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For those of you making this Turkey day Bird - I did a little research and found something i have not seen before, As a chef and graduate of Johnson and Whales and also a engineer this amazes me! - So i start brine all the Turkeys for Thursday and notice this little note on the wrapper. "Enhanced Turkey" So i went to the website to see what the F#$ck this means. Since i am trying to stay chemical free and free of sugar the hunt was on. Bottom line Even a Farm Raised Fresh Turkey from Whole Foods is bully Poop - The food industry has once again added hidden stuff What Is Enhanced Meat? For the purposes of this discussion, enhanced meat can be defined as Regular meat can be defined as fresh, whole muscle meat that has not been injected or marinated. There’s really nothing sinister about enhanced meat. The self-basted Butterball turkey that you cook at Thanksgiving is an enhanced meat. When you brine chicken overnight in your refrigerator, you’re making enhanced meat. The problem isn’t so much enhanced meat as a concept, but that in some parts of the country it’s becoming more difficult to buy certain cuts of meat that have not been enhanced—and conventional, non-enhanced meat is what most barbecue enthusiasts are looking for. Fresh pork is the best example of this trend. In some supermarkets, most fresh pork products, including spare and loin back ribs, butts, picnics, and loins, are available only as an enhanced pork product—non-enhanced versions of these same cuts are not available. Fresh meat products that have been cured, injected, or marinated for convenience or to change the flavor characteristics of the meat are not the subject of this article. The corned beef brisket that you boil on St. Patrick’s Day is an enhanced meat product that contains a curing agent, but no one would mistake it for a regular brisket. Likewise, a whole chicken pre-marinated in Italian seasoning would not be confused with a regular chicken. In both cases, a non-enhanced version of brisket and chicken are available to consumers. How Is Meat Enhanced? Whole muscle meat is passed through a machine that injects the meat with a liquid solution. These computer-controlled devices have one or more injection heads containing many fine needles that pierce the meat. Complex pressure controls, filters, flexible needle mounts, and separate shut-off controls for each needle allow the solution to be injected evenly throughout the entire cut of meat, even those containing bones. The meat may be weighed before and after injection to determine the percentage of solution added to the meat by weight.

Here's a story! I was ON THE TABLE, put to sleep... SURGERY DAY (this was just in September) and they woke me up 20 minutes later and said "sorry, we can't operate. You have a huge mass in your stomach and we don't know what it is." YEAH. So I'm more-than-half drugged... confused... asking everyone who will look at me "DO I HAVE CANCER??" and getting answers like "we don't know what it is, yet. The doctor will talk with you when you are awake." I clearly remember replying OH I AM AWAKE NOW. They referred me to OBGYN and I found out a few days later I have a huge cyst on top of my uterus. I am heading back into surgery this coming Thursday for a hysterectomy and, if there are no surprises or complications, I will also receive my gastric bypass surgery at the same time (the two surgeons coordinated and are working together). So there's a story for you! : )

I had a band fitted 5 years ago and was happy with the weight loss. For the last year I developed severe reflux , night cough, sliming. Etc. Surgeon reduced my fill by half and the symptoms disappeared immediately. BUT I’ve also gained a ton of weight in 2 months , feel no restriction and get severe bloating. Anyone else have this problem . Going to try a little fill ( after the holidays !!🤪)

Thank you so much! Better to be frightened than dead😂

Right side under ribs could be your gallbladder if you still have it. Very common after bariatric surgery.

This is a call to your doc hon. Your tummy shouldn't be hard at this point and I would think the pain should be reducing. It kinda sounds like you need a good poo. But then, that's my answer to everything. Call the doc... also I didn't have a binder.

Try some unjury chicken broth it has 21 gma if protein per serving. Get some sugar free flavored syrup and pour it over crushed ice to chew. I just did my second pre op liquid diet and am now on post op liquid due to revision.it truly sucks but is so important to stick with it. The purpose of the pre op is to shrink your liver. This makes it easier for the surgeon to get to your stomach and makes the surgery much safer for you. Try to find things to do that will distract you from food. You could also try the clear protein 2o to see if you can tolerate it better than the shakes. Drink as much sugar free liquids as you can to help you feel full. This is just a short period of time that you have to do this. The rewards will be well worth the effort. Hang in there and good luck!

As a guy i really dont care to much about the skin - However i have been using a cardio workout and light weight work out to tighten up - So far working for me but only down around 100 pounds and I carried it well - I was told by a trainer to do a light weight daily workout to keep tight. But I have lost a ton of inches and to me a ton of muscle, They say it was fat but i liked my beefy arms and legs better before

I am so glad i am not alone. I dont only feel fainr but actually to the point od passing out/sleeping. And i am not eating too much either. I was fine the first 2 weeks and now most days i am weak an feel sick Sent from my SM-G960F using BariatricPal mobile app

Hahaha. yes. Don't listen. You need the surgery.