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The hunger urges do come back any where from around 6 to 12 months +/-. As @SkinnyMingo1408 said the surgery is a tool & you can’t rely on the the temporary benefits like reduction of hunger & appetite which don’t last. The honeymoon period is an opportunity to establish new eating habits, introduce new more nutritious foods & cooking methods, reflect on what drives you to eat, etc. Is what you feel real hunger or head hunger? Is there a reason you’re hungry (late for a meal, ate a small portion at a previous meal, missed a meal, been very active)? Are you wanting to eat a specific food, texture or flavour? (This is head hunger not real hunger.) If you are eating regularly, are eating nutrient dense food in recommended portion sizes you shouldn’t be feeling so much hunger you have trouble controlling the urge & are driven to eat. Do you still measure & track everything you eat? Have a chat with your dietician to review your food choices, portion sizes & calorie intake to ensure you on track. Maybe finding a therapist will help too. Many find therapy very beneficial in understanding their eating habits, what drives them to eat & the reason behind them. The head work really is the hardest part of weight loss.

I think I've settled in on getting bypassed, so I'm trying to gather all the information I can. Dumping doesn't sound pleasant and I want to get as much information about that as I can. I have read sugar and fat is the biggest contributing factor to dumping. I get added sugar and fat, but what about items that have natural sugars, like fruit? Or natural fats like avocado or nuts? What about sautéed vegetables in olive oil? Or is Dumping more of a personal trigger? What are your go-to alternatives for sugar and fats (oils and butter for cooking) Thanks all! Sent from my SM-S908U using BariatricPal mobile app Sent from my SM-S908U using BariatricPal mobile app

Fairlife and Premier shakes got me through my pre and post op diets. They all all kinds of flavors. If they're too sweet, you can always dilute them with almond milk.

Hey! I’m not a nurse but a monitor tech and work 12’s. Your best bet is loads of little things starting out- Greek yogurts, eggs and cheese, string cheese, taco meat, chili, etc. condiment or mini lunch containers are great. Take the time and walk away from the floor! You and your health are just as important as your patient. After all you’ve taken the steps to get to where you are now, don’t let others derail you by being unprepared for success when you come back. Also, water bottle at the hydration station and a phone timer to schedule breaks.

Hello Welcome to the forum. You seem to have everything sewn up and are ready to go. I would suggest you have a look in the heading ' Food before and After' especially posts by @Starwarsandcupcakes This lady does meal prep on steroids. She has given me loads of meal ideas and new foods that I have never heard of. I think she may be a nurse too. Good luck and hope to see more of your posts in the future

Hi everyone. I was sleeved on january 12. My pain started on Friday. I felt like a pull on my right side, under the big stitch. The annoying pain was there all weekend. Monday it started more like a burn. Saw my dr and he said it was normal. Tuesday when I got up from the coach I left my insides literally rip and a burning sensation. It kept happening everytime I would walk and get up from sitting to standing. I went to the ER . They did xrays, ct scans, blood work and everything came back good. The er dr called my surgeon. I apperantly ripped an internal suture. It is the worst pain I have ever felt. I am now on bedrest and pain meds to heal. Has anyone ever been through this? How long did this pain last?

You are always entitled to a second opinion. Or second doctor. They have to provide you with your records and /or send records to new doctor. It is not up to Dr B to decide if Dr A can do the surgery. It is up to Dr. A. . I would contact and request an appointment with them if possible. Or get a recommendation from Tricare for some even if a little further out. I am speaking from experience because after having my 6 months of nutritional visits, psych evaluation, cardiac clearance, other medical clearances that were required, and upper endoscopy, and multiple other things my insurance denied me having surgery saying that it was not medically necessary even though I met every bit of the criteria and my PCP had referred me to having the surgery. I ended up having to change doctors 7 months into the process because where my husband works they also have transcarent which is a plan that will help pay for surgeries. The initial surgeon that I was saying did not take it so I had to go to a different doctor transfer all my records to them . I had my consultation one week , pre-op the next week, and surgery the next. I had to be sure that I had it all done in the month of December because I did not want to have to start over on paying my deductible and everything else with my insurance because we had already met our deductible and out-of-pocket expense for the year. So thankfully I had surgery on December 28th and all is well. Good luck! Sent from my GN2200 using BariatricPal mobile app

mine came back at five months out. I wish it never had...

You can eat more because you no longer have a Pyloric valve between your sleeve and your intestines, so your food doesn't stop in your sleeve but goes directly into your intestines. So, effective restriction is probably a bit less. Which is why you should measure your food for each meal and stop when you complete the meal or get that no-more feeling, whichever comes first. We can't rely on just restriction to do the trick because for most people restriction declines with time. We need to build the right habits. It's easier when restriction is tight and weight loss is some positive reinforcement. It's harder later when trying to get back on track, but it can still be done. We just need to rely on portion control more and the positive weight loss reinforcement takes a bit longer. As for motivation, what was it to get surgery? Has that changed? Good luck, Tek

Something isn't adding up here. If she's getting in 109g protein, that's 436 calories right there. If she's only taking in 662 calories, then her protein would be about 65% of that. Maybe some misinterpretation of what MFP is reading? I can see that they might "recommend" 35% protein for her low calories - a typical normal diet might be 15-20%, and a bariatric weight loss diet might well be 50-60% (or more, at the beginning when we are eating little else other than protein.) 60-80g would be a typical recommendation for a woman with a sleeve, as there is no significant malabsorption involved, though some go higher than that as a means of avoiding "carbs", or under the false assumption that the extra will help avoid loss of muscle mass (it will to the point that one is actually working to build muscle mass, but the only thing the excess does, other than make expensive urine, is to avoid deficiency, but one doesn't need much extra to avoid that - the typical bariatric recommendations will cover it.) It does sound like a bariatric RD would be a good person to consult, and if she is truly only getting 6-700 calories and still struggling, then there may be some other metabolic issue going on, and some other appropriate specialist may be in order. But a good RD would be a great start in getting a good baseline of what is really happening dietwise. Starting at 400 lb, a sleeve is often somewhat marginal for getting to normal, particularly for a woman of that size (how tall is she - that's a factor as well in determining an appropriate goal and understanding metabolic issues.) You say that she recently moved cross country - where is she now - that can be a help in finding new specialists. It might be that the VSG is indeed marginal for her needs, and she really needs something stronger. A DS is a straightforward conversion from the VSG (as it uses the sleeve as its basis) and is typically the strongest metabolic tool of the mainstream procedures, so that is also a longer term consideration.