Ammisuu

Jean, Thank you for this article. I had my 3rd fill last week. Since that point I have FINALLY felt some notable physical changes while I eat. I am 125 days post op & 15 # weight loss post op. I was begining to believe nothing would ever happen.... I've have been following all the eating guidelines and "waiting" patiently to reach this stage of lapband journey. 9 I think this is what some posters here refer to as lapband hell?) So, for the past 7 days I have experienced many of the Soft stops & 1 of the Hard stops you described! I will pay even closer attention now. I feel this is the most useful thing I've read on this board. Thank you so Much! I am a happy girl this week!

To avoid constipation there really are only 3 things you need to balance: 1. Fluid intake 2. Physical mobility 3. Diet ( bulk via fiber) Following lap band surgery all 3 of these items are a challenge. Also, additional things are impacting the risk of constipation….anesthesia and postoperative narcotics. Unfortunately during the early stages of post-op, the ability to obtain adequate bulk into our diets is limited. As a matter of fact, even when you are able to eat all sorts foods again, getting in enough roughage will continue to be a challenge. It was highly recommended to me (pre-op instructions), to add a fiber powder to my daily regimen. Don’t worry about “becoming” dependent on fiber. It is something our bodies need. We are dependent on it. As far as use of laxatives is concerned….it’s okay to use. Once you are able to get up and exercise more, and you are drinking plently of fluids and add in the fiber, your GI will get into regularity again….may not be as before surgery, but a new “regular” nevertheless.

I am six weeks post op too. I had an appt last week (week 5) for my 1st fill but it was postponed until Jan 2 due to my steady weight loss and because of my preceived 3 hour post meal satiety. Now, I am feeling hungry 3 hours post meal. My nurse said I could call and she would squeeze me before the 2nd if I want but I think I will be able to maintain healthy choices and proper portion sizes until my scheduled appointment. Its good to know they're always there for me when I need them. I too have a stitch protruding from the port incision site. My doc and nurse both said to not worry about it...it will disolve in time. If you have any signs of infection at your incision site you should report it as soon as posible...( inflamation, drainage, new or excessive pain, fever). Good luck to you and I hope you have a speedy recovery!

I am still learning the ropes when it comes to shopping for my lapband life. I am 26 days post op. I am getting better and it is getting easier each time I shop. I stock up on fresh and canned fish... haddock, salmon, tuna, herring and sardines. This week I bought ground turkey and made meatballs and a batch of tomato sauce which made several portions for the freezer (I added some ff cheese to each portion for a total 26 grams protein). Last week I made a big batch of turkey and bean chili...still working on that. eggs are an easy Protein fix but because I love them so much I save them as a "treat meal", usually on a lazy sunday morning. I have eaten a small bit of deli ham and turkey. Again, I try not to eat this because it really isn't an overall "healthy" food...so overly processed. I have had my share of Protein shakes ( muscle milk, 100 cal 15 gr protein is my favorite) but less and less as I'm learning which foods pack in the protein. Good like getting back on the bandwagon!

I am 21 days post-op and able to eat soft, moist foods. I have a whole house full coming for dinner. I am cooking all the regular fixins. I will eat the turkey with a little gravy, sweet potato, roasted squash, cranberry, and a taste of pie. I will not eat mashed potatoes, rolls, stuffing, pie crust, peas, corn.... appertizers ect. Its the company ( family and friends) that counts!

I just made a pot of chilli, I can still smell it. it was so simple to make My own recipe...you can add anything you like. 2 cans Beans ( i used black beans) rinsed 1 can diced tomatoes ( low sodium) 1/2 cup minced onion 1 tbsp olive oil fresh cilantro 1 lb lean ground turkey fat free cheddar cheese I heated oil in pan, added onion and turkey. cook until lightly brown. Add 2 cans rinsed black beans, 1 can diced tomato with juice, 1 packet chili seasoning packet. Cooked covered, on low heat for 1 hour I divided into six portions, added 1/4 cup ff cheddar cheese( 9 grams protein) to top of each portion with a little minced cilantro. I froze 4 portions and left 2 in the fridge for easy grab and go lunches for Tues and Weds this week. I'll be home the rest of the week will have 4 more portions available for quick meals next week ( or when ever the holiday turkey is gone). I'll be cooking extra squash on thursday to divide into 1/2 cup portions to toss into my lunch bag too. I find that preparing large quantities of "good" food at home takes the guess work and headaches out of those last minute meal decisions.

I just checked in my wallet and oops...my weight listed is 18 pounds under my current weight! Not as bad as 3 months ago when it was 46 under (the truth). Congrats to you and your NSV!

I was banded on Oct 31st too. Today is the first day I have had no pain other than a liitle tenderness deep at the site of the port. I am surprized at all the different diets. My center has a 3 phase post op diet. All three phases include Multivitamin and Calcium supplements Phase 1: Blended-Smooth, lasts for the first 2 weeks and includes a primary focus of getting in 64 oz fluids, and Proteins of 60-70 grams per day...foods up to 1/2 cup of blended/smooth such as yogurt or pureed cottage cheese, apple sauce, ect.. No lumps no chunks no pieces no strings, everything must be blended. Phase 2: lasts thru week 6 and is called the Soft food stage. Fluids and porteins remain priority. Can consume up to 1 cup per meal ( or less if feeling full). Foods must be moist and soft. avoiding red meats, shellfish, pork, bread, Pasta, rice, and most raw fruits and veggies Phase 3 is week 7 and beyond... continue with Fluid and Protein guidelines, add in foods with normal textures, at week 12 you can try raw fruits and veggies . Avoid foods with added sugar, alcohol, high fat dairy products, most pastas, rice and untoasted breads, tough skins on fruits and veggies, stringy-fiberous veggies, creamsauses or cream Soups, tough-stringing meats, poultry & seafood, grilled fried or microwaved foods, sticky foods such as gum, corn, mashed potatoes

Hello everyone, I just want to introduce myself. My name is Ammisuu. I am 49 years old and have been yo-yoing weight gains and losses my entire adult life. Since early July 2012 I have been attending a bariatric surgery program. I attended several general information meetings, met with a social worker, met with registered dietitian, met with a nurse practitioner, had blood work, answered multiple questionnaires, took quizzes, communicated with my primary care physicians office several times regarding insurance referrals and prior authorizations with my insurance company………all while exercising, eating right and losing weight. My starting weight was 246. BMI = 45. The center recommended that I lose 5 % total body weight (12 pounds) prior to meeting with the surgeon. I met the recommended goal and had an appointment with my surgeon on Sept 26. I was cleared medically to have the surgery. After that appointment I met one last time at the bariatric center for a 2 hour review session. The presenter lectured a repeated theme, “you cannot gain any weight before surgery or the surgery will be postponed”…. I have been a bit stressed about this since I have a history of frequent gains and losses. This fear is a bit unrealistic at this time since I have lost 22 pounds as of this morning’s weigh-in. Regardless, I still worry. As of this writing, I have completed my preoperative diet and today is the FINAL day. Tomorrow, October 31, 2012 I will undergo Lap-band surgery!!! I’m sure you’ll be hearing more from me soon. Happy Halloween everyone Ammisuu