Amy Elizabeth Morgan

I met with my nutritionist this week and he gave me my Pre-op diet plan. I thought I would share since I haven’t been able to find a vegan plan on this website. 7-14 days prior to surgery The following diet will provide you with approximately 1000 calories and should meet your daily Protein requirements. The purpose of this diet is to deplete your glycogen (fat) stores, which in turn will help the liver to shrink and make your weight lost operation easier and safer. lean meat substitutes (70 grams protein) 2-3 cups non starchy vegetables Broccoli, cauliflower, cucumbers, onions, lettuce, carrots, tomato, green Beans, asparagus, radish, pickles, mushrooms May use fat free low calorie dressing or hummus 3 tsp fat Olive oil, canola oil, Grapeseed Oil, Coconut Oil, Flaxseed oil, Walnuts, Hemp Oil or Sesame oil Calorie Free liquids Water, propel, crystal light, fruit2O, plain coffee, plain tea Protein Supplement Protein shake Garden of Life Raw Protein Beyond Organic Protein Formula I’ve already started this diet even though I don’t have a date set. I am having a hard time getting in 1,000 calories.

When I was eight years old I broke my neck in gymnastics. Until that point I was very active from Ballet, to tap, I was in some kind of lesson almost every night. After I broke my neck everything changed, I went from being active to having to stay in bed and having horrible headaches. Not really ideal for an eight year old. I started again weight and being from a family who struggled with weight the pounds just kept piling on. My biggest fear is to be like my grandmother, when she died she weighted over 700 lbs and hadn’t really been out of the house for 7 years. I sometimes have nightmares about not being able to get through the doors of my house and people having to come in and cut the doorways bigger. It’s awful living with that fear. I became a vegan on March 3, 2010, three months before my 30th birthday, because I wanted to be healthy in my 30s. So far I’ve lost 60 lbs but I still weigh 246 lbs and I am 5’3. Yep, that makes my bmi at 45%. I hate that. I feel like I am working so hard to lose weight and I am losing the battle. I decided back in July of 2011 that I was definitely going to have bariatric surgery and after some research I’ve decided to have Lap-Band. I was trying to get the surgery in before the end of the 2011 but group my insurance wanted me to see wouldn’t even see me. My company went to a new insurance at the in 2012 and thankful the doctors that were recommended before are no longer on my list. I feel like it was for the best because I called the Saint Anthony Medical Center Bariatric Program and had an appointment within days after the call. Within a week I had all my consults. It’s been pretty fast and I excited. I am a little nervous about being a vegan and going through the process. I am sure once I’ve actually meet with my Nutritionist and created a plan I’ll be fine but right now that’s my biggest worry. I would love any advice.

I actually talked and met the Nutritionist last Wednesday and he said he would like for me to go to a low carb high protein diet. He was going to research it little more before my next appointment 2/7. I would like to get ahead of the game by starting now.

Most Morning Star Farms and Quorn products have eggs or milk in them. So their out. Something like 70% of soy produced in the US are gmo's and they are link cancer. So not a huge fan of soy meat substitutes.

Right now, I want to be a vegan for the rest of my life.