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I second everything said by @Bessieboop1981 I was also sleeved 8 weeks ago, and have found it hard at times to deal with the head hunger and the change to my body and lifestyle (former chef and pastry chef) Food has been a HUGE part of my life for a long time, and now it is not so much! But that doesn't stop the desire! The physical pain of overeating is very real post surgery, I can not eat much at once, and sometimes grieve that, but I do know that after trying to lose weight my whole adult life, this is the only thing that will help to control the volume I eat. That is what I was after, the handbrake to stop me overeating, but it is only a tool, the fact is you need to be ready emotionally. The physical risk factor of Gastric Sleeve is minimal, however, as said above, all surgery has risks including serious complications and even death and this has to be weighed against the potential benefit. Only you can know if it's worth it to you. I also wish you well!

The basic procedure upon which the RNY is based has been done for some 140 years for a variety of GI maladies, so it's mostly a matter of billing codes, and some minor variations in configuration, that make it a bariatric procedure vs. one for cancer, gastroparesis, etc., so insurance shouldn't be a factor if that is what is needed. As to whether the "RNY" is needed for your case is a judgement call; try to avoid self diagnosis and let the doctors make the recommendation as to what is appropriate to treat your particular case. GERD is a classic symptom of a hiatal hernia, and given that you didn't have any particular problem with it for some years post op indicates that it is the hernia and not the sleeve that is the primary problem. Again, let the experts weigh in on this. My preference when considering something like this would be to seek out an opinion from a bariatric practice that is associated with a regional cancer center, as they tend to treat a broader range of GI maladies than a general bariatric practice, and will probably have a wider range of options to consider. If you come across a surgeon who quickly determines that you have GERD and a sleeve, therefore you need a bypass, without looking at any imaging, I would tend to move on to someone else - they probably don't understand the sleeve as well as they should to make that determination. My philosophy is to try to avoid going to a bypass is possible, as it does present some diagnostic and treatment limitations down the line should they be needed as we get older. The blind stomach and duodenum that can't be readily imaged or manipulated endoscopically and medication limitations (of which NSAIDs are the largest class,) are the primary things that come to mind. They usually aren't big deals if that is what is needed, but I don't like giving up options unnecessarily. RNY patients can develop GERD later on, and occasionally (though rarely,) such a revision does not correct a GERD problem, so we're talking more of a statistical improvement rather than an outright cure. If that happens, then where does one go - the bypass is something of a one way street surgically (though is can technically be reversed)? So, my inclination is to go one step at a time and treat the hernia and then go from there is that doesn't correct the problem.

Hello there and welcome! I was sleeved about 8 weeks ago now and I spent countless hours, days and months before surgery stressing about every little thing that I read and heard. Right up until surgery I was still hyperventilating! I totally understand how you feel right now. Now I'm on the other side I have to say there are some major challenges for me to deal with. I have been big my entire life and this is like a baptism by fire to me. What do I mean by that? Well I knew I had a food issue especially comfort eating but I didn't realise how bad it was until after my surgery. Head hunger is my biggest enemy I crave food a lot of times during my day. Interestingly enough I don't really crave junk food anymore because I have avoided that from the get go, I just miss the comfort of eating more if that makes sense. I did feel really drained and miserable months before surgery, I was so afraid of things going terribly wrong too, but I was Ok and it was worth it. I don't regret it and I am still early days. I have lost over2 and a half stone in that time and I am feeling much better than I was pre op. Now, you say you don't enjoy healthy food but what do you class a healthy? You will eventually be able to eat chicken, lean beef and pork mince, fish, cheese, yogurts, protein drinks, protein puddings and much more. You will also be surprised how much your tastes and cravings change post op, I know! I didn't believe it either! I make a healthy version of pizza with my own low calorie wholemeal base and low fat protein cheese with ham. It tastes better than the one I used to have before and it is a much healthier version. There's literally loads of ways you can alter your favourite foods to make them lower in calories and healthier too. Get on Pinterest and tiktok there's so much content out there for bariatric surgery patients. The main thing I should tell you with absolute certainty is that the sleeve is a tool not a quick fix. You really need to be fully prepared for the changes it will bring. You will need to put in the hard head work and explore a healthier way of life, Be willing to try healthier food and you may learn to like it. You will not be able to eat unhealthy food and get all the nutrients you need from your diet. If you are certain this is what you want to do then you need to research. you said you don't like healthy food but you also said you don't know how to eat healthy. This is where your research will come in. I noticed you said that you can't find the discipline but when you have a smaller tummy you physically can't eat as much, you will be in a lot of pain and then you will throw up! I wish you all the best on your journey, it's a hell of a ride! x

Not me either but I also wanted to say congratulations. Only advice would be don’t fall for that ‘you’re eating for two’ line. You’re eating for an embryo, then a fetus and finally a maybe 8lb+/- baby. Get in touch with your dietician again and ask them about your nutritional needs throughout your pregnancy. Your surgeon may have some suggestions as well. All the best. Exciting times ahead.

Yes, I echo this. My uncle had to have a bypass because he had oesophageal cancer and extreme reflux as a result. He had insurance cover it.

I know that job and state insurance choices come up yearly. Maybe you could switch to a higher/better coverage plan temporarily to get this done? Just thinking…

I try to get my 'sweet' through protein snacks, which are processed I know but at least I can be sure I get some protein in and I feel like I have had a treat. Considering, apart from my daily yogurt, everything else I eat is either a raw (nuts, fruit, veg) or made from scratch by me I don't mind the Fulfil or MyProtein snack. Shop wise, I allow myself dark chocolate such as Lindt with a flavour like chili or raspberry and I have two squares post dinner when I have it. My boss gave me a box of delicious Belgian chocolates recently so yes I indulged, though did share some. Twice now I have made delicious brownies using dates, yummy and gooey - https://nourishedbynic.com/brownie-protein-bars-nut-free-gluten-free-no-bake/#recipe Couldn't find a seed butter so I adapted and used a spread here that is made out of biscuit (Biscoff) so increases the sugar but by the time I portion it all out there is still not much for the deliciousness it gives (approx 250cal, 25g carb, 10g fat & 10g protein). I try to limit myself to one a day and freeze them.

We went to visit friends this weekend in CO and I went snow shoeing for the first time! I don’t know that I could have done it at my starting weight. My legs are still sore cause you have to walk differently than you do normally, but we went over 3 miles and it was so much fun!

Found a healthy recipe for Spring Rolls that are good. They are not super high in protein (around 5g each) but I just make certain to have a really high protein breakfast and lunch on days I’m going to have them. Anyways it’s from a bariatric site so I guess they think we don’t need the peanut sauce. I searched so many sites for a recipe for the sauce and somehow I didn’t even save the link but it’s so easy I can remember. It’s just equal parts soy sauce and peanut butter. I used the nut butter that is literally just fresh ground peanuts from the grocery and it is so good. If you don’t like salty you may want to use reduced sodium soy sauce but I actually like it and a little goes further with the saltier taste. I just mix up one tbsp of SS and one tbsp PB and that’s enough for two servings which is four spring rolls. Of course you can always just double or triple that if you like more. Here is the spring roll recipe if anyone is interested. https://www.bariatricfusion.com/blogs/recipes/bariatric-recipes-chicken-and-veggie-spring-rolls I mix up a batch of the veggies in a bowl and cut the chicken and measure. Then I portion enough of each for two rolls into each little baggy and I wait to roll them before I intend to eat (adding the avocado at the end) They were okay the next day but they stuck to the container so they fell apart trying to pick them up and then the second day the wraps were hard. Some days I just eat the filling with the peanut sauce. Honestly it’s almost as good without the rice paper. Today is the second time I have made them and I didn’t use any fancy cutting tools this time. I just cut them small with a knife and it was just fine. That site has some other good recipes for us as well. Enjoy 😊

Have you tried Chia seed pudding? Here is how you can make it with 3 ingredients https://www.delish.com/cooking/recipe-ideas/a28929331/chia-pudding-recipe/?utm_source=google&utm_medium=cpc&utm_campaign=arb_ga_del_md_pmx_hybd_mix_us_18345007169&gad_source=1&gclid=Cj0KCQjwvb-zBhCmARIsAAfUI2tYtRgM91LFmKptTFpGNs6wIZ3UQWMfLvs1DNKzKsq6jwVmOSTA-h4aAndKEALw_wcB