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Hi, Why are you still sitting out there waiting to have surgery. I know for many, it is the fear off failing just one more time. I felt like that too, and I want you to know that "sleeve" surgery was the ONLY thing that has ever worked for me. I had it over 4 1/2 years ago and I lost 105 pounds and I have kept it off. STOP giving days of your life away. Make the choice to do something that is going to save your life. I am always here if you have any questions. Do something NOW, and I promise you, that you will never have any regrets

For the past few weeks or so, I have been trying to get my protein from solid pieces of food like chicken or pork loin. Up until now, I’ve been eating ground chicken or ground turkey – meats that were partially broken down by the grinding process. But now that I’ve switched to whole pieces, the switch brings up new issues. When I was eating the ground meat plus vegetables, it was all mixed up like a casserole and keeping track of portions was as easy as spooning some into my half cup container. No muss no fuss no leftovers. Now it’s more difficult to judge just how much I can eat at one meal and I often wind up with a few bites leftover. Enter the problem. I’m a kid of the “clean your plate club.” I was always encouraged to clean my plate (I think I got a merit badge, I was so gifted) and now that old habit is coming back to haunt me. Even when Frankensleeve (Yes, I named him!) is telling me I’m full and if I eat any more, he’s going to put the stomach in reverse gear, I still feel compelled to eat the last two or three bites. Frankie: "Hey were full up down here, turn off the chewing machine." Me: "But I still have 2 bites of meat left." Frankie: "Okay guys, send up a burp as a warning." Me: Burp. "Oooh, that one feels like it squeezed past some food to get out. But I'll go ahead and eat those last 2 bites." Frankie: "Okay guys, put it in reverse!" Me: "Uh oh." Now, I am training myself to put the fork down and walk away. I really want this compulsion out of my life. It’s like having to go through the first few weeks post-surgery all over again. Learning when to stop and not take just one more bite – especially when it’s something extra yummy! Frankie and I will just have to build a new relationship I guess. P.S. Frankie really doesn't like freshly dug, boiled new potatoes! Leave me a comment and let us know what issues you struggle with. It helps everyone to know they aren't alone. Keep Pimpin that sleeve!

Have you experienced a stall in your weight loss? Has it been 2 weeks or more since the scale has moved? If so read on. Chances are really good that IF you are following the Dr's guidelines you are most likely having small body adjustments and have lost size. Start by measuring your thighs, upper arm, forearm, neck, waist, hips, chest. I encourage everyone to do this twice a month. It a true stall is when all of your numbers, including the scale doesn't move. That is something you can show the Dr and NUT and you can work on figuring out how to solve the issue. The scale can give discouraging (and misleading) numbers, but cover up the numbers with a piece of masking tape and put your goal weight on the tape. Only find out your true weight from your Dr. at check ups because that is the weight that is going to matter when it is jotted down in your record. It is stressful enough trying to readjust to life post op and enjoy foods one at a time, why add more by constantly worrying about stalls? In addition to measuring yourself I found out in my San Diego support group that many have experienced stalls/plateaus. Almost all of them swore by eating avocado with every meal for a week to break the plateau. View the .pdf file that explains a bit more about this and the science behind how this works.

yep, a lot (if not most) of us were raised to clean our plates. Wasting food is sinful even! My husband's family were very poor when he was growing up and you ate what you could when you could and as much as you could. Now that we're not poor well... it's really pretty dangerous to have that mindset. My family wasn't as bad off but my mother's family was so "wasting food" was a terrible thing to do. I managed to break that cycle with my own children and grandchildren - they have to taste something new and eat a reasonable portion of their meal (I have had several try the "ok, I'm done. What's for dessert?" trick). Serving up appropriate sized portions takes practice too. Being more than a year out, I don't have trouble gauging my portions nor do I have trouble throwing food away. It takes practice (hey, we get to practice several times a day!) and conscious eating. I used to clean off OTHER people's plates too. Then one day I realized the truth that I am NOT a gabage pail. Sounds silly, but that is exactly how I was treating myself. Keep at it!

Mistress band doesn't have any problems with bloody rare rib eyes, she was complaining because I was eating left overs.

I urge you to keep writing! someone may be inspired to change their life once they've read your story. I will keep you and your family in my thoughts and prayers. P.S.- if any of you think this is "drama" don't continue to click on her posts. VST isn't forcing you to read this.

As some may know, I have been trying for WLS since August of 2005. Finally my time came and I was sleeved. I was a very active member on ObesityHelp until I found this site. Enjoy the info and videos... The word bougie means "candle" in French. "F or FR/Fr" following a bougie size=French Its just a guide that the surgeon uses to butt the stapler up against, when forming your VSG. The closer s/he gets to the guide the 'tighter' /truer to guide the sleeve is. During surgery the bougie is inserted into your mouth down your throat, towards the end of yer stomach where it meets the pylorus via an esophageal dilator. After the new stomach is formed, the bougie/guide is removed out of your mouth, possibly why some VSGrs complain of a sore throat post op. Some surgeons will use an endoscope or other "guide" to size ones new stomach. I read an OH post of a VSGr who's surgeon explained an endoscope is the same size as a 32F bougie...Im not sure. Bougie size determination is between YOU and YOUR surgeon. Discuss size, rationale for size chosen, type bougie and technique used when sizing your new stomach........ PRE-OP!! Some surgeons may "oversew" the staple line giving one a 'tighter' than bougie sized sleeve. In order for an "oversewn" staple line to affect stomach size it MUST be running or continuous oversewn suture line across majority of staple line not intermittent oversewn nor merely at intersected "junctures" where the surgeon has reloaded the staple gun as majority of "oversewn" techniques (to prevent leaks) are done today. Make sure your surgeon explains what his/her "oversewn" technique is. Do not assume because a surgeon "oversews" you have a tighter than bougie sized sleeve. A bougie is 1/3 mm PER french. i.e to calculate ~ inches 40F bougie 1/3 x 40 = 13.33mm convert to inches = ~.52 inches or ~1/2 inch in diameter. Below are diameters of bougie/ "guides" in inches 32F = .40" 34F = .425" 36F = .45" 38F = .476" 40F = .5" 46F = .576" 60F = .75" Video 1 This VSG surgery video shows a 'red' 34F bougie, one technique in sizing stomach, exised stomach, testing for leaks etc .http://www.orlive.co...eight-loss-surg ery-gastric-sleeve Red bougies are older mercury filled ones. FDA is tryin to ban em because of disposal issues (mercury). More surgeons will use SINGLE USE disposable sized bougies Video 2 In this surgical video Dr. Alvarez shows a disposable 32F bougie and use/technique ~9-2012 In another Forum, this member's bougie pix is from hospital she works at 1st: 36F, 2nd: 38F on left, 32F on right General/ crude comparison chart created by another Forum member Standard sized bougies in the US and Mexico are 32F. 32F is the smallest guide a bariatric surgeon in the US may safely use in forming your sleeve. Your surgeon may prefer any size bougie from 32-50F, based on YOU, your height, weight, or perhaps the need for a malabsorptive procedure in the future, inc. 1st step of 2 part DS. Discuss what to expect, rationale for size chosen with your surgeon if this is a concern. LapSF/Dr. Criangle on their routine use of 32F bougies in VSG "Optimal weight loss may require the smallest possible pouch, which may yield the highest leak rate" . Some surgeons will welcome discussion and your input on bougie sizes. After reading a published journal on the higher incidence of VSG surgically induced GERD (acid reflux/heartburn) in use of 28-32F bougies, it may be wise to request a higher bougie size. However, like all surgeries, we will need years of data to support whether or not this claim is actually true. The History of using Bougies In 2000 the use of 50-60F bougies were standard for VSG when it became a stand alone WLS, as they were the standard sizes of DS bougies, which VSG was modeled after. As the years went by, bariatric surgeons thought..smaller bougie, better restriction, less regain. So in ~2005 an adopted 32F bougie became the VSG standard. Rarely, if ever are 28-30F or 50F and over bougies used in the US for VSG as stand alone anymore. Many many VSGrs do EXTREMELY well with 40F-48F bougies as the guide to sizing their new stomach, losing all the weight they need to. In 2008 study (small poll 135 pts) on Bougie Sizes in VSG seems to indicate at 6 mos and 12 mos post VSG .... 40F and 60F bougies with no significant difference in EWL (eventual weight loss) 2008 Bougie Size Comparison In 2009 study (a large poll) on Bougie Sizes in VSG seems to indicate at 5 years post VSG ... 32F and 44F bougies show exactly the same EWL (eventual weight loss) 2009 Bougie Size Comparison In 2012/13 study (a very large poll) on Bougie Sizes in VSG seems to indicate at 3 years post VSG, a LESS than 40F bougie and GREATER than 40F bougie show no difference whatsoever in EWL (excess weight loss) 2012/13 Bougie Size Comparisons VOLUME/GASTRIC CAPACITY in VSG: PRE VSG: Average stomach holds 32-48 oz or 4 to 6 cups per meal POST VSG (~6-8 months out FOR LIFE) ..new stomach holds 8-12 ozs or 1 to 1.5 cups per meal (depending on weight/density of foods you eat! can be much less or much more) The length of an adult stomach is 10-12 inches. DNA affects the length of our stomachs, as well as variations in shape. Tall people, for instance are known to have longer stomachs..so makes sense they have a bit more capacity, short people have shorter stomachs therefore less capacity.... so volume/capacity can be influenced by the length and physical anatomical variations of an individual's stomach. Dr. Alvarez explains in this You Tube video about length of an individual's VSG stomach and how it relates to volume. This limited 2009 study is interesting in looking at gastric capacity in VSG, just 3 days post op (120 ml=~1/2 cup) compared to 2 years post VSG (250 ml=~1 cup) http://www.ncbi.nlm.nih.gov/pubmed/19533260 At the end (8:28 mark) of this LapSF VSG surgical video shows 1 DAY old (pod) sleeve Xray and a sleeve Xray at 4 years out. It is not clear to me if same pt. or solely to impress the new "normal" sleeve size. Note the "new normal" 32F tightly formed sleeve has dilated/stretched naturally to perhaps triple in size...The video also shows one technique of sizing the sleeve, as well as reinforcement of the staple line (to prevent leaks) This VSG video shows the speed with which LIQUIDS/FLUIDS empty from the sleeve. In normal stomachs fluid empty rate is 5 minutes or less due to space creating a reservoir for large volumes of fluids. In VSG stomachs: fluid empty rate looks MUCH faster than that... youdecide! The COTTAGE CHEESE TEST /CCT (link following) may be helpful to VSGrs that are curious about their new stomachs capacity. It was developed for RNY but an effective tool in VSG as well! I'd suggest waiting until you are on a regular diet before checking. When doing this test PLEASE eat to sensation of satiety - no longer hungry, and absolutely not full. A simpler method, following the basic guidelines and time frame in the link provided... is to place 1 level cup (8oz) of small curd cottage cheese in a bowl and eat from that. Using a measured tablespoon to eat any remaining cottage cheese from the original container. Add or subtract any cottage cheese eaten or not finished using the measured tablespoon. 2 TBS=1oz. Total...the amount consumed = your sleeve's capacity. http://www.bsciresourcecenter.com/proddetail.php?prod=A4 STRETCHING in VSG: YOU CANNOT STRETCH/DILATE out your sleeve to anything remotely close to its original size. From LapSF/Dr. Criangle: The removed section of the stomach is actually the portion that stretches the most. The long vertical tube shaped stomach that remains is the portion least likely to expand over time and it creates significant resistance to volumes of food. The fundus (inc. majority of stomachs 'body' up to pyloric canal) of the stomach is ALL but removed with VSG. The fundus is the upper most part of the stomach's greater curvature. The fundus is: 1) the stomach's stretchy/expandable tissue, capable of expanding 2-3xs its resting 'unfilled' size 2) the pre-op 'mass quantities' of food, waiting to be digested, storage section 3) where 70% of the body's grehlin a "hunger hormone" is produced. Stretching, due to overeating is most common in RNY because more of the stretchy fundus part of the stomach is retained to make the 'pouch', and is usually NOT covered by insurance to correct. Re-sleeving or a need for a malabsorptive surgery post VSG may or may NOT be covered by your insurance plan. Anecdotally, Ive read from select OH VSG members, or according to a/their particular surgeon..overeating will cause your sleeve to stretch out. Ive read/found no scientific data, published or otherwise, to date that says this is a TRUE statement. Since food stays in our stomach less than ~ 3 hours after a meal..common sense tells me food doesn't stay in our stomachs long enough to create 'stretching'. Food once ingested, immediately begins to be churned into a liquidy sludge called chyme through peristalsis in the stomach. This liquidy sludge must be small enough to pass through our very small pyloric valve and into the small intestine for further digestion /breakdown and absorption of 'micronutritents' ...so there cannot be enough pressure for long sustained periods of time in our stomachs to cause it to stretch. Post op VSG ... depending upon the amount of swelling/inflammation you have..even a little 'thick/er' dense liquids or pureed foods/mushies may or may not feel restrictive, as you pass through the progression of texture dietary phases ( to promote healing) and onto your regular diet ~2mos post op. ... swelling/inflammation has naturally reduced. Density of meals becomes a key player in restriction. By 1 year out you'll find you can eat more than you could at 2 days post op, at 2 weeks post op, 2 months post op, and 6 months post op. Your sleeve has naturally and fully matured. Depending on the food..you can eat more or less than the 8-12 oz capacity of a fully matured sleeve.......at any particular meal. Toleration of a food, does NOT make it a good choice! "just because I CAN...doesn't mean I DO" --------------------------------------------------------------------------- The bougie size controversy/wars are ridiculous imo.. 'get a smaller one, you can stretch it out, you're not going to have any restriction, that bigger one is all wrong, you'll re-gain easily years out, my surgeon made mine smaller and I got to goal in 6 months' ...all nonsense DO NOT PAY EM NO MIND!! This is YOUR story! YOUR journey! ALWAYS REMEMBER THIS TRUTH: YOUR WEIGHT HAS NOTHING TO DO WITH THE SIZE OF YOUR STOMACH, altered or not! Most important is the quantity and quality of the food choices you ingest post-op

I did this very thing last night. That was the first time since surgery that I even came close to getting sick. (I'm 7 weeks out) I had this really uncomfortable, almost painful feeling along with EXTREME nausea for about 10 minutes. I even went in the bathroom just to be on the safe side. After a few minutes in there I had about 5 really intense hiccups and then they stopped and the feeling slowly started to ease. I'm gonna do my best to never do that again. I don't like throwing up and I like being nauseated even less. I'll have to apologize to the starving children across the globe for throwing away a few bites with most meals. I have tried to watch how "skinny" people eat, and almost all of them don't clean their plates. I'm having to break this in myself. We have already started teaching our son to make a "happy plate" and I feel guilty about giving him bad habits already. I'm going to have to stop it now and not wait until he is over weight. Thank the Lord he has gotten his physique from his daddy, thin!