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About BurgundyBoy

  • Rank
    TT Master

Profile Information

  • Gender
  • Location
  • Age


  • Surgeon
  • Hospital
    Mt. Auburn
  • Height (ft-in)
  • Start Weight
  • Current Weight
  • Goal Weight
  • Body Mass Index (BMI)
  • Surgery Date
  • Surgery Type
    Vertical Sleeve
  • Surgeon

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2,411 profile views
  1. BurgundyBoy

    Loose skin?

    Exercise helps with the excess skin; but it is not a miracle cure. I lost about a third of my weight (300 -> a bit under 200 lbs) and have both folds and rolls. But not bad! Upper thighs, lower buttocks, a bit in the elbow, a roll around the belly. Neck is much smaller and a bit of excess there - most notably though I now have a distinct jawline and my cheeks are no longer puffy, and no roll at the back of the neck. Not contemplating any kind of surgery for this.
  2. BurgundyBoy

    Day 2 post ob gastric sleeve

    Many of us on the Forum did pretty well with the surgery, my experience was like yours, no problems with liquids. Would not be concerned, would be thankful. Suggest you just follow the rule book for fluids after surgery ... be sure to hit the protein target as soon as you can after surgery, using protein-rich broths, shakes, etc.
  3. BurgundyBoy

    Starting to freak out a little

    Let us know how you do ... Here's hoping you have a smooth day of surgery and recovery. Walk, sip, walk, sip ...
  4. BurgundyBoy

    Picture in my surgeon's office

    Spectacular. Just noting that you now fit in those office chairs with plenty of room to spare. It's one of those little pleasures when you go for a follow-up at your surgeon's office ... and can fit in half the chair.
  5. BurgundyBoy

    Post Op

    @hthe620110 and @Kim M Probiotics may help in terms of intestinal gas ... hope you are both feeling better soon!
  6. BurgundyBoy

    Officially maintaining!

    And this is the proof that weight loss demons exist - we try to lose and don't, and we don't try and do ...
  7. BurgundyBoy

    Misdiagnosed...no MS!!!

    @Nana Trish Delighted no MS! All the best to you and David and the extended family. They must be so happy for you.
  8. BurgundyBoy

    Ideas for energy during pre-op diet?

    You may wish to consider getting yourself into ketosis during the pre-op diet period. A lot of people, probably most, describe feeling very energetic and clear-headed after the initial 4-5 days of the ketogenic period. Before my surgery I also found myself pretty fatigued by the end of the day. As much as I would like to say something different, you will most likely be tired after your surgery - I needed to nap most days in the afternoon. This didn't last but it's normal after any surgery and recovery!
  9. BurgundyBoy

    Random questions for "after'

    @MeadowBlue Agree with @Res Ipsa - caffeine will be ok, avoid aspirin/NSAIDs, alcohol is possible but be cautious, dumping is common but not inevitable, and throwing up is almost always a result of too much volume, not dumping. They are not the same issue. Also am a guy, but lost no hair. As a sleever I can take NSAIDs and (to my surprise) have dumped twice when given super-duper-extra-sugar loaded yogurt in an hotel. Had not expected that but it goes to show that some huge amount of sugar is going to do a number on your metabolism! and that I am now much more attuned to what my body is saying to me when I eat. I would not spend time going through internet chat places to get an idea about how common dumping is, I would look at scientific articles where they use reasonable criteria. No change in alcohol tolerance after my sleeve (did not have bypass) but you have to, have to watch those calories. My two cents is get the surgery that is right for you and your health needs - I think you will find the accommodations you have to make are not that big of a deal especially if your alcohol intake now is already modest. When I go to wine tastings now I taste and spit. (I have not noticed that spitting is very common when I visit wineries in California.. . I am often the only person not swallowing my pours). Don't forget you can live healthily, and eat very very well in terms of quality without having to eat quantity. My wife and I had neighbors over for dinner and we had appetizers, onion soup, lamb chops, roasted vegetables, salad, and 5 different cheeses (4 from New England) with fresh sourdough bread. Plus we tried 4 different wines (no, we did NOT finish all the bottles last night). And I stayed in zone for my caloric intake. The neighbors, who are from Germany and health conscious and fit, also ate about the same amount I did. My intake did not stick out as unlike everyone else. You can do this!
  10. BurgundyBoy

    Bought myself an early birthday present today

    Hi Aussie - you are quite right to put up this cautionary note. It would be very poor form to poison one's family or guests let alone oneself. Food safety should not be compromised. @CheeringCJ glad you are enjoying your sous vide! It turns out that you can achieve a safe status by cooking longer at lower temperature, just as you can with an higher temperature for a shorter period. Here are a couple of guides: 1. https://cdn.anovaculinary.com/wp-content/uploads/2017/09/anova-timetemperature-quick-reference.pdf and 2. https://s3.amazonaws.com/chefsteps/static/ChefSteps-Map-of-Sous-Vide.pdf. If you look at the latter you'll see that the authors of the latter even include a "Tropic of Pasteur" line to shown when food has been pasteurized. You'll see that the temperature you have to achieve is lower if you cook the food for longer. For almost all meats the recommended cooking temperature x time => leads to pasteurization. In my view, fish and seafood are often an issue re: food safety. Most seafood is "done" and the fish or seafood proteins firmed up at temperatures substantially under those needed for pasteurization - so when I cook fish I get the best, freshest I can find and rinse the exterior. I don't cook any seafood sous vide unless I am confident of the source. It is possible to get safe fish - there is a lot of sushi quality fish in the market. You can increase safety by cooking with some included lemon juice or vinegar, since they kill bacteria - so for some fish I rub with salt and lemon juice and herbs before cooking. Or, I guess, you could just boil it or grill it! Poultry is the most likely food to have contaminating bacteria on it, and I always cook my chicken or duck legs until they are pasteurized, either in the oven under oil or duck fat as confit, or sous vide to achieve both doneness and pasteurization. When I confit poultry legs I also rub them with salt and let them dry in the refrigerator for a day. A benefit is that I can store the vacuum bags of pasteurized cooked legs in the fridge for a long time, and pull them out for a fast heat up in a pan when pressed for time. The odd bag of cooked chicken legs is easier to fit into the fridge than a pot filled with cooked legs under oil, as with confit. To your point about eschewing fish/seafood - tonight I'll cook a rack of lamb sous vide, and when it's finished then scorch/crust up the exterior with a propane torch. It should lighten up the dinner party!
  11. BurgundyBoy

    Brain game

    "I still have days where I look and see fat legs and arms. So at almost 6 years out it hasn’t gone away." @Cheesehead That's because of your practiced, expert, experienced eye ("PEEE" for short). Musn't PEEE on yourself, but rather cast your PEEE on the world around you.
  12. BurgundyBoy

    Before/After (more or less)

    @Cardamom77 Great job! You look fantastic. the photos may not be "professional" but they totally succeed at conveying your transformation.
  13. BurgundyBoy

    25 Days Post-OP

    @CarlMarch!! Is the tea the first caffeine you have had since surgery? For me it is a blessed, necessary, daily ritual to have 2 strong cups in the morning. My wife is usually overcome with laughter when I start to toot about a cup and a quarter into the two cups and have to scuttle to the bathroom...
  14. BurgundyBoy

    Bought myself an early birthday present today

    Uh oh! I'll be shown to be a fraud! Eeek! Aussie, don't know if you can buy frozen scallops in Oz for a reasonable price ... but if you can here's an easy suggestion: this works with shrimp too: Put ~ 7 scallops, frozen, into a vacuum bag along with a knob of butter (about a tablespoon). If you have any fresh sage or thyme, add some leaves to the bag. Vacuum and seal - it will be super easy because there is no free liquid and everything is solid. Make sure the scallops are in a single layer. Sous-vide for an hour at 51 C. Give the bag a flip every 15 minutes or so, so the released liquid, herbs and butter will bathe the scallops. When done you will have an intensely-flavored watery liquid with a layer of butterfat on top. Separate the butterfat from the liquid, and add the scallops and the remaining liquid to a fish base, or serve by itself. (I usually dice the cooked scallops into 4-6 pieces each before they go into a fish broth / chowder). The scallops will be insanely purely scallop in flavor and the liquid is nectar. ... and having turned my nose up at chicken breast, choosing instead more flavorful dark-meat ... I'll try cooking some breasts sous vide while you are away from home, and post if there is a more succulent version that I stumble across...
  15. BurgundyBoy

    New to the forum

    @Carmelap82 Good to hear you are doing well after surgery - would consider measuring thighs / waist / neck / arms /bosoms / calves / hips and tracking how your circumference shrinks too - there may be times when your weight is steady but your body is still adjusting and losing inches.