We all know that the proper expectations with the band is to take things slow…have no weight loss expectations before the first fill and then expect slow, constant weight loss when we hit the “sweet spot.” My reaction to this sensible and well support council is a defiant NO! I am fully aware that this is a long term process, but I intend to accelerate it along as quickly as possible. I am not going to go through this process and personal costs (I am self pay) and not fight this battle as hard as I can with every weapon at my disposal. I am only speaking for myself, but I will not accept that I have to wait months to make progress after surgery. If I can make through almost 3 months of pre-op dieting then, I can make it through “Bandster Hell” bring on the devil, I will vanquish him with faith, determination and a single minded purpose. Yes, these are big words from a guy who has failed in the past, but I cannot and will not fail this time. I know it is easy for me to say this as a pre-op bandster…who has not been sitting up at midnight drinking broth that is not helping the hunger. However, we all know this measure of hellish circumstances is temporary and the empirical evidence supports that it can be overcome and this phase of the bandster cycle and have the success we all seek and need in our lives. OK off my self help soap box

Here, here! I am fighting like hell too!

You are not alone in this battle! I am 6 weeks post-band and I had 1st fill at week 4 and I'm down 41 lbs. I don't want to put my life on hold any longer!

I have no doubt you are up to it...you'lll always be an honorary 'Mayo' to me!

Funny, I was thinking almost exactly the same thing just yesterday--thanks for saying it so well.

Ok I have a great recipe to share I have a blog under the blog entries just search my name , anyways, I hate Broth! I tried all kinds but I liked to strain cambells soup instead, I do have a great recipe that you can use and make it for the family and during liquid period you can just have the broth, it will be much tastier than the can broth trust me, probably cheaper. maybe I can copy it here. try it and let me know how you like it guys. Goodluck!Ok heres a fantastic recipe that a co--worker used when I was in San Diego in 2004, she was the docs sister and she was in the best shape flat stomach, she was always doing this soup diet after Holidays and when she would put on 5 pounds, this is how she kept her weight down, she had gotten this from Womans day magazine it is a diet created by Dr. Mary Dan Eades and let me tell you its the best tasting diet food i've ever had, I had lost it in the move but just found it and I will be sharing it here on this site and everyone doing lapband, whether you do the diet for the week like my friend did, or just have it anytime it will definitly become a favorite for the whole family. It is extremely low carb and protein rich. I have the old printout of the recipe from the magazine but I looked it up online and found it!!! Guess what? Theres more of her recipies in there! This is perfect for us Banders!!

Ok here it is, go to Proteinpower.com there is even a link to go to the actual Womans Day magazine article. Please let me know how it works for you. Goodluck and enjoy!

Protein Power Soup Diet Soup

Makes 4 servings.

It’s so quick to make, you may want to whip up a couple of batches at once to last several days. Freeze portions in zip freezer bags or freezer containers if you need to keep it longer.

2 tablespoons olive oil

1 clove garlic, diced fine

1/2 small yellow onion, diced small

1 small carrot, diced

2 ribs celery, diced

1 medium (or 2 small) zucchini squash*, diced

1 can (about 14 ounces) diced tomatoes with seasoning (basil/onion, onion/garlic, Italian seasoning, etc)

1 quart chicken broth (with salt and spices if available, if not, add the following: 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne pepper, 1/2 teaspoon dried basil, 1/4 teaspoon onion powder)

1 pound skinless, boneless chicken tenders, cut into 1/2″ chunks, sprinkled with salt and pepper.

1-2 tablespoons chopped fresh cilantro or parsley (optional)

1. In a soup pot, sauté onion in olive oil over medium heat. After about a minute add the garlic and continue cooking until they are both translucent.

2. Add the chicken and sauté until opaque.

3. Add the carrot, celery, and zucchini and sauté until slightly softened (about 5 minutes) stirring them often to prevent burning.

4. Add the tomatoes, with their juice, and the broth.

5. Bring to a boil, then turn down and simmer until all vegetables are tender.

6. At serving time, if desired, add a tablespoon or two of chopped fresh cilantro or parsley to brighten the flavor.

Protein per serving = 27.5 grams

Effective Carb per serving = 14 grams

Calories per serving = 345

*Note: This version calls for zucchini, but you could just as easily substitute a cup of broccoli or cauliflower or yellow summer squash or a mixture of all three veggies or a big double handful of fresh spinach leaves for about the same carb cost. I usually use whatever veggies I have the most of on hand or that I need to use up because we’re heading out of town. It’s all delicious and nutritious!