/vinegar will instantly cook the egg. - Consider dressing this up by adding thinly sliced scallion rounds and 1 teaspoon of sesame oil. I often add Tabasco (both spiciness and vinegar) or fish sauce (umami flavor, salt). If you add the scallion to the broth before the egg, the egg may clump on the scallion rounds, so I add it after adding the egg. At its best this takes less than a minute to make, is both delicious and fragrant, and has no carbs to speak of.
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Hmm. Fenders should not rub if they are properly fitted, could not agree more. I used to commute by bike and in this MetroBoston weather they were helpful. Your point about reducing weight on the bike is well taken. People spend hundreds of $$ to reduce their bike weight by a few ounces or an half pound. For those of us who have undergone WLS, and lost a lot of weight, our personal weight loss far outweighs the almost trivial changes in bike weight that one sees with upgrades. Let's see let's estimate your bike weights 20 lbs, and you are -120 lbs, so ... your weight loss is = to 6 bikes. I'm riding a lightweight gravel bike (carbon frame, blah blah) with very heavy wheels - they have disc brakes (great for safety and stopping in bad weather), fairly heavy rims (more resistant to being knocked out of true), and heavy Schwabe Marathon Plus tires. The latter are nearly bullet-proof against flats caused by sharp objects. Like you I carry enough tools so when I am riding, I can repair my bike or help someone else who needs a hand. Since I have been using the Marathon Plus tires I have not had a single flat (about 2 years).
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Not BB or CheeringCJ but I frequently make egg drop soup for my DH. I can't stand the stuff but he adores it. I use this basic recipe and add cooked chicken to it and I also save all my bones and roast them with some vegetables for a more flavourful broth. There's a video to go with the recipe which I found helpful although it wasn't as complicated as I imagined it would be: https://www.allrecipes.com/recipe/45515/restaurant-style-egg-drop-soup/ This has some great ideas for adding veggies and meat (DH likes spicy sausage or shrimp and kale): https://www.theorganickitchen.org/more-egg-citing-egg-drop-soup/
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Eyelid twitching—vitamin deficiency?
msmarymac replied to Madhouse Heidi's topic in Post-Op Vertical Sleeve Gastrectomy
My ophthalmologists have always told me it was due to fatigue and eye strain. And rest usually fixes it. Certainly magnesium will help lots of stuff and certainly won't hurt in this situation, but if you can identify that it could possibly be a fatigue issue, that may be even quicker to resolve -
Hi folks - I know some of you like @BurgundyBoy and @CheeringCJ make an egg drop soup with broth and an egg, and on a chilly early fall day like today, that sounds outstanding. Could someone walk me through the process, step by step? (Like, explain it to me like I'm five... I can't picture how one "whisks in" an egg, and do you use the yolk too? Mixed with the white like for scrambled eggs? Or no? What kind of broth? I have some Better than Bouillon chicken broth concentrate here, and also some boxed bone broth. What would work best?)
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Starting to freak out a little
Kio replied to formyfamily3's topic in Pre-Op Vertical Sleeve Gastrectomy
What is hard for you to understand about recovery right now is how FAST it goes by. I felt pretty good immediately after surgery, and got better every day - by a week out, I was just a little tired near the end of the day, but absolutely not debilitated. I never had much pain - just twinges when I turned or bent too suddenly. After two weeks I was able to do basically anything I wanted (though I absolutely obeyed my doctor's rules on not lifting anything over 10 lbs for 6 weeks.) I could have easily gone back to work after one week - I work an office job and I work from home. But I took the three weeks because... The other thing you will have trouble understanding is that eating and drinking is like your full time job in the first month or so, and the transition from clear liquids to full liquids to purees will fully occupy your mind. You probably won't be hungry, so you'll schedule "eating" and drinking. Every time you're done, it will be time to do it again. And the transitions feel super fast - you'll be eating actual food again almost before you're ready. In fact, I WAS allowed solid food again before I was ready - I stayed in the puree stage a while longer because while my program said I could, my stomach said ohhhhh, maybe not yet. You're going to feel super self-centered for a while. Everything will be about you - what your body needs/wants, and what's happening to your body as it adjusts to its new normal. It's really interesting and fascinating. I know it's scary right now, but as soon as you're done with surgery it's different - it's just what life is, and you get used to it really fast. Your new digestive system will help a lot with that, by not triggering you with hunger and cravings for a really long time. Good luck, and keep us posted! Can't wait to welcome you to the Loser's Bench. -
So if anyone could help me out lol. I am having trouble figuring out how to add and calculate the nutrition for a meal i had yesterday. I made a batch of turkey chili. I used 1 pound of jennie o ground turkey 93/7. 1 pack McCormick mild low sodium chili seasoning. 1 can of dark red kidney beans. 1 can of meijer brand tomatoes with onion and 1 can of aldi brand corn. I had a 4 oz bowl.
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Starting to freak out a little
cinwa replied to formyfamily3's topic in Pre-Op Vertical Sleeve Gastrectomy
Jen is right - what you're feeling isn't unusual - bariatric surgery is a big step. But things to focus on is you're already dealing with rheumatoid arthritis and high blood pressure - both of which are affected by obesity. How Fat Affects Rheumatoid Arthritis "Fat is chemically active, constantly releasing proteins that cause inflammation, which then turns up the “volume” of RA itself. Fat cells, or adipocytes, release proteins called cytokines that, in excess, cause constant, low-grade inflammation throughout the body. “Fat, or adipose, tissue is a source of many of the same inflammatory cytokines that are produced by inflamed joint tissue in people with inflammatory arthritis,” says Jon T. Giles, MD, MPH, assistant professor of medicine at Columbia University in New York City. The more pounds you add, the more of these proteins circulate in the body, which also seems to lead to more severe RA, says Dr. Shoenfeld, author of a 2014 Autoimmunity Reviews analysis that looked at 329 studies of obesity in autoimmune diseases. “Fat is not a passive bystander in RA and other autoimmune diseases,” explains immunologist Yehuda Shoenfeld, MD, director of the Zabludowicz Center for Autoimmune Diseases in Tel Aviv, Israel. “When you have an excess of fat cells, it produces higher levels of inflammatory proteins that aggravate the inflammation that is already within joints.”...." And I think we all know the dangers of obesity and high blood pressure but it might help settle your nerves to do some reading on it. -
Starting to freak out a little
Daisygirl replied to formyfamily3's topic in Pre-Op Vertical Sleeve Gastrectomy
When is your surgery? Mine is coming up in 8 days and I am freaked out and excited at the same time! I am on day 7 of my liquid pre op diet. . . Makes me really want to get to surgery time!!
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