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Thank you 😊 I was hospitalized for a week. The surgeon attempted an endoscopy and couldn’t even fit the scope down my throat. They ended up stretching my esophagus with balloons. I finally have relief. I have had the procedure done 2xs and things are much better.

Since WLS is documented to trigger remission in a large percentage of diabetics, it's very unlikely that your recent diagnosis will prevent you from undergoing the surgery. If anything, it gives you more evidence that your WLS is necessary. Remissions are more common for people recently diagnosed with diabetes, as opposed to those who have had the condition for many years, have been taking insulin for extended time, and/or whose diabetes is uncontrolled.

I had emergency gallbladder surgery about a month ago. I found out I had a BMI of over 50, & a fatty liver. My gallbladder surgeon highly recommends gastric sleeve surgery. He does bariatric surgeries as well as general. Yay me... I have begun my journey; I had my 1st dietitian appointment, done my upper GI scope, have a cardiologist appointment this week & a follow up to the upper GI this week. I am waiting to find out about the sleep study and have 2-3 more appointments with the dietitian before surgery... Was wondering what the best pre & post Op protein shakes are best as well as liquid & chewable vitamins are recommended..... Sent from my LM-Q730 using BariatricPal mobile app

I'm scheduled for my procedure on July 23rd. It's a Friday. I was told that I will fly into San Diego early, be picked up and taken to Hospital BC and have my procedure that same day. I will stay that night and Saturday night at the hospital and Sunday I will be at the hotel. Monday I will check out of the Hotel and be driven back to the airport in San Diego and then fly home. Everything taking only 4 days. I'm worried that I'm not giving myself enough time to rest. Is this time line realistic? I don't want to be in excruciating pain or hurting myself trying to do to much to soon. Any feedback?? Sent from my moto g stylus using BariatricPal mobile app

Wow, that is a long time to do the pre-op! My surgery is May 12th, and I started the pre-op "liquid" diet today (I am allowed 4oz chicken or turkey and non-starchy vegetables 1x per day), but have been eliminating sugar and carbs and eating mostly protein and vegetables for the past couple weeks so I'd be more prepared for the liquid only. The torture for me is doing without coffee, which has been a staple in the mornings for years!

two weeks was torture enough - i wouldn't have wanted it to go on any longer than it did. I was so relieved the morning of surgery because that stupid diet was OVER!!! (granted, most of us are on liquids only for a week or two AFTER surgery, too, but that's totally different...)

The third week stall that is so common signals a change in your weight loss character, from the initial loss which comes primarily from glycogen (short term reserves of stored carbohydrate) and the associated water weight to the longer term draw from our fat reserves once the glycogen has been depleted. This can take some time to shift gears (and sometimes very little.) I, too, never had a third week stall, but there was certainly a slow down in loss rate right at the three week mark (fat burns more slowly than glycogen/carbohydrate, on the order of the classic 3500 calories per pound vs. around 2000 calories per pound.) My only real stall (a week without loss, by my definition) was at about four months for a week, when I was travelling, so it was possibly a result of increased sodium intake from eating out more (I usually would gain 2-4 lb on those trips, which would dissipate within a week - classic water weight.) Why didn't we stall and others did? It might be random chance, or it might be that our metabolisms are still fairly robust, or maybe diet is not a low in carbohydrate as many maintain, so the glycogen reserves were able to more quickly return to a functional level. Whatever the cause, enjoy the ride!

Are your kids young? I would focus on balance for them, you can incorporate some of your new healthy habits while maintaining things they enjoy. Kids need fat and carbs for proper development, plus they naturally burn a ton of energy. One of my biggest worries with my weight was passing along bad habits to my child. My mom started giving me 'diet' snacks when I was young and I think having restriction at a young age led to wanting excess. I'm all about balance for him, healthy options and fun kid snacks, eat when you're hungry and I don't force more bites if he's not hungry, I allow him to trust his body. I don't think any of changes I need to make for me should have any significant effect on him.

Definitely take it to the hospital. You are required to have it there, especially for surgery. That said, I kept mine plugged in next to the bed but didn’t put it on. The nurses didn’t enforce it. Granted, I stayed in the orthopedic wing rather than the bariatric wing. Not sure why.

I eat sushi several times a month. I do not eat the raw version of the fish, but I do eat sushi rolls. It depends on what kind of rolls I choose. If it's just the veggie rolls with carrots, cucumber, avocado and cream cheese, I can eat about 4 small pieces. If the rolls are the "fried" version with crab meat and some veggies, I can typically only get in 2-3 pieces. I have to eat super slow, like 30-40 minutes to get those in. We go out for Hibachi once or twice a month, and we split a fried crab sushi roll, and then we get the shared order of filet mignon/chicken/fried rices/veggies. I eat the sushi pieces wait while the Hibachi guy is doing his little show then I sip some plum wine, and I eat a few bites of steak/chicken, watch a little more of the show, and then eat some fried rice. It's one of the few occasions when I sip while eating. This dining experience lasts nearly 2 hours and that is the only possible way I can get in that much food.