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Hi everyone, I was sleeved 9/11/2013 and this ten years has definitely been a journey weight loss rollercoaster for me. I started at 239 and currently weight 152. I lost down to 167 and that was my lowest for years. I slowly gained again after the lost of my parents and last year weighed 212. I refocused and lost 60 pounds down to my lowest at 152. I’ve been focused and watchful of my meals and started intermittent fasting which has been a lifestyle change for me. Still the best decision I ever made

Break it up into small goals, 2.5 lbs or 5 lbs at a time. Celebrate each goal you reach with something fun, but not food or drink-related. like watching a movie, getting your nails done, taking a bubble bath with a book you have wanted to read, making something, a painting, beaded jewelry etc. just throwing some ideas out there for ways to celebrate along the way, to make the 15 lbs less of a drag. You can do this, and yeah it is a lifestyle change, but so is every "diet plan", once you get over this hurdle and have your surgery it will be a lot easier with a reduced stomach. I know you can do it!!

Update: Gastric Bypass Date 8/16/2023 Starting weight 376 Current 334.2 Down 42 pounds Note: No pain at all, not hungry. Do I miss a large pizza and a movie yes... Would I make same choice to do surgery yes I want to be active again..

i would be wary of any dietician that prescribes the same maintenance caloric amounts to all their patients without taking individual size, weight and metabolic rates into account (among a multitude of other factors!) i would be especially be wary of any dietician, when asked for a reason for his/her prescription, answers with "i don't know". as with all things, listen to what you are told and advised, but also make informed decisions on how to deal with your body based on observations of its responses to stimuli (i.e., caloric intake in this case). the 2000 calorie suggestion is an AVERAGE and does not apply to all. STATISTICALLY, only a small very very small percentage of the population actually requires exactly 2000 calories. the vast majority of the population fall above and below 2000 cals. thats MATH people. with that said, i am a 5yr post op, 5'2", 51 yr old, currently 117 lb female that maintains at about 1800 cals a day...and has been doing so for about 2+ years. (i used to maintain at 2300+ cals a day, but i was exercising like a fiend those days so it made sense). everyone will have varying maintenance calorie levels...if u can figure out yours and adjust as necessary, you are golden. Good Luck! ❤️

I checked your link and it says 1500 to 1700 based on my goal weight, height, activity and age. So I guess that's technically close to what my dietitian said but at least a more normal number. So I wonder why 2000 is the normal/average number when it seems that that's not really the case? Either way, all evidence and advice is that 2000 is not a good goal for me if I want to keep this weight off. I've had to change the way I look at food and daily calories for the last year, so I know I can do this. It was just sad at the time to think I could hit goal and still not be able to be considered normal I guess.

Used butter & olive oil while losing & still do now. Don’t use a lot of butter - about a teaspoon to toss my vegetables in - & go months (5 or so) between buying a new 1lb tub. I use olive oil spray quite often & will cook meats in the oven with a spray of olive oil (if needed) versus cooking with olive oil in a frypan.

I’m just about seven months out, and I take it on occasion, but only when needed for short periods of time. I also use liquid gel and take it with food. I’m currently recovering from kidney stones from taking my calcium supplements (that’s a whole other story) and took a few. Tylenol just didn’t do anything for me and the Oxy they prescribed loops me out and constipate me. Here’s an interesting study I found https://pubmed.ncbi.nlm.nih.gov/33353863/ It’s from 2020 but they didn’t find any correlation to issues. I’m not sure if there are more recent studies, but I tend to think, in my opinion only, that it is overhyped, and they are simply airing on the side of caution, which makes sense. Since every persons system and surgery behave differently, it would be too hard to tell who could tolerate and who couldn’t. If someone then shows up with an ulcer, and their doctor didn’t warn them, lawsuits could happen. Again, just my opinion.

I initially had the sleeve and was told I could maybe try it at 18 months out, but it was very heavily discouraged. I had a revision to bypass and was told absolutely no forever.

I had a lot of scar tissue and some other issues that were being corrected at the same time so I have had a rough time with managing pain since the surgery. I had surgery on the 11th, and on the 12th I ripped internal stitches so yay for superglue. The only thing that has saved me is wearing the binder near constantly. But I also have a VERY low pain tolerance and take norco daily for a nonhealing back injury. So they sent me home with oxy and a muscle relaxer. I had to get the muscle relaxer refilled and am currently trying to make do on the pain meds I normally take. So far so good and I'm back at the office today. Planning on working both jobs today so we'll see how tonight goes at the bar. Luckily hubby said he'd stick around after he sets up my speakers and see how I'm feeling and if I need him to emcee instead.

Here's the Weight Loss Magic Soup I've been making. It's delicious, filling, and has only 57 calories per cup: 32 oz chicken stock 3 cups V-8 juice (you can use low-sodium V8 or even tomato juice, homemade or store bought) 2 cans Italian diced tomatoes 1 small onion 2 cloves minced garlic 1 package sliced mushrooms 3 carrots, peeled and sliced 1 zucchini, diced 1 yellow squash, diced 2 cups fresh or frozen green beans 1 can kidney beans, drained and rinsed 3-4 cups shredded cabbage 1 teaspoon Italian seasoning Salt and Pepper, to taste In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked. (I have made this in a large stock pot on the stove instead of in a crock pot.) This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat. https://www.favfamilyrecipes.com/weight-loss-magic-soup/