Gastricsleeve4me

Ashlee!! I'm so sorry you're going through all this. Nightmare. But you're so right...at some point this will be a distant memory and replaced by the excitement of clothes shopping, the wedding, and all the rest of it! Once you're feeling back up to it, let's meet up for a jersey date again! Jo

Hey there. I told very few people (and no family yet). I'm two mos post op and have posts nearly 30 videos under my alias, gastricsleeve4me I can't possibly imagine how anyone I know would find the videos. I use a separate email address as my account that no one knows and nothing about my YouTube channel is associated with me or my name. The only way someone could stumble upon it is if they were considering the surgery and found it...in which case I'd be happy to discuss with them. Create a new email that's just for your sleeve journey, and pick a YouTube name. I wouldn't worry about it one bit beyond that.

Nutritionist

Dr Chau at Princeton and a younger woman at Somerset that's part of NJ Bariatrics (or something that sounds like that I liked both from a personality perspective, but they just don't have near the experience as the surgeons in Mexico. Chau has performed like 60+ sleeves vs Aceves' was like a thousand or two. They're also more conservative with bougie size, which does have some correlation to lower complication rate, but means potentially a larger sleeve. But, if you're using insurance, then you're using a US surgeon. I just wouldn't settle for the one that's close...find the best one you can that insurance will cover. With the most experience and the most patients saying they're amazing.

I do I met with a couple local surgeons, but ultimately went to Mexico. Dr. Aceves.

Here's one I used pre op...haven't tried post op http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1156915

You can find ones out on the Internet, but here's one: 1/2 cup dry buttermilk powder 1 tablespoon dried parsley, crushed 1 teaspoon dried dill weed 1 teaspoon onion powder 1 teaspoon dried minced onion 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon ground pepper Combine all ingredients in the container of a food processor or blender and process on high speed until well blended and powdery smooth. To use mix: Combine 1 tablespoon dry mix with 1 cup milk and 1 cup mayonnaise. Mix well. Makes 2 cups salad dressing I still use the packets (even with the MSG) since I tend to use so little, but if you used the above you could consider mixing with Greek yogurt instead of mayo

I chose to skip it. I'm a huge business traveler. Just took my first 7.5 weeks out and found myself leaving early (did a blog post on it on my blog...link in signature). This is a huge thing you're doing for yourself, and you deserve it. I'd highly, highly recommend putting off work travel for a while until you're post op and can decide. I had a super easy surgery and time, but I'm finding it's so key to spend those first months focused on the task at hand and not being distracted as much as possible.

Once you get through your post op recommendations and are ready to try new things, find ways to enjoy foods it like but in healthy ways. I had a hankering for something cake-like today and made Protein doughnuts in a mini pan...one is about 70 calories and has the bonus of protein in it! Recipe is at worldaccordingtoeggface.com (search for doughnuts) When I was at your stage, and I wanted something I shouldn't have I started looking for healthy recipes an saving them away for when I could have them. Helped a lot!

I really enjoy the dip just mixed with Greek yogurt. I eat it with canned chicken mixed with buffalo sauce

Any luck now?

Duplicate

Weighed myself this AM and lost 1.5 lbs while away in TX, so my perceived screw up there didn't hurt the scale. Still glad I came home since I was feeling down and a bit out of control. Hoping I wasn't running away from something I should have been facing, but going easy on myself about it for the moment thanks again for the replies

I wanted a little bean burrito, but turned it into a chimichanga with a wonton wrapper and a little olive oil. 50-100 calories each with fat free refried Beans, depending on how much (and type of ) cheese you use. Recipe and photos at http://gastricsleeve...imichangas.html

My dr in mex did

Lol!! I must be the only one who likes it. Not the Rtd so much, but the vanilla powder does just fine for me, and can't beat the calorie to protein to carb ratio. If everyone hates it you'd think I could get it cheaper!

It depends on your carb approach. One wrapper, which is all I ever do at a time, is 4 carbs and 20 calories. For me, they fit within my under 30g of carbs daily and add the texture I enjoy. My goal isn't to eliminate all wheat flour, but I certainly limit it extensively. My NUT is supportive, but everyone is definitely different!

I am SO not someone who cooks so trust me when I say...if I can do it, you can do it Nothing I make takes more than like 10-15 mins to make (not including oven time) or like 4 ingredients, lol

Hey there. I did the same thing. The day of surgery two people knew. One friend, and one co-worker who I knew was considering the surgery. I'm a private person anyway, and admittedly I didn't want people knowing that I was struggling so much with my weight (duh - like they couldn't tell anyway After surgery, I became a lot more open about it with my friends. My family still doesn't know (though we're not close), and not really anyone from work. It's definitely no one's business. BUT, my therapist had some good advice for me. She said to be careful that not sharing didn't become a matter of holding in something that I was ashamed of. She thought that could do some damage. So I'd just be sure that you're not holding in shame about it. You're worth it and you have nothing to be ashamed of. Hope that helps.

Congrats! That's really exciting. Just think, with no co-morbidities you wouldn't even qualify for surgery!

Westlake

I was a huge skeptic about Mexico. It seemed crazy. But I researched, talked to surgeons, read the boards, asked questions - and ended up so comfortable that, when it turned out insurance might cover me in the US after all, I high tailed it to Mexico anyway. Dr. Aceves, and incredibly pleased - but everyone seems to pretty much love their Mexican surgeons so you have lots of great options. Honestly, they're so used to people just reaching out for info, I would just try shooting off a few emails with the questions you want to get answered as a start. My blog (link in signature) has a tab at the top with the questions I emailed if it's helpful. Best of luck!

Same as the others - NUT and surgeon recommended the same. Sometimes, if I'm under my protein goal (~80g), I throw in another protein shake in the evening. Not sure if that's a bad plan or not, and would be interested in what others think.

Thanks. Really appreciate the replies. I'm trying not to be so hard on myself I know it's not like the worst thing in the world what I've eaten, and I'm probably still in my calorie range...but it's that feeling of lack of control that's forcing me to take action. I refuse to let food control/beat me anymore. Wheetsin, thanks - good advice. My stats are current. I may avoid the scale until my normal weigh-on on Monday. I haven't been too reactive emotionally to what's been on the scale, so hoping I won't be this time either (regardless of the outcome). But, man, it's this lack of control feeling I'm having which is making me anxious and like I'm wanting to get out of the environment. The food gremlin is a nasty little sh*t!